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Easy Crockpot Lasagna Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings

Description

This Easy Crockpot Lasagna is a comforting, hearty dish made effortlessly in a slow cooker. Layers of tender lasagna noodles, savory browned ground beef, rich marinara sauce, and melted mozzarella cheese come together to create a delicious, hassle-free meal perfect for busy weeknights or casual gatherings.

Ingredients

Meat and Vegetables

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 pound lean ground beef or ground turkey
  • Salt and pepper, to taste
  • 4 cloves garlic, minced

Lasagna Components

  • 2 (24 ounces each) jars marinara sauce (about 5 1/2 cups total)
  • 10 lasagna noodles, uncooked (whole wheat or white, NOT no-boil noodles)
  • 10 ounces mozzarella cheese, shredded (about 2 1/2 cups)

Toppings

  • Grated Parmesan cheese, for serving
  • Fresh chopped parsley or basil, for serving (optional)

Instructions

  1. Prepare the onion and ground beef: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 1-2 minutes, stirring occasionally, until it begins to soften.
  2. Brown the meat: Add the ground beef to the skillet, season with salt and pepper, and cook until browned and fully cooked, breaking the meat into small pieces as you stir. Drain off any excess grease to keep the lasagna from being too oily.
  3. Add garlic and remove from heat: Stir in the minced garlic and cook for another 30 seconds, allowing the garlic’s aroma to develop. Then remove the skillet from the heat.
  4. Layer the lasagna – First layer: Spread 1 cup of marinara sauce evenly in the bottom of the slow cooker insert. Make a single layer of noodles on top, breaking them to fit as needed. Add one-third of the cooked meat, 1 cup of marinara sauce, and 2/3 cup shredded mozzarella cheese.
  5. Layer the lasagna – Second layer: Add another layer of noodles, half of the remaining meat, 1 cup of marinara sauce, and 2/3 cup mozzarella cheese.
  6. Layer the lasagna – Third layer: Add noodles again, then the remaining meat, 1 cup marinara sauce, and 2/3 cup mozzarella cheese.
  7. Final topping layer: Place one more layer of noodles on top, spread 1 ½ cups of marinara sauce over it, and sprinkle with the remaining 1/2 cup shredded mozzarella cheese.
  8. Cook in the slow cooker: Cover and cook on low heat for about 4 hours, or until the noodles are soft and the cheese is melted and bubbly.
  9. Rest and serve: Turn off the slow cooker and let the lasagna rest with the lid on for 20-30 minutes to set. Carefully open the lid to avoid condensation dripping back onto the lasagna. Serve hot, topped with grated Parmesan cheese and fresh chopped parsley or basil if desired.

Notes

  • You can substitute ground turkey for a leaner protein option.
  • Use whole wheat or regular lasagna noodles, but do not use no-boil noodles as they won’t cook properly in the slow cooker.
  • If your slow cooker runs hot, check the lasagna after 3 1/2 hours to prevent overcooking.
  • Letting the lasagna rest after cooking helps it set and makes it easier to serve.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated thoroughly before serving.
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://saraflavors.com/easy-crockpot-lasagna-recipe/