Crock Pot Lasagna
This easy Crock Pot Lasagna recipe is the quickest way to make lasagna with just 15 minutes of prep time. It also has minimal mess since you don't even need to boil the noodles. Just layer and let the slow cooker do the work for you - your family will think you were cooking for hours.
Equipment
- 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
- Grate the Cheese: Shred the Mozzarella and Parmesan cheese.
- Prepare the Cheese Filling: In a large mixing bowl, combine 3 cups of mozzarella, 1 cup of Parmesan, Ricotta cheese, Eggs, Salt, Pepper, Basil, and Oregano. 4 Cups Mozzarella 1¼ Cups Parmesan Cheese 4 Cups Ricotta Cheese 3 Eggs ¾ Tsp Salt 1½ Tsp Basil ¾ Tsp Pepper 1½ Tsp Oregano
- Cook the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease, then season with salt, pepper, and garlic. 2 Lb Ground Beef
- Make the Meat Sauce: Pour one jar (24 oz) of marinara sauce into the skillet with the cooked beef. Stir until well combined, then remove from the heat. 48 oz Marinara Sauce
- Start Layering: Spread 1 cup of marinara sauce over the bottom of the slow cooker. Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread half of the meat sauce over the noodles, then top with half of the ricotta cheese mixture. 16 Oz Lasagna Noodles
- Repeat the Layers: Add another layer of lasagna noodles, followed by the remaining meat sauce and the rest of the ricotta mixture.
- Finish the Lasagna: Top with a final layer of lasagna noodles. Spread the remaining marinara sauce evenly over the noodles, making sure they are completely covered. Sprinkle the reserved mozzarella and Parmesan cheese over the top.
- Slow Cook: Cover and cook on high for 3 hours, or until the noodles are tender and the cheese is melted and bubbly.
- Let it Rest: Turn off the slow cooker and let the lasagna rest for 15 minutes before slicing and serving. This helps layers set up, making it much easier to serve.
Notes
Tip: You should have ¼ cup of Parmesan and 1 cup of Mozzarella remaining. This will be for the lasagna topping.
Tip: To fully cover a layer with noodles, break them up to fit into the Crock Pot.
You likely won't use all of your lasagna noodles, but if you're feeding more, use more!
Storage:
Allow the lasagna to cool before storing it in an airtight container. This slow cooker lasagna is good for up to 4 days in the refrigerator. To reheat, place in the oven for 20-30 minutes at 350°F, or reheat in the microwave for a few seconds.
To freeze, slice into portions and wrap tightly in foil. Place in an airtight container and freeze for up to 3 months. Reheat from frozen at 375°F for 1 hour.
It's also best to make it ahead of time. Assemble it in the morning and then let it cook over the day until it's time to enjoy (your house will smell great too).
Nutrition
Calories: 1011kcalCarbohydrates: 59gProtein: 64gFat: 57gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 252mgSodium: 1877mgPotassium: 1181mgFiber: 5gSugar: 9gVitamin A: 1850IUVitamin C: 12mgCalcium: 906mgIron: 6mg
Tried this recipe?Rate it and let me know how it was!
