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Easy Lasagna in Slow Cooker

Easy Lasagna in Slow Cooker

Make this Easy Lasagna in Slow Cooker or Crockpot with simple ingredients, plus it can be made gluten-free too!

Author: Mommy Hates Cooking

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Servings: 8 serving

Calories: 691 kcal per serving

Ingredients

  • 2 Tbsps - Olive Oil
  • 1 Cup - Onion
  • ½ Cups - Bacon Bits
  • 2 Pounds - Lean Ground Beef
  • 1 Tsp - Garlic Powder
  • 1 Tsp - Onion Powder
  • 1 Tsp - Salt
  • ¼ Tsps - Ground Black Pepper
  • ⅛ Tsps - Chili Powder
  • 2 Jars - Marinara Sauce
  • 4 Cups - Mozzarella
  • 15 ounce - Ricotta Cheese
  • ¼ Cups - Parmigiano
  • 1 Tsp - Italian Seasoning
  • 1 Tsp - Dried Basil
  • 10 - Oven-Ready Lasagna Noodles

Instructions

  1. In a large skillet, over medium heat, add 2 tablespoons of oil and onion. Stir for 2-3 minutes until the onions are soft.
  2. Add the bacon bits and stir until they are hot.
  3. Add ground beef and break it into smaller pieces with a heat-proof spoon.
  4. Sprinkle the garlic powder, onion powder, salt, ground pepper, and chili powder. Mix the seasonings throughout the meat, and brown until the meat is completely cooked.
  5. Add the marinara sauce and mix well.
  6. Bring to a boil and reduce to a low simmer for 12-15 minutes and set aside.
  7. In a medium-sized bowl, add the ricotta cheese, 1 cup of Mozzarella, Parmigiano, Italian seasonings, and dried basil. Mix to combine and set aside.
  8. Line the slow cooker or spray with nonstick baking spray.
  9. Add about 3/4 cup of the meat mixture to the bottom and spread evenly, it's okay if it doesn't cover the whole bottom of the pot.
  10. Add the lasagna noodles to fit, about 3-4.
  11. Add 1/3 of the remaining sauce and spread evenly.
  12. Top this with 1/2 of the Ricotta mixture. Spread evenly as best as you can.
  13. Add 1 cup of Shredded Mozzarella.
  14. Repeat these steps to finish the layers.
  15. On the final layer, top it with the remaining lasagna noodles.
  16. Add the remaining meat sauce.
  17. Top with 1 cup of Mozzarella, if you want it extra cheese you can add 2 cups.
  18. Cover and cook on LOW for 4 hours.
  19. Turn the slow cooker off, take the lid off, and set aside.
  20. Allow lasagna to cool for 10-15 minutes before cutting and serve.

Nutrition

Energy: 691 kcal | Total Fat: 31 g | Saturated: 14 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 134 mg | Total Carbs: 48 g | Fiber: 5 g | Sugars: 9 g | Proteins: 53 g | Sodium: 1,521 mg | Polyunsaturated: 3 g | Monounsaturated: 10 g

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