Effortless Crockpot Lasagna
Effortless Crockpot Lasagna brings all the rich, comforting flavors of classic lasagna with the convenience of slow cooking. This lasagna layers ground beef, creamy ricotta, and gooey mozzarella between tender noodles for a meal that's simple to assemble and perfect for busy days.
Equipment
- Slow cooker (6-quart recommended)
- Skillet
- Mixing Bowls
- Wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 24 oz jar marinara sauce
- 1 cup water
- 1 15 oz container ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 8-10 lasagna noodles uncooked
Instructions
- Prepare the meat sauce:
- In a skillet over medium heat, cook the ground beef or sausage until browned. Add the chopped onion and garlic, and cook until the onion is soft, about 3-4 minutes. Drain excess fat, then stir in the marinara sauce and water. Season with salt and pepper if desired. Set aside.
- Prepare the cheese mixture:
- In a mixing bowl, combine ricotta cheese, 1 cup of the shredded mozzarella, Parmesan cheese, egg, and Italian seasoning. Mix until smooth.
- Assemble the lasagna in the crockpot:
- Spread a thin layer of the meat sauce on the bottom of the crockpot.
- Break the lasagna noodles as needed to fit and create a layer over the sauce.
- Spread a layer of the ricotta mixture over the noodles, followed by a layer of meat sauce.
- Repeat layers (noodles, ricotta mixture, and meat sauce) until all ingredients are used, finishing with a layer of meat sauce on top. Sprinkle with the remaining 1 cup of mozzarella cheese.
- Cook:
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the noodles are tender and the cheese is melted.
- Serve:
- Allow the lasagna to rest for 10-15 minutes before slicing. Serve warm.
Video
Notes
- You can add a layer of fresh spinach or sautéed mushrooms for extra flavor and nutrition.
- Substitute cottage cheese for ricotta if desired for a slightly lighter texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.