Slow cooker lasagna (G10)

Name: Slow cooker lasagna (G10)
Prep time: 10 min
Cook time: 6 h 10 min
Total time: 6 h 20 min
Cuisine: European, Mediterranean, Italian
Ingredients: Uncooked 93% lean ground beef1pound(s); Uncooked onion(s)1small, chopped; Garlic clove(s)1medium clove(s), minced; Canned crushed tomatoes28oz; Canned tomato sauce15oz; Table salt1tsp; Dried oregano1tsp; Dried basil1⁄2tsp; Crushed red pepper flakes1⁄4tsp, or to taste; Part-skim ricotta cheese1cup(s); Shredded part-skim mozzarella cheese1 1⁄2cup(s), divided; Uncooked lasagna noodles6 items; Shredded parmesan cheese1⁄2cup(s), strong-flavored like Parmigiano Reggiano

6 steps

Prep:10minCook:6h 10min

This Italian comfort food classic takes only 10 minutes to prep and needs no supervision to come together beautifully. Unlike time-consuming traditional versions, this recipe is so easy, there is no need to cook the noodles first. Two full layers of savory tomato sauce, rich cheese sauce and pasta present the perfect meal for a family dinner any night of the week. Paired with a crunchy and simple salad of lettuce, carrots, cucumber and tomatoes and topped with a light Italian vinaigrette, you will not have to call anyone to the table, they will be waiting. When the lasagna is fully cooked let it sit a few minutes before serving so it can firm up a bit. Leftovers are sure to be sought-after so making a double batch might be best.

Updated at: Thu, 17 Aug 2023 12:57:11 GMT

Nutrition balance score

Good

Nutrition per serving

Calories291.6 kcal (15%)

Total Fat10.4 g (15%)

Carbs32.7 g (13%)

Sugars10.1 g (11%)

Protein19.9 g (40%)

Sodium1262.5 mg (63%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 po93% lean ground beef

Uncooked

1onion

Uncooked, small, chopped

1 cloveGarlic clove

medium, minced

28 ozcrushed tomatoes

Canned

15 oztomato sauce

Canned

1 tspTable salt

1 tspDried oregano

½ tspDried basil

¼ tspCrushed red pepper flakes

or to taste

1 cupPart-skim ricotta cheese

1 ½ cuppart-skim mozzarella cheese

Shredded, divided

6lasagna noodles

Uncooked

½ cupShredded parmesan cheese

strong-flavored like Parmigiano Reggiano

Instructions

Step 1

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Step 2

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

Step 3

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Step 4

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

Step 5

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

Step 6

Serving size: 1/6 of lasagna