FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
crockpot lasagna recipe
- Total Time: 210 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A hassle-free crockpot lasagna recipe featuring no-boil noodles and a unique smoky roasted red pepper ricotta filling. This method simplifies preparation while delivering a rich, flavorful, and hearty comfort food meal perfect for weeknights.
Ingredients
- 1.1 lbs ground beef (80/20)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 16 oz ricotta cheese
- 1 large egg
- 3 oz grated Parmesan cheese
- 7 oz roasted red peppers, drained
- 1 tsp smoked paprika
- 10–12 no-boil lasagna noodles
- 16 oz shredded mozzarella cheese
- 1/2 oz fresh parsley, chopped (for garnish)
- 1/2 tsp smoked paprika (for garnish)
Instructions
- Brown Meat Sauce Base: Heat oil in a large skillet and brown the ground beef. Add the diced onion and cook until soft, then stir in the garlic. Stir in crushed tomatoes, tomato paste, dried oregano, basil, salt, and pepper; simmer for 15 minutes.
- Prepare Ricotta Filling: Process the drained roasted red peppers with smoked paprika until smooth. In a separate bowl, combine the red pepper mixture with ricotta cheese, egg, and grated Parmesan cheese.
- Layer Lasagna: Spread a thin layer of meat sauce on the bottom of a greased 6-quart crockpot. Add a single layer of no-boil noodles, breaking them as needed to fit.
- Continue Layering: Spread half of the ricotta filling over the noodles, then top with one-third of the mozzarella and a layer of meat sauce. Repeat the layering process once more.
- Add Final Layer and Cook: Add a final layer of noodles, the remaining meat sauce, and the last of the mozzarella cheese. Cover and cook on LOW for 3-4 hours or HIGH for 2-2.5 hours.
- Rest and Garnish: Let the lasagna rest, covered, for 15-20 minutes before serving. Garnish with chopped parsley and a dusting of smoked paprika.
Notes
For best results, allow the lasagna to rest for 15-20 minutes before serving; this allows the noodles to absorb liquid and the layers to set. If the noodles on the edges are tough, add a splash of water before resting. Use full-fat ricotta for a creamier texture.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg