Description
This slow-cooked classic brings all the warmth of a homemade lasagna without turning on the oven. I made it once during a busy day and came home to a bubbling, cheesy masterpiece. Layers of rich sauce, tender noodles, and creamy cheese—all in one pot.
Ingredients
1 lb ground beef (453g)
1 small yellow onion, diced
3 cloves garlic, minced
44 oz tomato sauce (1x 29 oz + 1x 15 oz can)
6 oz tomato paste (170g)
1 tbsp dried oregano
1 tbsp dried basil
1½ tsp kosher salt
½ tsp black pepper
½ tsp red pepper flakes
12 oz regular lasagna noodles (not no-boil)
15 oz ricotta cheese (425g)
2 large eggs
16 oz shredded mozzarella (452g)
1 cup Parmesan cheese (100g)
Instructions
Cook the Meat Sauce: In a skillet, cook ground beef with onion until browned. Add garlic, cook 1 min more. Stir in tomato sauce, paste, and spices. Simmer for 5–10 minutes.
Prepare Ricotta Mix: In a bowl, mix ricotta with eggs and a pinch of salt and pepper.
Layer in Crockpot:
Spread a thin layer of meat sauce.
Add a layer of uncooked noodles (break as needed).
Spread ricotta mixture, then mozzarella and Parmesan.
Repeat layers, finishing with sauce and cheese on top.
Cook: Cover and cook on LOW for 4–6 hours, until noodles are tender.
Rest & Serve: Let sit 15 minutes before slicing.
- Prep Time: 20 mins
- Cook Time: 4–6 hrs
- Category: Dinner
Nutrition
- Calories: ~460
- Fat: 24g
- Carbohydrates: 30g