Slow Cooker Crockpot Lasagna
Lasagna has a reputation for being an all-day situation, and chile, I simply do not have time for all of that every time I want a good pan of lasagna. The Crockpot completely changes the game. After more than a decade of developing easy recipes for busy folks, this has become one of my favorite ways to get those saucy layers of seasoned meat, tender pasta, and plenty of cheese without boiling a single noodle or babysitting the oven.
Servings 6 servings
Calories 766kcal
Equipment
Ingredients
- 1 pound ground beef, turkey, or Italian sausage
- ½ cup diced onions
- ½ cup diced green bell peppers
- 3-4 garlic cloves Minced
- 1-2 teaspoons Italian Seasoning I use 2 teaspoons.
- salt and pepper to taste
- 2 tablespoons sugar or sweetener
- 24 oz marinara sauce
- 1 cup water
- 1 ½ cups ricotta cheese
- 1 cup grated Parmesan reggiano cheese
- 2 cups grated mozzarella cheese Add more cheese if you like it really cheesy.
- 12-16 ounces lasagna noodles Uncooked, I only use 12 ounces of noodles, I didn't need the whole box.
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Drain any excess grease.1 pound ground beef, turkey, or Italian sausage
- Toss in the onions and bell peppers, and saute with the beef. Cook until softened and fragrant, about 3–4 minutes.½ cup diced onions, ½ cup diced green bell peppers
- Add the garlic, Italian seasoning, sugar or sweetener (to balance acidity), and salt and pepper to taste. Stir to combine.3-4 garlic cloves Minced, 1-2 teaspoons Italian Seasoning, salt and pepper to taste, 2 tablespoons sugar or sweetener
- Add marinara sauce and stir. Add 1 cup of water to the marinara sauce bottle and shake the bottle to get as much out as you can. Add the watery mixture to the pan. Stir to combine and remove the pan from heat. Taste repeatedly and add additional spices/salt if needed.24 oz marinara sauce, 1 cup water
- I use a 7 Quart Slow Cooker: Add a layer of meat sauce to the slow cooker, followed by lasagna noodles. You will have to break up some of the noodles to get them to fit. Then add some of the ricotta, Parmesan, and mozzarella cheese. Repeat the layers. You want to end with meat sauce topped with mozzarella cheese. I like to season each layer, so I add a little salt and pepper for each layer because once the pasta is added, the starch from the lasagna noodles will impact the flavor and I want to avoid bland lasagna. This is optional.1 ½ cups ricotta cheese, 1 cup grated Parmesan reggiano cheese, 2 cups grated mozzarella cheese, 12-16 ounces lasagna noodles
- Completely cover the final layer of noodles with the remaining meat sauce. Make sure there aren't any exposed pieces of pasta, or they can turn dry and hard. Sprinkle cheese over the top. Feel free to add more cheese than the recipe calls for.
- Cook on Low 3 to 4½ hours, or until the noodles are tender and the cheese is melted. Start checking the lasagna around the 2-hour mark because slow cookers vary. You don't want the edges of the lasagna to burn. Mine is always ready in under 3 hours.This is important. Do not set it and forget it, if it's your first time making the dish. Every slow cooker cooks at varying speeds and some run hotter than others. If you leave the dish unattended for multiple hours, the sides may burn.
- Turn off the Crockpot and let the lasagna rest uncovered for 20 to 30 minutes before slicing. This gives the layers time to set and makes it much easier to serve.
Notes
How to Avoid Dry Lasagna
- Be generous with the sauce. Every layer of noodles should have enough sauce to completely cover them, especially the top layer.
- Don't add extra noodles just because they'll fit. More layers require more liquid. Adding noodles without increasing the sauce is an easy way to end up with dry lasagna.
- Don't overcook the noodles. This is not a set it and forget it type recipe, especially if it's your first time making the dish because every slow cooker model cooks at varying speeds. Some run pretty hot even when cooking on Low. One of my Crockpots does! Overcooked noodles will dry out the lasagna.
- Watch your meat-to-sauce ratio. Lots of ground beef with too little tomato sauce can make the finished lasagna feel dry. The meat sauce should still look saucy before layering. Add a little water or broth if your meat sauce is lacking.
- Don't skimp on the cheese mixture. Ricotta or cottage cheese adds moisture between the layers along with the sauce. Add more than the recipe says if you feel the need!
- Keep the lid closed. Every time you lift it, heat and steam escape. That trapped steam helps cook the noodles.
- Don't leave it sitting on WARM for hours. The noodles will continue absorbing sauce even after they're cooked, and eventually the lasagna can become dry.
Nutrition
Serving: 1serving | Calories: 766kcal | Carbohydrates: 54g | Protein: 41g | Fat: 43g