Saturday, February 21, 2015


I love my Lasagna Bolognese when I have time, but this slow cooker recipe is a nice change if you want it ready when you get home.
1 pound ground beef
1 tablespoon avocado oil
1/2 cup chopped onion
1/2 cup slivered carrots
4 cloves garlic, minced
3 cups Bolognese Sauce or your favorite jar sauce
2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
30 ounces ricotta cheese
1 cup Parmesan cheese
4 eggs
1/4 cup fresh, chopped basil leaves
1 box Barilla oven ready lasagna noodles
4 cups grated mozzarella cheese
  • Cut strips of heavy duty foil about 3 inches wide and long enough to extend about 3 inches over on each side making 2-3 slings.  Press into the edges of your crock pot and then coat with non-stick cooking spray.
  • Brown beef in skillet until no longer pink.  Drain off fat and set aside.
  • Add onions, garlic and carrots to skillet.
  • When vegetables are tender add meat back in and mix well.
  • Add sauce, Italian seasoning and red pepper flakes.
  • In a mixing bowl whisk eggs.
  • Add in Ricotta cheese, Parmesan cheese and basil.
  • Spread 1/2 cup of meat sauce on bottom of crock pot.
  • Add a layer of lasagna noodles breaking to fit as necessary.
  • Top with 1 1/2 cups of meat sauce followed by 1 1/2 cups of Ricotta cheese mixture followed by 1 cup of the mozzarella cheese.
  • Repeat layers 2 more times.
  • Set crock pot for low and cook 4 hours.
  • Let rest 30 minutes.
  • Using Foil slings, remove the whole lasagna to platter.  Foil slings will slide out easily.
  • Enjoy.
 **I love the oven ready noodles - no pre-cooking and so much less breakage.  No one can tell the difference after you bake it!

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