Crockpot Lasagna
This is what we’re having for dinner tonight. I’m wary of crockpot recipes, because to me, they almost always taste like ass – mushy chicken, gloppy vegetables – gross. I pretty much only use my crockpot for this recipe, and for making the occasional pot roast. This is a good one. (But you have to start it right after lunch – if you cook it all day, it’ll burn and be nasty.) Try it; you’ll like it!
Crockpot Lasagna
- 1 lb. lean ground beef
- 1 (26 to 28 oz.) jar tomato pasta sauce
- 1 (8 oz.) can tomato sauce
- 1/2 (9 oz.) pkg. (about eight) no-boil lasagna noodles
- 1 (1-lb.) jar Alfredo pasta sauce
- 12 oz. (3 cups) shredded mozzarella cheese
- 1/4 c. grated Parmesan cheese
Brown ground beef and drain.
Spray a 4 to 5-quart crockpot with nonstick cooking spray. Spread 3/4 c. of the tomato pasta sauce in the bottom of the sprayed crockpot.
Stir the remaining tomato pasta sauce and the can of tomato sauce into the ground beef.
Layer 3 lasagna noodles over the sauce in the crockpot, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 c. of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
Repeat the layers twice, using 2 noodles in the last layer. Sprinkle parmesan cheese over top.
Cover and cook on low for 3 1/2 to 4 1/2 hours.
Marvel at how you just walked in the door from Girl Scouts and dinner is already READY, and you just need to throw the bread in the oven. Yippee!
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Laura, also known as LaLaGirl, is the mother of a teenager and two young sets of twins. She's happily married, loves living in Colorado, and writes almost daily about married life, raising multiples, and parenting a child with autism.
Questions? Just 
December 21st, 2009 at 9:59 am
Another great use of a crockpot is keeping holiday beverages (hot chocolate, apple cider, spiced wine) warm. Thanks for the recipe!