Go Back
–+ servings
Eightyrecipes
Crockpot Lasagna
by Bity · eightyrecipes.com
Classic lasagna made in the slow cooker with a rich beef meat sauce, a ricotta and Parmesan layer, mozzarella and uncooked lasagna sheets. Feeds eight.
Crockpot lasagna slice in a white bowl topped with grated Parmesan and a basil leaf
No ratings yet
Print Recipe Pin Recipe Rate Recipe
Prep Time 25 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 460 kcal

Ingredients  

Meat Sauce

  • 500 g beef mince (1 pound)
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 700 g marinara sauce (24 ounces)
  • 2 tablespoons tomato paste (30g)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cheese Layer

  • 250 g ricotta cheese (1 cup)
  • 1 large egg
  • 1/2 cup grated Parmesan cheese (50g)

Assembly

  • 9 lasagna sheets uncooked
  • 2 cups shredded mozzarella cheese (225g)

Instructions

  • Heat a large skillet over medium-high heat.
  • Cook the beef mince until browned.
  • Add the onion and cook until softened.
  • Stir in the garlic and cook for 30 seconds.
  • Add the marinara sauce, tomato paste, Italian seasoning, salt, and pepper.
  • Simmer for 5 minutes.
    Four step photos: browned mince with diced onion, marinara added, seasoning sprinkled in, then the simmered meat sauce
  • In a bowl, mix together the ricotta, egg, and Parmesan cheese.
  • Lightly grease the slow cooker insert.
  • Spread a thin layer of meat sauce over the bottom.
  • Add a layer of lasagna sheets, breaking them as needed to fit.
  • Spread over one-third of the ricotta mixture.
    Four step photos: the ricotta, egg and Parmesan mix, sauce spread in the slow cooker, pasta sheets laid on, then ricotta spread over
  • Sprinkle with mozzarella cheese.
  • Repeat the layers until all ingredients are used, finishing with sauce and mozzarella.
  • Cover and cook on Low for 4 to 5 hours, until the pasta is tender and the layers are set.
    Four step photos: shredded mozzarella, another layer of pasta sheets, a final blanket of cheese, then the bubbling cooked top
  • Turn off the slow cooker and let the lasagna rest for 15 to 20 minutes before slicing.

Notes

Nutrition values are an estimate. Breaking the lasagna sheets to fit the shape of your slow cooker is completely normal and helps create even layers. Allowing the lasagna to rest before slicing makes serving much easier. Reheat individual portions in the microwave until heated through. Allow to cool completely before freezing; freeze whole or in portions for up to 3 months and thaw overnight in the refrigerator before reheating.
Nutrition
Calories 460 kcal
Fat 26 g
Saturated Fat 13 g
Protein 27 g
Carbohydrates 25 g
Sugar 6 g
Sodium 760 mg
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating