Step-by-Step Guide to Prepare Speedy Slow Cooker Lasagna
Hey everyone, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Homemade Slow Cooker Lasagna. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Slow Cooker Lasagna, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow Cooker Lasagna delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can cook Slow Cooker Lasagna using 24 ingredients and 7 steps. Here is how you cook that.
This recipe is a little more involved than most slow cooker recipes. I actually prefer to prepare this recipe the night before, then stick the slow cooker insert into the fridge until I'm ready to start it. For the lasagna noodles, just use the normal variety, not the no-boil ones.
Ingredients and spices that need to be Get to make Slow Cooker Lasagna:
- Meat Sauce:
- 1 tbsp. olive oil
- 1 lb. ground beef
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1 can (29 oz.) tomato sauce (or crushed tomatoes)
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1/2 cup water
- Pinch granulated sugar
- 2 tsp. each dried parsley, dried basil
- 1 tsp. Italian seasoning
- To taste salt and pepper
- Cheesy Filling:
- 1 container (15 oz.) Ricotta Cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
- 2 tsp. dried parsley
- 1 tsp. dried basil
- Pinch salt and pepper
- Other things you need:
- 6-8 lasagna noodles (not oven ready)
- 1 cup shredded mozzarella
- 1/2 cup shredded parmesan
Instructions to make Slow Cooker Lasagna
- Grease your slow cooker well and set aside. In a large skillet heat the olive oil over medium heat. Once hot, add the onions and the beef. Cook and break up the beef until it is no longer pink. Drain any excess fat, if needed.
- Stir in the garlic and let it cook until fragrant, just a minute or so. Then stir in the diced tomatoes, tomato sauce, water, sugar and seasonings. Let this simmer for 5-10 minutes just to let the flavors meld together. Then remove it from the heat and set aside.
- In a large bowl, mix the ricotta, egg, seasonings, mozzarella cheese and parmesan cheese. Set that aside.
- In the bottom of the slow cooker, spread about 1 cup of sauce...more if needed to completely coat the bottom. Place 2-3 of the lasagna noodles over the meat sauce, breaking them up to fit as best you can.
- Place about a third of the ricotta mixture over the noodles and spread it all over.
- Repeat this process. I get 3 layers altogether. After the last layer of ricotta mixture, spread over the last of the meat sauce. Top with the 1 cup of mozzarella cheese and the 1/2 cup of parmesan cheese. At this point you could always place the lid on and store it in the fridge until ready to cook.
- Cook on low for 4-6 hours, or until the noodles are tender. Then scoop it out the best you can and serve immediately.
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