Here’s a simple and easy Crockpot lasagna recipe that’s perfect for a hands-off meal:
Ingredients (Serves 6–8)
For the Lasagna:
- 9–12 no-boil lasagna noodles (or regular, broken to fit)
- 1 lb (450 g) ground beef or Italian sausage
- 3 cups marinara or pasta sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Brown the Meat: In a skillet, cook ground beef or sausage until no longer pink. Drain excess fat.
- Layer in Crockpot:
- Spread a thin layer of sauce on the bottom of the slow cooker.
- Place a layer of noodles on top.
- Spread a layer of ricotta, sprinkle some mozzarella, add cooked meat, and spoon more sauce.
- Repeat layers until all ingredients are used, ending with sauce and a final layer of mozzarella and Parmesan.
- Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours. Avoid lifting the lid too often.
- Serve: Let sit for 10–15 minutes before cutting. Garnish with fresh basil if desired.
💡 Tips:
- Vegetarian option: Swap meat with sautéed mushrooms, zucchini, or spinach.
- Extra cheesy: Add more mozzarella between layers for gooeyness.
- No-boil noodles: Make sure they’re fully covered with sauce to soften properly.
If you want, I can also give a “super easy 5-ingredient Crockpot lasagna” version that’s even quicker and still delicious.
Do you want me to share that version?
