Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

Print

Easy Slow Cooker Lasagna

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This easy crock pot lasagna recipe is the perfect make-ahead meal. It comes together in just minutes with simple ingredients (including uncooked lasagna noodles!!) and then the crock pot does all the work for you!

  • Author: Kylie
  • Prep Time: 25 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American/Italian

Ingredients

Units Scale
  • 2 teaspoons olive oil
  • 1/2 a small yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 pound ground beef
  • 45 ounces spaghetti sauce
  • 1/2 cup water
  • 30 ounces whole milk ricotta cheese/cottage cheese
  • 12 ounces shredded whole milk mozzarella cheese, divided
  • 8 ounces shredded Parmesan cheese
  • 1 egg yolk
  • 1 pound uncooked lasagna noodles
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Heat olive oil in a large saute pan over medium heat. Add diced onion and a couple pinches of salt and pepper. Cook, stirring occasionally, for 4 minutes. Add garlic and Italian seasoning and cook for another minute, stirring frequently.
  2. Add ground beef and cook, crumbling with a spatula until it’s browned and cooked through. Stir in spaghetti sauce and water. Season to taste with salt and pepper.
  3. While the sauce is cooking, combine ricotta/cottage cheese, half the mozzarella cheese, all the Parmesan cheese, egg yolk, and a few large pinches of salt and pepper until well combined.
  4. Spray a large crock pot or 9×13 crock pot with olive oil spray. Spread a couple ladles full of meat sauce across the bottom of the crock pot insert and spread it in an even layer.
  5. Add a layer of uncooked lasagna noodles. You may have to break them up a bit to make them fit. Add a layer of the cheese mixture. Ladle a layer of meat sauce over the cheese and top with another layer of uncooked noodles.
  6. Continue layering the ingredients until all the cheese mixture has been used, ending with a layer of uncooked noodles. Ladle the remaining sauce over the noodles. Then top with the remaining mozzarella cheese.
  7. Cover and cook on high for 2-3 hours or on low for 4-5 hours until the noodles are al dente and the lasagna is cooked through and warm in the middle.
  8. Turn heat off and let the lasagna rest for 10-15 minutes. Garnish with fresh chopped parsley, slice, and enjoy!
  9. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • The lid of the crock pot will collect condensation as the lasagna cooks. When you remove the lid, try to do it carefully so that condensation doesn’t drip into the lasagna. Remember that the condensation is going to be very hot. I like to take a hand towel and swiftly lift the lid off and then hold it at an angle allowing the water to drip down the lid and into the towel or the sink.

    • Let the lasagna sit for at least 10 minutes after cooking, with the heat off. This will allow any extra liquid in the lasagna to be reabsorbed. It will also ensure that the lasagna holds together as it’s sliced.

Find it online: https://midwestfoodieblog.com/crock-pot-lasagna/