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Crockpot Lasagna Recipe

Crockpot Lasagna Recipe
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★★★★★

4.8 from 27 reviews

This Crockpot Lasagna recipe offers a comforting twist on the classic Italian dish by using a slow cooker to meld flavors beautifully. Featuring layers of ground beef, rich tomato sauce, creamy ricotta and mozzarella cheeses, and perfectly cooked lasagna noodles, this meal is easy to assemble and perfect for busy days. Slow cooking lets the flavors develop deeply while keeping the noodles tender and the cheese delightfully melted.

Ingredients

Scale

Meat Sauce

  • 1 pound ground beef (453.6 grams)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 44 ounces tomato sauce (29 ounce and 15 ounce cans, combined 1247 grams, use plain tomato sauce, not spaghetti sauce with seasoning)
  • 6 ounces tomato paste (170 grams)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes

Lasagna Layers

  • 12 ounces regular lasagna noodles (340 grams) (not no-boil noodles)
  • 15 ounces ricotta cheese (425 grams)
  • 2 large eggs
  • 16 ounces mozzarella cheese (about 450 grams)
  • 1 cup Parmesan cheese (100 grams)

Instructions

  1. Cook the Beef Mixture: In a large skillet over medium heat, add the ground beef and cook until it begins to brown, breaking it up as you cook. Add the diced onion and minced garlic, cooking until the onions are soft, about 5 minutes. Drain the excess fat from the skillet.
  2. Prepare the Sauce: Add the tomato sauce, tomato paste, kosher salt, dried oregano, dried basil, black pepper, and red pepper flakes to the cooked meat mixture. Stir well, then taste and adjust seasoning by adding more salt or pepper as needed. Set aside.
  3. Set Aside Cheese for Topping: Reserve 1 1/2 cups of mozzarella and 1/4 cup of Parmesan cheese to use for topping the lasagna at the end of cooking.
  4. Mix the Cheese Filling: In a large bowl, combine the ricotta cheese, eggs, and the remainder of the mozzarella and Parmesan cheeses. Mix until smooth and well combined.
  5. Layer the Lasagna in the Crockpot: Spray a 6 to 8-quart crockpot with cooking spray. Add a ladle full of the meat sauce to the bottom. Arrange a layer of uncooked lasagna noodles on top – you will need to break and rearrange them to fit the shape of the crockpot. Spread some of the cheese mixture over the noodles, followed by more meat sauce. Repeat layering until all ingredients are used, saving the reserved cheese for the top.
  6. Cook the Lasagna: Cover the crockpot and cook on low for 4 to 6 hours. Cooking times may vary; the lasagna should be tender and bubbling at 4 hours in most crockpots.

Notes

  • Use regular lasagna noodles, not no-boil noodles, as the slow cooker will cook them perfectly without precooking.
  • Adjust salt carefully; start with less if using table salt as kosher salt is less dense.
  • The layering order is important for the noodles to cook evenly and the flavors to meld well.
  • Cooking times vary by slow cooker model; check doneness starting at 4 hours to avoid overcooking.
  • Ensure to break and fit noodles to fit your crockpot shape for even layering.
  • Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.

Nutrition

Keywords: Crockpot Lasagna, Slow Cooker Lasagna, Easy Lasagna Recipe, Comfort Food, Italian Casserole

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