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Crockpot Lasagna

This Crockpot Lasagna is an easy, hearty dish that cooks itself, perfect for family dinners or gatherings, with rich flavors that build over time.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat Sauce
  • 1 pound ground beef 80/20 recommended, lower fat alternatives can be used
  • 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
Ricotta Cheese Mixture
  • 1 15-ounce container ricotta cheese, whole milk
  • 2 tablespoons dried basil
  • 1 cup Parmesan cheese, grated divided between layers
Other Ingredients
  • 12 ounces Mozzarella cheese, shredded divided between the layers
  • 12 whole lasagna noodles, uncooked ensure they are uncooked as they absorb moisture
  • Basil, optional, fresh, sliced used for garnish

Method
 

Meat Sauce Preparation
  1. In a skillet, brown the ground beef over medium heat.
  2. Add the minced garlic, Italian seasoning, kosher salt, and black pepper. Cook until the meat is fully browned.
  3. Drain any excess fat if needed.
  4. Add the marinara sauce to the meat and stir to combine.
Ricotta Cheese Mixture
  1. In a bowl, mix the ricotta cheese, dried basil, and half of the Parmesan cheese. Stir until well blended.
Crock-Pot Assembly
  1. Spread a layer of meat sauce on the bottom of the Crockpot.
  2. Place 4 lasagna noodles on top, breaking them if necessary to fit.
  3. Spread a layer of the ricotta cheese mixture, followed by a layer of shredded Mozzarella cheese.
  4. Repeat this process for a total of three layers, finishing with the remaining meat sauce and toppings of Mozzarella and Parmesan cheese.
Cooking
  1. Cover and cook on low for 4 to 6 hours, or until the cheese is bubbly and the lasagna is heated through.

Notes

Let the lasagna cool completely before storing. Cover tightly and refrigerate for up to 4 days or freeze portions for up to 3 months.