Oh yes—crockpot lasagna is the ultimate lazy comfort food: layers of pasta, cheese, sauce, and meat, all melting together without heating up the kitchen. 🍝🔥
Here’s a foolproof version:
Crockpot Lasagna
Ingredients (6–8 servings):
- 1 lb (450 g) ground beef or Italian sausage
- 1 jar (24 oz / 680 g) marinara or pasta sauce
- 9–12 no-boil lasagna noodles (broken to fit crockpot)
- 15 oz (425 g) ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt & pepper to taste
- Optional: fresh basil or parsley for garnish
Instructions:
- Cook the meat: In a skillet, brown the ground beef or sausage until fully cooked. Drain excess fat. Mix with the marinara sauce.
- Mix ricotta filling: In a bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper.
- Layer in the crockpot:
- Spread a thin layer of meat sauce on the bottom.
- Add a layer of noodles (breaking to fit if necessary).
- Spread a layer of ricotta mixture over noodles.
- Sprinkle a layer of mozzarella.
- Repeat layers until ingredients are used, finishing with meat sauce and a final layer of mozzarella & Parmesan.
- Cook: Cover and cook on low 4–5 hours or high 2–3 hours. Avoid lifting the lid too often.
- Rest & serve: Let the lasagna sit 10–15 minutes before serving so it sets. Garnish with fresh basil or parsley.
💡 Pro tips:
- No-boil noodles are key for even cooking in the crockpot.
- For extra cheesy gooeyness, sprinkle extra mozzarella halfway through cooking.
- Want a slightly crispy top? After cooking, broil for 2–3 minutes in the oven.
If you want, I can make a “cheesy meatball crockpot lasagna” version, where you add mini chicken or beef meatballs inside for ultimate cheese bomb vibes. That one is insane.
Do you want me to do that?
