Crockpot Lasagna

Name: Crockpot Lasagna
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 10 servings
Ingredients: 1 1 lb ground beef; 1/2 1/2 cup diced white onion; 1 1 teaspoon minced garlic; 1 1 26 ounce jar marinara sauce; 1/2 1/2 cup water; 1 1 15 ounce container ricotta cheese; 2 2 cups shredded Mozzarella cheese; 1/4 1/4 cup grated Parmesan cheese; 1 1 egg; 1 1 teaspoon garlic powder; 2 2 tablespoons fresh parsley or 2 teaspoons dried parsley; 8 8 ounces uncooked lasagna noodles

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4.5

48 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
10 servings
Course
Others
Cuisine
Italian

Crockpot Lasagna

Farrah Morgan

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This Crockpot Lasagna is an easy dinner recipe that you can throw in the slow cooker and forget.

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Ingredients

Servings

1 1 lb ground beef
1/2 1/2 cup diced white onion
1 1 teaspoon minced garlic
1 1 26 ounce jar marinara sauce
1/2 1/2 cup water
1 1 15 ounce container ricotta cheese
2 2 cups shredded Mozzarella cheese divided
1/4 1/4 cup grated Parmesan cheese divided
1 1 egg
1 1 teaspoon garlic powder
2 2 tablespoons fresh parsley or 2 teaspoons dried parsley
8 8 ounces uncooked lasagna noodles about 8 noodles

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Instructions

In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.
Add marinara sauce and water to skillet and simmer for about 5 minutes.
In a medium bowl, mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg, garlic powder, and parsley.
Pour just enough spaghetti meat sauce (about 1 cup of sauce) in the bottom of the slow cooker (4-6 quart). Note: For the layers, place enough of each ingredient to make an even layer so the noodles don't stick. If you have a smaller crockpot you could have 3 layers for a larger one you may have only 2 layers. Place an even layer of uncooked lasagna noodles on top of the pasta sauce, breaking the noodles to fit as needed. Next, add a layer of the ricotta mixture (about 1 cup), and then a layer of meat sauce (about 1 cup). Repeat layers until ingredients are gone.
Cook on LOW for 4 hours or until noodles are soft, being careful not to overcook. Sprinkle 1/2 cup of mozzarella and remaining Parmesan on top. Cover with the lid to melt the cheese and allow to sit 10 minutes before serving. Serve with garlic bread and Caesar salad.