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Easy Crockpot Lasagna

Easy Crockpot Lasagna layers meat sauce, uncooked noodles, and a seasoned ricotta mixture. Cheese and black olives finish this comforting slow cooker pasta dinner.
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Cook Time 4 hours 30 minutes
Course: Main Course
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
  • Lasagna noodles
  • 1 pounds ground beef
  • Ricotta cheese
  • 1 cup Italian blend cheese, plus extra for topping (amount not specified)
  • Spaghetti sauce
  • 2 tablespoons fresh parsley
  • 2 tablespoons olive oil
  • 4 garlic cloves
  • 1/2 onion
  • Mushrooms
  • Black olives
Also used in the directions
  • 1/2 cup Parmesan cheese
  • Italian seasoning, garlic powder, salt, and pepper, to taste

Equipment

  • Slow cooker

Method
 

  1. Cook the beef with chopped garlic, onion, and mushrooms until the beef is browned. Add spaghetti sauce and simmer for about 30 minutes.
  2. Mix ricotta with parsley, Parmesan, Italian blend cheese, olive oil, and seasonings. The original directions specify two tablespoons parsley, half a cup Parmesan, one cup Italian blend cheese, and two tablespoons oil.
  3. Spread a thin layer of sauce in the slow cooker. Add uncooked noodles broken to fit, ricotta mixture, and more sauce. Repeat, then top with remaining cheese and sliced olives.
  4. Cover and cook on high for about four hours, until the noodles are tender and the casserole is hot throughout. Let stand before cutting.

Video

Notes

Start with a thin layer of meat sauce so the bottom noodles do not sit against a dry surface.
The listed cook time follows the cooking stages given in the method. Preparation and resting time are additional; always check doneness.