Crockpot Lasagna is a delicious and easy meal that can be made without much fuss. This dish brings together all the classic flavors of traditional lasagna but makes the process simpler with the help of a slow cooker. Perfect for busy days, this recipe allows you to enjoy a warm, comforting dish with minimal effort.
Why Make This Recipe
Making Crockpot Lasagna is a great choice for several reasons. It’s a comforting dish that pleases the whole family. The slow cooking process allows the flavors to meld together beautifully, resulting in a rich and hearty meal. Plus, it’s a one-pot dish, meaning less mess in the kitchen. You can prepare it ahead of time and let it cook while you take care of other tasks, making it perfect for busy weeknights or gatherings.
How to Make Crockpot Lasagna
Making Crockpot Lasagna is straightforward. With just a few steps, you can assemble a delicious meal that cooks while you relax or take care of other chores.
Ingredients
- 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
- 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
- 9-12 no-boil lasagna noodles
- Fresh basil (optional, for garnish)
Directions
- Spray the crock of a slow cooker with nonstick cooking spray.
- In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for about 5 minutes, or until the onions soften.
- Stir in the marinara sauce and ½ cup of water, then let it simmer for 5 minutes.
- In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, all of the Parmesan cheese, egg, basil, and pepper.
- Spread 1 cup of the meat sauce evenly on the bottom of the crock. Place 3 noodles on top, breaking them to fit if necessary.
- Gently spread a third of the cheese mixture on top of the noodles.
- Repeat these layers two more times, starting with sauce and ending with cheese, to create 3 layers.
- Sprinkle the remaining mozzarella cheese on top.
- Cover and cook on low for about 4 hours, or until the noodles become tender. Add fresh basil for garnish if desired.
How to Serve Crockpot Lasagna
Serve your Crockpot Lasagna hot from the slow cooker. It pairs well with a fresh salad and some garlic bread for a complete meal. Cut into squares and enjoy the layers of flavors and textures.
How to Store Crockpot Lasagna
Leftover Crockpot Lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Make sure to cool it completely before transferring it to the freezer.
Tips to Make Crockpot Lasagna
- Use quality marinara sauce for better flavor.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- For a creamy texture, consider mixing in a bit of cream with the ricotta cheese.
- Let the lasagna rest for a few minutes after cooking before cutting into it. This helps it set.
Variation
You can easily customize your Crockpot Lasagna by using different types of cheese, such as goat cheese or provolone. You can also replace the beef with ground turkey or chicken for a lighter version. For a vegetarian option, substitute the meat with your favorite vegetables or a meat alternative.
FAQs
1. Can I use regular lasagna noodles instead of no-boil?
Yes, but you will need to cook them beforehand since regular noodles require boiling.
2. Can I use other types of cheese?
Absolutely! Feel free to mix and match cheeses based on your preferences.
3. What should I do if my lasagna is too watery?
If your lasagna is too watery, ensure you are using no-boil noodles and not adding too much water. You can also let it cook a little longer to allow excess moisture to evaporate.
Enjoy making your Crockpot Lasagna with this simple guide, and savor the delightful flavors it brings!
Crockpot Lasagna
Ingredients
Meat Sauce
- 1 pound ground beef Can substitute with ground turkey or chicken.
- ½ cup diced onion
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- 24 ounces marinara sauce Use quality marinara for better flavor.
- ½ cup water
Cheese Mixture
- 15 ounces ricotta cheese (drained)
- 2½ cups freshly shredded mozzarella cheese (divided) Reserve 1½ cups for layering.
- ½ cup freshly shredded Parmesan cheese
- 1 large egg (lightly beaten)
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
Lasagna Layers
- 9-12 pieces no-boil lasagna noodles If using regular noodles, they must be boiled beforehand.
- Fresh basil to taste optional, for garnish
Instructions
Preparation
- Spray the crock of a slow cooker with nonstick cooking spray.
- In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for about 5 minutes, or until the onions soften.
- Stir in the marinara sauce and ½ cup of water, then let it simmer for 5 minutes.
- In a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, all of the Parmesan cheese, egg, basil, and pepper.
Assembly
- Spread 1 cup of the meat sauce evenly on the bottom of the crock.
- Place 3 noodles on top, breaking them to fit if necessary.
- Gently spread a third of the cheese mixture on top of the noodles.
- Repeat these layers two more times, starting with sauce and ending with cheese, to create 3 layers.
- Sprinkle the remaining mozzarella cheese on top.
Cooking
- Cover and cook on low for about 4 hours, or until the noodles become tender.
- Add fresh basil for garnish if desired.
