Slow cooker lasagna –Are you ready to dive into a cheesy, saucy world of flavor? Hold onto your forks because we’re about to create a culinary masterpiece that’ll leave you saying, “Why didn’t I make this sooner?” Get your slow cooker ready, folks, because we’re making Slow Cooker Lasagna – the dish that’s hotter than a jalapeño on a summer day!
Let’s Get Cheesy!
First things first, feast your eyes on this beauty. You know what they say – the sight of melting cheese can make even the grumpiest of eaters smile.
Ingredients You’ll Need
Now that you’re drooling over that image, let’s grab those ingredients that will turn your kitchen into a lasagna paradise:
- 1 pound ground beef (feel free to substitute turkey or sausage if you’re feeling adventurous)
- 1 onion, chopped (because every great dish starts with onions)
- 3 cloves garlic, minced (this is where the magic happens!)
- 2 cans (15 oz each) of crushed tomatoes
- 2 cans (6 oz each) of tomato paste (trust me, this will add to that rich flavor)
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon salt (add a pinch more if your heart desires)
- 12 oven-ready lasagna noodles (no boiling required – bless up!)
- 16 oz ricotta cheese (the creamier the better)
- 3 cups shredded mozzarella cheese (or enough to cover the lasagna in cheesy glory)
- 1 cup grated Parmesan cheese (because we’re classy like that)
Instructions: Assemble Your Masterpiece
Now onto the fun part – putting it all together! Let’s make this as simple as sneaking that last slice of pizza:
- In a skillet over medium heat, cook the ground beef with chopped onions until it’s browned, adding garlic in just a minute before you take it off the heat. Drain excess fat if needed.
- Stir in crushed tomatoes, tomato paste, basil, oregano, and salt. Let that simmer for a bit – this is your sauce, and it needs to develop its character!
- In your slow cooker, spread a bit of the sauce on the bottom – this prevents sticking. Then layer in 4-5 noodles, breaking them if necessary (life’s too short to sweat the small stuff).
- Top those noodles with ricotta, mozzarella, and a sprinkle of Parmesan. Repeat the layering process, ending with sauce and mozzarella on top (because we like that bubbly action when it cooks).
- Cover and cook on low for about 4 hours, or high for 2 hours. Be patient; good things take time! When it’s bubbling and cheesy, you know it’s ready to devour.
And there you have it! With each hearty portion, your taste buds will dance, and your friends will ask you for the recipe (you can tell them it’s a secret if you want, we won’t judge). Get to cooking, and may your lasagna always be perfectly gooey!