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Crockpot Lasagna
This cheesy Crockpot Lasagna is a quick and easy way to make the ultimate comfort meal. It still has all of the ingredients you know and love, but instead, they are added to the slow cooker. I promise you are going to love this version of lasagna!
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings:
6
Servings
Calories:
788 kcal
Cuisine:
Italian
Ingredients
- 1 pound ground beef 80/20
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1 teaspoon Italian seasoning
- 48 ounces marinara sauce
- 16 ounces lasagna noodles uncooked
- 15 ounces ricotta cheese
- 1/4 cup Parmesan Cheese grated
- 2 cups mozzarella cheese shredded
Instructions
- In a non-stick skillet over medium-high heat, cook the ground beef with the diced onion and minced garlic until the beef is fully browned. Season the beef with the salt, pepper, and Italian seasoning and mix to combine. Drain any excess fat and set aside.
- Coat the inside of your slow cooker with non-stick cooking spray. Spread 1 cup of marinara sauce evenly on the bottom.
- Place 3-4 lasagna noodles on the bottom of the slow cooker, breaking them as needed to fit.
- Spoon 1/3 of the ricotta cheese over the noodles and spread it evenly.
- Sprinkle 1/4 of the shredded mozzarella cheese and 1 tablespoon of grated Parmesan cheese over the ricotta layer.
- Evenly layer 1/3 of the cooked ground beef mixture on top of the cheeses.
- Pour another cup of marinara sauce over the beef layer. Repeat the layering steps (noodles, ricotta, mozzarella, Parmesan, beef, marinara) two more times.
- Add a final layer of lasagna noodles, followed by the remaining marinara sauce and the rest of the shredded mozzarella cheese.
- Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the noodles are tender.
- Let the lasagna cool for 10-15 minutes before slicing and serving. Sprinkle with any remaining Parmesan cheese and garnish with fresh basil or parsley if desired. Enjoy!
Cup of Yum
Notes
- For the best flavor and texture, use ground beef with an 80/20 lean-to-fat ratio. This will ensure that the meat remains juicy during cooking.
- A sprinkle of crushed red pepper flakes can add some heat to the lasagna if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) until heated through.
- To save time, you can prep the lasagna layers a day in advance. Assemble the lasagna in the slow cooker insert, cover it, and refrigerate overnight. When ready to cook, simply set the slow cooker to the desired temperature and follow the cooking instructions. Adjust cooking time accordingly as it may take longer to cook from chilled.
Nutrition Information
Calories
788kcal
(39%)
Carbohydrates
74g
(25%)
Protein
43g
(86%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
123mg
(41%)
Sodium
1885mg
(79%)
Potassium
1187mg
(25%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1593IU
(32%)
Vitamin C
17mg
(19%)
Calcium
444mg
(44%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 788
% Daily Value*
| Calories | 788kcal | 39% |
| Carbohydrates | 74g | 25% |
| Protein | 43g | 86% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 1885mg | 79% |
| Potassium | 1187mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1593IU | 32% |
| Vitamin C | 17mg | 19% |
| Calcium | 444mg | 44% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.