Crockpot Egg Noodle Lasagna
This Easy Crockpot Lasagna Recipe is the ultimate lazy lasagna—all the cheesy, saucy goodness of classic lasagna without the layering or pre-boiling noodles. Perfect for busy weeknight meals, this crockpot dish is a family favorite and pure comfort food!
Servings 8
Ingredients
For the Meat Sauce:
- 1 lb ground beef
- 1 small onion , diced
- 2 cloves garlic , minced
- 1 pasta sauce 24 oz jar
- 1 14.5 oz can diced tomatoes , drained
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
For the Creamy Layer:
- 1 15 oz container ricotta cheese (or cottage cheese)
- 1 egg
- ½ cup Parmesan cheese grated
- 1 tsp dried basil
For the Pasta & Cheese:
- 12 oz egg noodles uncooked
- 2 cups mozzarella cheese shredded
- 1 cup water
Instructions
Cook the Meat:
- Brown the ground beef with diced onion and garlic in a skillet. Drain grease, then stir in pasta sauce, diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for 2 minutes.
Mix the Creamy Layer:
- In a bowl, mix ricotta (or cottage cheese), egg, Parmesan, and dried basil.
Assemble in the Crockpot:
- Add half of the meat sauce to the bottom of the crockpot.
- Layer uncooked egg noodles on top.
- Pour in 1 cup of water to help the noodles cook.
- Spread the ricotta mixture over the noodles.
- Top with the rest of the meat sauce.
- Sprinkle mozzarella cheese on top.
Cook:
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
Let It Rest:
- Turn off the crockpot and let the lasagna sit for 10 minutes before serving.
Serve & Enjoy:
- Scoop it out, pair it with garlic bread, and enjoy the easiest Crockpot Lasagna ever!
Notes
- Make Ahead: Assemble everything the night before and refrigerate, then cook the next day!
- Storage: Store leftovers in the fridge for up to 4 days or freeze for later.
- Customization: Swap the beef for sausage, use cottage cheese instead of ricotta, or add veggies like spinach or mushrooms!