Lasagna Bowl Crockpot Meal Prep

Updated at: Fri, 26 Apr 2024 21:54:32 GMT

Step 1

Into a 7qt. Crockpot or Slow-Cooker Add: 2-2.5 lbs of Ground Beef 2 x 32oz Cans of Hand Crushed San Marzano Tomatoes with Basil (or of your choosing) 32 oz. Chicken or Bone Broth 2 Tbsp. Tomato Paste 1 Tbsp. Garlic Powder 1 Tbsp. Onion Powder 1 Tbsp. Italian Seasoning 1 Tbsp. Salt (Optional) 1 Tbsp. or a dash of Black Pepper or Cayenne

Step 2

Stir to combine and break apart any large chunks of meat. Set Crockpot to High and let cook for 3 hours.

Step 3

After 3 Hours, break 16oz of OVEN-READY lasagna noodles into the Crockpot and stir. If using non-oven-ready pasta, cook for half the recommended cooking time on the stove and tear into pieces before adding to the Crockpot. Cook for another 30 minutes on High or until pasta is cooked through.

Step 4

Once pasta is cooked through, mix in 1/2 cup of Ricotta, 1/2 cup of Mozzarella, 1/4 cup grated Parmigiano Reggiano, or measure with your heart. Continue cooking 15-30 minutes or until the cheese is melted and well combined with the sauce.

Step 5

Serve topped with Ricotta, Parmigiano Reggiano, torn basil, and a drizzle of EVOO to taste.

Step 6

Serving sizes vary depending on containers. Separate out into 8-10 equal portions, adding toppings before placing into freezer. Honestly, I didn't measure mine. I just put three heaping serving spoons into each container. About 17-20oz per, judging by my containers.

Step 7

To reheat, pop in microwave the same as any frozen lasagna from the freezer section until heated through.

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