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–+ servings
a slice of lasagna with garlic bread and kale salad on the side.
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5 from 1 vote

Crockpot Lasagna

This crockpot lasagna is layers of pasta, cheese, with meat sauce, all slow-cooked to perfection. A classic Italian American dish that always hits the spot!
Prep Time10 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 20 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 639kcal
Author: Julie Maestre

Equipment

  • Crockpot

Ingredients

  • 1.5 lbs ground beef 90/10
  • 1 package no-boil lasagna noodles
  • 15 ounces ricotta cheese whole milk
  • 1 egg
  • 4 cups mozzarella cheese or to taste
  • 1/2 onion finely diced
  • 4 garlic cloves finely minced
  • 28 ounces crushed tomatoes
  • 3 tbsp parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 1/2 tsp sugar or to taste
  • 1 tsp Calabrian chili peppers or to taste
  • 2 tbsp tomato paste
  • 2 tbsp fresh basil
  • 2 tbsp fresh parsley
  • salt and pepper to taste

Instructions

  • Brown the ground beef in a large skillet over medium-high heat. Stir in the onions and garlic and cook for 1 minute. Add the tomato paste and Calabrian chili paste. Season with salt, pepper, and Italian seasoning. 
  • Add the crushed tomatoes, sugar, fresh basil and let it simmer for 10 minutes. 
  • While the sauce simmers, add the ricotta cheese, parmesan cheese, egg, parsley, to a bowl and mix well. Season with salt and pepper. 
  • Spread about 1 cup of meat sauce to the bottom of the crockpot. Top with noodles. You will have to break a couple of noodles to fit the edges. 
  • Spread about 1/4 cup of the ricotta mixture on top of the noodles. Sprinkle about 1/2 cup of mozzarella cheese on top. Repeat this process until you run out of sauce and noodles. You should get about 3-4 layers. 
  • Cover and cook on high for 2-3 hours or on low for 6 hours. Once the noodles are fully cooked through, add some extra mozzarella cheese on top, cover, and cook for an additional 10 minutes on high or until the cheese melts completely. 

Notes

  • If you like it extra spicy, add more Calabrian chili paste. If you don't like it spicy at all, simply omit the Calabrian chilies.
  • Feel free to add red wine to the meat sauce.
  • Place any leftovers in an air-tight container and refrigerate for up to 3 days. Make sure you let the lasagna cool completely before refrigerating.
  • If you're not a fan of ricotta cheese, use cottage cheese instead.

Nutrition

Calories: 639kcal | Carbohydrates: 36g | Protein: 40g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 646mg | Potassium: 759mg | Fiber: 3g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 11mg | Calcium: 475mg | Iron: 4mg