Description
This Crockpot Lasagna recipe offers a deliciously hearty and comforting Italian classic that’s effortlessly prepared in a slow cooker. Layers of seasoned ground beef, rich marinara sauce, creamy ricotta and mozzarella cheeses, and no-boil noodles cook slowly to meld flavors perfectly, resulting in a tender, cheesy masterpiece perfect for family dinners or gatherings.
Ingredients
Scale
Meat Sauce
- 1 pound ground beef
- ½ cup diced onion
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- 24 ounces marinara sauce (1 jar)
- ½ cup water
Cheese Mixture
- 15 ounces ricotta cheese, drained
- 2½ cups freshly shredded mozzarella cheese, divided
- ½ cup freshly shredded Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
Other
- 9-12 no-boil lasagna noodles
- Fresh basil, optional for garnish
Instructions
- Prepare the slow cooker: Spray the crock of a slow cooker with nonstick cooking spray to prevent sticking and aid in easy cleanup.
- Cook the meat mixture: Heat a skillet over medium-high heat and brown the ground beef along with diced onion, minced garlic, Italian seasoning, and kosher salt. Cook for about 5 minutes or until the onions become softened and the beef is fully browned.
- Simmer the sauce: Stir in the marinara sauce and ½ cup of water into the browned meat mixture. Let it simmer for 5 minutes to develop flavors and combine thoroughly.
- Mix the cheese filling: In a large bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, all the Parmesan cheese, lightly beaten egg, dried basil, and ground black pepper. Mix until well incorporated.
- Layer the lasagna: Spread 1 cup of the meat sauce evenly on the bottom of the prepared slow cooker. Place 3 no-boil lasagna noodles over the sauce, breaking them if needed to fit. Spread one-third of the cheese mixture evenly over the noodles.
- Repeat layering: Repeat the layering two more times: starting with the meat sauce, then noodles, and ending with the cheese mixture. Create three layers in total. After the final layer, sprinkle the remaining mozzarella cheese on top to create a cheesy crust.
- Cook the lasagna: Cover the slow cooker and cook on low for 4 hours, or until the noodles are tender and the cheese is melted and bubbly.
- Garnish and serve: Optionally, garnish the cooked lasagna with fresh basil leaves before serving for a burst of freshness and color.
Notes
- Use no-boil lasagna noodles to simplify the layering process and avoid pre-cooking the noodles.
- Ensure the ricotta cheese is drained to prevent excess liquid from making the lasagna watery.
- Cooking time may vary depending on your slow cooker model; check noodles for tenderness after 4 hours.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- For a vegetarian option, substitute ground beef with sautéed mushrooms and zucchini.
