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Crockpot Lasagna with Mozzarella Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 14 reviews
  • Author: Taylor
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Description

This Easiest Ever Crockpot Lasagna Recipe is a simple, hands-off way to enjoy classic lasagna with minimal prep and slow cooker convenience. Featuring layers of ground beef, tomato sauce, ricotta, mozzarella, and uncooked lasagna noodles, this dish comes together effortlessly and cooks all day for a comforting dinner that's perfect for busy days. Garnished with fresh basil or parsley, it’s a family-friendly meal that freezes well and delivers hearty, cheesy goodness every time.

Ingredients

Units Scale

Main Ingredients

  • Cooking spray
  • 1 lb extra-lean ground beef
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 (650 mL) jars tomato sauce (sweet basil marinara)
  • 1 lb lasagna noodles (uncooked, oven-ready or normal)
  • 1 (475 g) tub ricotta cheese
  • 2 cups mozzarella cheese
  • 1/2 cup water
  • Chopped fresh basil or parsley, for garnish

Instructions

  1. Brown the beef and sauté aromatics. In a large frying pan over medium-high heat, cook 1 lb extra-lean ground beef until almost browned. Add diced yellow onion, minced garlic, salt, pepper, and 1 jar of tomato sauce. Stir well and cook until beef is fully cooked and flavors meld, about 5 minutes.
  2. Prepare the slow cooker layers. Spray the inside of the slow cooker with cooking spray. Begin by spreading a small amount of the meat sauce on the bottom, then add a layer of uncooked lasagna noodles, breaking some as needed to fit. Next, add dollops of ricotta cheese and sprinkle mozzarella cheese, followed by more meat sauce. Repeat layering process 2 more times or until slow cooker is nearly full, finishing with sauce and cheese layers on top.
  3. Add final touches and water. Pour the remaining jar of tomato sauce evenly over the top layer of the lasagna. Sprinkle additional mozzarella cheese on top. Pour 1/2 cup water around the edges to help noodles cook thoroughly during slow cooking.
  4. Cook the lasagna. Cover and cook on high for 3 hours or on low for 6 hours until the noodles are tender and cheese is melted and bubbly.
  5. Garnish and serve. Once cooked, garnish lasagna with chopped fresh basil or parsley. Cut into portions, serve hot, and enjoy your easy slow cooker lasagna!

Notes

  • This recipe is extremely hands-off, perfect for busy days or meal prep.
  • Use oven-ready noodles for even easier assembly, or regular noodles broken to fit.
  • Feel free to substitute ground turkey or chicken for lower fat options.
  • Freezes well: freeze fully cooked portions for up to 3 months.
  • Adding water in the crockpot is key to ensuring noodles cook properly since they start uncooked.
  • Leftover lasagna tastes great reheated in the oven or microwave.

Nutrition

  • Serving Size: 1 serving
  • Calories: 470 kcal
  • Sugar: 3 g
  • Sodium: 264 mg
  • Fat: 17 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Protein: 32 g
  • Cholesterol: 84 mg

Find it online: https://pepperyplate.com/crockpot-lasagna-with-mozzarella-recipe/