InMain Dishes, Recipes

3 Cheese Slow Cooker Lasagna

Cheesy with every bite, this tasty 3 cheese slow cooker lasagna made using jarred tomato sauce, beef, vegetables, ricotta cheese, parmesan cheese, mozzarella cheese and other seasonings made easy using the crock-pot. Dinner is served while you are away!

As we were heading out for the day for an adventure in the woods, I wanted to have a nice hot meal ready for when we got home. A pasta dish was totally coming to mind. It was my husband’s birthday last week and I had mentioned I’d make lasagna, his favourite for dinner one evening on days off. This is where 3 cheese slow cooker lasagna came to life.

I love my crock-pot it has so many different cooking features that I love, making meals easier to get on the table. This also means I can cook just about anything in it! From pasta, soups, stews, roast and more.

For this 3 cheese slow cooker lasagna I made my sauce first and then layered everything together in the crock-pot. Y’all it was SO dang good and I can’t wait for you to check out the recipe below!

3-cheese-slow-cooker-lasagna

This post may contain affiliate links. Please see my disclosure policy for more found under FAQ

WHAT GOES IN 3 CHEESE SLOW COOKER LASAGNA

When you look at the ingredients you might think that it is a lot. However, it really isn’t, if you wanted to prepare this dish ahead of time you could totally get the sauce made the day before or over the weekend. It is fine refrigerated for 2-3 days if you want to meal prep.

Ingredients:

  • Uncooked Lasagna Noodles (Oven Ready)
  • Minced Garlic
  • Ground Beef
  • Onion
  • Chopped mixed vegetables of choice, we used mixed coloured bell peppers, mushrooms and spinach.
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • Jarred Tomato Sauce
  • Tomato Paste
  • Diced Tomatoes
  • Crushed Red Pepper
  • Italian Seasoning
  • Ricotta Cheese
  • Egg
  • Parmesan Cheese
  • Mozzarella Cheese
  • Parsley
  • Fresh Spinach
  • Spray Pam
3-cheese-slow-cooker-lasagna

Kitchen Gadgets Used:

WHAT KIND OF CHEESE GOES IN SLOW COOKER LASAGNA

To make this lasagna a 3-cheese lasagna I used ricotta cheese, parmesan cheese and mozzarella cheese. You could also use cottage cheese if you choose, however, we really enjoy the creaminess of ricotta cheese and the boost of flavour that it adds. Especially when you combine the three together as a mix to layer within this slow cooker lasagna recipe.

3-cheese-slow-cooker-lasagna

HOW TO MAKE SLOW COOKER LASAGNA

To make this slow cooker lasagna you will follow 4 simple steps:

Step 1:

  • Sautee beef, chopped vegetables, garlic and onion together in EVOO with some salt and pepper until the juices run clear. Make sure to continually break the meat apart and toss everything together as it cooks.

Step 2:

  • Add your jarred tomato sauce, tomato paste, diced tomatoes, crushed red pepper, Italian seasoning in with the cooked meat.

Step 3:

  • Grate your mozzarella cheese, so you have three cups in total (see full recipe below).
  • In a medium-sized mixing bowl, add in your ricotta cheese, parmesan cheese, and part of the mozzarella cheese. Combined everything together. Beat an egg in a small soup bowl and mix it into the cheese mixture until combined.

Step 4:

  • Spray your crock-pot with spray oil.
  • Start with a thin layer of sauce, a layer of noodles (TIP: break some of the lasagna noodles apart to fit and it is ok to slightly overlap the noodles to cover over the sauce mixture. Typically, you should be able to use 4-5 lasagna noodles per layer.), followed by half of the cheese mixture, and a few handfuls of spinach.
  • The next layer will be much the same, BUT just follow a layer of sauce over the spinach and top with 4-5 lasagna noodles, followed by another thin layer of sauce.
  • Add another layer of noodles, the rest of the cheese mixture, a couple of handfuls of spinach, the remaining sauce and cheese. Garnish with parsley.
  • Slow cook on low for 5 hours. Let sit for one hour or a total of 6 hours of cooking time.

HOW TO REHEAT 3 CHEESE SLOW COOKER LASAGNA

This slow cooker lasagna recipe makes for great leftovers, to reheat simply put it in a microwave-safe dish, cut through the middle of the lasagna and reheat for 60 seconds… depending on your microwave you may need to add an additional 30 seconds.

HOW TO STORE LEFTOVER SLOW COOKER LASAGNA

You can store this 3 cheese slow cooker lasagna in the freezer already portioned, or you can refrigerate for up to 3 days. For the freezer simply take your individual pre-cut and cooled portions, wrap them in press and seal, and place them in your freezer. To reheat, thaw for a few hours at room temperature and reheat for 1-2 minutes, depending on your microwave.

3-cheese-slow-cooker-lasagna

PS. If you are looking for some other recipes to try, check these out:

PPS. If you are you looking for more family-friendly recipes, check out our eBooks:

3 Cheese Slow Cooker Lasagna

3-cheese-slow-cooker-lasagna

Cheesy with every bite, this tasty 3 cheese slow cooker lasagna made using jarred tomato sauce, beef, vegetables, ricotta cheese, parmesan cheese, mozzarella cheese and other seasonings made easy using the crockpot. Dinner is served while you are away!

Prep Time 20 minutes
Cook Time 5 minutes
Additional Time 1 minute
Total Time 26 minutes

Ingredients

  • 10-15 Uncooked Lasagna Noodles (Oven Ready)
  • 1 tbsp Minced Garlic
  • 1 lb Ground Beef
  • 1 Onion, Chopped
  • 1 cup chopped mixed vegetables of choice, we used mixed coloured bell peppers, mushrooms and spinach.
  • 1 tbsp Extra Virgin Olive Oil
  • Salt and Pepper, to taste
  • 2 650 mL Jarred Tomato Sauce
  • 1 small can Tomato Paste
  • 1 398 mL Diced Tomatoes
  • 1/2 tsp Crushed Red Pepper
  • 1 tsp Italian Seasoning
  • 1 500g Ricotta Cheese
  • 1 large Egg, beaten
  • 1 cup Parmesan Cheese
  • 3 cups Mozzarella Cheese
  • 1 tsp Parsley
  • 2 cups Fresh Spinach
  • Spray Pam

Instructions

    1. Sautee beef, chopped vegetables, garlic and onion together in EVOO with some salt and pepper until the juices run clear. Make sure to continually break the meat apart and toss everything together as it cooks.
    2. Add your jarred tomato sauce, tomato paste, diced tomatoes, crushed red pepper, Italian seasoning in with the cooked meat.
    3. Grate your mozzarella cheese.
    4. In a medium-sized mixing bowl, add in your ricotta cheese, parmesan cheese, and 1 cup of the mozzarella cheese. Combined everything together. Beat an egg in a small soup bowl and mix it into the cheese mixture until combined.
    5. Spray your crock-pot with spray oil.
    6. Start with a thin layer of sauce, a layer of noodles (TIP: break some of the lasagna noodles apart to fit and it is ok to slightly overlap the noodles to cover over the sauce mixture. Typically, you should be able to use 4-5 lasagna noodles per layer.), followed by half of the cheese mixture, and a few handfuls of spinach.
    7. The next layer will be much the same, BUT just follow a layer of sauce over the spinach and top with 4-5 lasagna noodles, followed by another thin layer of sauce.
    8. Add another layer of noodles, the rest of the cheese mixture, a couple of handfuls of spinach, the remaining sauce and remaining mozzarella cheese. Garnish with parsley.
    9. Slow cook on low for 5 hours. Let sit for one hour or a total of 6 hours of cooking time.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 458Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 91mgSodium: 1023mgCarbohydrates: 37gFiber: 5gSugar: 7gProtein: 31g
heather-barrett-blog
print

You may also like

Leave a Reply

Skip to Recipe
shares