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crock pot lasagna recipe
- Total Time: 265 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This easy crock pot lasagna recipe transforms a time-consuming dish into a set-and-forget meal using no-boil noodles and a unique, smoky roasted red pepper cream layer for a surprising twist that kids and adults love.
Ingredients
- 2 tbsp olive oil
- 1.5 lb ground beef (80/20)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 cups store-bought marinara sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1.5 tsp salt
- 0.5 tsp black pepper
- 15 oz whole milk ricotta cheese
- 8 oz shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 9–12 sheets no-boil lasagna noodles
- 12 oz jar roasted red peppers, drained
- 4 oz cream cheese, softened
- 1.5 tsp smoked paprika
- 0.5 oz fresh basil leaves, finely chopped (optional)
Instructions
- Brown Meat and Aromatics: Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned, breaking up clumps. Drain excess fat. Add chopped onion and cook for 5-7 minutes until soft, then stir in minced garlic and cook for 1 minute until fragrant.
- Prepare Sauce and Layers: Pour marinara sauce into the skillet with the beef and onions; stir in dried oregano, dried basil, salt, and black pepper. Simmer gently while preparing the cheese mixtures. In one bowl, combine ricotta, half of the mozzarella, and Parmesan cheese. In a separate food processor or blender, blend drained roasted red peppers, softened cream cheese, and smoked paprika until smooth.
- Layer Lasagna in Slow Cooker: Grease a 6-quart slow cooker. Spread about 1 cup of the meat sauce over the bottom. Place 3-4 no-boil noodles on top, breaking them to fit if necessary.
- Build the Layers: Spread half of the ricotta-mozzarella mixture over the noodles. Dollop half of the smoky red pepper cream over the ricotta layer and spread gently. Add another 1 cup of meat sauce, then repeat the process with noodles, remaining ricotta, remaining red pepper cream, and another 1 cup of sauce.
- Top and Cook: Add a final layer of noodles and pour the remaining meat sauce over the top, ensuring noodles are covered. Sprinkle remaining mozzarella cheese over the top layer. Cover and cook on low for 4-5 hours or on high for 2-3 hours, or until noodles are tender and cheese is bubbly.
- Rest Before Serving: Turn off the slow cooker and let the lasagna rest, covered, for 15-20 minutes before slicing and garnishing with fresh basil.
Notes
To ensure clean slices and set layers, always rest the lasagna for 15-20 minutes after cooking. Prevent a watery result by draining excess fat from the meat and ensuring roasted red peppers are completely dry before blending.
- Prep Time: 25 minutes
- Cook Time: 240 minutes
- Category: Dinner, Entree
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 580 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg