Crockpot Lasagna
Irresistible, traditional Italian made simple. This luscious Crockpot Lasagna recipe is a cheesy, comforting, slow cooker CHAMP!
The BEST Crockpot Lasagna recipe ever – it’s wonderfully easy to make, hearty and satisfying, and tastes spectacular … just like the made-from-scratch classic! Plus, this slow cooker lasagne uses the same yummy ingredients like ground beef, onion, pasta sauce, three types of cheese, Italian seasonings and uncooked pasta. Enjoy a ridiculously delicious dinner and watch the compliments roll in!
Why You’ll LOVE This Crock Pot Lasagne Recipe!
- This tried-and-true slow cooker recipe is SO good! Saucy, meaty, cheesy – just full of fantastic Italian flavor!
- It’s EASY. Cook and season the ground beef. Blend the cheeses. Layer the ingredients into your crockpot, then set it and forget it! This crockpot version only takes a fraction of the time and effort of oven-baked lasagna.
- This crockpot version doesn’t heat your entire house!
- Crockpot lasagna is healthy! Loaded with protein, iron, amino acids, antioxidants, vitamin C, and calcium – it is good for you! (Don’t overdo on the cheese.)
- You can sneak in extra veggies without affecting the taste or texture! Shredded zucchini, finely chopped spinach, grated carrots, diced bell peppers, eggplant, or grated broccoli can add even more nutrition to this delicious dish.
Other Non-Traditional Lasagna Recipes
- Zucchini Lasagna is a fabulous low-carb, gluten-free dish that uses thinly sliced zucchini in place of the noodles – you’ll be blown away!
- Pizza Lasagna is a super-easy family favorite dinner that everyone loves!
Ingredients
Meat Sauce: We’re using lean ground beef, along with yellow onion, garlic, salt, pepper, red pepper flakes, and Italian seasoning. Then grab your favorite marinara sauce and some water (to help cook the pasta).
Pasta: Uncooked lasagna noodles work best, not the oven-ready kind. Gluten-free noodles can also work. See my tip below for adjusting the cooking time for GF.
Cheese: This recipe is a 3-cheeser! Parmesan, mozzarella, and ricotta bring all the dreamy, creamy goodness to this crockpot casserole. Add an egg for a binder and some parsley for freshness. (Be sure to chop a little extra parsley for garnish.)
How to Make the Best Crockpot Lasagna
STEP ONE: Cook the ground beef and onion over medium heat in a large skillet, breaking it up into small crumbles as it cooks. Add the garlic, Italian seasoning, salt, red pepper flakes, and cracked black pepper, and cook for another minute.
STEP TWO: Add the water and marinara sauce to the skillet. Stir everything together and then turn off the heat and let the meat sauce sit until you’re ready to use it.
STEP THREE: In a medium bowl, combine the egg, ricotta, half of the mozzarella, half of the parmesan, and most of the parsley. Set aside.
STEP FOUR: Layer the ingredients into a 6-quart crock pot. Start with a layer of meat sauce in the crock, just enough to cover the bottom. Then add a layer of 3 uncooked lasagna noodles (breaking them to fit the crock), top the noodles with 1/3 of the ricotta mixture, and then 1/3 of the meat sauce – spreading each into an even layer. Repeat this process with the remaining ingredients until you have created three layers. Sprinkle the remaining mozzarella and parmesan over the top.
STEP FIVE: Place the lid on the slow cooker and set it to LOW for 8 hours or HIGH for 4 hours.
STEP SIX: When dinner is done, remove the lid and let the lasagna cook for an additional 10 minutes before serving. Garnish with a sprinkle of parsley and serve with a side salad and garlic bread. It’s a FEAST!
Tips for Success
- Oven-ready lasagna noodles will become too mushy in this recipe; stick to the regular, uncooked pasta.
- If using gluten-free noodles, reduce the cooking time by 30 minutes.
- You can substitute ground turkey or Italian sausage for the ground beef.
- Leftover lasagna will keep, well covered, in the fridge for up to 5 days.
- Reheat individual servings of leftover lasagna in the microwave for 2-3 minutes.
Can I Freeze Leftover Lasagne?
Lasagna freezes beautifully! Remove the leftover lasagna from the crockpot and place it in a freezer-safe container. To prevent freezer burn, wrap the container in plastic wrap or aluminum foil (or both!) The Crockpot Lasagna will keep for up to 3 months. When ready to use again, move it to the fridge to thaw overnight, then reheat – either the entire container or individual servings – in the microwave until the center is hot.
Which is Better in Lasagna – Cottage Cheese or Ricotta?
There is no “better” between cottage cheese and ricotta – it’s simply a matter of taste! Cottage cheese is tangy and has a curd texture. It’s heavier and thicker than ricotta, but also has more moisture. Ricotta is sweet, mild, and creamy, though it tends to crumble and dry out more easily. They are both excellent additions to lasagna, so use whichever you prefer…or use a bit of both!
Other Creative Crock Pot Recipes!
- Crock Pot Pozole
- Chicken Alfredo Lasagna Roll Ups
- Slow Cooker Chicken Taquitos
- Zucchini Lasagna
- Crockpot Sausage and Potato Casserole
- Ravioli Lasagna
- Crockpot Cheese Broccoli Chicken & Rice
Crockpot Lasagna
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion peeled and diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 48 ounces marinara sauce (2 jars)
- 1 cup water
- 15 ounces ricotta cheese
- 3 cups mozzarella cheese shredded, divided
- 1 cup Parmesan cheese shredded, divided
- 1 large egg
- ¼ cup fresh parsley minced (plus more for garnish)
- 9 uncooked lasagna noodles (do not use "oven ready" pasta)
Instructions
- Place a large skillet over medium heat. Add the ground beef and onion and cook for 6-8 minutes, breaking up the meat as it cooks. Add the garlic, Italian seasoning, salt, pepper, and red pepper flakes. Stir to combine and cook for 1 minute.
- Pour the marinara and water into the skillet. Stir everything together. Turn off the heat and let the meat sauce sit until ready to use.
- In a medium mixing bowl, stir together the ricotta, 1 ½ cups mozzarella, ½ cup parmesan, egg, and parsley until evenly combined. Set aside.
- In a 6-quart slow cooker, spread a layer of meat sauce over the bottom until it's just covered. Top with 3 lasagna noodles (you will need to break them to fit), then add a layer of 1/3 of the cheese mixture, and then a layer of 1/3 of the meat sauce. Repeat with the remaining ingredients, for a total of 3 layers. Sprinkle the rest of the mozzarella and parmesan over the top layer of meat sauce.
- Secure the lid onto the crock pot and cook on LOW for 8 hours or on HIGH for 4 hours.
- Remove the lid and turn off the slow cooker. Allow the lasagna to rest for 10 minutes before cutting into 6 portions and serving warm. Sprinkle with chopped parsley for garnish, if desired.
