Slow-Cooker Lasagna
- Anthology of Crumbs
- Sep 22
- 1 min read
1
Searing the Beef
You can substitute for whatever veggies suit your needs.
Notes
1
Set the slow cooker to low for 8 hours or high for 4 hours.
2
In a large skillet, season the meat with salt and cook over medium-high heat until browned, about 4 minutes. Remove from the heat and set aside.
3
To assemble in the slow cooker:
Spoon a third of the tomato sauce over the bottom.
Layer in half the cooked meat.
Add half the carrots.
Arrange half the lasagna noodles on top, breaking as needed to fit.
4
Repeat the layers with the remaining sauce, meat, carrots, and noodles, then spread any extra tomato sauce over the top.
5
Cover and cook until the noodles are tender—8 hours on low or 4 hours on high.
6
Serve warm, topped with fresh basil. Store any leftovers in the refrigerator for up to 3 days.
Instructions
1 pound ground beef or bison
1 tsp pink Himalayan salt
1 ½ jars (about 40 ounces) tomato sauce
2 medium carrots
1 package brown rice lasagna noodles
fresh basil leaves
Slow Cooker Lasagna
Anthology of Crumbs
A cozy slow cooker lasagna made with ground beef or bison, tender carrots, and brown rice noodles simmered in a rich tomato sauce, then finished with fresh basil for a wholesome, comforting take on the classic.
Servings :
6
Calories:
Prep Time
10 min
Cooking Time
4 hr
Rest Time
0
Total Time
4 hr 10 min
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