Crock Pot Egg Noodle Lasagna

Savor the comforting flavors of Crock Pot Egg Noodle Lasagna, a heartwarming twist on the classic Italian favorite, perfectly adapted for your slow cooker. This recipe layers tender egg noodles with a rich, savory meat sauce made with ground beef, onions, garlic, and marinara, complemented by a creamy ricotta and mozzarella cheese blend. With just 20 minutes of prep, the crock pot does the rest, slowly melding the ingredients into a cheesy, flavorful masterpiece that's ready in four hours. Ideal for busy weeknights or potluck gatherings, this hassle-free lasagna delivers hearty portions loaded with Italian-seasoned goodness in every bite. Perfect for family dinners, it’s a must-try dish that brings the joy of lasagna to your table with a time-saving twist!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 1 lb Ground beef
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 24 oz Marinara sauce
• 12 oz Egg noodles
• 1.5 cups Ricotta cheese
• 2 cups Shredded mozzarella cheese
• 1 cup Grated Parmesan cheese
• 1 large Egg
• 1 tsp Dried Italian seasoning
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Olive oil

Directions

Step 1

Heat olive oil in a skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess grease.

Step 2

Stir in the marinara sauce, Italian seasoning, salt, and black pepper to the skillet. Simmer the mixture for 5 minutes, then remove from heat.

Step 3

In a separate bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until smooth and set aside.

Step 4

Cook the egg noodles according to the package instructions until al dente. Drain, rinse with cold water, and set aside.

Step 5

Spray the inside of your crock pot with non-stick cooking spray.

Step 6

Spread a thin layer of the meat sauce on the bottom of the crock pot. Add a layer of cooked egg noodles, followed by a layer of the ricotta mixture. Repeat these layers (meat sauce, noodles, cheese mixture) until all ingredients are used, ending with a layer of meat sauce on top.

Step 7

Sprinkle the remaining shredded mozzarella cheese over the top layer of meat sauce.

Step 8

Cover the crock pot with its lid and cook on low heat for 4 hours.

Step 9

Once done, turn off the crock pot and let the lasagna rest for 10-15 minutes to set before serving.

Step 10

Serve warm and enjoy your Crock Pot Egg Noodle Lasagna!

Nutrition Facts

Serving size	(2331.9g)

Amount per serving	% Daily Value*
Calories	3547.3

Total Fat 231.2g	0%
Saturated Fat 108.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 1106.1mg	0%
Sodium 6901.8mg	0%
Total Carbohydrate 150.3g	0%
Dietary Fiber 11.7g	0%
Total Sugars 20.3g
Protein 235.5g	0%

Vitamin D 54.1IU	0%
Calcium 4210.9mg	0%
Iron 15.7mg	0%
Potassium 1832.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 26.0%

Carbs: 16.6%