Crock Pot Lasagna

Crock Pot Lasagna


  • 11/2 – 2  lbs of ground Beef
  • 2 Jars of Marinara Sauce
  • 1 Box of “no boil” Lasagna Noodles
  • 2 lbs. Ricotta Cheese
  • 1 Cup Mozzarella Cheese
  • 3/4 Cup of water
  • 2 tspns. Emeril’s Italian Seasoning
  • Parmesan Cheese to top (Optional)


  1. Use a slow cooker liner or cooking spray.
  2. Cook and Drain the Ground Beef in a skillet.
  3. Add 11/2 jars of Marinara Sauce to the ground beef.
  4. In a separate bowl combine the Ricotta cheese, Mozzarella Cheese, and Italian Seasoning.
  5. Place 3/4 a cup of water in the bottom of the slow cooker.
  6. Place a layer of noodles in the bottom of the slow cooker.
  7. Add the cheese mixture and meat mixture in-between each noodle layer.
  8. Add the remaining 1/2 jar of Marinara Sauce to the top of the layers.
  9. Cook on Low for three hours.

For some fun and easy variations try adding:

  • Italian Sausage
  • Pesto
  • Cottage Cheese
  • Mushrooms, Onion, Carrots, …


  1. Mary-Alice Cardenas says:

    I’ll try this. After havaing the priveledge of chowing down on your Thanksgiving dinner I will trust your recipes.

  2. Gina Curran says:

    I have had this lasagna and it is delicious. Deffinately a crowd pleaser.

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