Amazing Crockpot Lasagna Recipe
Beefy, cheesy, and so delicious! My Crockpot Lasagna Recipe will become your family's new favorite. It's so easy, juicy, and a great choice for entertaining a crowd.
Prep Time10 minutes mins
Cook Time7 hours hrs 30 minutes mins
Total Time7 hours hrs 40 minutes mins
Course: Ground Beef Recipes
Cuisine: American, Italian
Keyword: crockpot lasagna, crockpot lasagna recipe, crockpot lasagna recipes
Servings: 15
Calories: 590kcal
Lasagna Meat Sauce
- 2 Tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced, or 1 tbsp. garlic paste
- 1 lb. ground beef
- 1 lb. Italian bulk sausage
- 8 cups tomato marinara sauce
- 1 Tablespoon Italian seasoning
- salt and pepper to taste
Lasagna Cheese Sauce
- 32 oz. ricotta cheese
- ¼ cup parsley chopped, optional
- 2 lbs. mozzarella cheese low-moisture, shredded
- 1 cup Parmesan cheese grated
- 3 eggs
- salt and pepper to taste
Lasagna Noodles
- 1 lb. lasagna noodles uncooked, oven-ready
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Heat olive oil in a large skillet over medium heat. Once hot, add chopped onion and cook until lightly browned; then, add minced garlic and stir until browned. After browning, mix in the ground beef and sausage. Break the meat up with a wooden spoon as it cooks, until completely browned.Once the meat is cooked, stir in tomato sauce with Italian seasoning, and simmer on low for 30 minutes. Season with salt and pepper, then remove from the heat. Grease the slow cooker, then cover the bottom with 1 cup of meat sauce. It is important you start the lasagna with sauce at the bottom.
Top with a layer of uncooked, oven-ready, lasagna noodles (3 noodles). You will have to cut the lasagna noodles in order to fit the slow cooker.
In a bowl, combine ricotta cheese with ½ cup Parmesan, eggs, a pinch of salt and pepper, and parsley.Over the noodles, add a ladle of meat sauce and then the ricotta mixture (about ¼ of the mixture). Top with a layer of mozzarella cheese and Parmesan cheese (use about ¼ of each cheese). Layer the lasagna again, in that same order, three times. Finish with a final layer of the remaining mozzarella and Parmesan cheese. Set the slow cooker to low and cook for approximately 7 hours, until the mixture bubbles and the noodles are cooked through.After cooking, set the slow cooker on warm and allow the lasagna to rest for 30 minutes. This allows the lasagna to set so you can cut through it. Serve with additional meat sauce and Parmesan cheese, and enjoy!
- To top with additional meat sauce, double the amount of meat sauce you make.
- Slice the lasagna into smaller pieces, since it cooks in a deep dish.
- Let your lasagna rest for 30 minutes on warming mode when it's done cooking before you slice into it so that it keeps its shape.
- Drain fat from the sausage and ground beef before adding the marinara sauce.
- Adjust salt and pepper according to how much seasoning is in the marinara sauce.
- Cook the meat the night before and refrigerate until ready to assemble the dish to save time.
Calories: 590kcal | Carbohydrates: 34g | Protein: 34g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 1174mg | Potassium: 705mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1160IU | Vitamin C: 11.3mg | Calcium: 494mg | Iron: 3mg