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Slow Cooker Lasagna

This crockpot lasagna is simple to make by layering a hearty ground beef and tomato sauce with lasagna noodles and 3 cheeses in the slow cooker.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dinner
Cuisine: Italian Inspired
Calories: 446
Ingredients Method

Ingredients
  

  • 1 pound lean ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 jar 24 ounces marinara sauce
  • 1 can 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 1/4 cup water
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1/4 cup fresh parsley chopped (or 1 tablespoon dried)
  • 3 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese divided
  • 9-12 regular lasagna noodles uncooked

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef and diced onion until the meat is no longer pink (about 5-7 minutes). Add minced garlic and cook for another 30 seconds until fragrant. Drain excess fat if necessary.
  2. Stir in Italian seasoning, salt, pepper, marinara sauce, tomato sauce, and tomato paste. Add water to thin the sauce slightly. Bring to a simmer for 5 minutes to allow flavors to blend, then remove from heat.
  3. In a medium bowl, combine ricotta cheese, egg, parsley, 1 cup of mozzarella, and 1/4 cup of Parmesan cheese. Mix well until smooth and evenly combined.
  4. Lightly coat your slow cooker with cooking spray. Spread about 1 cup of the meat sauce on the bottom of the slow cooker.
  5. Place a layer of uncooked lasagna noodles on top of the sauce, breaking them as needed to fit and cover the surface.
  6. Spread about 1/3 of the ricotta cheese mixture over the noodles, then sprinkle with 1/2 cup mozzarella.
  7. Add about 1 1/2 cups of meat sauce over the cheese. Repeat the layers (noodles, ricotta mixture, mozzarella, meat sauce) two more times.
  8. Top with a final layer of noodles, the remaining sauce, and the remaining mozzarella and Parmesan cheeses.
  9. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until noodles are tender.
  10. Turn off the heat and let the lasagna rest for 15-20 minutes before serving. This helps it set and makes it easier to slice.