Crockpot Lasagna
A comforting, easy-to-make lasagna cooked in a crockpot, perfect for family dinners.
Ingredients
Noodles and Meat
- 9 sheets Lasagna noodles (no-boil preferred)
- 1 lb Ground beef or turkey Choose lean meat for a healthier option.
Sauces and Cheeses
- 1 jar Marinara sauce Use your favorite store-bought or homemade.
- 15 oz Ricotta cheese Adds richness.
- 2 cups Mozzarella cheese For gooey texture.
- 1/2 cup Parmesan cheese For nutty flavor.
- 1 large Egg Helps bind the ricotta.
Herbs and Spices
- 1 tbsp Fresh basil For authentic touch.
- 1 tbsp Fresh oregano For authentic touch.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
Instructions
Preparation
- Brown the ground beef or turkey in a skillet over medium heat.
- In a large bowl, combine the ricotta cheese, egg, salt, pepper, and half of the Parmesan cheese. Mix until creamy.
- Prepare the crockpot by layering the bottom with a spoonful of marinara sauce.
Layering
- Layer on uncooked lasagna noodles, breaking them as needed to fit.
- Spread half of the ricotta mixture over the noodles, followed by a layer of the cooked meat and some marinara sauce.
- Add a layer of mozzarella cheese. Repeat the layering until you run out of ingredients, ending with noodles topped with marinara and mozzarella/Parmesan.
Cooking
- Cover and cook on low for 4-6 hours.
- Let the lasagna rest for about 15 minutes before slicing.
Notes
For healthier options, consider zucchini noodles or whole wheat pasta. Add veggies such as spinach or mushrooms for variations.