Slow Cooker Lasagna at home
- Yield 10
- Prep 25 minutes
- Total 25 minutes
Slow Cooker Lasagna at home is a dinner recipe on Avoteb. The yield on the card is 10. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 10 servings
- 1 pound ground Italian sausage (I used spicy) or ground beef*
- 2 (24-ounce) jars of good-quality Italian pasta sauce**
- 16 uncooked no-boil lasagna noodles
- 32 ounces part-skim ricotta cheese
- 2 cups shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups chopped fresh baby spinach
- 1/4 cup finely-chopped fresh basil
Method
Tip in the ground Italian sausage (or ground beef) to a large saute pan, and cook over medium-a hot burner until browned and cooked through, using a large spoon to stir and break up the meet into small crumbles as it cooks. Lift from heat and pour off off any excess grease. Keep nearby.
Spread 1 1/2 cups pasta sauce evenly along the bottom of the slow cooker.
Layer about 4 lasagna noodles — breaking them into smaller pieces as needed to fit — evenly over the sauce to cover the bottom of the slow cooker.
Layer about 1/3 of the ricotta cheese (a little over 1 cup) evenly on top of the noodles. (the cook found it was easiest to do this in small spoonfuls, and then spread them out with a spatula. It’s totally ok if it’s messy and uneven!)
Scatter 1/2 cup of the shredded Mozzarella cheese and 2 Tablespoons of the Parmesan cheese in an even layer on top of the ricotta.
Layer about 1/3 of the cooked ground meat in an even layer on top of the cheeses.
Layer about 1/3 of the chopped spinach in an even layer on top of the ground meat.
Layer 1 cup of pasta sauce in an even layer on top of the spinach.
Repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, ground meat, spinach, and sauce. Then repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, ground meat, spinach, and sauce. Then add one more layer of noodles, sauce, and Mozzarella.
Set the lid on the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the noodles are tender.
Turn off the heat, and sprinkle the top of the lasagna evenly with the remaining Parmesan and fresh basil. Plate while it is hot. (Or if you let the lasagna sit and rest for 30 minutes, it will cut into pieces much more easily.)
