Slow Cooker Lasagna
A cozy, comforting lasagna made effortlessly in a slow cooker, featuring layers of sauce, cheese, and noodles without the hassle of boiling or baking.
Ingredients
Meat and Vegetables
- 1 lb Ground beef or Italian beef sausage
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
Sauces and Cheeses
- 24 oz Marinara sauce, jarred or homemade
- 15 oz Ricotta cheese, whole-milk Use part-skim for a lighter version
- 8 oz Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Noodles and Seasoning
- 12 oz Lasagna noodles, regular Broken to fit the cooker
- 1 tbsp Italian seasoning
- to taste Salt and black pepper
Instructions
Preparation
- Heat a skillet over medium-high. Add ground beef or beef sausage, chopped onion, and garlic. Cook until the meat is browned and the onion is soft. Drain excess fat.
- Spoon a thin layer of marinara over the bottom of the slow cooker to prevent sticking.
Layering
- Break noodles to fit and lay a single layer over the sauce. Dollop spoonfuls of ricotta across the noodles. Sprinkle mozzarella and some meat. Add another thin layer of sauce.
- Continue layering noodles, ricotta, mozzarella, meat, and sauce until ingredients are used. Finish with a generous layer of mozzarella and a sprinkle of Parmesan.
- Sprinkle Italian seasoning, salt, and pepper evenly over the top.
Cooking
- Cover and set the slow cooker on low. Cook for about 4-6 hours, until the noodles are tender and cheese is melty.
- Turn off the cooker and let the lasagna rest for 5-10 minutes before cutting to help it set for cleaner slices.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator, freeze for up to 3 months. Reheat in microwave or a preheated oven.