Simple Slow Cooker Lasagna Crock Pot
Transform your weeknight dinners with this Simple Slow Cooker Lasagna Crock Pot recipe—an effortless twist on the classic Italian favorite. Featuring layers of hearty ground beef or Italian sausage, creamy ricotta, mozzarella, and Parmesan cheeses, and tender lasagna noodles, this dish comes together beautifully in your trusty slow cooker. With no need to boil the pasta beforehand, this recipe is as convenient as it is delicious. The slow-cooked flavors of marinara sauce, aromatic garlic, and Italian seasoning meld perfectly over just four hours, creating a rich, comforting meal that's perfect for feeding a family or impressing guests. Garnish with fresh parsley for a pop of color and flavor, then serve up this cheesy, satisfying lasagna for a stress-free dining experience. Perfect for meal prepping or entertaining, this crock pot lasagna is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound Ground beef or Italian sausage
- 1 medium Yellow onion, diced
- 3 cloves Minced garlic
- 24 ounces Marinara or pasta sauce
- 15 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 unit Large egg
- 9 sheets Dried lasagna noodles (uncooked)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoons Dried Italian seasoning
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a large skillet, cook the ground beef or sausage over medium heat until browned, breaking it up with a spoon. Drain any excess grease.
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, stirring frequently, until the onion is softened and translucent.
Stir in the marinara sauce, salt, black pepper, and Italian seasoning. Reduce the heat to low and allow the mixture to simmer for 5 minutes.
In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and egg. Mix well until smooth and set aside.
Lightly grease the inside of a slow cooker with nonstick cooking spray or oil.
Spread a thin layer of the meat sauce (about 1 cup) on the bottom of the slow cooker.
Place three uncooked lasagna noodles on top of the sauce, breaking them as needed to fit. Do not overlap the noodles too much.
Spread a third of the ricotta mixture over the noodles, followed by a layer of meat sauce. Repeat the layering process (noodles, ricotta, meat sauce) two more times.
Finish the top layer with the remaining meat sauce and sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
Cover the slow cooker with the lid and cook on LOW for 4 hours or until the noodles are tender and the cheese is melted and bubbly.
Turn off the slow cooker and let the lasagna sit for 10-15 minutes before serving. This will make it easier to cut and serve.
Optional: Sprinkle chopped fresh parsley over the lasagna for garnish before serving.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 7.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 532 mg | 41% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 714 mg | 15% | |
*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.
