Description
This Easiest Ever Crockpot Lasagna Recipe offers a hands-off, simple way to enjoy a classic Italian dish with layers of rich meat sauce, creamy ricotta, and gooey mozzarella cheese cooked slowly to perfection. Perfect for busy days, it cooks all day in the slow cooker and requires minimal prep, making it convenient and delicious with fresh herb garnish.
Ingredients
Units
Scale
Meat Sauce
- 1 lb extra-lean ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 (650 mL) jar tomato sauce
Lasagna Layers
- 1 lb lasagna noodles (uncooked, oven-ready or regular)
- 1 (475 g) tub ricotta cheese
- 2 cups mozzarella cheese, divided
- 1 (650 mL) additional jar tomato sauce
- 1/2 cup water
Garnish
- Chopped fresh basil or parsley
- Cooking spray (for slow cooker)
Instructions
- Brown the beef: In a large frying pan over medium-high heat, brown 1 lb extra-lean ground beef until almost cooked through, about 5-7 minutes.
- Add aromatics and sauce: Add diced yellow onion, minced garlic, salt, pepper, and 1 jar (650 mL) of tomato sauce to the beef. Stir well and cook until onions soften and beef is fully cooked, about 3-4 minutes.
- Prepare slow cooker: Spray the slow cooker insert with cooking spray to prevent sticking.
- Layer the lasagna: Spread a bit of the meat sauce on the bottom of the slow cooker. Add a layer of uncooked lasagna noodles, breaking pieces to fit if necessary. Dollop ricotta cheese and sprinkle some mozzarella over noodles, then add more meat sauce. Repeat layering 3 times total, finishing with meat sauce.
- Add top layer and water: Pour the second jar (650 mL) of tomato sauce evenly over the top layer. Sprinkle remaining mozzarella cheese on top. Pour 1/2 cup water around the edges inside the slow cooker to help the noodles cook evenly.
- Cook the lasagna: Cover and cook on high for 3 hours or on low for 6 hours until noodles are tender and cheese is melted and bubbly.
- Garnish and serve: Let the lasagna rest for about 10 minutes. Garnish with fresh chopped basil or parsley, then cut and serve warm.
Notes
- This recipe is perfect for busy days as it requires minimal prep and cooks hands-off in the slow cooker.
- Breaking the noodles to fit the slow cooker helps achieve even layering.
- Use oven-ready noodles for convenience or regular noodles for a softer texture.
- Leftover lasagna freezes well—store in airtight containers and reheat thoroughly.
- Adding water around the edges helps prevent dryness and ensures the noodles cook properly.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 264 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 84 mg
