Crockpot Lasagna
What’s especially great about crockpot lasagna is how customizable it is. You can stick with the classic beef and ricotta combo, go for a hearty sausage and spinach mix, or even make a vegetarian version loaded with zucchini, mushrooms, and roasted peppers.
Equipment
- Crockpot (Slow Cooker)
- Mixing Bowls
- Skillet
- Measuring Cups & Spoons
- Spatula or spoon
- Knife & cutting board
Ingredients
For the Meat Sauce:
- 1 pound 450g ground beef or Italian sausage
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 24 oz jar marinara sauce
- 1 6 oz can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cheese Mixture:
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
For Assembly:
- 6 –8 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese for topping
Instructions
Step 1: Prepare the Meat Sauce
- Heat a skillet over medium heat and add the ground beef or Italian sausage.
- Cook until browned, breaking it apart with a spatula as it cooks.
- Add the chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and translucent.
- Stir in the marinara sauce, tomato paste, basil, oregano, salt, and pepper.
- Reduce the heat and let it simmer for 5 minutes, stirring occasionally.
- Pro Tip: Taste the sauce and adjust seasoning—slow cooking can mellow flavors, so a slightly stronger seasoning upfront works best.
Step 2: Mix the Cheese Filling
- In a medium bowl, combine the ricotta cheese, 1 cup shredded mozzarella, Parmesan, egg, and parsley.
- Use a spoon or spatula to mix until smooth and well combined.
- Pro Tip: Don’t overmix—the egg should just bind the cheeses without making the mixture runny.
Step 3: Layer the Lasagna in the Crockpot
- Lightly grease the bottom and sides of your crockpot with cooking spray or a thin layer of olive oil.
- Spread a thin layer of meat sauce on the bottom to prevent noodles from sticking.
- Place a layer of no-boil noodles over the sauce, slightly overlapping if necessary.
- Spread a layer of the cheese mixture over the noodles.
- Spoon a layer of meat sauce on top of the cheese.
- Repeat layers (noodles → cheese → sauce) until all ingredients are used, finishing with a layer of sauce.
- Sprinkle 1 cup shredded mozzarella on top.
- Pro Tip: Slightly breaking the noodles to fit the crockpot edges ensures even cooking.
Step 4: Cook the Lasagna
- Cover the crockpot with the lid and cook on low for 4–5 hours or high for 2–3 hours.
- Check around the 3-hour mark (on low) to ensure noodles are soft and cheese is melted.
- Pro Tip: Avoid lifting the lid too often; it releases heat and can increase cooking time.
Step 5: Rest and Serve
- Once cooked, turn off the crockpot and let the lasagna rest for 10–15 minutes before serving.
- Slice with a sharp spatula and serve warm, straight from the crockpot.
- Pro Tip: Resting helps the layers set, making serving easier and cleaner.
Notes
Nutritional Value (per serving, approximate):
- Calories: 450–500 kcal
- Protein: 25–30g
- Carbohydrates: 35–40g
- Fat: 20–25g
- Fiber: 3–5g
- Sodium: 700–800mg