Crockpot Lasagna
Lasagna made in the slow cooker — Crockpot Lasagna, Crockpot Lasagna Soup, and an easy version with no-boil noodles, for busy weeknights.
★ dinner
dinnerCrockpot Lasagna
Easy 1 pot meal, straight from the crockpot!
Chrissie HIngredients
- 1 tbsp Olive oil
- 1/2 an onion Onion chopped
- 2 Garlic cloves minced
- 1 lb Ground meat (I do beef)
- To taste Salt pepper
- 1 tsp Italian seasoning
- 3 1/2 cups Marinara sauce
- 16 oz Whole milk ricotta
- 1/4 cup Grated parmesan
- 1/4 cup Parsley chopped
- 1 box Lasagna noodles uncooked
- 4 1/2 cups Shredded mozzarella
Instructions
- 1In a large skillet over medium heat, heat oil. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper, and Italian seasoning. Cook until no pink remains. Stir in 3 cups of the marinara until combined and cook 2 to 3 minutes more.
- 2In a large bowl, combine ricotta with Parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
- 3Spray the bowl of your slow cooker with a nonstick cooking spray or use a crockpot liner. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next, add a layer of noodles (you’ll have to break some to make them fit), a layer of meat mixture, a layer of mozzarella, and a layer of ricotta mixture. Repeat until all ingredients are used up, ending with mozzarella.
- 4Cook on low for 6 hours or high for about 3-4 hours. (Times vary with each crockpot. Make sure to test a lasagna noodle, I do this by poking a knife into the noodle to test its doneness).
- 5Optional: Garnish with more Parmesan and parsley and serve.
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Open in Pepper →Lasagna That Cooks While You Work
Lasagna is a weekend dish most of the time, with the boiling and the layering and the hour in the oven. The slow cooker takes all that off your plate — you layer it in the morning and come back to dinner already done.
Cooks on Pepper reach for this collection on the days that are already full: ball practice, late meetings, or a house full of people who need feeding at six o'clock sharp.
Every recipe here is built around ground beef or sausage and a good tomato sauce. There's classic Crockpot Lasagna with onion and garlic, two versions of Crockpot Lasagna Soup for when you want a bowl instead of a slice, and an Easy Crockpot Lasagna with Meat Sauce that uses no-boil noodles straight from the box.
Quick Tips
- 1
Brown the meat first
Cook the ground beef or sausage with the onion for 6 to 8 minutes and drain the fat, or the sauce turns greasy over 4 hours in the crock.
- 2
Break noodles to fit
Snap no-boil lasagna sheets into pieces so they lay flat against the round sides of the crock, with no gaps for sauce to run through.
- 3
Keep the sauce loose
Slow cookers don't evaporate liquid, but noodles drink it up — add about 1/2 cup water or broth to a thick jar of marinara.
- 4
Hold the cheese till last
Scatter the mozzarella over the top in the final 15 to 20 minutes, lid on, so it melts instead of turning rubbery.
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