Crockpot Lasagna with Ricotta | Easy Slow Cooker Recipe for Creamy Comfort
Nothing beats the cozy, hearty flavors of lasagna. But let’s be honest, making traditional lasagna from scratch can be time-consuming and messy. That’s where the magic of a crockpot comes in. With a few simple ingredients, your favorite slow cooker, and a little bit of prep, you can create a rich, layered lasagna that rivals any oven-baked version. The best part? You can walk away and let it cook while you focus on your day.
Crockpot lasagna with ricotta brings all the flavors of the classic Italian dish, with the added bonus of creamy ricotta cheese. This cheese adds a smooth, slightly tangy richness that perfectly balances the savory meat and tangy tomato sauce. Unlike some lasagna recipes that call for cottage cheese, ricotta gives this dish an authentic and luxurious taste. Whether you’re feeding a family, hosting a casual dinner, or just want leftovers that get better each day, this recipe is a winner.
Let’s walk through the ingredients, preparation, and tips to make this slow cooker lasagna your new go-to meal.
Ingredients Needed
Below is a list of ingredients along with an estimated calorie count for each. This helps you plan better, especially if you’re keeping track of your daily intake.
| Ingredient | Quantity | Calories (approx) |
|---|---|---|
| Ground beef (lean) | 1 pound | 850 |
| Onion (chopped) | 1 medium | 45 |
| Garlic (minced) | 3 cloves | 15 |
| Crushed tomatoes (canned) | 28 ounces | 150 |
| Tomato paste | 6 ounces | 50 |
| Italian seasoning | 1 tablespoon | 10 |
| Salt | 1 teaspoon | 0 |
| Black pepper | ½ teaspoon | 0 |
| Ricotta cheese | 15 ounces | 600 |
| Shredded mozzarella | 2 cups | 640 |
| Grated Parmesan cheese | ½ cup | 215 |
| Egg | 1 large | 70 |
| Lasagna noodles (uncooked) | 10 to 12 sheets | 800 |
| Olive oil | 1 tablespoon | 120 |
| Fresh basil (optional garnish) | For topping | 5 |
Total Estimated Calories (entire dish): Approximately 3,570
Per serving (8 servings): Around 445 calories
Step-by-Step Cooking Instructions
1. Prepare the meat sauce
Heat a large skillet over medium heat. Add olive oil and cook the chopped onion until soft and translucent. Add garlic and cook for another minute. Add ground beef and cook until browned. Drain any excess fat.
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Let the sauce simmer on low for about 10 minutes. This helps deepen the flavor.To try another comforting dish, see Gluten Free Lasagna_.
2. Mix the ricotta filling
In a medium bowl, combine ricotta cheese, egg, half of the Parmesan, and a pinch of salt and pepper. Mix until smooth and creamy. Set aside.
3. Assemble in the crockpot
Grease the bottom of your slow cooker lightly with cooking spray or olive oil. Spread a thin layer of meat sauce on the bottom.
Place a layer of uncooked lasagna noodles over the sauce, breaking them if necessary to fit.
Spread a layer of the ricotta mixture over the noodles. Add a layer of meat sauce on top. Sprinkle with a handful of shredded mozzarella.
Repeat the layers until all ingredients are used up, finishing with sauce and a generous layer of mozzarella and the remaining Parmesan on top.
4. Cook the lasagna
Cover the crockpot with the lid. Cook on low for 4 to 6 hours. The noodles should be tender, and the cheese bubbly and slightly golden.
5. Let it rest
Once cooked, turn off the heat and let the lasagna sit for at least 20 minutes before serving. This helps it set and makes slicing easier.
Tips for Customizing the Recipe
Lasagna is one of those dishes you can easily tailor to your taste or dietary needs. Here are some ideas:
Make it vegetarian
Swap the ground beef with sautéed mushrooms, spinach, or a plant-based meat substitute. Add zucchini slices or roasted eggplant for a heartier bite.
Try different cheeses
Mix in some provolone, asiago, or fontina to play with the flavor profile. For extra creaminess, add a little mascarpone to the ricotta mixture.
Go gluten-free
Use gluten-free lasagna noodles, available in most grocery stores. Be sure to adjust cooking time slightly depending on the noodle brand.
Spice it up
Add red pepper flakes to the meat sauce or stir in a spoonful of pesto for an herby twist.
Add layers of veggies
Thin layers of spinach, grated carrots, or sautéed bell peppers add color, nutrition, and taste.
Nutritional Information
Per serving (based on 8 servings)
Keep in mind that nutritional values may vary depending on the exact ingredients used. Always double-check if you’re tracking closely.
Serving Suggestions
Serve your crockpot lasagna hot with a sprinkle of fresh basil or chopped parsley. A slice of warm garlic bread or a crusty baguette pairs perfectly with the cheesy, saucy goodness.
For a balanced meal, add a fresh side salad with mixed greens, cherry tomatoes, and a light vinaigrette. If you’re feeling festive, a glass of red wine like Chianti or Cabernet Sauvignon makes a wonderful pairing.
Leftovers keep well in the fridge for up to 4 days and taste even better the next day. Reheat gently in the microwave or oven.
Crockpot Lasagna with Ricotta | Easy Slow Cooker Recipe for Creamy Comfort
Course: Blog8
servings20
minutes6
minutes~445
kcalIngredients
1 pound lean ground beef
1 medium onion, chopped
3 garlic cloves, minced
28 ounces crushed tomatoes (1 large can)
6 ounces tomato paste
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
15 ounces ricotta cheese
Directions
- Cook the Meat Sauce
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft. Stir in garlic, then add ground beef. Cook until browned. Drain any extra fat.
- Add Tomatoes and Seasoning
- Add crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper to the skillet. Stir well and simmer for 10 minutes. Remove from heat.
- Make Ricotta Mixture
- In a bowl, mix ricotta cheese, egg, half of the Parmesan, and a pinch of salt and pepper. Stir until smooth.
- Layer the Lasagna in Crockpot
- Lightly grease the bottom of the crockpot. Spread a thin layer of meat sauce first.
- Add a layer of uncooked lasagna noodles (break to fit), then spread ricotta mixture, followed by meat sauce, and sprinkle with mozzarella.
Recipe Video
Notes
- No need to pre-boil the noodles — the sauce provides enough moisture to cook them right in the crockpot. For best results, avoid lifting the lid during cooking to maintain consistent heat and moisture. This recipe also works great with turkey, sausage, or vegetarian substitutes.
Frequently Asked Questions
Can I cook crockpot lasagna on high instead of low?
Yes, but keep an eye on it. Cooking on high for 2 to 3 hours is usually enough, but the noodles may cook a bit unevenly. Low and slow gives the best texture.
Do I need to boil the noodles first?
Nope. Use regular uncooked lasagna noodles. The sauce provides enough moisture for them to cook through during slow cooking.
Can I freeze leftovers?
Absolutely. Let the lasagna cool completely, then wrap individual slices in foil or store in airtight containers. Freeze for up to 2 months.
Is it okay to prepare the layers ahead of time?
Definitely. You can assemble the lasagna the night before and store it in the fridge. In the morning, pop it into the crockpot and start cooking.
Can I use cottage cheese instead of ricotta?
You can, but the texture and taste will be different. Ricotta offers a creamier and more traditional lasagna flavor.
Conclusion
Bringing homemade lasagna to the table doesn’t have to mean hours in the kitchen. With a crockpot and a handful of pantry staples, you can enjoy all the rich layers of meat, cheese, and sauce with hardly any fuss. Crockpot lasagna with ricotta is warm, comforting, and incredibly satisfying — ideal for busy weeknights, family dinners, or cozy Sunday meals.
