Crockpot Lasagna

This website contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Lasagna in a slow cooker? Absolutely! This crockpot lasagna is the ultimate comfort food with layers of rich, meaty sauce, creamy ricotta, and gooey melted cheese—all with minimal effort. No need to boil the noodles beforehand; they cook up perfectly in the slow cooker, soaking in all that delicious flavor. Perfect for busy weeknights or lazy weekends when you want a homemade meal without standing over the stove.

Crockpot Lasagna
Pin
Print

Crockpot Lasagna

0.0 from 0 votes
Servings

4

servings

This crockpot lasagna is the ultimate comfort food with layers of rich, meaty sauce, creamy ricotta, and gooey melted cheese—all with minimal effort. No need to boil the noodles beforehand; they cook up perfectly in the slow cooker, soaking in all that delicious flavor.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb ground beef (or Italian sausage)

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 jar marinara sauce

  • 1 can diced tomatoes, undrained

  • 1 tsp Italian seasoning

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp red pepper flakes (optional)

  • 1 container ricotta cheese

  • 1 egg

  • 1/4 cup grated Parmesan cheese

  • 2 cups shredded mozzarella cheese

  • 12 oven-ready lasagna noodles

Directions

  • In a large skillet, cook the ground beef (or sausage) with diced onion over medium heat until browned. Drain excess grease.
  • Stir in minced garlic, marinara sauce, diced tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 5 minutes, then remove from heat.
  • In a small bowl, mix ricotta cheese, egg, and Parmesan cheese until well combined.
  • Spray the inside of your slow cooker with nonstick spray. Spread a thin layer of meat sauce on the bottom.
  • Break lasagna noodles to fit and layer over the sauce. Spread a portion of the ricotta mixture over the noodles, followed by a layer of shredded mozzarella.
  • Repeat the layers (sauce, noodles, ricotta, mozzarella) until all ingredients are used, finishing with a layer of meat sauce and mozzarella cheese on top.
  • Cover and cook on LOW for 4-5 hours or until noodles are tender.
  • Let the lasagna sit for about 15 minutes before slicing and serving.

Notes

  • • Feel free to add spinach or mushrooms for extra flavor and nutrition.
    • Substitute cottage cheese for ricotta if preferred.
    • Serve with garlic bread and a side salad for a complete meal.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest

Crockpot Lasagna

Lasagna in a slow cooker? Absolutely! This crockpot lasagna is the ultimate comfort food with layers of rich, meaty sauce, creamy ricotta, and gooey melted cheese—all with minimal effort. No need to boil the noodles beforehand; they cook up perfectly in the slow cooker, soaking in all that delicious flavor. Perfect for busy weeknights or lazy weekends when you want a homemade meal without standing over the stove.

Crockpot Lasagna
Pin
Print

Crockpot Lasagna

0.0 from 0 votes
Servings

4

servings

This crockpot lasagna is the ultimate comfort food with layers of rich, meaty sauce, creamy ricotta, and gooey melted cheese—all with minimal effort. No need to boil the noodles beforehand; they cook up perfectly in the slow cooker, soaking in all that delicious flavor.

Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb ground beef (or Italian sausage)

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 jar marinara sauce

  • 1 can diced tomatoes, undrained

  • 1 tsp Italian seasoning

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp red pepper flakes (optional)

  • 1 container ricotta cheese

  • 1 egg

  • 1/4 cup grated Parmesan cheese

  • 2 cups shredded mozzarella cheese

  • 12 oven-ready lasagna noodles

Directions

  • In a large skillet, cook the ground beef (or sausage) with diced onion over medium heat until browned. Drain excess grease.
  • Stir in minced garlic, marinara sauce, diced tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 5 minutes, then remove from heat.
  • In a small bowl, mix ricotta cheese, egg, and Parmesan cheese until well combined.
  • Spray the inside of your slow cooker with nonstick spray. Spread a thin layer of meat sauce on the bottom.
  • Break lasagna noodles to fit and layer over the sauce. Spread a portion of the ricotta mixture over the noodles, followed by a layer of shredded mozzarella.
  • Repeat the layers (sauce, noodles, ricotta, mozzarella) until all ingredients are used, finishing with a layer of meat sauce and mozzarella cheese on top.
  • Cover and cook on LOW for 4-5 hours or until noodles are tender.
  • Let the lasagna sit for about 15 minutes before slicing and serving.

Notes

  • • Feel free to add spinach or mushrooms for extra flavor and nutrition.
    • Substitute cottage cheese for ricotta if preferred.
    • Serve with garlic bread and a side salad for a complete meal.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest