Go Back
Close-up of Crockpot Lasagna ingredients including ground beef, crushed tomatoes, wavy lasagna noodles, and fresh mozzarella and ricotta cheeses.

Ultimate Cheesy Crockpot Lasagna with Thick Meat Sauce

This easy Crockpot Lasagna features tender wavy noodles, a rich tomato ground beef meat sauce, and perfectly melted mozzarella and ricotta cheese layered right in your slow cooker.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Meat Sauce
  • 1 lb lean ground beef 450g
  • 1 tbsp olive oil 15ml
  • 1 cup yellow onion 150g, diced
  • 1 tbsp garlic 15g, minced
  • 28 oz crushed tomatoes 800g
  • 2 tbsp tomato paste 30g
  • 1 tbsp Italian seasoning 15g
  • 1 tsp kosher salt 5g
  • 0.5 tsp black pepper 2.5g
Cheese & Noodles
  • 15 oz ricotta cheese 425g, whole milk
  • 1 large egg 50g
  • 3 cups mozzarella cheese 340g, freshly shredded
  • 0.5 cup parmesan cheese 50g, grated
  • 10 noodles wavy lasagna noodles 250g, uncooked and broken to fit
  • 2 tbsp fresh parsley 10g, finely chopped

Equipment

  • 1 Slow Cooker 6-8 quart ceramic oval slow cooker recommended.
  • 1 Large Skillet Used for browning the ground beef.

Method
 

Making the Crockpot Lasagna
  1. Place a large skillet over medium-high heat and add 1 tbsp (15ml) of olive oil. Once the oil shimmers, add 1 lb (450g) of ground beef, 1 cup (150g) of diced onion, and 1 tbsp (15g) of minced garlic. Cook for 6-8 minutes, breaking the meat apart until deeply browned.
  2. Drain any excess grease. Stir in 2 tbsp (30g) of tomato paste, cooking for 1 minute. Pour in 28 oz (800g) of crushed tomatoes, 1 tbsp (15g) of Italian seasoning, 1 tsp (5g) of salt, and 1/2 tsp (2.5g) of pepper. Simmer for 5 minutes.
  3. In a medium mixing bowl, combine 15 oz (425g) of ricotta cheese, 1 large egg (50g), and 1/4 cup (25g) of grated parmesan cheese. Stir vigorously until thick and creamy.
  4. Spread 1 cup (240ml) of meat sauce on the bottom of the slow cooker. Layer broken wavy uncooked lasagna noodles over the sauce. Dollop one-third of the ricotta mixture, sprinkle 1 cup (115g) of mozzarella, and top with more meat sauce. Repeat twice. Finish with a final layer of meat sauce.
  5. Secure the lid and cook on LOW for 3 to 4 hours, or on HIGH for 2 hours, until the noodles are tender.
  6. Sprinkle the remaining mozzarella cheese evenly across the top. Cover for 10 minutes until melted. Optionally, broil the oven-safe pot for 2-3 minutes for golden-brown spots. Garnish with chopped parsley and remaining parmesan.

Notes

Tip 1. Do not pre-boil the noodles; uncooked noodles absorb the moisture perfectly.
Tip 2. Let the lasagna rest for 20 minutes before slicing to allow the layers to set.