Crockpot Lasagna

Slice of lasagna being removed from crockpot.

Classic lasagna tastes even better slow cooked! This crockpot lasagna uses regular noodles that cook right in the sauce, so it's a totally doable dinner even on busy weeknights.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 5

Total Time 5 20

Servings

Calories 582kcal

Author Karly Campbell

Equipment

Slow Cooker

Ingredients

1 pound ground beef
1 sweet onion minced
5 cloves garlic minced, divided
24 ounces marinara or spaghetti sauce
6 ounces tomato paste
1 teaspoon dried Italian seasoning
15 ounces ricotta cheese
2 cups shredded mozzarella divided
1 cup shredded Parmesan
1/4 cup fresh chopped parsley
1 teaspoon salt
12 ounces regular lasagna noodles uncooked (not oven-ready), about 3/4 of a standard 16 ounce box

Instructions

Add the ground beef, onion, and 3 cloves of garlic to a skillet over medium heat, crumbling the meat as it cooks. Drain the grease from the skillet and add the marinara, tomato paste, Italian seasoning and 1 cup of water to the beef. Stir well to combine.
Add the ricotta, 1 cup of mozzarella, Parmesan, parsley, salt, and reserved 2 cloves of minced garlic to a small bowl and stir to combine.
Spray a 6-7 quart slow cooker with non-stick spray.
Place ¼ of the meat sauce into the bottom of the slow cooker.
Layer 1/3 of the noodles over the sauce, breaking them up to cover the entire area. The noodles will overlap a bit.
Spoon 1/3 of the ricotta mixture over the noodles. Repeat layers twice, ending with meat sauce.
Sprinkle with the reserved cup of mozzarella cheese.
Cover and cook on low for 5 hours or until noodles are tender. Slow cookers vary, so start checking around 4 hours and set to 'warm' until ready to serve.

Video

Notes

Use regular lasagna noodles, not oven-ready. Oven-ready noodles turn soggy in the slow cooker.

The ricotta may be swapped for cottage cheese, if that's your preference.

Nutrition