Crockpot Lasagna
Say goodbye to oven hassles—this cheesy, hearty Crockpot Lasagna brings all the comfort of classic Italian pasta dinner right to your slow cooker for an easy, family-friendly feast.
Ingredients
- 1 lb lean ground beef (or turkey for a lighter twist)
- 1 small yellow onion, finely chopped keeps flavor mellow
- 3 garlic cloves, minced fresh is best—jarred if you’re in a pinch
- 2 (24-oz) jars marinara sauce (store-bought or homemade—look for low-sodium)
- 6–8 no-boil lasagna noodles (use Barilla no-boil or any slow-cooker–safe variety)
- 15 oz ricotta cheese (whole-milk ricotta gives extra creaminess)
- 1 large egg, lightly beaten helps bind the cheese mixture
- 2 cups shredded mozzarella cheese (freshly shredded melts more evenly)
- ¾ cup grated Parmesan cheese (Parmigiano-Reggiano if you can splurge)
- 1 tsp dried Italian seasoning (or a pinch of oregano, basil, and thyme)
- Salt & pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- In a medium skillet over medium-high heat, sauté onion until translucent. Add garlic, then ground beef or turkey. Cook until no pink remains.
- Pour marinara sauce into the skillet, stir in Italian seasoning, simmer for 2–3 minutes to meld flavors.
- Lightly spray the crockpot insert with cooking oil. Alternate layers of meat sauce, noodles, ricotta mixture, and cheeses.
- Cover and cook on LOW for 4–5 hours, or on HIGH for 2½–3 hours. Do not lift the lid during cooking.
- Turn off the crockpot. Let lasagna rest for 10–15 minutes. Garnish with fresh basil, slice, and serve.
Notes
• Noodle caution: No-boil lasagna noodles absorb sauce as they cook—if you go calorie-conscious, add an extra splash of water or sauce. • Cheese blend: Mixing part provolone with mozzarella gives a gooey pull without overpowering richness. • Testing tip: If the top layer seems dry, stir in ¼ cup sauce before the final 30 minutes of cooking.
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