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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/slow-cooker-lasagna-recipe/