Start by heating a large frying pan over medium-high heat. Add the extra-lean ground beef and cook until it's nearly browned, about 5-7 minutes. Stir in the diced yellow onion, minced garlic, salt, and pepper for about 2-3 minutes, allowing the onion to soften. Once thoroughly mixed, add one jar of tomato sauce, stirring well to combine the flavors, then set aside.

Spray the inside of your crockpot with cooking spray to prevent sticking. Begin the layering process by pouring a little meat sauce at the bottom, followed by uncooked lasagna noodles—breaking them if necessary to fit. Next, spoon in a layer of ricotta cheese and sprinkle generously with mozzarella. Continue this layering process, repeating until you have three complete layers, ensuring your final layer is meat sauce.

After layering, pour the second jar of tomato sauce evenly over the top of your lasagna. Make sure to cover the noodles entirely to ensure they cook through and stay moist. Finish by topping with the remaining mozzarella cheese for that irresistible, gooey finish.

Carefully pour water around the edges of the lasagna in the crockpot, which helps maintain moisture during cooking. Place the lid on the crockpot, set it to high, and cook for 3 hours or low for 6 hours. The lasagna’s edges should be bubbly while the center remains perfectly set.

Once cooking is complete, carefully lift the lid and let the lasagna rest for about 10 minutes. Garnish with fresh basil or parsley for a pop of color and added flavor. Slice and serve your delicious crockpot lasagna hot, ready to bring smiles to the dinner table.