Lasagna has never really been my specialty, I will admit. I can think back to numerous times over the years where my lasagnas were over-dry, with tough noodles and nowhere near enough sauce. And, making a traditional lasagna can be pretty labor intensive and time consuming, which is another big reason I rarely wanted to make one.
However, a couple of months ago, my mother-in-law made a lasagna in the slow cooker for a family dinner. I was blown away by how delicious it was. I was also really surprised that my 2 kids (who can be pretty picky in the food department) both enjoyed the lasagna without complaint. So....I decided I had to try and create my own version.
The ingredients in my Slow Cooker Lasagna are pretty simple...again, with the focus on creating a meal that kids will want second helpings of. I have even managed to sneak in some "hidden veggies."
Slow Cooker Lasagna
- 8 cooked lasagna noodles
- 1 lb ground beef
- 1 cup of diced onion
- 1/2 tsp garlic powder
- 1/2 cup shredded carrots
- 24 oz. tomato sauce, divided
- Salt and pepper to tasta
- 16 oz. part skim ricotta cheese
- 1 egg
- 3 cups part skim mozzarella, shredded
- 1/4 cup parmesan cheese, shredded
Step 1: Make the beef mixture - in a skillet over medium high heat, add the beef and cooked until browned. Then add the onion and season with the garlic powder and salt and pepper to taste. Cook until the onions are translucent, then mix in the tomato sauce and top with the shredded carrots.
Step 2: Make the ricotta mixture - in a bowl, combine the ricotta, egg, and 1 cup of the mozzarella. Mix well to combine.
Step 3: Add 1/2 cup of tomato sauce to the bottom of the slow cooker.
Step 4: Add 2 of the cooked lasagna noodles, then top with 1/4 of the ricotta mixture.
Step 5: Top with the beef mixture, then a generous sprinkle of the mozzarella.
Step 6: Continue making layers of sauce, noodles, ricotta mixture, then beef mixture (until you have used up all of the ingredients (should be a total of 4 layers). Top with another big handful of mozzarella, as well as the Parmesan cheese. Cover and cook on the low setting for 4-6 hours.
Hope you enjoy!!