Crockpot Lasagna: Easy Slow Cooker Italian Classic
A hassle-free, hands-off layering of tender no-boil noodles, savory ground beef, rich tomato sauce, and creamy ricotta for an effortless weeknight meal. The slow cooker ensures perfectly hydrated pasta and deep, comforting flavors.
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Servings: 6 servings
Calories: 420kcal
Ingredients
- 1 lb ground beef
- 12 no-boil lasagna noodles
- 24 oz marinara sauce
- 15 oz ricotta cheese
- 8 oz shredded mozzarella cheese
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Brown ground beef with onion, garlic, Italian seasoning, salt, and pepper in a skillet.
- Transfer cooked beef to crockpot. Add half the marinara sauce.
- Layer lasagna noodles over the sauce, then spread half the ricotta mixture (mix ricotta with a pinch of salt and pepper).
- Repeat layers ending with a top layer of sauce and mozzarella.
- Cook on LOW for 4-5 hours.
- Let rest for 15 minutes before slicing to allow the noodles to set.
Notes
Use halal-certified beef for dietary compliance.
Ricotta mixture can include egg or no-boil noodles for non-crusty texture.
Freeze assembled but uncooked lasagna for later use.
Top with shredded Parmesan if available (optional vegan alternative: nutritional yeast).
Ricotta mixture can include egg or no-boil noodles for non-crusty texture.
Freeze assembled but uncooked lasagna for later use.
Top with shredded Parmesan if available (optional vegan alternative: nutritional yeast).
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 48g | Protein: 28g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 780mg | Fiber: 3g | Sugar: 4g