Description

This easy crockpot lasagna is the ultimate hands-off comfort food—layered with savory ground beef, creamy ricotta, and bubbling mozzarella, all slow-cooked to perfection without boiling a single noodle. Whether you’re cooking for a crowd or prepping meals ahead, this one-pot wonder is your new go-to recipe for weeknight ease and weekend indulgence.

Ingredients

1 lb ground beef
1 small onion, diced
3 cloves garlic, minced
1 jar (24 oz) marinara sauce
1 can (15 oz) tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
1 container (15 oz) ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
9 uncooked lasagna noodles
Fresh parsley, chopped (optional, for garnish)

Instructions

In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft. Add minced garlic and cook for another minute. Drain any excess fat.

Stir in the marinara sauce, tomato sauce, basil, oregano, salt, and pepper. Let the sauce simmer for about 5 minutes, then remove from heat.

In a medium bowl, mix together the ricotta cheese, egg, Parmesan cheese, and a pinch of salt and pepper.

Spray the inside of a 6-quart slow cooker with nonstick cooking spray. Spread a thin layer of meat sauce on the bottom.

Layer 3 lasagna noodles over the sauce, breaking them as needed to fit. Spread about one-third of the ricotta mixture over the noodles, followed by one-third of the meat sauce, and then sprinkle with some mozzarella cheese.

Repeat the layers two more times: noodles, ricotta mixture, meat sauce, and mozzarella.

Cover and cook on low for 4 to 5 hours, or until the noodles are tender.

Turn off the slow cooker and let the lasagna rest for 20–30 minutes before slicing and serving. Garnish with chopped parsley if desired.

Notes

Make it spicy: Add red pepper flakes or spicy Italian sausage to the meat sauce.
Go veggie: Swap out meat for roasted vegetables like zucchini or mushrooms for a hearty vegetarian option.
Cheese tip: Use freshly shredded mozzarella for better melt and texture.
Double up: Make two batches and freeze one for later—just be sure to adjust your cook time if stacking inside larger cookers.
Herb boost: Stir in fresh basil right before serving for a fragrant finish.