Secret to the best 3-cheese Crockpot Lasagna
Craving an easy dinner? This Crockpot Lasagna recipe uses no-boil noodles for a cheesy, simple slow cooker meal. Discover the secret to perfectly layered, tender lasagna without ever turning on your oven.
Ingredients
- 1 lb ground beef 85/15 lean recommended
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 24 oz jar marinara sauce your favorite brand
- 1 tsp dried oregano
- 15 oz container whole milk ricotta cheese
- 1 large egg lightly beaten
- 0.5 cup grated Parmesan cheese plus more for serving
- 2 tbsp fresh parsley chopped
- 9 oz box no-boil lasagna noodles about 12 noodles
- 2 cups shredded mozzarella cheese about 8 oz
- 1 cup shredded provolone cheese about 4 oz, do not use smoked provolone
- Salt and black pepper to taste
Instructions
- Prepare the Meat Sauce: In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain off any excess grease. Add the minced garlic and cook for another minute until fragrant. Stir in the marinara sauce and dried oregano. Season with salt and pepper to taste. Bring to a simmer, then remove from heat.
- Prepare the Cheese Filling: In a medium bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, and chopped fresh parsley. Mix until well combined.
- Assemble Layer 1: Spread about 1 cup of the meat sauce onto the bottom of your 6-quart slow cooker insert. Arrange a single layer of no-boil noodles on top of the sauce, breaking them as needed to create a solid layer that fits your slow cooker.
- Assemble Layer 2: Dollop and carefully spread half of the ricotta cheese mixture over the noodles. Top with one-third of the shredded mozzarella and provolone cheese blend. Spoon over about 1/3 of the remaining meat sauce.
- Assemble Layer 3: Repeat with another layer of noodles, the rest of the ricotta mixture, another third of the mozzarella/provolone blend, and half of the remaining meat sauce.
- Assemble Final Layer: Add a final layer of noodles. Cover completely with the rest of the meat sauce, ensuring all noodles are submerged. Sprinkle the remaining third of the mozzarella and provolone cheeses evenly over the top.
- Slow Cook: Cover the slow cooker and cook on LOW for 4-5 hours, or until the noodles are tender and the cheese is fully melted and bubbly. Avoid cooking on high, as it can cause the edges to burn.
- Rest and Serve: Turn off the slow cooker and let the lasagna rest, uncovered, for 20-30 minutes. This is the crucial secret to letting it set, which makes it much easier to slice and serve. Garnish with additional fresh parsley and Parmesan cheese if desired.
Notes
Chef's Note: The resting period is not optional! It allows the lasagna to firm up. If you cut into it immediately, it will be soupy.
Variations: You can substitute the ground beef with Italian sausage, or use a combination of both. For a vegetarian option, replace the meat with a mix of sautéed mushrooms, zucchini, and spinach.
Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. It reheats wonderfully in the microwave or oven.
