Lasagna is one of those dishes that feels like a warm hug on a plate. But traditional oven-baked lasagna can be time-consuming and messy. That's why I love my Crock Pot Lasagna with Ricotta – it's a game-changer for busy weeknights.
Advertisements1
This recipe layers no-boil noodles with a rich meat sauce, creamy ricotta, and plenty of mozzarella. The slow cooker does all the work, leaving you with a perfectly cooked, bubbling lasagna that the whole family will devour.
As a busy mom, I'm always looking for shortcuts that don't sacrifice flavor. This slow cooker version is my go-to because it's incredibly easy to assemble and cooks while you go about your day. Trust me, once you try it, you'll never go back to the traditional method.
Why You'll Love This Recipe
About the Ingredients
1 pound (450g) ground beef or Italian sausage
Use lean beef (90%) or spicy sausage for extra flavor. You can also use ground turkey for a lighter option.
1 medium onion, diced
Yellow or sweet onion works best. If you're short on time, use 1 cup of frozen diced onion.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder can substitute.
1 (24-ounce, 680g) jar marinara sauce
Use a quality marinara or pasta sauce. Look for one with low sugar. You can also use homemade.
1 (14.5-ounce, 411g) can crushed tomatoes
Adds richness and body. If you prefer chunky, use diced tomatoes.
1 teaspoon dried oregano
Oregano is classic in Italian dishes. You can use Italian seasoning instead.
1/2 teaspoon salt
Adjust to taste, especially if your sauce is already salty.
1/4 teaspoon black pepper
Freshly ground is best.
1 (15-ounce, 425g) container ricotta cheese
Whole-milk ricotta gives the creamiest result. For a lighter option, use part-skim.
1 large egg
Helps bind the ricotta mixture. If you're avoiding eggs, you can omit it, but the filling may be less firm.
1/2 cup (50g) grated Parmesan cheese
Freshly grated is more flavorful, but pre-shredded works.
2 cups (8 ounces, 225g) shredded mozzarella cheese
Use part-skim mozzarella for better melting. You can also use a blend of Italian cheeses.
9-12 no-boil lasagna noodles
These are essential for slow cooker lasagna. If using regular noodles, you'll need to boil them first, which adds time.
Tips & Tricks
Crock Pot size
Use a 6-quart slow cooker for best results. If your slow cooker is smaller, you might need to adjust the layers.
Layering
Spread the meat sauce evenly and make sure to cover the noodles completely to prevent them from drying out.
Don't overcook
Check the lasagna at the minimum time. Every slow cooker runs differently, so start checking at 3 hours.
Pro Tips
Step-by-Step Instructions
1. Brown the Meat
In a large skillet over medium heat (350°F/175°C), cook the ground beef, onion, and garlic until the meat is browned and the onion is translucent, about 8-10 minutes. Drain excess fat.
2. Mix the Sauce
Stir in the marinara sauce, crushed tomatoes, oregano, salt, and pepper. Let it simmer for 5 minutes to meld the flavors.
3. Combine Ricotta Filling
In a medium bowl, mix the ricotta, egg, and 1/4 cup of the Parmesan cheese until well combined.
4. Layer the Lasagna
Spread a thin layer of sauce on the bottom of the slow cooker. Place a layer of noodles, breaking to fit. Spread 1/3 of the ricotta mixture over the noodles, then 1/3 of the remaining sauce, and sprinkle with mozzarella. Repeat layers two more times. Finish with a final layer of noodles, sauce, and the remaining mozzarella and Parmesan.
5. Cook on Low
Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the noodles are tender and the cheese is melted and bubbly at the edges. The internal temperature should reach 165°F (74°C).
6. Rest and Serve
Turn off the slow cooker and let the lasagna rest for 10 minutes before cutting. This helps the layers set.
Delicious Variations
Vegetarian
Swap the meat for a mix of sautéed mushrooms, zucchini, and spinach.
Spicy
Add 1/2 teaspoon red pepper flakes to the sauce or use hot Italian sausage.
Gluten-free
Use gluten-free lasagna noodles and ensure your sauces are gluten-free.
How to Store Lasagna Recipe With Ricotta Crock Pot
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in the microwave or in a 350°F (175°C) oven until hot and bubbly.
Frequently Asked Questions
Q: Can I use regular lasagna noodles instead of no-boil?
Yes, but you need to boil them first until al dente, then layer as directed. Regular noodles absorb more liquid, so you might need to add a little extra sauce.
Q: How do I keep the noodles from sticking together?
Make sure to cover each noodle layer completely with sauce and ricotta mixture. Also, don't overlap noodles too much.
Q: Can I assemble this the night before?
Absolutely! Assemble the lasagna in the crock pot, cover, and refrigerate overnight. In the morning, place the crock pot insert in the base and cook as directed. You may need to add 30 minutes to the cook time.
Q: Can I use cottage cheese instead of ricotta?
Yes, you can substitute cottage cheese for ricotta. Just blend it in a food processor to get a smoother texture if desired.
I hope you enjoy this easy Crock Pot Lasagna as much as my family does. If you try it, let me know in the comments below! And don't forget to share this recipe with a friend who needs a dinner win. Small steps, big impact.
Lasagna Recipe With Ricotta Crock Pot
This easy Crock Pot Lasagna with ricotta is creamy, hearty, and perfect for busy nights. Just layer, cook, and enjoy!
🧂 Ingredients
- 1 pound (450g) ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (24-ounce, 680g) jar marinara sauce
- 1 (14.5-ounce, 411g) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce, 425g) container ricotta cheese
- 1 large egg
- 1/2 cup (50g) grated Parmesan cheese
- 2 cups (8 ounces, 225g) shredded mozzarella cheese
- 9-12 no-boil lasagna noodles
📋 Instructions
- 1Brown the Meat — In a large skillet over medium heat (350°F/175°C), cook the ground beef, onion, and garlic until the meat is browned and the onion is translucent, about 8-10 minutes. Drain excess fat.
- 2Mix the Sauce — Stir in the marinara sauce, crushed tomatoes, oregano, salt, and pepper. Let it simmer for 5 minutes to meld the flavors.
- 3Combine Ricotta Filling — In a medium bowl, mix the ricotta, egg, and 1/4 cup of the Parmesan cheese until well combined.
- 4Layer the Lasagna — Spread a thin layer of sauce on the bottom of the slow cooker. Place a layer of noodles, breaking to fit. Spread 1/3 of the ricotta mixture over the noodles, then 1/3 of the remaining sauce, and sprinkle with mozzarella. Repeat layers two more times. Finish with a final layer of noodles, sauce, and the remaining mozzarella and Parmesan.
- 5Cook on Low — Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the noodles are tender and the cheese is melted and bubbly at the edges. The internal temperature should reach 165°F (74°C).
- 6Rest and Serve — Turn off the slow cooker and let the lasagna rest for 10 minutes before cutting. This helps the layers set.
Maya writes about sustainable living and zero-waste practices, focusing on small, achievable changes for everyday life. She shares practical tips from her own experiments in reducing waste at home and in her community.
