Crockpot Lasagna
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💰 Estimated Total Cost: $16.50
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound lean ground beef or ground turkey
- 4 cloves garlic, minced
- To taste salt and pepper
- 2 jars (24 ounces each) marinara sauce (about 5 ½ cups total)
- 10 whole lasagna noodles, uncooked, white or whole wheat (NOT no-boil)
- 10 ounces mozzarella cheese, shredded (about 2 ½ cups total)
- To taste grated Parmesan cheese, for serving
- To taste fresh chopped parsley or basil, for serving
Instructions
Step 1: Aromatics
- Heat olive oil in a large skillet over medium-high heat.
- Add the diced yellow onion.
- Cook for 1 to 2 minutes, stirring frequently.
- Stop when the onion begins to soften.
Step 2: Brown Meat
- Add ground beef or turkey to the skillet.
- Season meat generously with salt and pepper.
- Cook until completely browned and cooked through.
- Break meat into small pieces as it cooks.
- Drain off and discard any excess grease.
Step 3: Add Garlic
- Add minced garlic to the meat mixture.
- Cook for 30 seconds while stirring constantly.
- Remove the skillet from the heat immediately.
Step 4: First Layer
- Spread 1 cup of marinara sauce into the slow cooker bottom.
- Create a single layer of uncooked noodles.
- Break the pasta sheets as needed to fit.
- Top noodles with 1/3 of the cooked meat.
- Pour 1 cup of marinara sauce over the meat.
- Sprinkle with 2/3 cup of shredded mozzarella.
Step 5: Second Layer
- Add a second layer of broken, uncooked noodles.
- Top with half of the remaining meat.
- Pour 1 cup of marinara sauce over top.
- Sprinkle with 2/3 cup of shredded mozzarella.
Step 6: Third Layer
- Add a third layer of broken, uncooked noodles.
- Top with all remaining meat.
- Pour 1 cup of marinara sauce over top.
- Sprinkle with 2/3 cup of shredded mozzarella.
Step 7: Top Layer
- Add one final layer of uncooked noodles.
- Pour the remaining 1 ½ cups of sauce over pasta.
- Ensure the top noodles are completely submerged in sauce.
- Sprinkle with the final 1/2 cup of mozzarella.
Step 8: Slow Cook & Serve
- Cover and cook on LOW heat for 4 hours.
- Check that the noodles are completely soft.
- Turn off the slow cooker.
- Let rest with the lid on for 20 to 30 minutes.
- Remove the lid carefully to avoid condensation drips.
- Garnish with grated Parmesan and fresh herbs.
📝 Recipe Notes
- Noodle Choice: Standard, traditional raw noodles work best here. They absorb moisture slowly from the jarred sauce. No-boil noodles turn mushy during a 4-hour cook.
- Moisture Check: Ensure your top layer of noodles is fully tucked into or covered by the sauce. Exposed noodle edges will dry out, remaining hard and crunchy.
- The Resting Period: Skipping the 20 to 30-minute rest will yield a loose, watery lasagna. This resting window allows the pasta to structuralize so you can cut clean, solid squares.
- Grease Control: Thoroughly draining the browned meat is essential. Excess fat cannot evaporate in a closed slow cooker and will pool into an oily layer on top of your cheese.