The Best Crockpot Lasagna
All the taste and comfort that you love in this classic dish made simple with the use of a crockpot!
Servings 8
Equipment
- 1 6 Quart or larger crockpot (slow cooker)
- 1 Large Pan for making the sauce in
Ingredients
- 1 tbsp Olive Oil
- 1 medium Yellow Onion, Diced
- 7-8 Garlic Cloves, minced
- 1 lb Ground Beef or any type of ground meat you prefer
- 1 tbsp Kinders the Blend Seasoning Or any other salt, pepper, garlic blend
- 2.5 tsp Dried Oregano
- 2.5 tsp Dried Basil
- Pinch of Red Pepper Flakes optional for a hint of heat
- 1 tbsp Tomato Paste
- 48 oz Marinara Sauce
- 1/2 Cup Water
- 15 oz Ricotta Cheese
- 2 Large Eggs
- 1 Cup Grated Parmesan Cheese
- 12 Dry Lasagna sheets
- 4-5 Cups Freshly Grated Mozzarella Cheese
- 3-4 tbsp Chopped Fresh Parsley
Instructions
- In a large pan, heat the olive oil over medium heat. Saute the diced onion for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef and cook, breaking it apart, until browned and fully cooked. Drain excess grease if needed. Season the cooked beef with the salt, pepper and garlic blend, dried basil, dried oregano and optional red pepper flakes. Stir to combine
- Stir in the tomato paste and cook for about three minutes. Add both jars of marinara sauce. Pour ¼ cup water into each empty jar, shake and pour into the skillet. Use ½ cup water total. Simmer briefly while preparing the ricotta filling.
- Make the ricotta mixture by mixing together the ricotta, the eggs and the parmesan cheese. Sprinkle in 2 tbsp of the parsley. Stir until smooth and well blended.
- Spread a thin layer of the meat sauce into the bottom of the crockpot. Next, lay down a layer of dry lasagna noodles. You will need to break them up for them to fit. On top of the noodles, spread a generous layer of the ricotta, followed by a layer of the mozzarella.
- Repeat the layers until you have used up all of the ingredients. Be sure to end with a layer of mozzarella on top. Garnish with some dried parsley.
- Cook on low for 4-5 hours or on high for 3-4. It is done when the lasagna noodles are tender and the cheese is melted and golden.
- Let it rest for 10-15 minutes before serving. This helps it hold its shape while scooping it out.
Notes
Tips:
• Don’t skip the water: Adding water to the sauce ensures that the noodles soften perfectly as they cook.
• Cheese variations: Feel free to add layers of shredded Italian cheeses or even a bit of provolone for a richer flavor.
• Make it ahead: You can assemble the lasagna in the crockpot the night before and store it in the fridge. In the morning, just set it on low and let it cook throughout the day.
• Cheese variations: Feel free to add layers of shredded Italian cheeses or even a bit of provolone for a richer flavor.
• Make it ahead: You can assemble the lasagna in the crockpot the night before and store it in the fridge. In the morning, just set it on low and let it cook throughout the day.
Notes
- Use regular uncooked lasagna noodles, not oven-ready noodles. Oven-ready noodles turned mushy when I tested them.
- The water measurement is half a cup for the entire recipe, not half a cup per jar or two jars filled with water.
- The original LOW setting was 4–5 hours; the latest batch was cooked on HIGH for about 3½ hours. Check noodle tenderness rather than relying only on the clock.
- Salt levels vary by seasoning blend and marinara brand. Adjust the blend if needed for your ingredients and taste.