Description
This Crockpot Lasagna recipe is delicious and easy. The slow cooker creates rich, slow-simmered flavor and bakes the lasagna in one convenient step.
Ingredients
Scale
- 2 tbsp olive oil
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 1 lb ground beef
- 2 tsp kosher salt, divided
- 1/2 tsp crushed chili flakes
- 1 6-oz can tomato paste
- 1 28-oz can whole or diced tomatoes
- 1 lb ricotta cheese
- 1 oz parmesan cheese, grated
- 1 1/2 tbsp minced fresh parsley
- 10 uncooked regular lasagna noodles
- 8 oz grated mozzarella cheese
Instructions
- Start the meat sauce: Heat oil in a large dutch oven over medium heat; add onion and 1/4 tsp salt, cooking until soft (about 6 minutes), then add garlic for one minute, followed by ground beef, 1 tsp salt, and chili flakes, cooking until no longer pink.
- Make ricotta filling: Stir together ricotta, parmesan, and parsley in a large bowl and set aside.
- Finish meat sauce: Add tomato paste to the beef mixture and cook until it turns a shade darker; stir in tomatoes and 1/4 tsp salt, then turn off the heat.
- Assemble lasagna in the slow cooker: Pour one cup of sauce into the slow cooker, then layer noodles (broken to fit), sauce, ricotta filling, and mozzarella; repeat layers until ingredients are used, finishing with sauce and mozzarella, then cook on low for 3 1/2 hours.
Notes
Substitute cottage cheese for ricotta if preferred. You can use store-bought marinara sauce (2 x 22-oz jars) to replace the onions, garlic, tomato paste, and tomatoes for a faster version.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 388 kcal
- Sugar: 5 g
- Sodium: 975 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 96 mg
Keywords: crockpot lasagna, slow cooker lasagna, easy dinner, Italian cuisine, cheesy lasagna