Description
This easy and comforting Crockpot Lasagna combines layers of tender uncooked noodles, savory ground beef, creamy ricotta, and melted cheeses, all slow-cooked to perfection. Ideal for a hands-off dinner, this recipe delivers a hearty Italian classic with minimal effort using your crockpot.
Ingredients
Scale
Lasagna Components
- 9 uncooked lasagna noodles
- 15 oz ricotta cheese
- 3 cups shredded mozzarella cheese
- 4 cups marinara sauce
- 1 cup grated Parmesan cheese
Meat Mixture
- 1 lb ground beef
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Ground Beef: Heat olive oil in a skillet over medium heat. Add the ground beef and season with salt, pepper, and Italian seasoning. Cook until the beef is browned and cooked through. Drain any excess fat.
- Layer Sauce and Noodles: Spread a thin layer of marinara sauce at the bottom of the crockpot. Place 3 uncooked lasagna noodles over the sauce, ensuring they fit properly.
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, half of the grated Parmesan cheese, and a pinch of salt. Mix well and spread half of this mixture evenly over the noodles.
- Add Ground Beef and Cheese: Layer half of the cooked ground beef over the ricotta mixture. Top with marinara sauce and sprinkle with shredded mozzarella cheese.
- Repeat Layers: Repeat the layering process by adding 3 more noodles, ricotta mixture, remaining ground beef, more marinara sauce, and mozzarella cheese. Finish with the remaining 3 noodles, topped with marinara sauce, mozzarella, and remaining Parmesan cheese.
- Cook the Lasagna: Cover the crockpot with its lid and cook on low heat for 4 to 6 hours until the noodles are tender and the cheese is melted and bubbly.
- Rest Before Serving: Once cooking is complete, let the lasagna rest in the crockpot, uncovered, for 10 to 15 minutes to set before serving.
Notes
- Use uncooked no-boil noodles suitable for slow cooker recipes for best results.
- If your crockpot runs hot, check lasagna at 4 hours to avoid overcooking.
- You can prepare this recipe a day ahead and refrigerate; just add extra cooking time if cooking from cold.
- For a vegetarian version, substitute ground beef with cooked lentils or vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
