Crockpot Lasagna
A hearty slow-cooker lasagna prepared with layers of uncooked pasta, seasoned beef marinara, creamy ricotta, and melted mozzarella. The lasagna cooks directly in the crockpot until the noodles become tender and the cheese is hot and bubbly.
Pin it to remember it!
Print Recipe
Ingredients
Meat Sauce
- 2 garlic cloves finely minced
- 2 jars tomato sauce 22 fl oz each, such as Classico Sweet Basil Marinara
- 1/2 teaspoon freshly ground black pepper
- 1 yellow onion chopped
- 1 pound extra-lean ground beef
- 1/2 cup water
- 1/2 teaspoon salt
- Nonstick cooking spray as needed
Lasagna Layers
- 2 cups mozzarella cheese shredded
- 1 pound dry uncooked lasagna noodles
- 1 container ricotta cheese 16.8 ounces
Garnish
- Chopped fresh basil or parsley as desired
Instructions
- Place the ground beef in a large frying pan over medium-high heat. Cook while breaking the meat into smaller pieces with a spoon.
- When the beef is almost completely cooked, add the chopped onion and minced garlic. Season the mixture with the salt and black pepper, then stir thoroughly.
- Pour one 22-fluid-ounce jar of tomato sauce into the skillet. Stir until evenly combined and allow the mixture to cook for another couple of minutes so the flavors come together. Remove the pan from the heat.
- Coat the interior of the crockpot generously with nonstick cooking spray.
- Spread a small portion of the prepared meat sauce across the bottom, forming a thin and even base.
- Arrange a layer of uncooked lasagna noodles over the sauce, snapping the noodles into smaller pieces wherever necessary so they fit inside the slow cooker.
- Distribute spoonfuls of ricotta over the pasta, followed by a portion of the shredded mozzarella. Cover the cheeses with another layer of the meat sauce.
- Continue layering in the same order—lasagna noodles, ricotta, mozzarella, and meat sauce—until the ingredients have been used or the crockpot is filled. This generally produces approximately three layers.
- Pour the second 22-fluid-ounce jar of tomato sauce evenly across the uppermost layer.
- Scatter any remaining mozzarella over the surface.
- Carefully pour the 1/2 cup of water around the outer edges of the lasagna. This additional moisture helps the uncooked noodles soften evenly while preventing the dish from becoming dry.
- Cover the crockpot securely. Cook on HIGH for 3 hours or on LOW for 6 hours, continuing until the lasagna noodles are tender and the cheese is thoroughly melted and bubbling.
- Allow the finished lasagna to stand for several minutes after cooking.
- Finish with a generous sprinkling of freshly chopped parsley or basil before serving.