The Easiest Slow Cooker Lasagna You’ll Ever Make! (No Boiling Required)

Craving cozy, cheesy lasagna without all the hassle? In today’s video, I’m showing you step-by-step how to make the ultimate Crockpot Lasagna! It is hands-down the easiest way to make this classic comfort food, and I'm sharing all my best tips and tricks along the way so it comes out perfect every single time. No boiling noodles, and minimal cleanup—just layer it up, set it, and let your slow cooker do all the heavy lifting. If you give this recipe a try, let me know in the comments how it turns out for you! Don't forget to Like, Subscribe, and hit the notification bell for more easy home-cooked meals and cozy recipes! 💛 Recipe: The Best Crock Pot Lasagna Recipe from The Country Cook Prep time: 20 minutes Cook time: 3.5 to 4 hours (Low) Servings: 6–8 servings Ingredients 1 ½ lbs ground beef (or ground Italian sausage) 1 (24 oz) jar marinara or pasta sauce 1 (15 oz) can tomato sauce 1 tbsp Italian seasoning 1 tsp garlic powder 1 (15 oz) container ricotta cheese (or cottage cheese) 1 large egg ½ cup grated Parmesan cheese 3 cups shredded mozzarella cheese, divided 9 to 12 regular lasagna noodles (uncooked) Instructions Cook the Meat: In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain off any excess grease. Make the Sauce: Stir the marinara sauce, tomato sauce, Italian seasoning, and garlic powder into the skillet with the cooked beef. Remove from heat. Mix the Cheese Layer: In a bowl, stir together the ricotta cheese, egg, and Parmesan cheese until combined. Prep the Slow Cooker: Spray the inside of a 6-quart (or larger) slow cooker with nonstick cooking spray. Layer the Lasagna: Spread a thin layer of the meat sauce on the bottom of the slow cooker. Place a layer of uncooked lasagna noodles over the sauce (break the noodles as needed to fit the curve of the pot). Spread half of the ricotta cheese mixture evenly over the noodles. Top with 1 cup of mozzarella cheese. Add another layer of meat sauce, noodles, the remaining ricotta mixture, and another 1 cup of mozzarella. Finish with a final layer of noodles, the rest of the meat sauce, and top with the remaining 1 cup of mozzarella cheese. Cook: Cover and cook on LOW for 3 ½ to 4 hours (or on HIGH for 2 to 2 ½ hours), or until the noodles are tender when pierced with a fork. Rest & Serve: Turn off the slow cooker and let the lasagna rest uncovered for 15 to 20 minutes before slicing. (This allows the layers to set so it doesn't run when served). Happy Mail: Sweet Country Living In Michigan P.O. Box 63 Decatur, Michigan 49045