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Crockpot Lasagna

An easy, comforting crockpot lasagna that assembles itself with layers of noodles, creamy ricotta, and melty mozzarella, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 noodles lasagna noodles (break to fit the crockpot) Regular or no-boil both work.
  • 2 cups ricotta cheese Gives the filling its creamy texture.
  • 2 cups mozzarella cheese, shredded For that melty top layer.
  • 1 cup Parmesan cheese, grated Adds salty brightness.
  • 3 cups marinara sauce Use your favorite jarred sauce or homemade.
  • 1 pound ground beef or Italian sausage, cooked Browned and drained.
  • 1 large egg Binds the ricotta so it slices nicely.
  • Salt and pepper To taste.
  • Fresh basil or parsley For garnish.

Method
 

Assembly
  1. In a mixing bowl, combine ricotta cheese, egg, salt, and pepper. Mix until smooth and set aside.
  2. Spread a layer of marinara sauce on the bottom of the crockpot to prevent the noodles from sticking.
  3. Break lasagna noodles to fit and place a layer over the sauce.
  4. Add a layer of the ricotta mixture, followed by the cooked meat, mozzarella cheese, and more marinara sauce.
  5. Repeat layers until all ingredients are used, finishing with marinara and mozzarella on top. Sprinkle Parmesan over everything.
Cooking
  1. Cover and cook on low for 4–6 hours. Check at 4 hours for doneness.
  2. Let it sit for 15 minutes before serving to allow it to firm up.
  3. Garnish with fresh basil or parsley before serving.

Notes

If marinara is watery, simmer it for 10 minutes to thicken. Ensure meat is cooked and drained to avoid greasy lasagna.