Crockpot Lasagna

 Crockpot Lasagna (Easy Slow Cooker Recipe)

Ingredients

• 500 g (1 lb) ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 700–800 g tomato sauce (or marinara)
• 2 tbsp tomato paste (optional)
• 1 tsp salt
• 1 tsp dried oregano or Italian seasoning
• 250–400 g ricotta or cottage cheese
• ½ cup grated Parmesan
• 2–3 cups shredded mozzarella
• 12 lasagna noodles (uncooked)

You don’t need to boil the noodles first—they cook in the sauce inside the crockpot.

 Instructions

1. Cook the meat
   • In a pan, cook ground beef with onion and garlic until browned.
   • Add tomato sauce, tomato paste, salt, and seasoning. Stir well.
2. Start layering
   • Spread a thin layer of sauce on the bottom of the crockpot.
   • Add a layer of uncooked lasagna noodles (break to fit).
3. Add cheese layers
   • Add ricotta (or cottage cheese)
   • Sprinkle mozzarella and Parmesan
   • Add more meat sauce
4. Repeat layers
   • Continue layering: noodles → cheese → sauce
   • Finish with sauce + lots of mozzarella on top

Always keep noodles touching sauce so they cook properly.

5. Cook
   • Cook on LOW for 4–5 hours (or HIGH for ~3–4 hours)
6. Rest & serve
   • Let it sit 10–15 minutes before serving
   • Garnish with parsley or basil

 Tips

• Don’t open the lid often—keeps moisture inside and cooks faster
• Use regular dry noodles (not pre-boiled)
• Add spinach or vegetables if you want a healthier version

 Result

• Soft, cheesy, layered lasagna
• Rich flavor from slow cooking
• Perfect for busy days—just set it and forget