This easy Crock Pot Lasagna recipe comes together in 10 simple to make layers without even cooking the noodles first! Just layer, set, and let the slow cooker do the work for you on those busy weekday nights.
The ease of this dish will have you adding it to your monthly rotation! Huge shout out to What's Mom Cooking for this inspiration!
It took roughly 15 minutes to prep meat sauce and mix together ingredients for the ricotta layers. Then, you layer your Crock Pot, cook for 3 hours and Voilà! This recipe could easily feed 6 people if you have big eaters. With small children, this would feed closer to 8 servings.
More easy weeknight meal ideas: Crock-Pot Shredded Chicken | One Pot Buffalo Chicken Tortellini | Chicken Tortellini | Southern Chicken Casserole | Chicken Tetrazzini (With a Southern Twist!)
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Layering Tips
SAUCE ON THE BOTTOM. This might be the most important layer! This keeps the noodles from burning and sticking to the bottom of your Slow Cooker or Crock Pot.
USING EGG. The Ricotta helps to hold the layers of the lasagna together. When adding egg to the mixture, it firms up this layer giving your lasagna more structure.
DON'T SKIP A LAYER. Each layer serves a purpose and gives your slices of lasagna that beautiful uniform look when serving.
Ingredients
To make your Crock Pot Lasagna, here's what you'll need:
- Ground Beef
- Lasagna Noodles
- Cheese - Ricotta, Mozzarella and Parmesan
- Marinara Sauce
- Seasonings - Salt, Pepper, Oregano, Basil, Garlic Powder
- Eggs
See recipe card for quantities.
Step-by-Step Instructions
- Step 1: Shred mozzarella and parmesan cheese.
- Step 2: In a large mixing bowl, mix together 3 cups Mozzarella, 1 cup of Parmesan, 4 cups of Ricotta, 3 Eggs, ½ teaspoon Salt, ½ teaspoon Pepper, 1 ½ teaspoon Basil, and 1 ½ teaspoon Oregano.
Tip: You should have ¼ cup of Parmesan and 1 cup of Mozzarella remaining. This will be for the lasagna topping.
- Step 3: In a skillet on medium heat, brown ground beef. Strain beef and then season with ¾ teaspoon of each - Salt, Pepper and Garlic Powder.
- Step 4: Add in 1 jar (24 oz) of marinara into the beef. Mix well and turn off heat.
- Step 5: Coat the bottom of the slow cooker with 1 cup of marinara. Then, add a layer or uncooked lasagna noodles, ½ the meat mixture, followed by ½ the ricotta mixture.
- Step 6: Add another layer of Noodles, Meat and Ricotta.
- Step 7: End with a 3rd layer of noodles, the remaining marinara sauce, and top with the remaining parmesan and mozzarella cheese.
- Step 8: Set Crock Pot to high for 3 hours and allow Lasagna to set and cool for 15 minutes before serving.
Equipment and Supplies
- 8 Quart Crock Pot - With an 8 qt Slow Cooker you don't have to worry about running out of room ever again! The removable stoneware is dishwasher safe and easy to clean.
- Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
- Cheese Grater - A rotary cheese grater with 3 different size blades that leaves no cheese chunks unshredded.
Storage
Allow the lasagna to cool before storing in an airtight container. Lasagna is good for up to 4 days. To reheat, place in the stove for 20-30 minutes on 350°F.
To freeze, slice into portion and wrap up tightly in foil. Place in an airtight container and freeze for up to 3 months. Reheat frozen at 375°F for 1 hour.
Additions and Substitutions
- Seasonings: Adding freshly minced garlic or crushed red pepper flakes kicks up your spice to a new level!
- Sauces: Make it a "white" lasagna by swapping your tomato sauce for an Alfredo or Bechamel.
- Vegetable Additions:
- Spinach or Kale
- Eggplant Slices (add between meat and ricotta layers)
- Roasted Red Peppers
- Mushrooms (add to meat mixture)
- Zucchini and Squash (add to meat mixture)
- Meat Substitutions:
- Italian Sausage - Use a hot sausage for extra heat
- Ground Turkey or Chicken for leaner options
- Shredded Rotisserie Chicken
- Bacon (cook first and drain)
- Sliced Meatballs
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More Slow Cooker Recipes
- Slow Cooker Chicken Bacon Ranch
- Slow Cooker Cube Steak
- The Easiest Crock Pot Pork Roast
- Slow Cooker Buffalo Chicken Dip (with Frank's RedHot)
Video of Recipe
Recipe
Easy Crock Pot Lasagna
Equipment
- Slow Cooker
- Skillet
Ingredients
- 2 Lb Ground Beef
- 16 Oz Lasagna Noodles
- 3 Eggs
- 4 Cups Ricotta Cheese
- 4 Cups Mozzarella shredded
- 1¼ Cups Parmesan Cheese shredded
- 48 oz Marinara Sauce
- 1½ teaspoon Oregano
- 1½ teaspoon Basil
- ¾ teaspoon Salt
- ¾ teaspoon Pepper
- ¾ teaspoon Garlic Powder
Instructions
- Shred mozzarella and parmesan cheese.
- In a large mixing bowl, mix together 3 cups Mozzarella, 1 cup of Parmesan, 4 cups of Ricotta, 3 whisked Eggs, ½ teaspoon Salt, ½ teaspoon Pepper, 1 ½ teaspoon Basil, and 1 ½ teaspoon Oregano.
- In a skillet on medium heat, brown ground beef. Strain beef and then season with ¾ teaspoon of each - Salt, Pepper and Garlic Powder.
- Add in 1 jar (24 oz) of marinara into the beef. Mix well and turn off heat.
- Coat the bottom of the slow cooker with 1 cup of marinara. Then, add a layer or uncooked lasagna noodles, ½ the meat mixture, followed by ½ the ricotta mixture.
- Add another layer of Noodles, Meat and Ricotta.
- End with a 3rd layer of noodles, the remaining marinara sauce, and top with the remaining parmesan and mozzarella cheese.
- Set Crock Pot to high for 3 hours and allow Lasagna to set and cool for 15 minutes before serving.
Chef Tim Clowers says
This was a 10 out of 10 in taste! Wow was it ever a big hit in our household!!
Sandra says
I'm glad I used a crockpot liner! The lasagna was perfect! Thank you for the easy recipe!