This slow cooker lasagna casserole combines all the hearty goodness of traditional lasagna with the convenience of a crockpot. Layers of pasta, rich marinara, creamy ricotta, gooey mozzarella, and savory meat sauce come together in a hands-off recipe perfect for busy weeknights or weekend family gatherings.
Recipe Tips and Tricks:
- Use no-boil lasagna noodles for best results; they cook perfectly in the slow cooker without getting mushy.
- For even cooking, layer the ingredients evenly and avoid overfilling the crockpot.
- Spray the inside of your crockpot with non-stick cooking spray to prevent sticking.
- Let the lasagna sit for 10–15 minutes after cooking before serving to help it set.
- For extra flavor, add fresh herbs like basil or parsley to your ricotta mixture.
Why You’ll Love This Recipe:
This slow cooker lasagna casserole is a game-changer for anyone craving lasagna without the effort. It’s comforting, cheesy, and full of rich flavors. The hands-off cooking process allows you to focus on other tasks while the dish slowly melds into perfection. Perfect for weeknight dinners or potlucks, this dish is a crowd-pleaser that feels like a warm hug in every bite. Plus, you’ll love the way it fills your kitchen with an irresistible aroma.
Slow Cooker Lasagna Casserole
Slow cooker lasagna casserole delivers cheesy, hearty goodness in an easy, hands-off recipe perfect for busy days.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 jar (24 oz) marinara sauce
- 1 cup water
- 1 container (15 oz) ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 10–12 no-boil lasagna noodles
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- Prepare the Meat Sauce: In a skillet, cook ground beef or sausage over medium heat until browned. Drain excess fat. Stir in marinara sauce and water, then season with garlic powder, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Make the Ricotta Mixture: In a bowl, mix ricotta cheese, egg, 1/4 cup Parmesan cheese, and a pinch of Italian seasoning.
- Layer the Lasagna: Spray the crockpot with non-stick spray. Spread a thin layer of meat sauce on the bottom. Place a layer of lasagna noodles (breaking them to fit if needed). Spread a layer of the ricotta mixture, followed by mozzarella cheese. Repeat the layers until all ingredients are used, ending with meat sauce and mozzarella on top.
- Cook: Cover and cook on low for 4–5 hours or until the noodles are tender.
- Rest and Serve: Turn off the slow cooker and let the lasagna rest for 10–15 minutes. Garnish with fresh basil before serving.
Notes
- Avoid lifting the lid during cooking to ensure even heat distribution.
- Serve with garlic bread and a side salad for a complete meal.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 11704Total Fat 87gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 42gCholesterol 102mgSodium 595mgCarbohydrates 2230gFiber 130gSugar 42gProtein 444g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Ground Meat: Use ground beef, Italian sausage, or a mix for a richer flavor profile. Turkey or plant-based options work too!
- Marinara Sauce: Choose a high-quality jarred sauce or make your own for maximum flavor. Add a pinch of sugar if it’s too acidic.
- Ricotta Cheese: Substitute with cottage cheese for a lighter option, and mix with an egg to create a creamy, set filling.
- Mozzarella Cheese: Shred your own for better melting and flavor compared to pre-shredded varieties.
- Lasagna Noodles: No-boil noodles save time and cook perfectly in the slow cooker’s moist environment. Regular noodles work, but pre-cook them partially.
Variations and Substitutions:
- Vegetarian Option: Swap the meat for sautéed spinach, mushrooms, zucchini, or eggplant. Add lentils for extra protein.
- Gluten-Free: Use gluten-free lasagna noodles or zucchini slices as layers.
- Cheese Variety: Experiment with Parmesan, provolone, or gouda for unique flavors.
- Spicy Kick: Add red pepper flakes or use spicy Italian sausage.
- White Lasagna: Replace marinara with a creamy Alfredo sauce and add shredded chicken and spinach.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
- Freezer: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Make-Ahead: Assemble the lasagna in the crockpot liner, cover tightly, and refrigerate overnight. Cook as directed the next day.
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