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A comforting crockpot lasagna recipe that layers uncooked noodles with a rich meat sauce, ricotta, and mozzarella cheese, cooked in a slow cooker for an easy weeknight meal.

Ingredients

Scale
  • nonstick cooking spray
  • 1 lb extra-lean ground beef
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 jars (22 fl oz each) tomato sauce (like Classico sweet basil marinara)
  • 1/2 cup water
  • 1 lb uncooked lasagna noodles
  • 1 tub (16.8 oz) ricotta cheese
  • 2 cups shredded mozzarella cheese
  • fresh parsley or basil, chopped

Instructions

  1. Heat a large frying pan over medium-high heat and brown the extra-lean ground beef, breaking it apart with a spoon as it cooks.
  2. When the beef is almost cooked, add the chopped onion and minced garlic; season with salt and pepper and stir well.
  3. Pour in one jar of tomato sauce, mix, and let the flavors combine for about 2 minutes. Remove from heat and drain any excess fat if necessary.
  4. Spray the inside of a 5-7 quart slow cooker with nonstick cooking spray.
  5. Spread a thin layer of meat sauce at the bottom of the slow cooker to create a base layer.
  6. Layer uncooked lasagna noodles over the sauce, breaking noodles as needed to fit.
  7. Add spoonfuls of ricotta cheese and sprinkle shredded mozzarella cheese over the noodles, then spoon more meat sauce on top.
  8. Repeat layering noodles, ricotta, mozzarella, and meat sauce until the slow cooker is full or ingredients are used up (about 3 layers).
  9. Pour the second jar of tomato sauce evenly over the top and scatter the remaining mozzarella cheese.
  10. Slowly pour 1/2 cup water around the edges of the lasagna to help the noodles steam and cook.
  11. Cover the crockpot and cook on high for 3 hours or low for 6 hours, until noodles are tender and cheese is bubbling; do not lift the lid while cooking.
  12. Let the lasagna rest for at least 15 minutes before slicing.
  13. Garnish with freshly chopped parsley or basil before serving.

Notes

Brown the ground beef before adding it to the slow cooker and drain any excess fat to avoid a greasy sauce., Keep noodle layers thin and even to prevent crunchy or undercooked noodles., Do not skip the 1/2 cup of water; it helps steam the noodles and prevents drying out., Avoid lifting the crockpot lid during cooking to maintain proper cooking temperature., Let the lasagna rest to help it hold its shape when served., Swaps: Use ground turkey, chicken, or Italian sausage instead of ground beef; cottage cheese or cream cheese blends can replace ricotta; provolone or Italian cheese blends can substitute mozzarella., Storing: Refrigerate leftovers up to 4 days or freeze for up to 3 months. Reheat covered in oven or microwave., Assembly can be done up to 24 hours ahead if kept refrigerated, but increase cooking time if starting chilled.

Nutrition

Find it online: https://mamapantry.com/simple-crockpot-lasagna-jesslovescooking/