I am in no way the chef in our house — that title belongs to my husband. But between work, kids’ activities, and everything else happening during the week, I’ve been trying to find a few easy dinners I can throw together and give him a break from cooking.
This crockpot lasagna has officially made the list. We’ve made it three weeks in a row, everyone eats it, and it requires very little from me — which is exactly the kind of recipe I need in my life.
Crockpot Lasagna
Ingredients
1lb ground beef (we use deer meat, and it's sooo good)
1 onion diced
3-4 garlic cloves minced
1 carton beef broth
1 jar of your favorite pasta sauce
1 cup half and half or heavy cream (i prefer heavy :))
1 cup grated Parmesan cheese
lasagna noodles (8-10) sheets
seasoning mixture: 1 tsp salt, ¼ tsp black pepper, 1 tsp onion powder, 1 tsp Italian seasoning, get creative here if you want!
Directions
- Saute diced onion until they are shiny and soft, but not completely sauteed. Add ground beef and add ½ the seasoning mixture.
- In your crockpot: Add your meat mixture. Pour in your pasta sauce and beef broth and put on low for 3-4 hours. (This is really just to marinate the flavors, I found 2 hours still works well!)
- 45 minutes before you're ready to eat, break up your lasagna noodles and add them in. About 8-10 sheets. Also, pour in your heavy cream and Parmesan cheese and let that cook for another 30-45 minutes until noodles are soft. Don’t let this step go too long or your cheese will start sticking to the pot.
- Serve with a salad and fresh bread!
- Tastes amazing as leftovers!!
If you make it, let me know! I’m slowly building my list of easy family dinners, and this one has earned a permanent spot.