I love my crockpot and I love experimenting with new dishes. Recently I decided to try my hand at cooking lasagna in the crockpot. Check this out.
- 1 box no-bake lasagna noodles
- 1.5 pounds ground beef (cooked)
- 1x 32 ounce container ricotta cheese
- 1x 28 ounce can crushed tomatoes (or tomato sauce)
- 12-16 ounces shredded mozzarella cheese
NOTE on the tomatoes or tomato sauce. I really like using the basil-garlic-oregano for this, then I don’t need any other seasonings.
Brown your ground beef.
While the ground beef is browning, put a layer of sauce in the bottom of the crockpot
Drain the ground beef and mix it together with about 8 ounces of the shredded mozzarella.
Place a layer of the uncooked lasagna noodles in the crockpot. You’ll probably need to break them to make them cover the bottom and fit.
Place half of the meat/mozzarella mixture on top of the noodles.
Place a second layer of noodles in the crockpot.
Place the ricotta cheese on top of the noodles.
Place a third layer of noodles in the crockpot.
Place a thin layer of sauce on the noodles.
Place the remainder of the meat/mozzarella mixture on top of the noodles.
Place a fourth and final layer of noodles in the crockpot.
Spread the remainder of the sauce over the top. Make sure all pasta is covered with sauce.
Sprinkle the remaining shredded mozzarella cheese over the top.
Cook for 4-5 hours.
I like to let this sit for 15 minutes or so before cutting.
A piece will look like this.
This is delicious. It has a whole different taste than lasagna cooked in the oven, even though you might be making it with the same ingredients.