Zutaten für Authentic Italian Crock Pot Lasagna
- Nonstick Cooking Spray (for spraying crock-pot)
- 2 tablespoons Olive Oil
- 1 pound Ground Beef
- 1 medium Onion, chopped
- 3 Garlic Cloves, minced
- 2 tablespoons Tomato Paste
- 2 (28-ounce) cans Crushed Tomatoes
- Fresh Basil Leaf
- 1/4 cup dry Red Wine
- 1 tablespoon Sugar
- pinch Hot Red Pepper Flakes
- 15 ounces Ricotta Cheese
- 1 cup Romano Cheese (1/2 cup grated for mixture, 1/2 cup for topping)
- 1/2 cup cubed Mozzarella Cheese (for mixture) and 4 ounces Mozzarella Cheese, sliced or shredded (for topping)
- 1 large Egg
- 1 1/4 teaspoons Salt and 3/4 teaspoon Black Pepper
- 2 tablespoons chopped Fresh Parsley
- 6-8 No Boil Lasagna Noodles
- 1 (14.5-ounce) can Tomato Sauce
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Zubereitung von Authentic Italian Crock Pot Lasagna
- Spray a 6-quart crock-pot with non-stick cooking spray.
- In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Sauté 1 medium onion, chopped, and 3 cloves garlic, minced, until softened (about 5 minutes).
- Add 1 pound ground beef and cook until lightly browned, breaking it up with a spoon. Drain off any excess grease.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove meat from pan and set aside.
- In the same Dutch oven, add 2 tablespoons of tomato paste and cook for 5 minutes, stirring frequently, until slightly browned.
- Stir in 2 (28-ounce) cans crushed tomatoes, 1 (14.5-ounce) can tomato sauce, 1/4 cup dry red wine, 1 tablespoon sugar, and a pinch of red pepper flakes.
- Return the browned ground beef to the sauce. Stir well and bring to a simmer.
- Reduce heat to low, cover, and simmer for 30 minutes.
- While the sauce simmers, prepare the cheese mixture: In a large bowl, combine 15 ounces ricotta cheese, 1/2 cup grated Romano cheese, 1/2 cup cubed mozzarella cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley.
- In a small bowl, lightly beat 1 large egg. Add to the cheese mixture and stir until well combined.
- Spoon a layer of the meat sauce into the bottom of the prepared crock-pot.
- Layer with 6-8 lasagna noodles, breaking and overlapping to fit.
- Spread half of the ricotta mixture evenly over the noodles.
- Top with another layer of sauce.
- Repeat layers: noodles, ricotta mixture, sauce.
- End with a final layer of noodles and the remaining sauce.
- Cover and cook on low for 4-6 hours, or until heated through and bubbly. (If adding extra meat as noted in the original recipe notes, cook for 6 hours on low).
- During the last hour of cooking, sprinkle the top with the remaining 1/2 cup Romano cheese and several slices of fresh mozzarella cheese.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
9g
Fat
56g
Carbs
5g
