Mock Lasagna Crock Pot Recipe
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Description
This Mock Lasagna Crock Pot Recipe is a great way to enjoy lasagna without having to prepare it the traditional way. Instead of layering noodles, cheese, and sauce, this recipe uses ground beef and a few other ingredients to make a delicious meal. The slow cooker does all the work, so you can enjoy a delicious dinner without all the effort. This recipe is also great for those on a budget since it only requires a few inexpensive ingredients. If you're looking for a delicious and easy way to enjoy lasagna, this is the perfect recipe for you!
Prep Time
This Mock Lasagna Crock Pot Recipe requires about 10 minutes of prep time. During this time you will need to brown the ground beef, chop the onion, and grate the cheese. You may also need to open the cans of sauce, but that can be done while the ground beef is cooking.
Cook Time
The cook time for this recipe is approximately 4 hours on the low setting or 2 hours on the high setting. You can check the lasagna occasionally to make sure it is cooked through. If it needs more time, simply turn the slow cooker to the low setting and cook for an additional hour or two.
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 (14-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (16-ounce) package lasagna noodles
- 1 (15-ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
1. Begin by browning the ground beef in a large skillet over medium-high heat. Once the beef is cooked through, add the chopped onion and garlic. Cook until the onion is soft, about 4 minutes. Drain off any excess grease.
2. In a medium bowl, combine the tomato sauce, tomato paste, Italian seasoning, sugar, salt, and pepper. Stir to combine.
3. In the slow cooker, spread a layer of the tomato sauce mixture. Then add a layer of uncooked lasagna noodles. Top the noodles with a layer of the ricotta cheese, then a layer of the ground beef mixture. Repeat the layers, ending with the tomato sauce mixture.
4. Cover the slow cooker and cook on low for 4 hours or on high for 2 hours. Uncover the slow cooker and sprinkle the mozzarella and Parmesan cheese on top. Cover the slow cooker and cook for an additional 15 minutes.
5. Allow the lasagna to cool for 10 minutes before serving.
Equipment
- Large skillet
- Medium bowl
- Slow cooker
Notes
If you don't have Italian seasoning on hand, you can substitute with a combination of oregano, basil, and thyme.
Nutrition: Per Serving
- Calories: 439
- Fat: 12g
- Carbohydrates: 45g
- Protein: 31g
- Fiber: 5g
Recipe Tips
This recipe can easily be doubled for larger families or for those who want to have leftovers for the week. The lasagna can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the lasagna for up to 3 months. To reheat, simply thaw it in the fridge overnight and then heat in the microwave.
If you want to make the lasagna a bit spicier, you can add a few dashes of red pepper flakes to the tomato sauce mixture. You can also add some diced bell peppers or mushrooms to the ground beef mixture for extra flavor and texture.
If you don't want to use ground beef for this recipe, you can easily substitute with ground turkey or even a plant-based ground meat alternative. You can also omit the meat completely and add in extra vegetables like zucchini or eggplant.
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