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Crockpot Lasagna

Cheesy crockpot lasagna layered with beef meat sauce, a creamy ricotta filling, mozzarella and no-boil noodles. No boiling pasta and no oven needed.
Print Recipe
Prep Time 25 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Meat sauce
  • 1 lb ground beef (450 g)
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 jar marinara sauce 24 oz
  • 1 can crushed tomatoes 15 oz
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
Ricotta filling
  • 15 oz ricotta cheese (425 g)
  • 1 large egg
  • 1/2 cup grated parmesan (50 g)
  • 1/2 tsp Italian seasoning
Layers
  • 9 to 12 whole no-boil lasagna noodles
  • 3 cups shredded mozzarella (340 g), divided

Method
 

  1. Brown the beef and onion in a skillet, drain, and stir in the garlic for 30 seconds. Stir in the marinara, crushed tomatoes, Italian seasoning and salt.
  2. Stir the ricotta, egg, parmesan and Italian seasoning together.
  3. Grease a 6-quart slow cooker. Spread 1 cup meat sauce on the bottom. Add a layer of noodles (break to fit), one-third of the ricotta, 3/4 cup mozzarella and 1 1/2 cups meat sauce. Repeat twice, ending with sauce.
  4. Cover and cook on LOW for 4 to 5 hours, until the noodles are tender when pierced with a knife.
  5. Sprinkle with the remaining mozzarella, cover 10 minutes to melt, then turn off and rest 30 minutes before slicing.

Notes

Cook on LOW 4 to 5 hours only. Rest 30 minutes before slicing.