Crock Pot Lasagna Layers (Print Format)
Tender pasta layers blend marinara, Alfredo, savory beef and melty cheeses for ultimate home-cooked comfort.
# Ingredients:
→ Meat and Aromatics
01 -
1 lb lean ground beef
02 -
1 cup diced yellow onion
03 -
1 tablespoon chopped garlic
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon pepper
→ Sauces and Cheeses
06 -
2 x 600mL jars of tomato pasta sauce (about 40 oz total)
07 -
16 oz ricotta cheese
08 -
3 1/2 cups shredded mozzarella cheese
09 -
1/3 cup shredded parmesan cheese
10 -
1 tablespoon Italian seasoning
11 -
15 oz jar Alfredo sauce
→ Pasta
12 -
1 lb uncooked regular lasagna noodles
→ Optional Garnish
13 -
Fresh chopped parsley
# Steps:
01 -
Drop the ground beef into a large skillet over medium-high heat and break it apart.
02 -
Add the diced onions to the skillet. Continue cooking and crumbling the ground beef until fully browned. Drain any excess grease.
03 -
Add the chopped garlic, salt, and pepper to the skillet. Stir well and cook for 2 minutes.
04 -
Add 1 jar of tomato sauce to the skillet. Stir well and remove the skillet from heat.
05 -
Pour ricotta, 2 cups shredded mozzarella, parmesan cheese, Italian seasoning, and Alfredo sauce into a bowl. Stir until well combined.
06 -
Spray the inside of the Crock Pot well with cooking spray.
07 -
Spoon about 1/3 of the meat sauce evenly over the bottom of the Crock Pot.
08 -
Place a layer of uncooked lasagna noodles over the meat sauce. Break noodles to fit as needed.
09 -
Spoon about 1/3 of the ricotta mixture over the lasagna noodles and spread evenly.
10 -
Repeat the meat sauce, lasagna noodles, and ricotta layers two more times, for a total of 3 sets of layers.
11 -
After the third ricotta layer, place an additional layer of noodles. Pour the remaining jar of pasta sauce evenly over the lasagna, covering the noodles completely.
12 -
Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese on top of the lasagna.
13 -
Place the lid on the Crock Pot and cook on HIGH for 3 hours or LOW for 6 hours.
14 -
After cooking, turn off the Crock Pot and remove the lid. Let the lasagna rest for 10 to 15 minutes before slicing and serving to allow it to set. Sprinkle fresh parsley on top if desired.
# Tips:
01 -
This recipe was tested in an 8-quart Crock Pot.