Description
This Crockpot Lasagna is a comforting and easy-to-make Italian-American classic prepared in a slow cooker. Layers of seasoned ground beef simmered in marinara sauce, creamy ricotta cheese mixed with egg, tender lasagna noodles, and melted mozzarella and Parmesan come together to create a delicious and hearty meal perfect for family dinners or meal prep.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) can crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese Mixture & Layers
- 9 uncooked lasagna noodles
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the Meat Sauce: In a large skillet over medium heat, cook ground beef with diced onion until browned and cooked through. Add minced garlic and cook for 1 minute more until fragrant. Drain any excess fat before proceeding.
- Simmer the Sauce: Stir in marinara sauce, crushed tomatoes, Italian seasoning, salt, and black pepper. Let the mixture simmer gently for 5 minutes to blend the flavors, then remove from heat.
- Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese with the egg until the mixture is smooth and well blended, ensuring even layering in the lasagna.
- Layer the Lasagna: Lightly grease the bottom of a 6-quart crockpot. Spread a thin layer of the meat sauce on the bottom. Add a single layer of uncooked lasagna noodles, breaking them to fit as necessary. Spread one-third of the ricotta mixture over the noodles, then add a layer of meat sauce followed by a sprinkle of shredded mozzarella. Repeat layering two more times, ensuring you finish with a generous top layer of sauce, shredded mozzarella, and grated Parmesan cheese.
- Cook in Crockpot: Cover the crockpot and cook on low heat for 4–5 hours, or until the lasagna noodles are tender and cooked through.
- Rest and Serve: Turn off the heat and let the lasagna rest inside the crockpot for 20–30 minutes before slicing. This helps the layers set and makes it easier to serve. Garnish with chopped fresh parsley if desired before serving.
Notes
- Use oven-ready noodles for best texture and convenience.
- Add spinach or zucchini between layers for extra vegetables and nutrients.
- You can assemble the lasagna the night before, keep it refrigerated, and cook it the next day for easy meal prep.
