crockpot lasagna

This skinny Veggie Crockpot Lasagna is packed with good-for-you veggies and super easy to make. Just put it in the crockpot and you've got dinner!

Super Easy Skinny Veggie Crockpot Lasagna

lasagna noodles

ricotta cheese OR cottage cheese

vegetables

Pesto (to taste)

cheese

Parmesan cheese

parsley

Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don&#8217;t stick.

Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking &#8211; not a big deal. Cover with about one third of the ricotta, veggies, pesto, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese.

Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don&#8217;t do this it will probably be more like lasagna soup &#8211; still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

Hi! Thank you for the recipe! Are there any other substitutes for the kale?

Thanks!

This looks so delicious! I have been looking for recipes to try in my new crockpot and this one seems perfect.

How did it compare to regular lasagna?

https://www.youtube.com/watch?v=Wgfyss0sDUE

Skinny Veggie Crockpot Lasagna! Packed with good-for-you veggies, super easy to make, and made with a handful of simple ingredients.

Full recipe: http://pinchofyum.com/super-easy-skinny-veggie-crockpot-lasagna

PRODUCTS (Amazon affiliate links)
Pasta Sauce: http://amzn.to/2kesvZ5
Lasagna Noodles: http://amzn.to/2lzSBHx

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Skinny Veggie Crockpot Lasagna

Delicious layers of pasta, meat sauce, and cheese, nothing beats making your favorite dish in the crock pot. This crock pot lasagna is quick, easy, and delicious! You may never go back to making it in your oven again.

Crockpot Lasagna Recipe

beef

onion (diced)

garlic (minced)

Italian seasoning

salt

marinara sauce ((1 jar))

water

ricotta cheese (drained)

mozzarella cheese (divided)

parmesan cheese (shredded)

egg (lightly beaten)

basil

black pepper

9-12 lasagna noodles (raw)

Spray

Spray the crock of a slow cooker with non-stick cooking spray.

Brown

In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for 5 minutes, until onions are softened.

Stir

Stir in the marinara sauce and ½ cup of water, then simmer for 5 minutes.

Combine

Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, egg, basil, and pepper.

Spread

Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.

Repeat

Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining mozzarella cheese on top.

Cook

Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.

https://embed.mediavine.com/videos/tj7rbgzvozcy06kdr7pm

Crockpot Lasagna

An easy but professional tasting lasagna made in the crock pot. You do not have to precook the noodles!

Slow Cooker Lasagna Recipe

non-stick cooking spray

lb. lean ground beef

onion

½ tsp. ground pepper

garlic powder

Rao's Marinara Sauce ((two 24-oz. jars))

eggs

mozzarella

whole milk ricotta

parmesan

tsp. dried parsley (or dried oregano

mozzarella cheese

In a large skillet brown the meat with the onion. Season the meat with the salt, pepper, Italian seasoning, garlic powder, onion powder. Cook your beef until no longer pink. You shouldn&#39;t have to drain your meat unless you use very fatty beef.

Pour the marinara sauce in, along with the water. Stir and set aside.

In a medium sized bowl. Whisk the 2 eggs with a fork. Now add the ricotta cheese, mozzarella cheese and parmesan cheese. Add the salt, parsley and garlic powder, stir.

Before you start layering. Separate the lasagna noodles into 4 evenish piles. Every box varies. I usually do 4-5 noodles per layer depending on how many noodles are in the box each time I make it.

Spray slow cooker with non stick spray. Now it&#39;s time to layer. The exact layers are listed below:

1.5 cups meat sauce mixture (bottom layer)  4-5 lasagna noodles, can be broken up and can be stacked  (1/4 of the box)1.5 cups meat sauce1/3 of the cheese mixture (dollop it on, then spread it out)4-5 lasagna noodles (1/4 of the box)1.5 cups meat sauce1/3 of the cheese mixture4-5 lasagna noodles (1/4 of the box)1.5 cups meat sauce1/3 cup cheese mixture4-5 Lasagna noodles (1/4 of the box)Remaining meat sauce - This will be a little over 2 cups; use it all.2 cups mozzarella - Sprinkle evenly on top.

Cook on LOW for 4 hours without opening the lid during the cooking time.

Serve and enjoy! Sprinkle with parsley if desired for garnish.

https://www.youtube.com/watch?v=PsRwPf-28LI

SLOW COOKER LASAGNA

--------------Click on "SHOW MORE" to see the FULL RECIPE--------------

PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-lasagna/

RECIPE:

INGREDIENTS:
non-stick cooking spray
16 oz. lasagna noodles (uncooked) I use Barilla brand – Regular lasagna noodles, not no boil noodles.
Meat Mixture
1 lb. lean ground beef
1 white onion diced
1 tsp. salt
½ tsp. ground pepper
2 tsp. Italian seasoning
½ tsp. garlic powder
48 oz. Rao's Marinara Sauce (two 24-oz. jars)
1 cup water
Cheese Mixture
2 large eggs
2 cups shredded mozzarella
15 oz. whole milk ricotta
1 cup shredded parmesan
½ tsp. salt
1 tsp. dried parsley or dried oregano or Italian seasoning
½ tsp. garlic powder
Topping
2 cups mozzarella cheese
dried parsley for garnish (optional)

SLOW COOKER SIZE:
6-QUART OVAL

INSTRUCTIONS:
In a large skillet brown the meat with the onion. Season the meat with the salt, pepper, Italian seasoning, garlic powder, onion powder. Cook your beef until no longer pink. You shouldn't have to drain your meat unless you use very fatty beef.
Pour the marinara sauce in, along with the water. Stir and set aside.
In a medium sized bowl. Whisk the 2 eggs with a fork. Now add the ricotta cheese, mozzarella cheese and parmesan cheese. Add the salt, parsley and garlic powder, stir.
Before you start layering. Separate the lasagna noodles into 4 evenish piles. Every box varies. I usually do 4-5 noodles per layer depending on how many noodles are in the box each time I make it.
Spray slow cooker with non stick spray. Now it's time to layer. The exact layers are listed below:
1.5 cups meat sauce mixture (bottom layer)
4-5 lasagna noodles, can be broken up and can be stacked (1/4 of the box)
1.5 cups meat sauce
1/3 of the cheese mixture (dollop it on, then spread it out)
4-5 lasagna noodles (1/4 of the box)
1.5 cups meat sauce
1/3 of the cheese mixture
4-5 lasagna noodles (1/4 of the box)
1.5 cups meat sauce
1/3 cup cheese mixture
4-5 Lasagna noodles (1/4 of the box)
Remaining meat sauce – This will be a little over 2 cups; use it all.
2 cups mozzarella – Sprinkle evenly on top.
Cook on LOW for 4 hours without opening the lid during the cooking time.
Serve and enjoy! Sprinkle with parsley if desired for garnish.

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#lasagna #crockpot

Slow Cooker Lasagna

Scrumptious crockpot lasagna is savory, saucy, cheesy and everything a good Italian dish should be combined with the convenience of a crockpot meal.

sweet Italian sausage (casing removed)

yellow onion (finely chopped)

garlic

(24-ounce) jar marinara sauce

no-boil noodles (uncooked)

oregano

ricotta cheese

parmesan cheese (divided)

(1 lb) mozzarella (shredded and divided)

basil (chopped)

 Spray a 6 quart Crock-Pot with nonstick cooking spray. Set aside.

Cook the sausage in a large skillet, over medium heat, breaking it up into small pieces with a spoon, until sausage is cooked through. Remove cooked sausage to a paper towel-lined plate and set aside. Remove all but 2 Tablespoons of the fat from the sausage and discard. Over medium heat, add onion and chopped&nbsp;garlic to the remaining fat in the skillet. Cook until veggies are softened, about 5-8 minutes. Remove from heat and stir in cooked sausage. Set aside.

In a mixing bowl, mix together ricotta, 1 cup of Parmesan, 2 cups mozzarella, fresh basil, 1 teaspoon salt, 1 teaspoon black pepper,  and egg.

Spread 1 cup of prepared marinara sauce in the bottom of the crockpot. Layer 4 uncooked pasta noodles, breaking them up as needed to fit, evenly over bottom of the crockpot on top of the sauce. Spread 1/3 of the ricotta mixture, 1/3 of the sausage and onion mixture, 1 cup of sauce. Repeat layers 2 more times.

For the final top layer, arrange 4 more noodles, 1 cup of sauce and the remaining 1 cup Parmesan and 2 cups mozzarella cheese. Cover and cook until on low until lasagna is heated through, about 4 hours.

Turn off heat and let the lasagna cool for 20-30 minutes and serve.

Crockpot Lasagna is cheesy, saucy, beefy and so juicy! An easy slow cooker lasagna that can be made ahead, and always gets rave reviews. Can be fully assembled and refrigerated overnight and slow cooked the next day per step #5.

Easy Crockpot Lasagna Recipe

beef ((80/20 fat content))

onion (finely diced)

red wine (or beef broth)

oz marinara sauce

thyme

tsp sea salt

tsp black pepper

sugar

oz reduced fat ricotta cheese

oz low-fat cottage cheese

mozzarella cheese ((4 cups shredded), divided)

lasagna noodles (uncooked, NOT "oven ready")

In a large deep pan over medium heat, combine ground beef and onion. Cook, breaking up meat with a spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).

Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min.:

Make the cheese sauce: In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese, 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.

Lightly oil a 6 qt slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 3/4 cup of your mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 3/4 cup mozzarella and pour 1/2 cup water around the edges, allowing some of it to go down the side of the dish into lasagna.

Cover and cook on LOW 3 1/2 to 4 hours** then top with reserved mozzarella, cover and cook 10 mins or until cheese melts. Let the lasagna rest 15 mins for easier serving.

No-Boil Slow Cooker Lasagna

(24 oz each) jars marinara sauce

no-boil lasagna noodles

mozzarella cheese, grated

cheese,

fresh basil, chopped

salt and black pepper,

Spread about 1 1/2 cups of the pasta sauce in the bottom of your slow cooker.

Top with a layer of lasagna noodles, breaking them apart to fit as needed.

In a medium bowl, stir together the ricotta, parmesan, egg, and 1 cup of the mozzarella cheese. Add Italian seasoning, basil, and season with salt and pepper. Stir to combine.

Spoon 1/3 of the cheese mixture over the noodles and spread out if needed. Top with another layer of noodles and sauce.

Repeat layers twice more, then top with remaining mozzarella cheese.

Cover slow cooker and cook 3-4 hours on high or 6-8 hours on low.

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