Crockpot Lasagna
Rich, cheesy layers of beef, ricotta, and marinara sauce. The best thing is that you don’t need to boil this pasta, and it gives you a whopping 35 grams of protein per serving.
Servings: 8 bowls
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef 5%
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 24 oz jars of marinara sauce
- 1 lb lasagna noodles uncooked
- 16 oz tub of ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup water
Garnish
- Fresh basil
Instructions
- Place a skillet over medium-high heat and add olive oil to it. Cook ground beef and break it apart with a spatula.
- Add onion, garlic, salt, and pepper, and cook until softened. Stir in 1 jar of tomato sauce. Cook a total of about 5 minutes, even if the meat is not fully cooked.
- Spray the crockpot with cooking spray.
- Layer meat sauce, uncooked noodles (breaking as needed), ricotta, and mozzarella. Repeat layers until full (about 3 layers).
- Pour the remaining 1 jar of tomato sauce over the top and sprinkle with a little extra mozzarella.
- Pour water around the edges.
- Cover and cook on HIGH for 3 hours or LOW for 6 hours.
- Garnish with fresh basil and serve.
Nutrition
Serving: 1 bowl (14 oz) | Calories: 560kcal | Carbohydrates: 60.1g | Protein: 35.5g | Fat: 18.8g | Saturated Fat: 8.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.7g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 980mg | Potassium: 780mg | Fiber: 4g | Sugar: 10.3g | Vitamin A: 850IU | Vitamin C: 8mg | Calcium: 420mg | Iron: 4.3mg