Canada / Canada's food guide
Slow-cooked lasagna
This heartwarming, delicious lasagna is exactly what you need on busy days. Let your slow cooker do the work and come home to a meal everyone will love. Serve with a salad.
Ingredients
- extra lean ground beef225 g (½ lb)
- onion, finely chopped1
- garlic, minced3 cloves
- dried oregano10 mL (2 tsp)
- hot pepper flakes1 mL (¼ tsp)
- passata (strained crushed tomatoes)1 jar (700 mL)
- water250 mL (1 cup)
- whole grain lasagna noodles10
- light ricotta cheese1 tub (475 g)
- baby spinach, washed, chopped1 container (142 g/5 oz)
- chopped fresh basil or parsley60 mL (¼ cup)
- grated Parmesan cheese30 mL (2 tbsp)
- shredded part skim mozzarella125 mL (½ cup)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Lightly spray inside of slow cooker with cooking spray.
In a large non-stick skillet, brown beef breaking up with spoon. Scrape out beef into a colander and let drain. Wipe out skillet and return to medium heat; cook beef, onion, garlic, oregano and hot pepper flakes for 5 minutes or until softened. Add passata and water and remove from heat.
In a bowl, stir together ricotta cheese, spinach, basil and Parmesan cheese.
Spread some of the meat sauce over bottom of slow cooker. Lay lasagna noodles in a single layer, breaking as necessary to fit. Top with one quarter of the sauce and one third of the cheese mixture. Repeat layers twice ending with meat sauce on top. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. About 15 minutes before serving lasagna, sprinkle mozzarella over top, cover and let cook on Low until melted.
