Is there anything more universally comforting than a bubbling, cheesy pan of lasagna? You know, the kind that makes the whole house smell like an Italian grandmother’s kitchen? But who has the time for all that layering and baking on a busy weeknight? That’s where this game-changer comes in. Forget pre-boiling noodles and babysitting the oven. This Crockpot Lasagna with Ricotta is the ultimate hands-off, super budget-friendly dinner hero. It’s the traditional flavor you crave, made in the most wonderfully lazy way possible.
Why You’ll Love This
This recipe is my go-to when life gets hectic, which, let’s be honest, is most of the time. You’ll love it because it practically cooks itself while you’re tackling everything else on your to-do list. The slow cooker does all the magic, tenderizing the noodles and melding the flavors into something so, so comforting. The ricotta cheese mixture stays incredibly creamy, and the edges get this fantastic toasted, cheesy crust that’s just irresistible. It feeds a crowd without breaking the bank and turns simple ingredients into a meal that feels like a warm hug.
Ingredients You’ll Need
- 1 pound ground beef or ground turkey: For a hearty, savory base.
- 1 medium onion, diced: Adds a sweet, aromatic foundation.
- 3 cloves garlic, minced: For that essential savory punch.
- 1 (24-ounce) jar of your favorite marinara sauce: The shortcut that brings all the Italian flavor.
- 1 (6-ounce) can tomato paste: Concentrates the tomato flavor and helps thicken the sauce.
- 1 teaspoon dried oregano: A classic Italian herb.
- 1 teaspoon dried basil: Complements the oregano perfectly.
- Salt and black pepper to taste: To season everything just right.
- 1 (15-ounce) container ricotta cheese: The key to that creamy, dreamy layer. So good.
- 1 large egg: Helps bind the ricotta layer so it doesn’t get too runny.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty flavor to the ricotta mix.
- 12 no-boil lasagna noodles: The ultimate time-saver! They cook perfectly in the slow cooker.
- 4 cups shredded mozzarella cheese: Because what’s lasagna without that epic, stretchy cheese pull?
Let’s Get Cooking Step by Step
- Brown the meat: In a large skillet over medium-high heat, cook the ground beef or turkey and diced onion until the meat is no longer pink and the onion is soft. Add the minced garlic and cook for one more minute until fragrant. Drain off any excess grease.
- Build the sauce: Stir in the jar of marinara sauce, tomato paste, oregano, basil, salt, and pepper into the meat mixture. Let it simmer for about 5 minutes to let the flavors mingle.
- Make the ricotta layer: In a separate bowl, combine the ricotta cheese, egg, and grated Parmesan cheese. Mix it all together until it’s smooth and well-combined.
- Start layering in the crockpot: Spread about a cup of the meat sauce onto the bottom of a 6-quart slow cooker. This prevents sticking and starts the layering process.
- Layer 1: Place 3-4 no-boil lasagna noodles over the sauce, breaking them to fit if needed. Spread one-third of the ricotta mixture over the noodles, followed by a generous sprinkle of mozzarella cheese, and then about one-third of the remaining meat sauce.
- Repeat: Create two more layers exactly like the first: noodles, ricotta, mozzarella, sauce. For the final layer, you’ll end with the remaining meat sauce and a final, heavy blanket of mozzarella cheese.
- Cook: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The lasagna is done when the noodles are tender and the cheese on top is melted and bubbly. A knife should slide easily into the center layer of noodles.
- Let it rest For the best results let the lasagna stand for at least 10 minutes after cooking this allows the layers to set and makes serving much easier.
Tips For Success With Crockpot Lasagna
- Don’t Overcook The key to a perfect lasagna recipe is to not overcook it Check it at the minimum time and if the noodles are tender it’s done Overcooking can make the lasagna mushy
- Even Layer Make sure to spread the sauces and cheeses evenly to ensure every bite has the perfect balance of flavor
- Let it Rest: I know it’s hard to wait, but letting the lasagna sit for 10-15 minutes after cooking is a game-changer. It firms up and makes serving neat slices possible.
- Get Creative: Feel free to sneak in some chopped spinach into the ricotta mix or add sliced mushrooms to the meat sauce. It’s your kitchen, your rules!
Variations & Substitutions
This recipe is wonderfully adaptable. For a vegetarian version, simply swap the ground meat for a plant-based ground crumble or sautéed vegetables like zucchini and bell peppers. If you’re not a fan of ricotta, cottage cheese is a fantastic, creamy substitute. You can even mix in some Italian sausage (I like a mild turkey sausage) with the ground beef for an extra kick of flavor. And honestly, if you want to make it extra decadent, a layer of provolone slices under the final mozzarella topping is a little secret I love.
Serving Ideas & Pairings
This Crockpot Lasagna with Ricotta is a complete meal in itself, but a simple side can round it out perfectly. A crisp, green salad with a tangy vinaigrette is my absolute go-to—it cuts through the richness beautifully. Some garlic bread or warm, crusty breadsticks are also non-negotiable for mopping up every last bit of sauce. For a lighter option, roasted broccoli or asparagus spears are fantastic. It’s the kind of simple lasagna recipe that turns an ordinary Tuesday into a special occasion.
Storage & Reheating
Leftovers? They might be even better the next day! Store any cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, the microwave works fine for a quick lunch, but for that just-cooked texture, I prefer reheating individual portions in the oven at 350°F until warmed through. You can also freeze this lasagna. Assemble it in a freezer-safe dish, wrap it tightly, and freeze for up to 3 months. Thaw it in the fridge overnight before baking as directed.
Frequently Asked Questions
- Do I need to boil the noodles first? Nope! That’s the beauty of this how to make lasagna method. The no-boil noodles absorb moisture from the sauce and steam in the slow cooker, cooking to tender perfection.
- Can I make this ahead of time? Absolutely. You can assemble the entire lasagna in the crockpot insert the night before, cover it, and keep it in the fridge. In the morning, just place the cold insert into the slow cooker base and add an extra 30-60 minutes to the cooking time.
- Why is my lasagna watery? This can happen if your sauce is very thin or if there’s not enough cooking time for the noodles to absorb the liquid. Using a thicker sauce and ensuring you let it rest before serving usually solves this.
