Crockpot Lasagna
Delicious and easy Crockpot Lasagna, bringing together classic flavors with minimal effort, perfect for busy days.
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.
Notes
Let the lasagna rest for a few minutes after cooking to help it set. You can add vegetables for extra nutrition.