Crockpot Lasagna Recipe with Eggplant and 4 Cheeses
This exciting crockpot lasagna recipe features four kinds of cheese – mozzarella, parmesan, Romano, and ricotta. These cheeses work together well and give a nice depth of flavor to the lasagna. As well as the cheese, this recipe calls for eggplant, ground beef, onion, garlic, and more, giving a fantastic result.
You can leave out the eggplant if you like, or swap it for zucchini. Use your favorite kind of spaghetti sauce or tomato sauce in this crockpot lasagna recipe, perhaps adding a little Tabasco sauce or hot sauce too, if you want. Grinding some red chili into the lasagna does the same job. Although lasagna is not typically a spicy dish some people like to add a little heat to it.
If you like really cheesy lasagnas, this one might become one of your favorites. Cooking it in a crockpot means all the flavors will blend beautifully. Since you are using no-boil noodles and browning the beef, nothing has to cook or soften a lot, so you just need to cook the lasagna until the noodles are soft. The main reason for using the slow cooker is to blend the flavors. Also, slow cooking can be very convenient if you are going out and want your dinner to cook itself.
- 1 lb ground beef
- ½ sliced eggplant
- 1 finely chopped onion
- 2 minced garlic cloves
- ½ lb uncooked no-boil lasagna noodles
- 1 egg
- 1 lb ricotta cheese
- 1 lb shredded mozzarella
- ½ cup shredded Romano cheese
- 2 tablespoons shredded parmesan
- ¼ cup milk
- 1½ lbs spaghetti sauce
- Salt and black pepper, to taste
- Cooking oil, as needed
- Fresh parsley sprigs, for garnish
- Brown the beef, onion and garlic in some oil in a skillet.
- Drain off any grease.
- Add the spaghetti sauce and mix well.
- Combine the ricotta, egg, and milk in a bowl and beat until smooth.
- Stir in the Romano and mozzarella cheeses.
- Grease the bottom and sides of your crockpot with oil or shortening.
- Add ¼ of the meat and sauce mixture to the crockpot.
- Add ½ the eggplant slices, then a layer of noodles, breaking or cutting them if you need to.
- Add ⅓ of the cheese mixture
- Repeat these layers, finishing with the cheese mixture.
- Sprinkle the parmesan on top.
- Cook for 5 hours on low or until the noodles are tender.
- Garnish with parsley and serve with a green salad or perhaps some garlic bread.
This is a lasagna for cheese-lovers and, as the picture shows, the melted cheese oozing over the top and down the sides of this lasagna make it look very tempting. The eggplant adds another flavor and the fresh parsley makes a nice garnish. You could serve a green salad on the side, or even some garlic bread. Lasagna is also great served by itself, since it includes all the food groups and is really satisfying. Crockpot lasagna recipes are very easy and if you know how to brown meat and stack ingredients in a crockpot then you will have no problems with this easy recipe for lasagna.
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