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Crockpot Lasagna

A hearty and creamy lasagna made effortlessly in your slow cooker, perfect for a family-friendly meal that feels like a warm hug on a plate.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 450

Ingredients
  

Meat Sauce
  • 1 pound ground beef 80/20, lower fat options like 90/10 or 93/7 are acceptable
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning or 1 teaspoon each of dried basil and dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 24-ounce jars marinara sauce or your favorite pasta sauce
Cheese Layer
  • 1 15-ounce container ricotta cheese whole milk
  • 2 tablespoons dried basil
  • 12 ounces Mozzarella cheese shredded, divided between the layers
  • 1 cup Parmesan cheese grated, divided between the layers
Lasagna Noodles
  • 12 whole lasagna noodles uncooked
  • 1 pinch salt
  • 1 pinch pepper
  • 1 garnish Fresh basil optional, sliced for garnish

Method
 

Preparation
  1. In a skillet, cook 1 pound of ground beef with 3 cloves of minced garlic over medium heat until it’s browned. Drain any grease.
  2. Add 2 teaspoons of Italian seasoning, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Stir in 2 jars of marinara sauce and let simmer for a few minutes.
Mixing
  1. In a bowl, combine 1 container of ricotta cheese, 2 tablespoons of dried basil, and a pinch of salt and pepper. Mix until smooth and creamy.
Layering
  1. Start with a layer of meat sauce on the bottom. Follow with 3 uncooked lasagna noodles, then spread a layer of the ricotta mix. Sprinkle with Mozzarella cheese and Parmesan cheese.
  2. Repeat the layers, finishing with cheese on top.
Cooking
  1. Cover your Crock-Pot and cook on low for 4-6 hours.

Notes

Leftovers can be stored in the fridge for 3-5 days, and can be frozen for up to 3 months. Reheat in the oven or microwave, covered with foil to prevent drying out. Consider adding extra veggies for more nutrition.