Crockpot Lasagna

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This cheesy Crockpot Lasagna is a quick and easy way to make the ultimate comfort meal. It still has all of the ingredients you know and love, but instead, they are added to the slow cooker. I promise you are going to love this version of lasagna!

Prep Time15

Cook Time3

Total Time3 15

Course: Crockpot

Cuisine: Italian

Keyword: Crockpot Lasagna

Servings: Servings

Calories: 788kcal

Author: Jill

Ingredients

1 pound ground beef 80/20
1/2 cup diced yellow onion
2 cloves garlic minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon Italian seasoning
48 ounces marinara sauce
16 ounces uncooked lasagna noodles
15 ounces ricotta cheese
1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese

Instructions

In a non-stick skillet over medium-high heat, cook the ground beef with the diced onion and minced garlic until the beef is fully browned. Season the beef with the salt, pepper, and Italian seasoning and mix to combine. Drain any excess fat and set aside.
Coat the inside of your slow cooker with non-stick cooking spray. Spread 1 cup of marinara sauce evenly on the bottom.
Place 3-4 lasagna noodles on the bottom of the slow cooker, breaking them as needed to fit.
Spoon 1/3 of the ricotta cheese over the noodles and spread it evenly.
Sprinkle 1/4 of the shredded mozzarella cheese and 1 tablespoon of grated Parmesan cheese over the ricotta layer.
Evenly layer 1/3 of the cooked ground beef mixture on top of the cheeses.
Pour another cup of marinara sauce over the beef layer. Repeat the layering steps (noodles, ricotta, mozzarella, Parmesan, beef, marinara) two more times.
Add a final layer of lasagna noodles, followed by the remaining marinara sauce and the rest of the shredded mozzarella cheese.
Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the noodles are tender.
Let the lasagna cool for 10-15 minutes before slicing and serving. Sprinkle with any remaining Parmesan cheese and garnish with fresh basil or parsley if desired. Enjoy!

Video

Notes

For the best flavor and texture, use ground beef with an 80/20 lean-to-fat ratio. This will ensure that the meat remains juicy during cooking.
A sprinkle of crushed red pepper flakes can add some heat to the lasagna if desired.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) until heated through.
To save time, you can prep the lasagna layers a day in advance. Assemble the lasagna in the slow cooker insert, cover it, and refrigerate overnight. When ready to cook, simply set the slow cooker to the desired temperature and follow the cooking instructions. Adjust cooking time accordingly as it may take longer to cook from chilled.

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