Slow Cooker Lasagna
A comforting and hearty Slow Cooker Lasagna recipe perfect for busy weeknights or festive gatherings, filled with layers of pasta, savory sauce, and melted cheese.
Ingredients
Pasta and Protein
- 12 oz Lasagna noodles Can use traditional or whole wheat.
- 1 lb Ground beef or turkey Substitute with ground veggies or lentils for a healthier option.
Sauces and Cheeses
- 2 cups Marinara sauce Low-sugar options recommended.
- 15 oz Ricotta cheese Can mix with cottage cheese for a healthier version.
- 2 cups Mozzarella cheese Opt for part-skim or vegan cheese alternatives.
- 1/2 cup Parmesan cheese Nutritional yeast serves as a great vegan substitute.
Vegetables
- 2 cups Spinach or kale Can add other vegetables like zucchini or bell peppers.
Instructions
Preparation
- In a bowl, mix the ricotta cheese, spinach, and a pinch of salt and pepper.
- In a skillet, cook the ground beef or turkey until browned. Drain excess fat and mix in marinara sauce, simmering for a few minutes.
Layering
- Spread a thin layer of sauce in the bottom of the slow cooker.
- Add a layer of uncooked lasagna noodles, breaking them as necessary to fit.
- Spoon some ricotta mixture over the noodles, followed by a generous layer of mozzarella. Repeat layering process, finishing with a layer of sauce and sprinkled Parmesan on top.
Cooking
- Cover the slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
- Let it cool for a few minutes before slicing.
Notes
For variations, try shredded rotisserie chicken, roasted vegetables, or gluten-free noodles. Herbs can be added for additional flavor.