Crockpot Lasagna Recipe

Course: Dinner

Cuisine: American

Prep Time: 30

Cook Time: 4

Total Time: 4 30

Servings: people

Calories: 519kcal

Author: Becky Hardin

Delicious layers of pasta, meat sauce, and cheese, nothing beats making your favorite dish in the crock pot. This crock pot lasagna is quick, easy, and delicious! You may never go back to making it in your oven again.

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Equipment

Crockpot (click for my favorite)

Ingredients

1 lb. ground beef
½ cup onion diced
4 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon salt
24 ounces marinara sauce (1 jar)
1 cup water
15 ounces ricotta cheese drained
2 ½ cups shredded mozzarella cheese divided
½ cup parmesan cheese shredded
1 egg lightly beaten
1 teaspoon dried basil
½ teaspoon black pepper
9-12 lasagna noodles raw
Fresh basil for garnish

Instructions

Spray the crock of a slow cooker with non-stick cooking spray.
In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for 5 minutes, until onions are softened.
1 lb. ground beef, ½ cup onion, 4 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt
Stir in the marinara sauce and ½ cup of water, then simmer for 5 minutes.
24 ounces marinara sauce, 1 cup water
Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, egg, basil, and pepper.
15 ounces ricotta cheese, 2 ½ cups shredded mozzarella cheese, ½ cup parmesan cheese, 1 egg, 1 teaspoon dried basil, ½ teaspoon black pepper
Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.
9-12 lasagna noodles
Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining mozzarella cheese on top.
Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.
Fresh basil for garnish

Video

Nutrition