Ingredients
Scale
- For the Spaghetti Squash:
- 1 large spaghetti squash (about 3–4 pounds), halved lengthwise and seeds scooped out
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- For the Bolognese Sauce:
- 1 tablespoon olive oil
- 1 pound ground meat (a mix of lean ground beef and ground pork or Italian sausage is recommended for best flavor)
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 2–3 cloves garlic, minced
- 1 large carrot, finely chopped or grated (about 1 cup)
- 1 celery stalk, finely chopped (about 1/2 cup)
- 1 (28-ounce) can crushed tomatoes (good quality, like San Marzano, if possible)
- 1 (6-ounce) can tomato paste
- 1/2 cup dry red wine (optional, but adds depth; can substitute with beef broth)
- 1/2 cup beef or chicken broth (low sodium)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- For the Cheese Layers:
- 15 ounces whole milk or part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley, plus more for garnish
- Salt and freshly ground black pepper to taste
- 2 cups (8 ounces) shredded mozzarella cheese (low-moisture, part-skim)
Instructions
- Prepare the Spaghetti Squash (Initial Cook – Optional but Recommended for Best Texture):
- Preheat your oven to 400°F (200°C).
- Rub the cut sides of the spaghetti squash halves with 1 tablespoon of olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet.
- Roast for 25-35 minutes, or until the squash is tender enough to easily scrape with a fork but still slightly firm (al dente). You don’t want it fully cooked and mushy at this stage.
- Alternatively, you can microwave the squash: Place cut-side down in a microwave-safe dish with about 1/4 inch of water. Microwave on high for 10-15 minutes, or until tender-crisp.
- Once cool enough to handle, use a fork to scrape the flesh into long “spaghetti” strands. Set aside. This pre-cooking step helps remove excess moisture and ensures the squash doesn’t become too watery in the crockpot.
- Make the Bolognese Sauce:
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the ground meat and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain off any excess fat.
- Add the chopped onion, carrot, and celery to the skillet. Cook, stirring occasionally, until softened, about 6-8 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- If using red wine, pour it in and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the alcohol to cook off.
- Stir in the crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, red pepper flakes (if using), and the bay leaf. Season generously with salt and pepper.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes to allow the flavors to meld. The longer it simmers (up to an hour), the better the flavor. Remove the bay leaf before assembling.
- Prepare the Ricotta Mixture:
- In a medium bowl, combine the ricotta cheese, beaten egg, 1/2 cup grated Parmesan cheese, and chopped fresh parsley.
- Season with a pinch of salt and pepper. Mix well until thoroughly combined.
- Assemble the Lasagna in the Crockpot:
- Lightly grease the insert of your slow cooker (6-quart or larger recommended) or use a slow cooker liner for easy cleanup.
- Spread a thin layer (about 1/2 to 1 cup) of the Bolognese sauce on the bottom of the crockpot. This prevents the squash from sticking and burning.
- Arrange about one-third of the spaghetti squash strands over the sauce.
- Dot half of the ricotta mixture evenly over the spaghetti squash layer.
- Sprinkle one-third of the shredded mozzarella cheese over the ricotta.
- Spoon another layer of Bolognese sauce (about one-third of the remaining sauce) over the mozzarella.
- Repeat with another layer of spaghetti squash (another third), the remaining ricotta mixture, another third of the mozzarella, and another layer of Bolognese sauce.
- Top with the final third of the spaghetti squash strands.
- Spread the remaining Bolognese sauce over the top layer of squash.
- Sprinkle evenly with the remaining shredded mozzarella cheese and a little extra grated Parmesan cheese.
- Cook in the Slow Cooker:
- Cover the crockpot and cook on LOW for 3-4 hours or on HIGH for 1.5-2.5 hours. Cooking time can vary depending on your slow cooker model and how pre-cooked your squash was. The lasagna is done when the cheese is melted and bubbly, and the mixture is heated through. Avoid overcooking, as the squash can become too soft.
- Rest and Serve:
- Once cooked, turn off the slow cooker and let the lasagna rest, uncovered, for at least 15-20 minutes before serving. This allows it to set slightly and makes it easier to serve. If there’s a lot of visible liquid, you can carefully spoon some off or use a paper towel to blot the edges.
- Garnish with fresh chopped parsley or basil before serving, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450