Description
This Crockpot Lasagna recipe is a comforting and easy-to-make dish that combines layers of tender noodles, flavorful meat sauce, and creamy cheese filling, all cooked slowly to perfection in a slow cooker. Ideal for busy days, this lasagna requires minimal hands-on time while delivering a delicious, hearty meal that serves eight.
Ingredients
Scale
Meat Sauce
- 1 pound lean ground beef
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 (36 ounce) jar marinara sauce
- 1 (15 ounce) can petite diced tomatoes with juices
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Cheese Mixture
- 24 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
Assembly
- 9 lasagna noodles, uncooked (broken to fit)
- 2 cups shredded mozzarella cheese (for topping)
- ½ cup grated Parmesan cheese (for topping)
Instructions
- Cook Meat Sauce: In a large saucepan over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is no longer pink. Drain any excess fat to keep the sauce lean.
- Add Sauce Ingredients: Stir in the marinara sauce, petite diced tomatoes with their juices, and Italian seasoning. Simmer the mixture for 5 to 7 minutes, allowing it to thicken slightly. Season with salt and pepper according to your taste preferences.
- Prepare Cheese Mixture: In a separate bowl, combine ricotta cheese (or cottage cheese), 1 cup shredded mozzarella, ¼ cup Parmesan cheese, and the egg. Mix until the ingredients are fluffy and well blended.
- Layer Ingredients in Slow Cooker: Spread 1½ cups of the meat sauce mixture evenly over the bottom of a 6-quart slow cooker. Add a layer of uncooked lasagna noodles, breaking them as necessary to fit. Spread a layer of the cheese mixture on top of the noodles.
- Build Remaining Layers: Continue layering sauce, noodles, and cheese mixture, repeating until all components are used. Finish with a layer of pasta sauce on top. Then, sprinkle the remaining 2 cups of shredded mozzarella and ½ cup grated Parmesan cheese evenly over the surface.
- Cook and Rest: Cover the slow cooker and cook on low heat for 3 to 3.5 hours, or until the noodles are fully cooked and tender. The edges will become brown and slightly crispy. Once done, turn off the slow cooker and slightly open the lid to let steam escape. Allow the lasagna to rest for 30 minutes to set before serving.
Notes
- Breaking the lasagna noodles to fit the slow cooker is necessary since they are uncooked.
- Using lean ground beef reduces excess grease and makes the dish lighter.
- Allowing the lasagna to rest after cooking helps it firm up for easier slicing and serving.
- You can substitute ricotta cheese with cottage cheese if preferred.
- For a vegetarian version, omit the ground beef and add sautéed vegetables like zucchini and mushrooms.
- Make sure your slow cooker has a 6-quart capacity to accommodate the layers properly.
