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Crockpot Beef Lasagna
Andre Lewis

Crockpot Beef Lasagna

No-boil noodles are one convenience that actually earns its place in a slow cooker. The beef sauce supplies enough moisture to soften them while ricotta stays in distinct creamy layers. Stop when the center noodles are tender; an extra hour turns the outside into pasta pudding.
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Prep Time 35 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 1/2 cups diced yellow onion
  • 4 cloves garlic minced
  • 56 oz canned crushed tomatoes
  • 15 oz canned tomato sauce
  • 2 tsp dried oregano
  • 2 tsp kosher salt divided
  • 15 oz whole-milk ricotta cheese
  • 1 large egg
  • 1 cup grated Parmesan cheese divided
  • 12 oz no-boil lasagna noodles
  • 4 cups shredded low-moisture mozzarella cheese

Method
 

  1. Brown the beef and onion for 10 minutes until the beef reaches 160°F, drain, and stir in the garlic, crushed tomatoes, tomato sauce, oregano and 1 1/2 teaspoons salt.
  2. Mix the ricotta, egg, 1/2 cup Parmesan and remaining salt.
  3. Spread 1 cup beef sauce in a buttered 6-quart crockpot and layer one-third each of the broken noodles, ricotta mixture, remaining sauce and mozzarella.
  4. Repeat the layers twice, ending with mozzarella and the remaining Parmesan.
  5. Cover and cook on low for 4 to 4 1/2 hours until the center noodles are tender, then rest uncovered for 20 minutes before cutting.