What do you do when you have plans for an outdoor barbecue and it rains?! You make the best crockpot lasagna in the world!
Give yourself six hours for the lasagna to cook. So make the lasagna and have it in the crockpot at 10:30 a.m. for it to be ready at either 2:30 p.m. (cooked on high) or 4:30 p.m. (cooked on low).
It’s Memorial Day weekend and the family gets together for a fun day of games and watching car races. We enjoyed the day with the most delicious lasagna, made in a crockpot, followed by strawberry shortcakes for dessert! Oh my! At this time of year, I usually get a head cold brought on by allergies so I want to thank my mother for helping me with the preparation, cooking, photos, and video.
Best Slow Cooker Lasagna
Equipment
- Dutch oven
- Cutting board
Ingredients
- 1 1/2 pounds ground turkey or chicken breast
- 1 onion optional, use sparingly, chopped (or substitute with leeks for a milder flavor)
- 1 green bell pepper chopped
- 1 tablespoon minced garlic optional, use sparingly
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- Freshly ground black pepper to taste
- 1 can 14.5 oz low-sodium diced tomatoes, drained
- 2 jars 15 oz each low-sodium spaghetti sauce (or homemade without salt)
- 1 box whole wheat or gluten-free lasagna noodles use as needed
- 8 ounces part-skim ricotta cheese
- 1 egg
- 8 ounces part-skim shredded mozzarella cheese
- 8 ounces grated Parmesan cheese or reduce amount for lower fat
Instructions
Prepare the Ricotta Mixture:
- In a small mixing bowl, combine part-skim ricotta cheese and the egg. Mix well and set aside.
Cook the Meat and Vegetables:
- In a large Dutch oven or saucepan, cook the ground turkey or chicken, onion (if using), green pepper, and garlic over medium-high heat until the meat is fully cooked. Drain any excess fat, if needed.
Season the Sauce:
- Add the Italian seasoning, oregano, and pepper to the pan. Stir and cook for 30 seconds to release the flavors.
Simmer the Sauce:
- Add the low-sodium diced tomatoes and spaghetti sauce to the pan. Stir to combine and simmer for about 20 minutes, allowing the flavors to meld together. Taste and adjust seasonings as necessary.
Assemble the Lasagna:
- Spoon a small amount of sauce to cover the bottom of the slow cooker.
- Layer the lasagna noodles (broken to fit), then add a third of the meat sauce, followed by a third of the ricotta mixture. Add a third of the mozzarella and Parmesan cheeses. Repeat layers, ending with the cheeses on top.
Cook the Lasagna:
- Cover the slow cooker and cook on low for 5-6 hours or high for 3-4 hours.
Cool Before Serving:
- Let the lasagna cool for 15-20 minutes before slicing and serving.
Notes
We had a fresh tossed salad on the side with the rest of the Italian loaf bread I bought the other day. So delicious!
Forgot to take pictures of the meal and the dessert on our plates at the table, but here’s a sink (or two) full of dishes. Going in the dishwasher now!
Also, almost everything used to prepare this meal was also used the other night when I made the crockpot chicken, stuffing, and had sammiches. Read that blog post here: https://livingwithdana.com/2024/05/learning-voiceover/
I will be creating a reel about making this crockpot lasagna, so make sure you’re following me on either Facebook, https://www.facebook.com/livingwithdana
Instagram https://www.instagram.com/danascammon/
or TikTok https://www.tiktok.com/@danascammon
Thanks for reading my blog. Have a great day!
