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Easy Crockpot Lasagna

A convenient and customizable lasagna recipe made effortlessly in a slow cooker, perfect for busy families and gatherings.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Meat and Sauce
  • 1 lb ground beef or Italian sausage (or turkey/plant-based crumbles) Use any preferred meat or substitute for a vegetarian option.
  • 1 jar 24 oz pasta sauce (marinara or your favorite flavor) Choose your favorite pasta sauce.
Noodles and Cheese
  • 9–12 pieces uncooked lasagna noodles (regular or oven-ready) Regular or no-boil noodles can be used.
  • 2 cups ricotta cheese (or cottage cheese) Ricotta is traditional, but cottage cheese can also work.
  • 2 cups shredded mozzarella cheese For topping and layering.
  • 1/2 cup grated Parmesan cheese For layering; more can be added for serving.
  • 1 large egg Helps bind the cheese mixture.
Seasonings
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • to taste Salt and pepper
Optional Vegetables
  • 1 cup chopped spinach Optional for added nutrition.
  • 1/2 cup diced mushrooms Optional for additional flavor.
  • 1/2 cup chopped bell pepper Optional for added texture and taste.
For Serving
  • Fresh basil leaves Fresh basil leaves To sprinkle on top when serving.
  • Extra grated Parmesan Extra grated Parmesan To serve on the side.

Method
 

Preparation
  1. In a large skillet, cook the ground beef or sausage over medium heat for 6–8 minutes, breaking it up as it cooks. Add salt and pepper. If using veggies, add mushrooms or bell peppers in the last 2–3 minutes. Drain any excess fat.
  2. In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, garlic powder, and half of the Parmesan. Stir until smooth.
  3. Spray the crockpot with non-stick spray or rub it with olive oil. Spread 1 cup of pasta sauce on the bottom.
Layering
  1. Layer 3–4 uncooked noodles over the sauce, breaking them if needed to fit.
  2. Top with a third of the meat, a third of the cheese mixture, and about 2/3 cup of mozzarella. Repeat the layers: sauce, noodles, meat, cheese, mozzarella. Finish with sauce and the remaining mozzarella and Parmesan.
Cooking
  1. Cover and cook on LOW for 4–5 hours or HIGH for 2–2.5 hours, until the edges are bubbly and the cheese is melted.
  2. Turn off the crockpot and let the lasagna rest (lid off) for 15–20 minutes before slicing.
Serving
  1. Slice and serve with fresh basil and extra Parmesan if desired.

Notes

You can customize the filling by adding your choice of vegetables or using different proteins. For extra creaminess, consider adding more ricotta cheese. Make sure to break the noodles to fit your crockpot and create even layers. Don’t skip the resting time after cooking; it helps the lasagna set and makes for easier slicing. A vegetarian version can be made by using only vegetables and skipping the meat. Experiment with different sauces like Alfredo or pesto for a twist.