Slow Cooker Lasagna
Yield: People
Ingredients
- 4-5 cups Slow cooker bolognese sauce, Can also use Slow cooker mushroom bolognese sauce, Make sure sauce is not too thick as you will need some liquid to help cook the lasagna noodles in the crockpot. One 32 oz. store-bought bolognese sauce jar also works well
- 1 container Ricotta cheese, 15 oz. container, Full fat
- 1 Egg, Large
- 1/2 cup Parmesan cheese, Shredded, Full fat
- 1 tsp Italian seasoning
- 3 cups Mozzarella cheese, Shredded, Full fat
- 2/3-1 cup Water, See recipe card below for details
- 8-10 Lasagna noodles, Uncooked
Instructions
- Prepare the bolognese sauce.
- Prepare the ricotta cheese mixture: In a medium size-mixing bowl, add ricotta cheese, egg, parmesan cheese, Italian seasoning, half the mozzarella cheese and mix until combined. Keep aside.
- Assemble lasagna: Spread about 1 cup of the bolognese sauce at the bottom of the crockpot (6 quart or larger).
- Pour 1/3 cup water.
- Then, top with 3 lasagna noodles. You may need to break some noodles to make them fit properly.
- Then spread some of cheese mixture on top of the noodles.
- Repeat with more layers until the bolognese sauce and ricotta cheese mixture is all used up.
- Add 1/3 cup water along the sides of the crockpot.
- If your noodles are thick or your bolognese sauce is thick, you will need to use a total of 1 cup water- 1/2 cup at the bottom and 1/2 cup along the sides.
- Sprinkle remaining mozzarella cheese on top.
- Cover and cook on Low heat for 4-5 hours, or until noodles are tender.
- It's a little hard to cut all perfect square slices but still tastes delicious. Enjoy!
Nutrition
Calories: 474kcal, Carbohydrates: 32g, Protein: 29g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 558mg, Potassium: 222mg, Fiber: 1g, Sugar: 2g, Vitamin A: 804IU, Vitamin C: 1mg, Calcium: 546mg, Iron: 1mg