Print

The Easiest Crockpot Lasagna Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

This easy and comforting Crockpot Lasagna recipe layers rich meat sauce, whipped ricotta filling, no-boil noodles, and gooey mozzarella cheese, all slow-cooked to perfection for a hands-off meal that’s perfect for busy days or family dinners.

Ingredients

Scale

Meat Sauce

  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 24 oz jar marinara sauce

Ricotta Filling

  • 15 oz container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 tsp Italian seasoning
  • 1 tsp fennel seeds (optional)

Other Ingredients

  • 9 oz box no-boil lasagna noodles
  • 16 oz shredded mozzarella cheese
  • Nonstick cooking spray (for the slow cooker insert)

Instructions

  1. Brown the Beef and Make the Sauce: In a large skillet over medium-high heat, cook the lean ground beef, chopped onion, and minced garlic until the beef is no longer pink and the onion is softened. Drain any excess grease, then return the meat to the skillet and stir in the jar of marinara sauce. Set aside the meat sauce.
  2. Create the Whipped Ricotta Filling: If using fennel seeds, toast them in a small dry pan over medium heat for about 1 minute until fragrant. In a food processor or medium bowl with a hand mixer, combine ricotta cheese, Parmesan cheese, egg, Italian seasoning, and toasted fennel seeds. Blend until the mixture is smooth and airy.
  3. Prepare the Slow Cooker: Spray a 6-quart oval slow cooker insert with nonstick cooking spray.
  4. Layer the Lasagna: Spread one-quarter of the meat sauce evenly on the bottom of the slow cooker. Arrange a single layer of no-boil lasagna noodles over the sauce, breaking as needed to fit. Spread half of the ricotta mixture evenly over the noodles, then sprinkle one-third of the shredded mozzarella cheese on top. Repeat the layering with another quarter of the meat sauce, noodles, remaining ricotta mixture, and another third of mozzarella cheese. Finish with a final layer of noodles, remaining meat sauce, and the last of the mozzarella cheese.
  5. Cook the Lasagna: Cover the slow cooker and cook on LOW heat for 4 to 5 hours, or until the noodles are tender and the cheese is melted and bubbly.
  6. Rest and Serve: Turn off the slow cooker and let the lasagna stand, covered, for at least 10 minutes before serving to allow the layers to set properly.

Notes

  • Use no-boil lasagna noodles to avoid pre-cooking and simplify the layering process in the slow cooker.
  • To enhance flavor, toasting fennel seeds before adding them is highly recommended but optional.
  • Allowing the lasagna to rest after cooking helps it hold its shape when sliced.
  • If your slow cooker runs hot, check for doneness starting at 4 hours to prevent overcooking.
  • For a vegetarian version, omit the ground beef and substitute with sautéed vegetables and additional marinara sauce.

Keywords: crockpot lasagna, slow cooker lasagna, easy lasagna recipe, no-boil noodles lasagna, cheesy lasagna, weeknight dinner

Find it online: https://tastybella.com/the-easiest-crockpot-lasagna-recipe/