Busy Mom Lasagna for the Crock Pot
Perfect for busy weeknights or make-ahead meals, Busy Mom Lasagna for the Crock Pot is a hassle-free twist on the classic Italian favorite. This slow-cooker recipe combines layers of tender no-boil lasagna noodles, a rich and savory homemade meat sauce infused with garlic and Italian seasoning, and a creamy ricotta cheese mixture topped with gooey mozzarella. With just 20 minutes of prep time, this family-friendly dish cooks hands-free for hours, filling your kitchen with irresistible aromas. Ideal for feeding a crowd or meal prepping, this lasagna is as comforting as it is convenient. Serve it hot and garnish with fresh parsley for a delicious, stress-free dinner that feels like a warm hug on a plate!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 24 oz marinara sauce
- 2 tbsp tomato paste
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 large egg
- 9 sheets no-boil lasagna noodles
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up with a wooden spoon as it cooks. Add the diced onion and minced garlic, and sauté for 3–4 minutes until the onion is softened.
Stir in the marinara sauce, tomato paste, Italian seasoning, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 5 minutes.
In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, and the egg. Mix until smooth and creamy.
Spray the inside of a crock pot with non-stick cooking spray to prevent sticking.
Spread a thin layer of meat sauce (about 1/3 cup) on the bottom of the crock pot to prevent sticking.
Layer 3 sheets of no-boil lasagna noodles over the sauce, breaking them as needed to fit the shape of the crock pot.
Spread a third of the ricotta mixture over the noodles, followed by a layer of meat sauce. Repeat the process two more times, creating three full layers.
Top the final layer with the remaining 1 cup of shredded mozzarella cheese.
Cover the crock pot with its lid and cook on LOW for 4–5 hours, or until the noodles are tender and the lasagna is bubbly.
Turn off the crock pot and let the lasagna rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Slice and serve hot. Enjoy a comforting, stress-free lasagna that the entire family will love!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 529 mg | 41% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
