Passionate Penny Pincher Crockpot Lasagna Recipe
This Crockpot Lasagna is a budget-friendly, easy-to-make meal that delivers all the rich, cheesy goodness of traditional lasagna without the hassle. Perfect for busy nights, this slow-cooker recipe keeps prep simple while creating a hearty, comforting dish.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion chopped
- 2 garlic cloves minced
- 1 jar 24 oz pasta sauce
- 1 can 14.5 oz diced tomatoes (drained)
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 container 15 oz ricotta cheese or cottage cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 9-12 uncooked lasagna noodles
- ½ cup water
Instructions
- In a large skillet, cook ground beef or sausage over medium heat until browned, then drain excess fat
- Add chopped onion and garlic, cooking for another 2 minutes until fragrant
- Stir in pasta sauce, diced tomatoes, Italian seasoning, salt, and black pepper, then remove from heat
- In a separate bowl, mix ricotta cheese, egg, and half of the mozzarella cheese
- Lightly grease the crockpot, then spread a thin layer of the meat sauce on the bottom
- Layer 3-4 uncooked lasagna noodles over the sauce, breaking them as needed to fit
- Spread a layer of the ricotta cheese mixture over the noodles, then add another layer of meat sauce
- Repeat layers until all ingredients are used, finishing with meat sauce on top
- Pour ½ cup of water around the edges to help the noodles cook
- Cover and cook on low for 4-5 hours or high for 2-3 hours until noodles are tender
- Sprinkle the remaining mozzarella and Parmesan cheese on top, cover, and let melt for 10-15 minutes
- Let the lasagna sit for 10 minutes before serving
Notes
• For extra flavor, add chopped spinach or mushrooms to the cheese mixture
• Use whole wheat or oven-ready lasagna noodles for a healthier option
• Leftovers store well in the fridge for up to 3 days or can be frozen for later