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Crock Pot Lasagna

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A hearty, classic lasagna made effortless by using a slow cooker. Layers of noodles, meat sauce, and cheeses cook together into a comforting, oven-free Italian meal perfect for busy days.

Ingredients

  • 1 lb ground beef (or substitute ground turkey or Italian sausage)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (24–28 oz) jar marinara or pasta sauce
  • 1/2 cup water (or as needed for moisture)
  • 9–12 uncooked lasagna noodles (regular or no-boil)
  • 15 oz ricotta cheese (or cottage cheese)
  • 1 large egg
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • Salt and pepper, to taste
  • Non-stick cooking spray (for crockpot)

Instructions

  1. Spray the inside of a 5–6 quart slow cooker with non-stick cooking spray or use a liner.
  2. In a skillet over medium-high heat, cook ground beef with chopped onion and garlic until browned. Drain excess fat.
  3. Add marinara sauce, water, Italian seasoning, oregano, salt, and pepper. Simmer for 2–3 minutes to blend flavors.
  4. In a bowl, mix ricotta cheese, egg, 1 cup mozzarella, and Parmesan until well combined.
  5. Spoon a thin layer of the meat sauce into the bottom of the slow cooker.
  6. Break lasagna noodles to fit and layer them over the sauce.
  7. Spread a portion of the ricotta mixture over the noodles, followed by more meat sauce.
  8. Repeat the layers (noodles → ricotta → sauce) until ingredients are used up, finishing with a layer of sauce and the remaining mozzarella cheese on top.
  9. Cover and cook on LOW for 4–5 hours, or until noodles are tender and cheese is melted. (Alternatively, cook on HIGH for 3–4 hours.)
  10. Turn off the heat and let the lasagna rest 10–15 minutes before serving to help it set.
  11. Serve warm with salad or garlic bread.

Notes

  • No need to boil noodles before layering; they cook perfectly in the slow cooker.
  • Ensure sauce covers the noodles fully to prevent dryness.
  • For a vegetarian version, replace meat with vegetables like spinach, mushrooms, or zucchini.
  • Can be assembled ahead of time and refrigerated before cooking.
  • Leftovers can be stored up to 4 days or frozen up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/crock-pot-lasagna/