Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Lasagna with Rich Tomato Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 28 reviews
  • Author: Ava
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Description

This Easiest Ever Crockpot Lasagna Recipe is a hands-off, delicious comfort food made with layers of seasoned ground beef, ricotta, mozzarella, and rich tomato sauce cooked slowly for tender, flavorful results. Perfect for busy days, this recipe requires minimal prep and cooks all day in a slow cooker, creating a hearty meal that freezes well for leftovers.

Ingredients

Units Scale

Meat Sauce

  • 1 lb extra-lean ground beef
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 (650 mL) jar tomato sauce
  • Cooking spray

Lasagna Layers

  • 1 lb lasagna noodles (uncooked, oven ready or normal)
  • 1 (475 g) tub ricotta cheese
  • 2 cups mozzarella cheese
  • 1 (650 mL) jar tomato sauce
  • 1/2 cup water

Garnish

  • Chopped fresh basil or parsley

Instructions

  1. Brown the Ground Beef: In a large frying pan over medium-high heat, brown the extra-lean ground beef until almost cooked through. Add the diced onion, minced garlic, salt, pepper, and one jar of tomato sauce. Stir well to combine and let it simmer briefly to meld the flavors.
  2. Prepare the Slow Cooker: Spray the inside of the slow cooker with cooking spray to prevent sticking. Start layering with a bit of the meat sauce at the bottom.
  3. Layer the Lasagna: Add a layer of uncooked lasagna noodles, breaking them as needed to fit the slow cooker. Spread some ricotta cheese and sprinkle mozzarella cheese over the noodles. Add more meat sauce on top. Repeat the layering process two more times, building three layers total.
  4. Add Toppings and Water: Pour the remaining jar of tomato sauce over the top layer, then sprinkle additional mozzarella cheese evenly. Pour 1/2 cup of water around the edges to help cook the noodles evenly.
  5. Cook the Lasagna: Cover and cook on high for 3 hours or on low for 6 hours until noodles are tender and cheese is melted and bubbly.
  6. Garnish and Serve: Remove the lid carefully, garnish with freshly chopped basil or parsley, then slice and serve the lasagna warm. Enjoy your easy crockpot meal!

Notes

  • This recipe requires no pre-cooking of noodles if using oven-ready noodles; otherwise, breaking and layering uncooked noodles works well.
  • Use low-fat cheese options to reduce saturated fat if desired.
  • Allow the lasagna to cool completely before freezing; it freezes well for up to 3 months.
  • Adding 1/2 cup of water around the edges helps the noodles cook evenly without drying out.
  • For extra flavor, fresh herbs such as basil or parsley add a nice garnishing touch.

Nutrition

  • Serving Size: 1 serving
  • Calories: 470 kcal
  • Sugar: 3 g
  • Sodium: 264 mg
  • Fat: 17 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Protein: 32 g
  • Cholesterol: 84 mg

Find it online: https://crunchyfork.com/crockpot-lasagna-with-rich-tomato-sauce-recipe/