Crockpot lasagna is a game-changer for busy weeknights or lazy weekends. With all the classic layers of pasta, flavorful meat sauce, and creamy cheese, it’s just as delicious as traditional lasagna but made conveniently in a slow cooker. Just layer your ingredients, set the crockpot, and let it do the work while you relax. This recipe makes a rich, delicious lasagna that’s perfect for family dinners with minimal prep and cleanup!
Equipment:
- Crockpot (slow cooker)
- Mixing bowls
- Wooden spoon
- Spatula
Ingredients:
- 1 pound ground beef or Italian sausage
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
- 1 (15-ounce) container ricotta cheese
- 1 ½ cups shredded mozzarella cheese (plus more for topping)
- ½ cup grated Parmesan cheese
- 1 large egg
- 9-12 uncooked lasagna noodles (regular, not oven-ready)
- Fresh basil or parsley, for garnish (optional)
Instructions:
- Prepare the Meat Sauce
In a skillet over medium heat, cook the ground beef or sausage with the diced onion until browned, breaking it up as it cooks. Add the minced garlic and cook for another minute. Drain excess grease if necessary. Stir in the marinara sauce, tomato sauce, Italian seasoning, salt, and pepper. Let the sauce simmer for a few minutes, then remove from heat. - Make the Cheese Mixture
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until smooth and set aside. - Layer the Ingredients in the Crockpot
Spray the crockpot with cooking spray to prevent sticking. Spread a thin layer of meat sauce on the bottom. Break lasagna noodles to fit in an even layer over the sauce. Spread a portion of the ricotta mixture over the noodles, followed by more meat sauce. Repeat the layers (noodles, ricotta mixture, sauce) until all ingredients are used, ending with a layer of meat sauce on top. - Top with Cheese
Sprinkle an additional ½ cup of mozzarella cheese on top of the final layer of sauce. - Cook the Lasagna
Cover and cook on low for 4-5 hours, or until the noodles are tender and the cheese is melted. Avoid overcooking to prevent dry edges. - Serve
Garnish with fresh basil or parsley if desired. Use a spatula to scoop and serve warm.
Presentation Ideas:
- Serve each slice with a sprinkle of fresh Parmesan and chopped basil for a pop of color and flavor.
- Pair with a green salad and garlic bread for a complete meal.
- Layer extra mozzarella on top before serving for an extra-cheesy finish.
Tips:
- For added flavor, use half ground beef and half Italian sausage in the meat sauce.
- Avoid using oven-ready noodles, as they will overcook in the crockpot.
- Store leftovers in the refrigerator for up to 3 days or freeze individual portions for easy meals later.
Crockpot lasagna combines all the hearty, cheesy layers of traditional lasagna with the convenience of slow cooking. It’s a delicious, easy-to-make recipe that’s perfect for family dinners or gatherings. Just a few minutes of prep, and you’ll have a cozy meal waiting for you at dinnertime – all with minimal effort and maximum flavor. Enjoy!
Crockpot Lasagna Recipe
Enjoy a hearty, homemade lasagna with minimal effort using this easy crockpot lasagna recipe. It’s packed with layers of meat, cheese, and sauce for a cozy family meal.
Equipment
- Crockpot (slow cooker)
- Mixing bowls
- Wooden spoon
- Spatula
Ingredients
- 1 pound ground beef or Italian sausage
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 24-ounce jar marinara sauce
- 1 15-ounce can tomato sauce
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 15-ounce container ricotta cheese
- 1 ½ cups shredded mozzarella cheese plus more for topping
- ½ cup grated Parmesan cheese
- 1 large egg
- 9-12 uncooked lasagna noodles regular, not oven-ready
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the Meat Sauce
- In a skillet over medium heat, cook the ground beef or sausage with the diced onion until browned, breaking it up as it cooks. Add the minced garlic and cook for another minute. Drain excess grease if necessary. Stir in the marinara sauce, tomato sauce, Italian seasoning, salt, and pepper. Let the sauce simmer for a few minutes, then remove from heat.
- Make the Cheese Mixture
- In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until smooth and set aside.
- Layer the Ingredients in the Crockpot
- Spray the crockpot with cooking spray to prevent sticking. Spread a thin layer of meat sauce on the bottom. Break lasagna noodles to fit in an even layer over the sauce. Spread a portion of the ricotta mixture over the noodles, followed by more meat sauce. Repeat the layers (noodles, ricotta mixture, sauce) until all ingredients are used, ending with a layer of meat sauce on top.
- Top with Cheese
- Sprinkle an additional ½ cup of mozzarella cheese on top of the final layer of sauce.
- Cook the Lasagna
- Cover and cook on low for 4-5 hours, or until the noodles are tender and the cheese is melted. Avoid overcooking to prevent dry edges.
- Serve
- Garnish with fresh basil or parsley if desired. Use a spatula to scoop and serve warm.
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