Crockpot Lasagna Recipe

 

Ingredients

1 lb ground beef (or Italian sausage)

1 small onion, diced

3 cloves garlic, minced

1 (24 oz) jar sugar-free marinara sauce

1 (14.5 oz) can diced tomatoes, drained

1 tsp dried basil

1 tsp dried oregano

½ tsp salt

½ tsp black pepper

8-10 lasagna noodles (regular or oven-ready)

1 cup ricotta cheese (or cottage cheese)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg

2 cups fresh spinach (optional)

Instructions

1. Cook the Meat: In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease. Add the onion and garlic, cooking for 2-3 minutes until softened. Stir in marinara sauce, diced tomatoes, basil, oregano, salt, and pepper. Simmer for 5 minutes.

2. Prepare the Cheese Mixture: In a bowl, mix ricotta (or cottage cheese), mozzarella, Parmesan, and the egg. Stir until combined.

3. Assemble in the Crockpot:

Spread a thin layer of meat sauce on the bottom.

Add a layer of lasagna noodles, breaking them to fit.

Spread a layer of the cheese mixture.

Repeat the layers until ingredients are used up, ending with meat sauce on top.

4. Cook: Cover and cook on low for 4-5 hours or high for 2-3 hours, until noodles are tender.

5. Serve: Let it sit for about 10 minutes before slicing. Garnish with extra Parmesan or fresh basil.

Would you like any modifications, like a lower-carb version?