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–+ servings
Created by: Kristy Still

Easy Lasagna in Slow Cooker

Course Slow Cooker
Cuisine American
Servings 8 Servings
Make this Easy Lasagna in Slow Cooker or Crockpot with simple ingredients, plus it can be made gluten-free too!
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes

Ingredients

  • 2 Tbsp Olive Oil
  • 1 Cup Chopped Onion (Red, White, or Sweet)
  • 1/2 Cup Bacon Bits
  • 2 Pounds Lean Ground Beef
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Salt
  • 1/4 Tsp Ground Black Pepper
  • 1/8 Tsp Chili Powder
  • 2 Jars Marinara Sauce (22oz Each)
  • 4 Cups Shredded Mozzarella, Divided
  • 15 oz Ricotta Cheese
  • 1/4 Cup Grated Parmigiano
  • 1 Tsp Italian Seasoning
  • 1 Tsp Dried Basil
  • 10 Oven-Ready Lasagna Noodles See Note

Instructions

  • In a large skillet, over medium heat, add 2 tablespoons of oil and onion. Stir for 2-3 minutes until the onions are soft.
  • Add the bacon bits and stir until they are hot.
  • Add ground beef and break it into smaller pieces with a heat-proof spoon.
  • Sprinkle the garlic powder, onion powder, salt, ground pepper, and chili powder. Mix the seasonings throughout the meat, and brown until the meat is completely cooked.
  • Add the marinara sauce and mix well.
  • Bring to a boil and reduce to a low simmer for 12-15 minutes and set aside.
  • In a medium-sized bowl, add the ricotta cheese, 1 cup of Mozzarella, Parmigiano, Italian seasonings, and dried basil. Mix to combine and set aside.
  • Line the slow cooker or spray with nonstick baking spray.
  • Add about 3/4 cup of the meat mixture to the bottom and spread evenly, it's okay if it doesn't cover the whole bottom of the pot.
  • Add the lasagna noodles to fit, about 3-4.
  • Add 1/3 of the remaining sauce and spread evenly.
  • Top this with 1/2 of the Ricotta mixture. Spread evenly as best as you can.
  • Add 1 cup of Shredded Mozzarella.
  • Repeat these steps to finish the layers.
  • On the final layer, top it with the remaining lasagna noodles.
  • Add the remaining meat sauce.
  • Top with 1 cup of Mozzarella, if you want it extra cheese you can add 2 cups.
  • Cover and cook on LOW for 4 hours.
  • Turn the slow cooker off, take the lid off, and set aside.
  • Allow lasagna to cool for 10-15 minutes before cutting and serve.

Notes

If making Gluten-Free, you will likely need 2 boxes of noodles as they are smaller than the original lasagna noodles.

Nutrition

Serving: 1Serving | Calories: 621kcal | Carbohydrates: 27g | Protein: 52g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 154mg | Sodium: 1076mg | Potassium: 614mg | Fiber: 3g | Sugar: 2g | Vitamin A: 656IU | Vitamin C: 2mg | Calcium: 468mg | Iron: 4mg

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