why make this recipe
Crockpot Lasagna is a great dish for many reasons. First, it’s easy to make and cooks itself while you go about your day. You can enjoy a hearty meal without standing over the stove. This recipe also feeds a crowd, making it perfect for family dinners or gatherings with friends. Plus, the flavors build as it cooks slowly, giving you a rich and tasty lasagna that everyone will love.
how to make Crockpot Lasagna
Making Crockpot Lasagna is simple, and it all starts with preparing the meat sauce and the ricotta cheese mixture. Here’s how you do it:
Ingredients:
- 1 pound ground beef (I used 80/20 but lower fat contents 90/10, 93/7 are acceptable substitutes)
- 3 cloves garlic (minced)
- 2 teaspoons Italian seasoning (or 1 teaspoon of each dried basil and dried oregano)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 24-ounce jars marinara sauce (or your favorite pasta sauce)
- 1 15-ounce container ricotta cheese (whole milk)
- 2 tablespoons dried basil
- 12 ounces Mozzarella cheese (shredded, divided between the layers)
- 1 cup Parmesan cheese (grated, divided between the layers)
- 12 whole lasagna noodles (uncooked)
- Basil (optional, fresh, sliced and used for garnish)
Directions:
Meat Sauce: In a skillet, brown the ground beef over medium heat. Add the minced garlic, Italian seasoning, kosher salt, and black pepper. Cook until the meat is fully browned. Drain any excess fat if needed. Add the marinara sauce to the meat and stir to combine.
Ricotta Cheese Mixture: In a bowl, mix the ricotta cheese, dried basil, and half of the Parmesan cheese. Stir until well blended.
Crock-Pot Layers: Start by spreading a layer of meat sauce on the bottom of the Crockpot. Place 4 lasagna noodles on top, breaking them if necessary to fit. Spread a layer of the ricotta cheese mixture, followed by a layer of shredded Mozzarella cheese. Repeat this process for a total of three layers, finishing with the remaining meat sauce and toppings of Mozzarella and Parmesan cheese.
Cover and cook on low for 4 to 6 hours, or until the cheese is bubbly and the lasagna is heated through.
how to serve Crockpot Lasagna
Once cooked, allow the lasagna to sit for about 10-15 minutes before serving. This will help it set a little, making it easier to cut and serve. Scoop out portions onto plates and garnish with fresh basil if desired. Serve with garlic bread or a simple salad for a complete meal.
how to store Crockpot Lasagna
To store any leftovers, let the lasagna cool completely. Cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. You can also freeze it by wrapping portions in plastic wrap and then placing them in an airtight container for up to 3 months.
tips to make Crockpot Lasagna
- Ensure your noodles are uncooked; they will absorb moisture during the cooking process.
- You can mix in vegetables like spinach or mushrooms for added nutrition.
- If you want a little spice, add red pepper flakes to your meat sauce.
variation
If you want to make a vegetarian version, simply omit the ground beef and add layers of vegetables such as zucchini, mushrooms, or spinach instead. You can also use lentils as a meat substitute for more protein.
FAQs
Can I use no-boil lasagna noodles?
Yes, no-boil lasagna noodles can also be used. They generally absorb moisture well and fit perfectly in the Crockpot.
Can I make this ahead of time?
Absolutely! You can assemble the lasagna a day in advance, then store it in the refrigerator until you’re ready to cook it in the Crockpot.
How do I know when the lasagna is done?
The lasagna is done when the cheese is melted and bubbling, and the noodles are tender. A quick poke with a fork can help you check the doneness as well.
Crockpot Lasagna
Ingredients
Method
- In a skillet, brown the ground beef over medium heat.
- Add the minced garlic, Italian seasoning, kosher salt, and black pepper. Cook until the meat is fully browned.
- Drain any excess fat if needed.
- Add the marinara sauce to the meat and stir to combine.
- In a bowl, mix the ricotta cheese, dried basil, and half of the Parmesan cheese. Stir until well blended.
- Spread a layer of meat sauce on the bottom of the Crockpot.
- Place 4 lasagna noodles on top, breaking them if necessary to fit.
- Spread a layer of the ricotta cheese mixture, followed by a layer of shredded Mozzarella cheese.
- Repeat this process for a total of three layers, finishing with the remaining meat sauce and toppings of Mozzarella and Parmesan cheese.
- Cover and cook on low for 4 to 6 hours, or until the cheese is bubbly and the lasagna is heated through.