Crockpot Lasagna (No Browning Required)
Soft, saucy layers of noodles, a beef and red wine sauce, and a creamy three-cheese filling. There's no golden crust here, but your spoon slides right through. The beef goes in raw, a kitchen towel under the lid keeps the top from turning watery, and a 15-minute rest lets the layers settle before you serve.
Ingredients
For the Bolognese Sauce
- 1 onion finely chopped
- 1 carrot very finely chopped
- 1 stalk celery very finely chopped
- 2 cloves garlic minced
- 28 oz diced tomatoes canned
- ¼ cup tomato paste
- ⅓ cup red wine
- 1 cube beef stock crumbled
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 18 oz ground beef
For the Cheese Layer
- 1⅓ cups Cottage cheese
- 1¾ cups shredded Mozzarella
- ⅔ cup Parmesan cheese finely grated
For Assembly and Topping
- 9 oz Lasagna noodles dry
- ½ cup shredded Mozzarella
- ¼ cup Parmesan cheese finely grated
Ingredients you need per step are listed below the step in Italic
Instructions
- In a large bowl, combine the onion, carrot, celery, garlic, diced tomatoes, tomato paste, red wine, crumbled bouillon cube, Worcestershire sauce, oregano, thyme, and pepper. Stir well.1 onion, 1 carrot, 1 stalk celery, 2 cloves garlic, 28 oz diced tomatoes, ¼ cup tomato paste, ⅓ cup red wine, 1 cube beef stock, 2 teaspoons Worcestershire sauce, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
- Crumble the raw ground beef into the bowl. Mix it thoroughly into the tomato sauce, using a fork to break up any large clumps. Breaking up the beef now helps it cook evenly throughout the sauce.18 oz ground beef
- In a separate bowl, combine the cottage cheese with of mozzarella and Parmesan.1⅓ cups Cottage cheese, 1¾ cups shredded Mozzarella, ⅔ cup Parmesan cheese
- Spoon a thin layer of meat sauce into the slow cooker, covering the bottom completely.
- Add a layer of uncooked lasagna noodles. Break them as needed to fit. Think of it as a little kitchen puzzle.9 oz Lasagna noodles
- Spoon a layer of meat sauce over the noodles, then spread some of the cheese mixture on top.
- Repeat the layers of noodles, meat sauce, and cheese mixture. Gently press the noodles into the sauce as you go. Make sure they are well covered with sauce. They need that moisture to soften.
- Finish with a layer of meat sauce. Sprinkle the remaining mozzarella and Parmesan over the top.½ cup shredded Mozzarella, ¼ cup Parmesan cheese
- Place a clean kitchen towel taut under the slow cooker lid, keeping it from sagging into the food. The towel catches condensation so less water drips onto the lasagna.
- Cook on LOW for 5–6 hours or HIGH for 3–4 hours. Toward the end of the cooking time, insert a knife into the lasagna to check that the noodles are tender. Cooking times can vary by slow cooker.
- Let the lasagna rest uncovered for 15 minutes. Don’t skip this step: the sauce will thicken slightly, making the lasagna easier to serve.
- Garnish with fresh basil or chopped flat-leaf parsley just before serving.
NOTES
1. Slow Cooker: This recipe was made in a 3.5 quarts slow cooker (about 3.5-liter) and serves 4. Both cooking options have been tested: 5–6 hours on LOW and 3–4 hours on HIGH. Using a different size slow cooker may change the cooking time.
2. Lasagna Noodles: Use dried lasagna noodles labeled “oven-ready” or “no-boil.” Break them to fit, and avoid stacking several noodles on top of each other. A little overlap is fine. Cover the pasta completely with sauce, or the edges may stay hard.
3. Ground Beef: The raw ground beef goes straight into the sauce. There’s no need to brown it first for this recipe. Break it up well to avoid large clumps. At the end of cooking, check the meat mixture in several places, especially in the center, to make sure it reaches at least 162°F (72°C).
4. Mozzarella: Use shredded low-moisture mozzarella. Fresh mozzarella packed in water can make the lasagna wetter. The cheese melts in the slow cooker but won’t develop a golden crust.
5. Salt: Start with 1 beef stock cube and don’t add extra salt before cooking. The cheeses also add salt. Taste after cooking and add salt only if needed.
6. Resting: Turn off the slow cooker and let the lasagna rest uncovered for 15 minutes. This helps it firm up a little so it’s easier to serve. It will still be soft, so don’t expect neatly cut squares.
7. Storage
Divide leftovers among shallow containers so they cool quickly.
- Refrigerator: Cover and refrigerate within 2 hours. Store for up to 2 days at 40°F (4°C).
- Freezer: Store in airtight, freezer-safe containers for up to 3 months. Thaw in the refrigerator. The pasta may be a little softer after freezing.
- Reheat: Heat a portion in a microwave-safe dish, covered with a microwave lid with the steam vent open. Check the center, too: the lasagna should be steaming hot all the way through. Reheat only what you plan to eat, and reheat each portion only once.
Nutrition
Calories: 975kcal | Carbohydrates: 70g | Protein: 65g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 1297mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3688IU | Vitamin C: 26mg | Iron: 7mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
