Crock-Pot Lasagna is an easy, layered version of classic Lasagna made right in a slow cooker. No need to boil the noodles first—everything cooks together. 🍝
Ingredients
- 1 lb (450 g) ground beef or ground turkey
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 jar (24 oz / ~680 g) pasta sauce or marinara
- 1 can (14–15 oz) crushed tomatoes (optional, for extra sauce)
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 9–12 lasagna noodles (uncooked)
- 1½ cups ricotta cheese (or cottage cheese)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg (optional, for ricotta mixture)
- Fresh basil or parsley (optional)
Instructions
- Cook the meat
In a skillet, cook ground beef, onion, and garlic until browned. Drain excess fat. - Add sauce
Stir in pasta sauce, crushed tomatoes (if using), Italian seasoning, salt, and pepper. Simmer 3–5 minutes. - Mix the cheese layer
In a bowl, mix ricotta, egg (optional), and half of the Parmesan. - Layer in the Crock-Pot
- Spread a thin layer of meat sauce on the bottom.
- Add a layer of uncooked lasagna noodles (break them to fit).
- Spread ricotta mixture.
- Sprinkle mozzarella.
- Add meat sauce.
- Repeat layers until ingredients are used, finishing with sauce and mozzarella on top.
- Cook
- Low: 4–5 hours
- High: 2–3 hours
The noodles will soften and cook in the sauce.
- Finish
Sprinkle remaining Parmesan on top and let it sit 10–15 minutes before serving.
Tips 👍
- Spray the crock-pot with cooking spray first to prevent sticking.
- Add spinach or mushrooms for a veggie version.
- Use oven-ready noodles if available—they work great here.
If you’d like, I can also give you:
- A 5-ingredient super-lazy crock-pot lasagna
- A creamy white-sauce crock-pot lasagna
- The viral “dump-and-go” slow cooker lasagna that takes only 10 minutes prep.
