Pioneer Woman Crock Pot Lasagna Recipe

Pioneer Woman Crock Pot Lasagna recipe takes all the labor out of the classic Italian Sunday dinner. It is made with layers of savory ground beef and Italian sausage, a creamy three-cheese ricotta filling, and tender pasta, all slow-cooked to bubbly perfection. The result is a deeply flavorful, melty comfort food masterpiece that cooks itself while you go about your day. It is perfect for busy weeknights, potlucks, or hot summer days when you don’t want to turn on the oven.

Try More Dinner Recipes:

• Pioneer Woman White Vegetable Lasagna
• Pioneer Woman Zucchini Lasagna
• Pioneer Woman Stuffed Shells

🧡 Why You Will Love This Crock Pot Lasagna Recipe:

• No Boiling Noodles: You skip the hassle of boiling water and handling slippery hot noodles. The raw noodles cook perfectly right in the sauce.
• Deep Flavor Infusion: Slow cooking allows the marinara and meat juices to seep into the pasta, making it more flavorful than oven-baked versions.
• Set It and Forget It: Once assembled, you have hours of hands-off time.
• Perfectly Cheesy: The slow, moist heat keeps the cheese gooey and prevents the edges from drying out or burning.

🍖 Pioneer Woman Crock Pot Lasagna Ingredients

For the Meat Sauce

• 1 lb (450g) ground beef
• 1 lb (450g) hot or mild Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara or pasta sauce (plus a little extra if you like it saucy)
• 1/2 tsp salt and pepper to taste

For the Cheese Mixture

• 1 (15 oz) tub ricotta cheese (or cottage cheese for a lighter texture)
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tbsp fresh parsley, chopped

For Assembly

• 1 box (1 lb) regular lasagna noodles (uncooked)
• 3 cups shredded Mozzarella cheese

🍲 How To Make Pioneer Woman Crock Pot Lasagna

1. Brown the meat: by heating a large skillet over medium-high heat. Add the ground beef, Italian sausage, onion, and garlic. Cook until the meat is browned and the onions are soft. Drain the excess fat.
2. Make the meat sauce: by stirring the marinara sauce into the browned meat mixture. Season with salt and pepper. Simmer for 2–3 minutes, then remove from heat.
3. Mix the cheese filling: in a medium bowl. Combine the ricotta cheese, beaten egg, Parmesan cheese, and parsley. Stir until smooth.
4. Prepare the noodles: by breaking the dry lasagna noodles into pieces that will fit your slow cooker (usually in half).
5. Build the layers:
   • Base: Spoon a layer of the meat sauce into the bottom of the slow cooker (this prevents sticking).
   • Layer 1: Place a layer of broken uncooked noodles over the sauce (overlap them slightly).
   • Layer 2: Dollop 1/3 of the ricotta mixture over the noodles and spread gently.
   • Layer 3: Sprinkle with a handful of shredded mozzarella.
   • Repeat: Repeat the layers (Meat Sauce -> Noodles -> Ricotta -> Mozzarella) until you run out of ingredients, ending with a generous layer of mozzarella cheese on top.
6. Cook: by placing the lid on the slow cooker. Cook on Low for 4 to 5 hours.
7. Rest: by turning off the slow cooker and letting the lasagna stand for 15 to 20 minutes with the lid off (or slightly ajar). This step is crucial to let the lasagna set so it doesn’t fall apart when you serve it.

💡 Recipe Tips

• Use Regular Noodles: Do not use “oven-ready” or “no-boil” noodles; they tend to turn into mush in the slow cooker. Regular dried noodles work best as they absorb the liquid slowly.
• Don’t Overcook: Pasta can get gummy if left too long. Check it at the 4-hour mark. A knife should slide easily through the layers.
• Crispy Top: The one downside of slow cookers is the lack of a crispy cheese crust. To fix this, you can remove the ceramic insert (if oven-safe) and broil it in the oven for 3–5 minutes before serving.
• The “Towel Trick”: If your slow cooker collects a lot of condensation on the lid, place a clean kitchen towel or paper towels under the lid for the last hour of cooking to catch the drips and prevent a watery top layer.

🧆 What To Serve With Crock Pot Lasagna?

This rich cheesy comfort Crock Pot Lasagna needs sturdy sides to complete the meal. A basket of warm garlic bread or crusty dough balls is essential for mopping up the savory meat sauce. To balance the heavy layers of cheese and pasta, serve a crisp Caesar salad or a simple garden salad with a tangy vinaigrette to cleanse the palate. For a nutritious addition, roasted broccoli or steamed green beans add a pop of color and freshness to the plate.

🎚 How To Store Leftovers Crock Pot Lasagna?

• Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.
• Freeze: You can freeze cooked portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Crock Pot Lasagna?

• Microwave (Best for Single Slices): Place a slice on a microwave-safe plate and cover it with a microwave-safe cover or damp paper towel to keep the noodles soft. Heat on high for 1.5 to 2 minutes until the cheese is bubbly.
• Oven (Best for Family Portions): Preheat oven to 350°F (175°C). Place the leftover lasagna in an oven-safe dish, add a splash of water or marinara sauce to the edges to prevent drying, and cover tightly with foil. Bake for 20 to 25 minutes until heated through.
• Skillet: For a crispy bottom, place a slice in a non-stick skillet over medium-low heat. Add a few drops of water, cover with a lid, and steam-heat for 5 to 8 minutes.

FAQs

More Dinner Recipes:

• Pioneer Woman Spicy Mac and Cheese Recipe
• Pioneer Woman Spaghetti Pie
• Pioneer Woman White Lasagna Soup Recipe

Crock Pot Lasagna Nutrition Facts

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 980mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 32g

Pioneer Woman Crock Pot Lasagna Recipe

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: Italian, AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

5

hours 

Calories

480

kcal

Pioneer Woman Crock Pot Lasagna is the easiest way to make lasagna. Layers of meat sauce, cheese, and uncooked noodles cook together in the slow cooker. Rich, cheesy, and perfect for busy days.

Ingredients

• For the Meat Sauce:

• 1 lb (450g) ground beef

• 1 lb (450g) hot or mild Italian sausage

• 1 onion, diced

• 3 cloves garlic, minced

• 1 (24 oz) jar marinara or pasta sauce (plus a little extra if you like it saucy)

• 1/2 tsp salt and pepper to taste

• For the Cheese Mixture:

• 1 (15 oz) tub ricotta cheese (or cottage cheese for a lighter texture)

• 1/2 cup grated Parmesan cheese

• 1 egg, beaten

• 2 tbsp fresh parsley, chopped

• For Assembly:

• 1 box (1 lb) regular lasagna noodles (uncooked)

• 3 cups shredded Mozzarella cheese

Directions

• Brown the meat: by heating a large skillet over medium-high heat. Add the ground beef, Italian sausage, onion, and garlic. Cook until the meat is browned and the onions are soft. Drain the excess fat.
• Make the meat sauce: by stirring the marinara sauce into the browned meat mixture. Season with salt and pepper. Simmer for 2–3 minutes, then remove from heat.
• Mix the cheese filling: in a medium bowl. Combine the ricotta cheese, beaten egg, Parmesan cheese, and parsley. Stir until smooth.
• Prepare the noodles: by breaking the dry lasagna noodles into pieces that will fit your slow cooker (usually in half).
• Build the layers: Base: Spoon a layer of the meat sauce into the bottom of the slow cooker (this prevents sticking).
  Layer 1: Place a layer of broken uncooked noodles over the sauce (overlap them slightly).
  Layer 2: Dollop 1/3 of the ricotta mixture over the noodles and spread gently.
  Layer 3: Sprinkle with a handful of shredded mozzarella.
  Repeat: Repeat the layers (Meat Sauce -> Noodles -> Ricotta -> Mozzarella) until you run out of ingredients, ending with a generous layer of mozzarella cheese on top.
  Cook: by placing the lid on the slow cooker. Cook on Low for 4 to 5 h
• Cook: by placing the lid on the slow cooker. Cook on Low for 4 to 5 hours.
• Rest: by turning off the slow cooker and letting the lasagna stand for 15 to 20 minutes with the lid off (or slightly ajar). This step is crucial to let the lasagna set so it doesn’t fall apart when you serve it.

Notes

• Use Regular Noodles: Do not use “oven-ready” or “no-boil” noodles; they tend to turn into mush in the slow cooker. Regular dried noodles work best as they absorb the liquid slowly.
  Don’t Overcook: Pasta can get gummy if left too long. Check it at the 4-hour mark. A knife should slide easily through the layers.
  Crispy Top: The one downside of slow cookers is the lack of a crispy cheese crust. To fix this, you can remove the ceramic insert (if oven-safe) and broil it in the oven for 3–5 minutes before serving.
  The “Towel Trick”: If your slow cooker collects a lot of condensation on the lid, place a clean kitchen towel or paper towels under the lid for the last hour of cooking to catch the drips and prevent a watery top layer.