Description
A warm and hearty twist on classic lasagna made easy in the slow cooker.
Ingredients
Scale
- 1 lb ground beef (or turkey)
- 8 oz no-boil lasagna noodles
- 24 oz marinara sauce
- 4 cups beef or vegetable broth
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cups chopped vegetables (mushrooms, bell peppers, or spinach)
- Salt and pepper to taste
Instructions
- Begin by browning the ground beef in a skillet over medium heat. Drain excess fat and set aside.
- In your Crock Pot, combine the browned beef, marinara sauce, and broth. Stir well to combine.
- Break the lasagna noodles into manageable pieces and add them to the mix.
- Sauté your chosen vegetables in the skillet for about 5 minutes until they’re soft, then add them to the Crock Pot.
- Sprinkle in minced garlic, herbs, and a touch of salt and pepper for flavor. Stir gently.
- Set your Crock Pot on low for 4-6 hours, or high for 2-3 hours.
- About 30 minutes before serving, dollop ricotta cheese on top and sprinkle mozzarella liberally. Cover and allow it to melt.
- Once time is up, stir to combine the melted cheese and flavors. Serve hot with a sprinkle of Parmesan and fresh basil on top.
Notes
Avoid overcooking the noodles by using no-boil types. Feel free to customize vegetables based on what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg
Keywords: Crock Pot, Lasagna Soup, Italian, Comfort Food, Family Recipe