Crockpot Lasagna is an easy Italian dinner that you can throw in the slow cooker and forget about. This is one of those easy meals, a family favorite that the whole family.

Crockpot Lasagna

(originally posted 2010)

CROCKPOT LASAGNA

Homemade lasagna was one of the first things I made from scratch in college when I finally started cooking on my own full time. The traditional version was so much work, and when I was finished I had used every pan in the kitchen and was completely exhausted. When I finally tasted it all could I mutter was…eh.

It was okay, but by no means worth all that work, and I would have taken a store bought lasagna over what I had just slaved over any given day. I didn’t have time for meals like that. I was a busy college student…I had boys to date, parties to attend, and reality TV to watch.

When I first came up with this lasagna I thought what a genius idea if this version truly was any less work than the traditional lasagna. I was skeptical to say the least for the work that it was going to involve and had even lower expectations for what the taste would be.

The preparation was quick and seemed way too easy compared to what I was used to. As we sat down for dinner, I warned my family that this was an experiment and I had no idea how it would taste. I was pleasantly surprised, and swore this would be the only way we were doing lasagna in my house from now on especially for busy nights.

This easy crockpot lasagna is perfect for company when you don’t want to spend all day in the kitchen.

INGREDIENTS

  • beef (Italian sausage can be used as well)
  • onion
  • marinara – any spaghetti sauce will do but I really like Rao’s marinara.
  • garlic
  • lasagna noodles – regular lasagna noodles are used here. You could use no boil lasagna noodles as well but there’s no need to boil noodles in this one.
  • ricotta – some recipes have cottage cheese in them but the ricotta works here.
  • mozzarella
  • parmesan cheese
  • parsley
  • egg – helps bind it all together

HOW TO MAKE CROCKPOT LASAGNA

    1. In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.
    2. Add marinara sauce and water to skillet and simmer for about 5 minutes.
    3. In a medium bowl, mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg, garlic powder, and parsley.
    4. Pour just enough spaghetti meat sauce (about 1 cup of sauce) in the bottom of the slow cooker (4-6 quart). Note: For the layers, place enough of each ingredient to make an even layer so the noodles don’t stick. If you have a smaller crockpot you could have 3 layers for a larger one you may have only 2 layers. Place an even layer of uncooked lasagna noodles on top of the pasta sauce, breaking the noodles to fit as needed. Next, add a layer of the ricotta mixture (about 1 cup), and then a layer of meat sauce (about 1 cup). Repeat layers until ingredients are gone.
    5. Cook on LOW for 4 hours or until noodles are soft, being careful not to overcook. Sprinkle 1/2 cup of mozzarella and remaining Parmesan on top. Cover with the lid to melt the cheese and allow to sit 10 minutes before serving. Serve with garlic bread and Caesar salad.

slice of lasagna on a white plate

OTHER CROCKPOT RECIPES

OTHER LASAGNA RECIPES

Crockpot Lasagna
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4.47 from 15 votes

Crockpot Lasagna

This Crockpot Lasagna is an easy dinner recipe that you can throw in the slow cooker and forget.

Ingredients

  • 1 lb ground beef
  • 1/2 cup diced white onion
  • 1 teaspoon minced garlic
  • 1 26 ounce jar marinara sauce
  • 1/2 cup water
  • 1 15 ounce container ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/4 cup grated Parmesan cheese divided
  • 1 egg
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley or 2 teaspoons dried parsley
  • 8 ounces uncooked lasagna noodles about 8 noodles

Instructions

  1. In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.
  2. Add marinara sauce and water to skillet and simmer for about 5 minutes.
  3. In a medium bowl, mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg, garlic powder, and parsley.
  4. Pour just enough spaghetti meat sauce (about 1 cup of sauce) in the bottom of the slow cooker (4-6 quart). Note: For the layers, place enough of each ingredient to make an even layer so the noodles don't stick. If you have a smaller crockpot you could have 3 layers for a larger one you may have only 2 layers. Place an even layer of uncooked lasagna noodles on top of the pasta sauce, breaking the noodles to fit as needed. Next, add a layer of the ricotta mixture (about 1 cup), and then a layer of meat sauce (about 1 cup). Repeat layers until ingredients are gone.
  5. Cook on LOW for 4 hours or until noodles are soft, being careful not to overcook. Sprinkle 1/2 cup of mozzarella and remaining Parmesan on top. Cover with the lid to melt the cheese and allow to sit 10 minutes before serving. Serve with garlic bread and Caesar salad.
Amount per serving (1grams)
Crockpot Lasagna