Description
This Crockpot Lasagna recipe offers a delicious, easy-to-make version of the classic Italian-American dish, perfect for busy days. Combining layers of seasoned ground beef, rich marinara sauce, creamy ricotta, and gooey mozzarella cheese, it cooks slowly in the crockpot for tender noodles and well-blended flavors without the need to pre-boil your pasta. A comforting, hearty meal ideal for family dinners or meal prepping.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
Cheese Mixture
- 1 (15-ounce) container ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Others
- 9 uncooked lasagna noodles (regular, not oven-ready)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Meat Sauce: In a skillet over medium heat, cook the ground beef with diced onion until browned and fully cooked, about 6–8 minutes. Add minced garlic and cook for another 30 seconds. Drain any excess grease. Stir in the marinara sauce and simmer for 2–3 minutes to combine flavors.
- Prepare the Cheese Mixture: In a medium bowl, mix together ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, egg, dried Italian seasoning, salt, and black pepper until the mixture is smooth and creamy.
- Layer the Lasagna: Lightly grease the bottom of a 6-quart slow cooker. Spread a thin layer of the meat sauce evenly on the bottom. Break the uncooked lasagna noodles to fit the slow cooker and create a layer. Add a layer of the cheese mixture over the noodles, followed by more meat sauce. Repeat the layers—noodles, cheese, and sauce—until all ingredients are used, finishing with a layer of sauce topped with the remaining 1/2 cup shredded mozzarella cheese.
- Cook the Lasagna: Cover the slow cooker and cook on Low for 4–5 hours or High for 2–3 hours, until the noodles are tender and cooked through. Avoid opening the lid frequently to maintain temperature.
- Rest and Serve: Once cooked, remove the lid and let the lasagna sit for 10–15 minutes to set before slicing. Garnish with fresh basil or parsley if desired, and serve warm.
Notes
- No need to pre-boil noodles; regular uncooked lasagna noodles cook perfectly in the crockpot.
- You can add spinach or sautéed mushrooms between layers for extra vegetables and nutrition.
- Use Italian sausage instead of ground beef for a spicier flavor variation.
- Allowing the lasagna to rest after cooking helps it hold its shape when slicing.
- For a thicker sauce, you can simmer the marinara a bit longer before layering.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 95 mg
