Crockpot Lasagna is cheesy, saucy, beefy and so juicy! An easy slow cooker lasagna that can be made ahead, and always gets rave reviews. Can be fully assembled and refrigerated overnight and slow cooked the next day per step #5.
In a large deep pan over medium heat, combine ground beef and onion. Cook, breaking up meat with a spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).
Make the cheese sauce: In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese, 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.
Lightly oil a 6 qt slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 3/4 cup of your mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 3/4 cup mozzarella and pour 1/2 cup water around the edges, allowing some of it to go down the side of the dish into lasagna.
Cover and cook on LOW 3 1/2 to 4 hours** then top with reserved mozzarella, cover and cook 10 mins or until cheese melts. Let the lasagna rest 15 mins for easier serving.
Notes
*Important: Do not cook on high! **Cook 3 1/2 hours on low if slow cooking right away and 4 hours on low if slow cooking after having the lasagna assembled and refrigerated overnight.
Nutrition Facts
Easy Crockpot Lasagna Recipe
Amount per Serving
Calories
437
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
56
%
Cholesterol
91
mg
30
%
Sodium
1149
mg
50
%
Potassium
658
mg
19
%
Carbohydrates
30
g
10
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
35
g
70
%
Vitamin A
945
IU
19
%
Vitamin C
9.4
mg
11
%
Calcium
530
mg
53
%
Iron
2.8
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.