Slow Cooker Lasagna Recipe

Introduction

This slow cooker lasagna is a comforting, hands-off meal perfect for busy days. Layers of savory meat sauce, creamy ricotta, and melted cheese come together effortlessly in your slow cooker. Enjoy a classic Italian favorite without heating up your oven.

Ingredients

• 1 pound ground beef (use a lean cut like 97/3)
• ½ cup chopped white onion
• 2 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• 15 ounces Ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese (divided)
• 2 cups shredded mozzarella cheese (divided)
• 25 ounces marinara sauce
• 16 ounces lasagna noodles (uncooked, divided)

Instructions

1. Step 1: In a large skillet over medium-high heat, sauté the chopped onion until translucent. Add the minced garlic and stir until fragrant.
2. Step 2: Add ground beef, salt, pepper, and oregano to the skillet. Cook until the meat is browned and no longer pink.
3. Step 3: Pour in the marinara sauce. Add about ½ cup of water to the jar, cover, shake to mix, and pour into the skillet. Let the sauce simmer until warmed through.
4. Step 4: In a large bowl, combine ricotta cheese, egg, 1 cup shredded mozzarella, ¼ cup grated Parmesan, and salt and pepper to taste. Stir until fully mixed.
5. Step 5: Spread about 1½ cups of the meat sauce in the bottom of a 6-quart slow cooker. Layer a single layer of uncooked lasagna noodles, breaking them to fit. Top with spoonfuls of the ricotta mixture spread evenly over the noodles.
6. Step 6: Repeat layering with sauce, noodles, and cheese until all ingredients are used, ending with a layer of sauce.
7. Step 7: Sprinkle the remaining shredded mozzarella and Parmesan cheese on top. Cover and cook on LOW for 3.5 hours, or until noodles are tender.
8. Step 8: Uncover and let the lasagna set for about 10 minutes before slicing and serving.

Tips & Variations

• Use no-boil lasagna noodles designed for slow cookers to save time and avoid pasta texture issues.
• Add chopped spinach or mushrooms to the ricotta mixture for extra veggies.
• Swap ground beef for Italian sausage or a mix for more flavor.
• If you like a bit of spice, add red pepper flakes to the meat sauce.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until hot throughout. You can also freeze cooked lasagna for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ground beef in this recipe?

It’s best to thaw the ground beef before cooking to ensure it browns evenly and cooks thoroughly in the skillet.

Do I need to pre-cook the lasagna noodles?

No, the noodles cook slowly in the sauce and steam inside the slow cooker, so there’s no need to boil them beforehand.

Slow Cooker Lasagna Recipe

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4.5 from 134 reviews

This Slow Cooker Lasagna recipe offers a comforting and effortless twist on a classic favorite. Layers of seasoned ground beef, creamy ricotta mixture, marinara sauce, and melted cheeses cook together slowly in a crockpot, creating a deliciously tender meal perfect for busy days or family dinners.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat Sauce

• 1 pound ground beef (lean, 97/3)
• ½ cup chopped white onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• 25 ounces marinara sauce
• ¼ cup water (to rinse jar)

Cheese Mixture

• 15 ounces ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese, divided
• 2 cups shredded mozzarella cheese, divided
• Salt and pepper to taste

Other

• 16 ounces uncooked lasagna noodles (approximately 9–12 noodles, break to fit)

Instructions

1. Sauté Aromatics and Brown Beef: In a large skillet over medium-high heat, sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, around 30 seconds.
2. Cook the Ground Beef: Add the ground beef, salt, pepper, and oregano to the skillet. Break up the meat and cook until fully browned with no pink remaining, about 6-8 minutes.
3. Add Sauce and Simmer: Pour in the marinara sauce. Use about half a cup of water to rinse the empty sauce jar, shake it, then add the water to the skillet. Stir and let the sauce mixture simmer until warmed through, about 5 minutes.
4. Prepare Cheese Mixture: In a large bowl, combine ricotta cheese, egg, 1 cup of shredded mozzarella, ¼ cup grated Parmesan, and salt and pepper to taste. Mix thoroughly until smooth and fully incorporated.
5. Layer the Lasagna: In a 6-quart slow cooker, spread 1½ cups of the meat sauce on the bottom. Add a layer of uncooked lasagna noodles, breaking them to fit in a single layer (usually about 3 noodles). Spoon and spread the ricotta cheese mixture over the noodles evenly. Repeat layering: sauce, noodles, then cheese, making sure to end with a layer of meat sauce on top.
6. Add Final Cheese Topping: Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan cheese over the top layer of sauce.
7. Cook Slow Cooker Lasagna: Cover the slow cooker and cook on LOW for 3.5 hours, or until the noodles are tender and cooked through.
8. Rest before Serving: Uncover and let the lasagna set for about 10 minutes before slicing and serving to allow it to firm up for easy portions.

Notes

• Make sure to use no-boil lasagna noodles or break regular noodles to fit the slow cooker and ensure even cooking.
• Adjust seasoning in the cheese mixture according to taste preference.
• You can prepare this dish the night before by assembling it and storing it in the refrigerator; cook in the slow cooker the following day.
• For a vegetarian option, substitute ground beef with mushrooms or a meat alternative.

Keywords: slow cooker lasagna, easy lasagna, crockpot recipe, classic Italian, comfort food, ground beef lasagna