Cheesy Crock Pot Lasagna
Get ready for the ultimate comfort food with this Cheesy Crock Pot Lasagna—an effortlessly delicious twist on a classic Italian favorite! This slow-cooked masterpiece features layers of tender lasagna noodles, a rich and hearty meat sauce made with ground beef and Italian sausage, and a creamy ricotta cheese blend that’s loaded with mozzarella and Parmesan. The best part? It’s all cooked to bubbling perfection in your crock pot with just 20 minutes of prep time! Perfect for busy weeknights or casual gatherings, this one-pot wonder delivers all the gooey, cheesy goodness of traditional lasagna without the hassle of constant monitoring. Serve it up with a side salad and garlic bread for a meal that will have everyone coming back for seconds. Keywords: crock pot lasagna, cheesy lasagna, slow cooker recipe, easy dinner recipe, comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 24 ounces Jarred marinara sauce
- 15 ounces Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 whole Large egg
- 9 sheets Dried lasagna noodles
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoons Garlic powder
- 1 as needed Cooking spray
Instructions
In a large skillet over medium heat, brown the ground beef and Italian sausage together, breaking it into crumbles as it cooks. Drain any excess grease.
Add the marinara sauce to the skillet with the cooked meat and stir to combine. Simmer for 2-3 minutes, then remove from the heat.
In a medium mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, the egg, salt, black pepper, Italian seasoning, and garlic powder. Stir until well combined.
Spray the inside of a crock pot with cooking spray to prevent sticking.
Spread a thin layer of the meat sauce on the bottom of the crock pot.
Layer 3 sheets of lasagna noodles over the sauce, breaking them as necessary to fit.
Spread about 1/3 of the ricotta mixture onto the noodles, followed by 1/3 of the remaining meat sauce. Sprinkle 1/3 of the remaining shredded mozzarella cheese on top.
Repeat the layering process (noodles, ricotta mixture, meat sauce, mozzarella cheese) two more times, ending with a layer of mozzarella cheese on the top.
Cover the crock pot with the lid and cook on LOW for 4 hours, or until the noodles are tender and the cheese is melted and bubbly.
Once cooked, turn off the crock pot and let the lasagna rest for about 10-15 minutes before serving.
Use a large spoon to scoop out portions and enjoy!
Nutrition Facts
Calories |
5917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.0 g | 378% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 9363 mg | 407% | |
| Total Carbohydrate | 477.7 g | 174% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 52.5 g | ||
| Protein | 349.4 g | 699% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 4924 mg | 379% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4549 mg | 97% | |
*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.
