Oh yes 😋 Slow Cooker Lasagna—all the cheesy, meaty goodness of classic lasagna with minimal fuss. Perfect for a hands-off dinner that’s tender, hearty, and comforting.
Slow Cooker Lasagna
Servings: 6–8
Prep time: 15 min
Cook time: 3–4 hours (low)
Ingredients
- 1 lb (450 g) ground beef or Italian sausage
- 1 jar (24 oz) marinara or pasta sauce
- 9–12 no-boil lasagna noodles
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- Optional: chopped spinach or mushrooms
Instructions
- Cook meat
- In a skillet, brown ground beef with salt, pepper, and Italian seasoning.
- Drain excess fat and stir in 1/2 cup of marinara sauce.
- Mix ricotta filling
- In a bowl, combine ricotta, egg, 1/2 cup Parmesan, salt, pepper, and optional spinach.
- Layer in slow cooker
- Spread a thin layer of sauce on the bottom.
- Layer noodles (break to fit if needed), half the ricotta mixture, half the meat, and a sprinkle of mozzarella.
- Repeat layers. Top with remaining mozzarella and Parmesan.
- Cook
- Cover and cook on low for 3–4 hours or high for 2–2.5 hours, until noodles are tender and cheese is melted.
- Serve
- Let rest 10 minutes before slicing. Serve with garlic bread or a fresh salad.
🔥 Pro Tips
- No-boil noodles: Work perfectly in the slow cooker as they absorb sauce while cooking.
- Avoid dryness: Make sure there’s enough sauce to cover noodles.
- Extra flavor: Add a dash of red pepper flakes or fresh basil in the layers.
- Make-ahead: Assemble the night before, refrigerate, and cook in the morning.
I can also give a slow cooker veggie lasagna or a creamy chicken alfredo lasagna version if you want something different.
Do you want the creamy chicken alfredo slow cooker lasagna?
