Cooktop Cove: How to make slow cooker lasagna
By Cate Misczuk
Lasagna is an all-time favorite for many. The thick noodles, melt-in-your-mouth cheese, and rich meat sauce are perfect for any time of year and relatively quick to whip up. And now, our latest recipe is making this dish even easier than ever with the help of a slow cooker. 
The best part? Prep time is just 15 minutes! Meaning this Italian classic might just become a weekly favorite.
Classic meat and cheese lasagna
Servings: 8
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs, 30 mins
Ingredients
1 tablespoon (15 ml) olive oil
1 onion, small diced
5 cloves garlic, minced
2 pounds (900 grams) lean ground beef
1 tablespoon (15 ml) dried basil
1 tablespoon (15 ml) dried oregano
2 24-ounce (700 ml) good-quality Italian pasta sauce
2/3 cup water
12 - 16 uncooked lasagna noodles
3 cups (750 ml) ricotta cheese
2 cups (500 ml) mozzarella cheese, shredded
1/2 cup (125 ml) Parmesan cheese, shredded
2 teaspoons salt
Pepper, to taste
Instructions
1. Heat the oil in a saucepan set over medium heat. Add the onion and the garlic and cook for 2 minutes, just until soft. Add the ground beef with salt and pepper and cook for 8 minutes or until the ground beef is no longer pink. Add the dried basil and oregano. Mix well and set aside.
2. Mix water and pasta sauce together in a bowl, then spread a 1/3 of it on the bottom of a 6-quart slow cooker. Add a double layer of noodles, breaking to fit if necessary.
Over the noodles, spread 1/3 of the ricotta cheese and 1/3 of the mozzarella cheese.
Add 1/3 of the meat mixture.
Repeat layers with sauce and noodles, then cheese and meat. End the layers with noodles and sauce topped with mozzarella cheese.
Sprinkle Parmesan on top.
3. Place the lid on the slow cooker and cook for 2 hours on high, or until noodles are tender.
4. When lasagna has finished cooking, turn the slow cooker off but keep the lid on. Let lasagna rest for 15 minutes.
This will make it easier to cut into nice squares.
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