Cooking

Recipe: Crock Pot Lasagna

One of the most recent additions to my “30 Meals for 30 Days” project is a simple Crock Pot version of a classic: Lasagna! This dinner only requires a few ingredients in addition to the seasoning, making it a great option for a quick shopping run. Here are the raw materials:

1 pound ground beef
4 cups Mozzarella cheese
1 1/2 cups Parmesan cheese
1 small container Ricotta cheese
1 can tomato sauce (16 oz)
1 large can tomato paste (12 oz)
10-12 ready-bake lasagna noodles
2 1/2 cups water
2 TBS Granulated Sugar
2 TBS Oregano
2 TBS Parsley
2 tsp Garlic Powder
1.5 tsp Salt
1 tsp Onion Powder
1 tsp Italian Seasoning
0.5 tsp Black Pepper

Combine ground beef, tomato sauce, tomato paste, and water  in a large skillet over medium heat. Add sugar, oregano, parsley, garlic powder, salt, onion powder, Italian seasoning, and pepper and simmer for 10-15 minutes.

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Set aside 1/2 cup mozzarella cheese for topping. Combine the rest of the mozzarella, along with the parmesan and ricotta, in a large bowl.

Begin to layer the crock pot! You may spray the crock pot with cooking spray to help removal and clean up later. Begin by pouring 1/4th of the sauce mixture in the bottom of the crock pot. Then, use the ready-bake lasagna noodles to cover (break to fit).

Next, top the noodles with 1/3 of the cheese mixture. Repeat for 2 more layers, and top with last serving of the sauce mixture.


Add the remaining mozzarella cheese on the top of the dish to complete the layers.


Cook on low 4-5 hours, or high 2-3 hours.

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Cut into 8 large portions and serve!

I hope you love this layer-and-leave it family classic! The recipe can be customized to fit your family’s taste, from changing up the seasoning, to adding veggies to the mix. Just make sure to cook through any vegetable additions when you brown the meat. Thank you to Tastes Better from Scratch for the original inspiration recipe.

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