(Layers of tender noodles, rich meat sauce, and gooey cheese—all cooked while you’re busy living your life!)
✨ WHY THIS LASAGNA BEATS THE OVEN
✅ No pre-cooking (noodles soften in the sauce)
✅ Set-it-and-forget-it (3-4 hours hands-off)
✅ Creamier texture (slow cooking = next-level melt)
Perfect for: Weeknights • Potlucks • New parents
🍝 INGREDIENTS (6-qt crockpot, serves 6-8)
✅ The Sauce
1 lb ground beef (or Italian sausage)
1 jar (24 oz) marinara
1 can (15 oz) tomato sauce
2 tsp Italian seasoning
1 tsp garlic powder
✅ The Layers
9 uncooked lasagna noodles (regular, no-boil)
15 oz ricotta
1 egg
2 cups shredded mozzarella
½ cup grated Parmesan
2 cups fresh spinach (optional)
👩🍳 STEP-BY-STEP (10 mins prep!)
1. Brown the Beef
Cook meat in skillet, drain fat, stir in sauces & spices.
2. Mix the Cheese Layer
Combine ricotta, egg, and ½ the Parmesan.
3. Layer in Crockpot
Thin sauce layer (prevents sticking)
3 noodles (break to fit)
½ ricotta mix → ½ spinach → ½ meat sauce → ½ mozzarella
Repeat layers
Top: Last noodles → remaining sauce → cheeses
4. Slow Cook to Perfection
Low 3-4 hrs or High 2 hrs (noodles should pierce easily with fork).
Let rest 15 mins before serving (sets layers).
💡 PRO TIPS
🔸 No-stick trick: Spray crock with oil or use liner.
🔸 Extra flavor: Add ¼ cup red wine to meat sauce.
🔸 Crispy top? Sprinkle breadcrumbs + broil 2 mins (if oven-safe).
Storage: Keeps 3 days refrigerated—tastes even better reheated!