Crockpot Lasagna Recipe
Ingredients
For the Lasagna:
- 1 lb ground beef or Italian sausage
- 1 jar 24 ounces marinara sauce (your favorite brand)
- 1 can 14.5 ounces diced tomatoes
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese plus extra for topping
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 9-12 lasagna noodles uncooked (no need for oven ready noodles)
- 2 cups shredded mozzarella for topping
- Fresh parsley chopped (optional, for garnish)
Instructions
1. Prepare the Meat Sauce:
- In a skillet, brown the ground beef or Italian sausage over medium heat until fully cooked. Drain any excess fat.
- Add marinara sauce, diced tomatoes, garlic powder, onion powder, and Italian seasoning to the meat. Simmer for 5 minutes.
2. Prepare the Cheese Mixture:
- In a large bowl, combine ricotta cheese, 1 1/2 cups shredded mozzarella, 1 cup grated Parmesan, and the egg. Mix until smooth.
3. Assemble the Lasagna in the Crockpot:
- Layer 1: Spread a thin layer of meat sauce on the bottom of the crockpot.
- Layer 2: Add a layer of uncooked lasagna noodles, breaking them as needed to fit.
- Layer 3: Spread 1/3 of the ricotta cheese mixture over the noodles.
- Layer 4: Top with 1/3 of the meat sauce.
- Repeat Layers: Continue layering noodles, cheese mixture, and meat sauce until all ingredients are used, ending with a layer of meat sauce on top.
- Add Cheese Topping: Sprinkle additional shredded mozzarella cheese evenly over the top.
4. Cook in the Crockpot:
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the noodles are tender and the cheese is melted.
5. Serve:
- Turn off the crockpot and let the lasagna sit for 10-15 minutes before serving.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Make Ahead Tip: Assemble the lasagna in the crockpot the night before and refrigerate. Start cooking the next day.
- Add Veggies: Layer in spinach, mushrooms, or zucchini for added nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the crockpot on the warm setting.
