Authentic Italian Crock Pot Lasagna
- Ready In:
- 5hrs 30mins
- Ingredients:
- 18
- Serves:
-
16
ingredients
- nonstick cooking spray
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 onion, chopped
- 5 garlic cloves, minced
- 1 (6 ounce) can tomato paste
- 3 (28 ounce) cans crushed tomatoes
- 1⁄4 cup fresh basil leaf, torn
- 1 cup red wine
- 1 teaspoon sugar
- hot red pepper flakes, to taste (optional)
- 32 ounces ricotta cheese
- 3⁄4 cup romano cheese, grated, divided
- 16 ounces mozzarella cheese, divided, half cut into cubes, half sliced
- 1 egg, beaten
- salt and black pepper
- 1⁄4 cup fresh parsley, chopped
- 1 (12 ounce) package no-boil lasagna noodles, uncooked
directions
- Spray crock pot with non-stick cooking spray.
- Heat olive oil and saute onion and garlic in Dutch oven.
- Add ground beef and cook until lightly browned.
- Add salt and pepper and mix well. Remove meat from pan and set aside.
- Add tomato paste and cook approximately 5 minutes, until browned.
- Add crushed tomatoes, basil, wine, sugar and hot pepper. Stir in the browned ground beef and mix well.
- Cover and let simmer 30 minutes while you prepare the cheese mixture.
- Place ricotta cheese in large mixing bowl.
- Make a well in the center and add 1/2 cup Romano cheese, mozzarella cubes, salt, pepper, and parsley.
- In a small bowl, beat egg lightly. Pour into center well with cheeses.
- Mix until thoroughly combined.
- When tomato sauce has cooked for 30 minutes, spoon a layer of tomato sauce into a 6-qt. oval crock pot.
- Cover with a layer of lasagna noodles, overlapping and breaking pasta to fit all around the bottom, if necessary.
- Add half of the ricotta mixture and carefully spread over lasagna noodles with a frosting knife.
- Cover with a layer of sauce. Then add another layer of lasagna noodles, ricotta mixture, sauce.
- End with a final layer of lasagna noodles and the remaining sauce.
- Cover and cook on low for 4 hours. (I have to set mine on 8 hours and shut it off or switch it to keep warm after 4 hours since my slow cooker cooks anything under 8 on high.).
- In the last 60 minutes, sprinkle top with remaining Romano cheese and slices of mozzarella.
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Reviews
-
I just made this last night for a dinner at work. I used a 6 qt oval crock pot. I used 1 1/4 pounds of 90/10 ground sirloin and broke up 2 sweet Italian sausages as I tend to like a meatier lasagna. I followed this pretty closely with the exception of using brown sugar since that's what my mom used in her sauce and some dried Italian seasoning herbs. My crock pot is digital and there was no way for me to cook for 4 hours on low, the thing is preset to cook at high for anything under 6 hours. I just made sure I checked it. I did spray the crock with a non stick spray to help with clean up. Oh, I didn't see how to incorporate the meat, either in the sauce or as a separate layer, so I just mixed it into the sauce. I stuck the mozzarella in the freezer for a bit to make it easier to slice and dice. Everyone loved it! I was told to bring it again anytime. I really liked the sauce and how great the flavor was and how simple it was to make. Thanks!
RECIPE SUBMITTED BY
I am an attorney and have been married 25 years. I enjoy cooking and creating good meals, but on weekends only! My favorite cookbook is the Jane Brody Good Food Book, but having said that, I usually find something that I love in most cookbooks! My current passion is adopting favorite recipes and making them healthy and yummy (or just finding great recipes that promote good health!).