Easy Crockpot Lasagna
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.This easy Crockpot Lasagna is the perfect set-it-and-forget-it dinner! Made with layers of uncooked lasagna noodles, seasoned ground beef, marinara sauce, creamy ricotta, Parmesan, and melted mozzarella, this slow cooker lasagna delivers all the comforting flavors of traditional lasagna without needing to boil the noodles first. With just 20 minutes of prep, this easy crockpot recipe is perfect for busy weeknights, family dinners, meal prep, and cozy Sunday meals.
Equipment
- 1 Crockpot
- 1 Large Skillet
- 1 Mixing bowl
Ingredients
- 1 lb ground beef
- 1 small yellow onion, diced
- 1 teaspoon Italian seasoning
- 1 jar (24oz) marinara sauce
- 1 container (15oz) ricotta cheese
- 1 large egg
- ½ cup grated Parmesan cheese
- 2½ cups shredded mozzarella cheese, divided
- 9-12 regular uncooked lasagna noodles, not oven-ready, broken as needed to fit
- Fresh parsley or basil, for garnish, optional
Instructions
- Brown the ground beef and diced onion in a skillet over medium heat until the beef is fully cooked. Drain any excess grease. Stir in the Italian seasoning and marinara sauce.
- In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and 1 cup of the shredded mozzarella. Stir until well combined.
- Lightly grease a 6-quart slow cooker. Spoon a thin layer of the meat sauce across the bottom.
- Place a layer of uncooked lasagna noodles over the sauce, breaking them as needed to fit. Top with some of the ricotta mixture, followed by more meat sauce.
- Continue layering the noodles, ricotta mixture, and meat sauce until all of the ingredients have been used. Finish with a layer of meat sauce on top.
- Cover and cook on LOW for 4–5 hours, checking toward the end of the cooking time so the noodles don’t overcook. The lasagna is ready when the noodles are tender.
- Sprinkle the remaining 1½ cups mozzarella evenly over the top. Cover and cook for another 10–15 minutes, or until the cheese is completely melted.
- Turn off the slow cooker and leave the lasagna uncovered for 15–20 minutes before slicing and serving. Garnish with fresh parsley or basil, if desired.
Don't skip the resting time! Letting the lasagna sit uncovered for 15–20 minutes allows the layers to set, making it much easier to scoop out neat servings instead of having the layers slide apart.