Slow Cooker Lasagna
This Slow Cooker Lasagna combines layers of tender pasta, gooey cheese, and a rich tomato-meat sauce for a comforting dish that cooks itself.
Ingredients
For the Assembly
- 12 oz Lasagna noodles, broken to fit the slow cooker Use oven-ready or no-boil noodles if available.
- 4 cups Marinara sauce Use your favorite marinara or jarred variety.
For the Cheese
- 15 oz Ricotta cheese Can substitute with part-skim or plant-based option.
- 16 oz Mozzarella cheese Low-moisture part-skim recommended.
- 1 cup Parmesan cheese Fresh-grated preferred for better melting.
For the Meat
- 1 lb Ground beef (or sausage) Use lean ground beef or turkey for a healthier option.
- 1 Onion, chopped Add sautéed for flavor.
- 2 cloves Garlic, minced Add towards the end of sautéing the beef.
Seasoning
- 1 tbsp Italian seasoning Adjust to taste.
- 1 tsp Salt Reduce if using salty marinara.
- 1/2 tsp Pepper Adjust to taste.
Instructions
Preparation
- In a skillet over medium-high heat, brown the ground beef or sausage with chopped onion and minced garlic until no longer pink. Drain excess fat.
- Spoon a thin layer of marinara sauce into the bottom of the slow cooker.
- Layer broken lasagna noodles over the sauce, dolloping ricotta, sprinkling mozzarella and Parmesan, and adding some of the browned meat mixture. Repeat layers until all ingredients are used, ending with mozzarella.
- Sprinkle Italian seasoning, salt, and pepper over the top layer, then cover and cook on LOW for about 4–6 hours until noodles are tender and cheese is melted.
- Turn off the slow cooker and let the lasagna cool for 5–10 minutes before serving.
Notes
For easy cleanup, spray the slow cooker insert with nonstick spray. Use a wide spatula to lift portions for serving.