Crock-Pot Lasagna

A classic lasagna made easy.

BUY NOW: 6 Quart Crock-Pot, $24,

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Yields: 8 - 10
Prep Time: 0 hours 30 mins
Total Time: 4 hours 30 mins
1 tbsp.

olive oil


onion, chopped


garlic cloves, minced

1 lb.

ground beef

Kosher salt

Freshly ground black pepper

1 tsp.

Italian seasoning

3 1/2 c.

marinara sauce, divided

16 oz.

whole-milk ricotta

1/4 c.

freshly grated Parmesan, plus more for garnish

1/4 c.

chopped parsley, plus more for garnish


(16-oz.) box lasagna noodles, unboiled

4 1/2 c.

shredded mozzarella

  1. In a large skillet over medium heat, heat oil. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper, and Italian seasoning. Cook until no pink remains. Stir in 3 cups of the marinara until combined and cook 2 to 3 minutes more.
  2. In a large bowl, combine ricotta with Parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
  3. Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next, add a layer of noodles (you’ll have to break some to make them fit), a layer of meat mixture, a layer of mozzarella, and a layer of ricotta mixture. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
  4. Garnish with more Parmesan and parsley and serve.
Jon Boulton
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