Crock-Pot Lasagna
Crock-Pot Lasagna
Ingredients
For the Meat Sauce
- 1 pound ground beef, cooked
- 24 fluid ounces marinara sauce, 1 jar
For the Cheese Mixture
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 egg
- 1 tablespoon Italian seasoning
For Layering
- 12 lasagna noodles, uncooked
- cooking spray, as needed
For Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Optional Garnish
- dried herbs, such as parsley, as needed
Instructions
- 1
In a large bowl, combine the cooked ground beef with the marinara sauce and mix thoroughly until well combined.
⏱️ 2 min
- 2
Spray the inside of your slow cooker with cooking spray to prevent sticking.
⏱️ 1 min
- 3
Spread approximately one-third of the meat and marinara sauce mixture evenly at the bottom of the slow cooker.
⏱️ 1 min
- 4
Place a layer of uncooked lasagna noodles over the meat sauce. Break noodles as needed to fit the shape of your slow cooker, ensuring they cover the sauce layer.
⏱️ 2 min
- 5
In a separate medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of shredded Parmesan cheese, the egg, and Italian seasoning. Mix these ingredients well until a uniform cheese mixture forms.
⏱️ 3 min
- 6
Spread half of the cheese mixture evenly over the layer of lasagna noodles in the slow cooker.
⏱️ 1 min
- 7
Repeat the layering process: add another one-third layer of the meat sauce, followed by another layer of lasagna noodles, and then the remaining half of the cheese mixture.
⏱️ 3 min
- 8
Add the final one-third layer of the meat sauce over the cheese mixture.
⏱️ 1 min
- 9
Finally, top the lasagna with the remaining 1 cup of shredded mozzarella cheese and 1/2 cup of shredded Parmesan cheese.
⏱️ 1 min
- 10
Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 6 hours, or until the noodles are tender and the cheese is bubbly.
⏱️ 180 min
- 11
Once cooked, turn off the slow cooker. For best results, let the lasagna rest for 15-20 minutes before serving to allow it to set. Optionally, garnish with dried herbs like parsley before serving.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Crock-Pot Lasagna
Ingredients
For the Meat Sauce
- 1 pound ground beef, cooked
- 24 fluid ounces marinara sauce, 1 jar
For the Cheese Mixture
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 egg
- 1 tablespoon Italian seasoning
For Layering
- 12 lasagna noodles, uncooked
- cooking spray, as needed
For Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Optional Garnish
- dried herbs, such as parsley, as needed
Instructions
- 1
In a large bowl, combine the cooked ground beef with the marinara sauce and mix thoroughly until well combined.
⏱️ 2 min - 2
Spray the inside of your slow cooker with cooking spray to prevent sticking.
⏱️ 1 min - 3
Spread approximately one-third of the meat and marinara sauce mixture evenly at the bottom of the slow cooker.
⏱️ 1 min - 4
Place a layer of uncooked lasagna noodles over the meat sauce. Break noodles as needed to fit the shape of your slow cooker, ensuring they cover the sauce layer.
⏱️ 2 min - 5
In a separate medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of shredded Parmesan cheese, the egg, and Italian seasoning. Mix these ingredients well until a uniform cheese mixture forms.
⏱️ 3 min - 6
Spread half of the cheese mixture evenly over the layer of lasagna noodles in the slow cooker.
⏱️ 1 min - 7
Repeat the layering process: add another one-third layer of the meat sauce, followed by another layer of lasagna noodles, and then the remaining half of the cheese mixture.
⏱️ 3 min - 8
Add the final one-third layer of the meat sauce over the cheese mixture.
⏱️ 1 min - 9
Finally, top the lasagna with the remaining 1 cup of shredded mozzarella cheese and 1/2 cup of shredded Parmesan cheese.
⏱️ 1 min - 10
Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 6 hours, or until the noodles are tender and the cheese is bubbly.
⏱️ 180 min - 11
Once cooked, turn off the slow cooker. For best results, let the lasagna rest for 15-20 minutes before serving to allow it to set. Optionally, garnish with dried herbs like parsley before serving.
⏱️ 20 min