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Crockpot Lasagna
Crockpot Lasagna is a great recipe for a hearty meal during a busy week! It's also a great freezer meal to make ahead and cook later.
Prep Time 10 minutes
Cook Time 8 hours
Servings 4
Calories 854kcal
Ingredients
- 2 lbs lean ground beef (cooked)
- 8 lasagna noodles (oven baked/uncooked/broken in half)
- 1 cup chopped onion
- 1/2 tsp white pepper
- 1 tbsp Italian seasoning
- 1 tbsp oregano
- 1/2 cup bell pepper
- 2 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 24 oz pasta sauce
Instructions
- Add meat, seasonings, vegetables, and sauce to slow cooker. Cook on low for 2 hours.
- Add lasagna noodles and cover with sauce. Top with Mozzarella cheese. Cook for an additional 5 hours.
- Stir lasagna and top with parmesan cheese. Cook for an additional hour.
- Serve.
Crockpot Lasagna Freezer Instructions
- Add cooked ground beef, seasonings, noddles, and uncooked vegetables to a freezer safe airtight bag. Freeze for up to 3 months. DO NOT add cheese or pasta sauce to freezer bag.
- To cook: Thaw in the refrigerator overnight. Add ingredients from bag and pasta sauce to the Crock Pot. Cook on low for 6 hours.
- Stir well to make sure lasagna noodles are covered. Add mozzarella cheese and cook an additional hour. Stir well.
- Top with parmesan cheese and cook an additional hour.
- Serve.
Notes
- Do not freeze the pasta sauce or cheese with the lasgana noodles, meat, seasonings, and vegetables.
- Freeze for up to 3 months.
Nutrition
Calories: 854kcal | Carbohydrates: 60g | Protein: 80g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 202mg | Sodium: 1799mg | Potassium: 1667mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1936IU | Vitamin C: 39mg | Calcium: 682mg | Iron: 9mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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