Easiest Crockpot Lasagna Recipe: Hands-Off Comfort Food
Craving lasagna but short on time? Make the Easiest Ever Crockpot Lasagna with this hands-off recipe! Simple to assemble, cooks all day, & freezes great. Get the recipe now!
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage lean
- 1 small onion chopped
- 2 cloves garlic minced
- 24 oz marinara sauce about 3 cups
- ½ cup water
- 12 no-boil lasagna noodles approx. 9-10 oz box
- 15 oz ricotta cheese container
- 1 large egg
- ½ cup grated Parmesan cheese plus more for topping
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups shredded mozzarella cheese 8 oz
- Fresh parsley chopped, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef (or Italian sausage) and chopped onion, breaking up the meat with a spoon. Cook until meat is browned and onion is softened, about 6-8 minutes. Drain any excess fat. Stir in minced garlic and cook for 1 minute more until fragrant. Set aside.
- In a large bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, Italian seasoning, salt, and black pepper. Mix well until everything is thoroughly combined.
- Pour about 1 cup of marinara sauce into the bottom of a 6-quart oval slow cooker, spreading it evenly. Add 1/2 cup water to the remaining marinara sauce in the jar and stir to combine. This thinned sauce helps prevent sticking and ensures moisture for the noodles.
- Place 3-4 no-boil lasagna noodles over the sauce, breaking them as needed to fit the shape of the slow cooker. Try not to overlap them too much.
- Spread half of the ricotta cheese mixture evenly over the noodles. Top with half of the cooked meat mixture and then sprinkle with 1 cup of shredded mozzarella cheese.
- Pour about 1 cup of the thinned marinara sauce over the mozzarella layer.
- Repeat layers: noodles, remaining ricotta mixture, remaining meat mixture, and then sprinkle with the remaining 1 cup mozzarella cheese. Finally, cover with the remaining thinned marinara sauce.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until noodles are tender and cheese is bubbly. Cooking times may vary slightly by slow cooker.
- Once cooked, turn off the slow cooker and let the lasagna rest for 15-20 minutes with the lid slightly ajar. This allows it to set up and makes for easier serving.
- Garnish with additional grated Parmesan cheese and fresh parsley (if desired) before serving. Enjoy!
Notes
Freezing: Leftover lasagna freezes beautifully! Allow to cool completely, then portion into individual servings or a whole pan. Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
Vegetarian Option: Omit the ground meat and add sautéed mushrooms, spinach (squeezed dry), or zucchini for a delicious vegetarian version. You can also layer with roasted vegetables.
Sauce: For extra flavor, you can use homemade marinara sauce or add a splash of red wine or a pinch of red pepper flakes to your jarred sauce.
Noodles: Ensure you use no-boil lasagna noodles. Regular lasagna noodles will not cook properly in the slow cooker.
