Crockpot Ground Beef Lasagna with Ricotta and Mozzarella
A slow cooker lasagna with a ground beef marinara sauce, ricotta filling, and melted mozzarella.
Equipment
- Slow cooker
- Large skillet
- Large mixing bowl
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey or chicken
- ½ cup diced onion
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ¼ tsp kosher salt
- 24 oz marinara sauce one jar
- ½ cup water
- 15 oz ricotta cheese drained
- 2 ½ cup shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- 1 large egg lightly beaten
- 1 tsp dried basil
- ½ tsp ground black pepper
- 9 no boil lasagna noodles up to 12 if your crock is wide, regular noodles must be boiled first
- 2 tbsp chopped fresh basil optional, for garnish
Instructions
Cooking
- Prep the crock. Coat the inside of the slow cooker with nonstick cooking spray.
- Cook the meat sauce. Brown the beef with the onion, garlic, Italian seasoning, and salt over medium high heat for about 5 minutes, until the beef is no longer pink. Stir in the marinara and water and simmer for 5 minutes.
- Mix the cheeses. Combine the ricotta, 1 cup mozzarella, Parmesan, egg, basil, and pepper.
- Layer. Spread 1 cup of the meat sauce in the crock, add 3 noodles broken to fit, and top with one third of the cheese mixture. Repeat for 3 layers, dividing the remaining sauce, then sprinkle with the remaining mozzarella.
- Cook low. Cover and cook on low for about 4 hours, until the noodles are tender and the center reaches 165 degrees F.
- Rest. Let the lasagna stand a few minutes, then top with basil.
Notes
Substitutions: Ground turkey or chicken works in place of beef. Regular noodles must be boiled before layering.
Tips: Drain the ricotta and rest the dish a few minutes so it slices neatly.
Storage: Refrigerate for 3 to 4 days or freeze portions for up to 3 months.