0 from 564 votes
Easy Crockpot Lasagna Recipe
Crockpot Lasagna is cheesy, saucy, beefy and so juicy! An easy slow cooker lasagna that can be made ahead, and always gets rave reviews. Can be fully assembled and refrigerated overnight and slow cooked the next day per step #5.
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 10 slices of lasagna
Calories: 437 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the Meat Sauce
- 1 lb ground beef (80/20 fat content)
- 1 small onion finely diced
- 2 garlic cloves pressed
- 1/4 cup red wine or beef broth
- 32 oz marinara sauce
- 1/4 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp granulated sugar
- 4 Tbsp fresh parsley chopped and divided
For the Cheese Sauce:
- 15 oz reduced fat ricotta cheese
- 16 oz low-fat cottage cheese
- 1 large egg
- 1 lb mozzarella cheese (4 cups shredded), divided
For Assembling Lasagna:
- 9 lasagna noodles uncooked, NOT "oven ready"
- 1/2 cup water
Instructions
- In a large deep pan over medium heat, combine ground beef and onion. Cook, breaking up meat with a spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).
- Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min.:
- Make the cheese sauce: In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese, 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.
- Lightly oil a 6 qt slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 3/4 cup of your mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 3/4 cup mozzarella and pour 1/2 cup water around the edges, allowing some of it to go down the side of the dish into lasagna.
- Cover and cook on LOW 3 1/2 to 4 hours** then top with reserved mozzarella, cover and cook 10 mins or until cheese melts. Let the lasagna rest 15 mins for easier serving.
Cup of Yum
Notes
- *Important: Do not cook on high!**Cook 3 1/2 hours on low if slow cooking right away and 4 hours on low if slow cooking after having the lasagna assembled and refrigerated overnight.
- Do not
Nutrition Information
Calories
437kcal
(22%)
Carbs
30g
Protein
35g
(70%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
91mg
(30%)
Sodium
1149mg
(48%)
Potassium
658mg
(19%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
945IU
(19%)
Vitamin C
9.4mg
(10%)
Calcium
530mg
(53%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 10slices of lasagna
Amount Per Serving
Calories 437
% Daily Value*
| Calories | 437kcal | 22% |
| Carbs | 30g | |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 91mg | 30% |
| Sodium | 1149mg | 48% |
| Potassium | 658mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 530mg | 53% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.