Dairy Free Crockpot Beef Lasagna

Total time4 hr 25 min

Prep time25 min

Cook time0 min

Ground beef simmered down with onion, garlic, marinara, and Italian seasoning builds a deeply savory base that layers right into this slow-cooker lasagna. Noodles get broken to fit and stacked in even layers, soaking up the sauce as everything cooks low and slow until tender. The whole thing sets up firm enough to slice cleanly after a short rest, giving you neat, hearty squares rather than a messy scoop. A scatter of fresh basil right before serving adds a bright, herby finish that cuts through the richness. It's a hands-off, comforting dinner that works well for a dairy free table, with all the classic layered flavor you're after.

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Ingredients

6 servings

For the meat sauce

1 lb ground beef
Laura's Lean Beef All Natural Ground Beef 96/4 Kroger 93% Lean/7% Fat Ground Beef Simple Truth Organic Grass Fed Ground Beef 85/15 Simple Truth Organic Grass Fed Ground Beef 90/10 Pre Brands 85% Lean Grass Fed and Finished Ground Beef
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½ medium yellow onion, finely diced
3 cloves garlic, minced
1 can (24 oz) marinara sauce
1 tsp dried italian seasoning
½ tsp salt
¼ tsp black pepper

For the ricotta layer

15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp dried parsley

For the layers

9 uncooked lasagna noodles (regular, not oven-ready)
2 cups shredded mozzarella cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes. Drain off excess fat.
2
Add the onion to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.

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