Crock Pot Layered Lasagna (Print-Friendly Version)
Layered lasagna slow-cooked with ground beef, tomato sauce, Alfredo, creamy ricotta, and three cheeses.
# Ingredients You'll Need:
→ Meat Sauce
01 -
450 g lean ground beef
02 -
1 cup (120 g) diced yellow onion
03 -
1 tablespoon (10 g) chopped garlic
04 -
0.5 teaspoon (3 g) salt
05 -
0.5 teaspoon (1.5 g) ground black pepper
06 -
1,200 ml tomato pasta sauce (2 jars, approximately 40 oz total)
→ Cheese Layer
07 -
450 g ricotta cheese
08 -
350 g shredded mozzarella cheese (divided, approximately 3.5 cups)
09 -
33 g shredded parmesan cheese (0.33 cup)
10 -
1 tablespoon (4 g) Italian seasoning
11 -
425 g Alfredo sauce (1 jar, approximately 15 oz)
→ Pasta
12 -
450 g uncooked regular lasagna noodles
→ Finishing and Garnish
13 -
Nonstick cooking spray
14 -
Fresh chopped parsley (optional, for garnish)
# How to Make It:
01 -
Heat a large skillet over medium-high heat. Add ground beef, breaking it apart as it cooks. Add diced onion and cook until the beef is browned throughout. Drain excess fat.
02 -
Stir in chopped garlic, salt, and pepper, cooking for 2 more minutes. Pour in one jar (600 ml) of tomato pasta sauce and combine. Remove from heat.
03 -
In a mixing bowl, combine ricotta cheese, 2 cups (200 g) of shredded mozzarella, parmesan cheese, Italian seasoning, and Alfredo sauce. Stir thoroughly until smooth.
04 -
Spray the interior of the slow cooker with nonstick cooking spray.
05 -
Spoon one-third of the meat sauce mixture into the base of the slow cooker. Arrange uncooked lasagna noodles over the sauce, breaking as needed to fit.
06 -
Spread one-third of the ricotta mixture evenly over the noodle layer.
07 -
Repeat layering process two more times, alternating meat sauce, noodles, and cheese mixture for a total of three sets.
08 -
After the third cheese layer, place an additional layer of noodles. Cover thoroughly with the remaining jar (600 ml) of tomato pasta sauce.
09 -
Sprinkle 150 g (1.5 cups) of remaining shredded mozzarella cheese evenly over the top.
10 -
Cover the slow cooker with the lid. Cook on HIGH for 3 hours or LOW for 6 hours until noodles are tender and cheese is melted.
11 -
Turn off the heat and remove the lid. Allow to rest 10–15 minutes for easy slicing and firm texture.
12 -
Garnish with fresh chopped parsley if desired. Slice and serve warm.
# Extra Information:
01 -
Resist cutting immediately after cooking; resting ensures cleaner slices and a firmer texture.