Description
Crock Pot Lasagna is a comforting, hearty dish that delivers all the rich, cheesy flavor of traditional lasagna with minimal effort. Layered with a meaty sauce, creamy ricotta, and melty mozzarella, this slow-cooked version makes it easy to enjoy homemade lasagna even on your busiest days.
Ingredients
1 pound ground beef or Italian sausage
1 small onion, chopped
3 garlic cloves, minced
1 jar (24 oz) marinara or pasta sauce
1 can (15 oz) tomato sauce
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
9 lasagna noodles, uncooked
1 container (15 oz) ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
Instructions
In a skillet over medium heat, cook the ground beef or sausage with chopped onion until browned and cooked through. Drain any excess grease.
Add minced garlic and cook for 1 minute. Stir in marinara sauce, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes, then remove from heat.
Spread a thin layer of meat sauce on the bottom of a greased crock pot. Top with 3 uncooked lasagna noodles, breaking them to fit as needed.
Spread ⅓ of the ricotta cheese over the noodles, then sprinkle with ⅓ of the mozzarella and a spoonful of Parmesan. Add another layer of meat sauce.
Repeat the layers twice more: noodles, ricotta, mozzarella, Parmesan, and meat sauce, finishing with a final layer of meat sauce and the remaining mozzarella and Parmesan on top.
Cover and cook on low for 4 to 5 hours, or until noodles are tender and the cheese is melted and bubbly.
Turn off the heat and let the lasagna rest for 15 minutes before slicing. Garnish with chopped parsley if desired.
Notes
No need to pre-cook the noodles—this recipe is designed for uncooked noodles to soften perfectly during slow cooking. Avoid lifting the lid while cooking to maintain consistent heat. Leftovers store well in the fridge for up to 4 days and can be frozen for longer storage. Reheat gently to preserve the creamy texture.