Crock Pot Lasagna Recipe With Ricotta Cheese
Crock Pot Lasagna with Ricotta cheese is a delicious and easy-to-make dish. It's perfect for a busy weeknight dinner, or as a special meal for your family or guests. This recipe uses ricotta cheese to give the lasagna a creamy, flavorful twist. The slow cooker does all the work for you, so you can spend more time with your family and friends. The result is a delicious, cheesy lasagna that is sure to be a hit.
Description
This Crock Pot Lasagna with Ricotta cheese is a simple, delicious, and satisfying dish. It’s made with layers of lasagna noodles, a flavorful meat sauce, and lots of ricotta cheese. The slow cooker does all the work for you, so you can relax and enjoy a delicious meal. The result is a creamy, cheesy lasagna that is sure to satisfy everyone.
Prep Time
This recipe takes about 20 minutes to prepare. This includes browning the beef and preparing the lasagna noodles. The rest of the time is hands-off, as the slow cooker does all the work for you.
Cook Time
This Crock Pot Lasagna with Ricotta cheese takes about 4-6 hours on low heat or 2-3 hours on high heat. The cooking time will depend on your slow cooker and the thickness of the lasagna.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jar spaghetti sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 lasagna noodles, uncooked
- 1 (15 oz) container ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Instructions
1. Heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft and translucent. Drain off any excess fat.
2. Add the spaghetti sauce, Italian seasoning, sugar, salt, and pepper. Stir to combine and bring to a simmer. Let the sauce simmer for 10 minutes.
3. In a large slow cooker, layer 4 lasagna noodles. Spread 1/3 of the meat sauce over the noodles. Dollop 1/3 of the ricotta cheese over the sauce. Sprinkle 1/2 cup of the mozzarella cheese over the ricotta. Repeat the layering two more times, ending with the remaining mozzarella cheese.
4. Cover and cook on low for 4-6 hours or on high for 2-3 hours. The lasagna is done when the noodles are tender and the cheese is melted and bubbly.
5. Let the lasagna cool for 10-15 minutes before slicing and serving.
Equipment
- Large skillet
- Large slow cooker
Notes
You can use any type of ground meat in this recipe, such as beef, pork, chicken, or turkey. This recipe also works great with cooked Italian sausage. Feel free to add additional seasonings to the meat sauce, such as basil, oregano, or red pepper flakes.
Nutrition: Per Serving
Calories: 438, Fat: 13g, Saturated Fat: 6g, Cholesterol: 57mg, Sodium: 877mg, Carbohydrates: 45g, Fiber: 4g, Sugar: 9g, Protein: 32g
Recipe Tips
- Make sure to use uncooked lasagna noodles for this recipe. If you use cooked noodles, the lasagna will be too watery.
- For a lighter version, you can use ground turkey instead of ground beef, or use part-skim ricotta cheese.
- If you like your lasagna extra cheesy, you can add an extra layer of cheese in between the layers of noodles.
- If the lasagna is too dry, you can add a little bit of water or chicken broth when layering the lasagna.
- This lasagna is even better the next day, so it’s perfect for making ahead of time.
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