Name: Slow Cooker Lasagna
Prep time: 20 min
Cook time: PT-484753H8M22S
Total time: 5 h 20 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef or Italian sausage; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 (28 oz) can crushed tomatoes or marinara sauce; 1 tsp Italian seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 15 oz ricotta cheese; 1 large egg; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 9–12 no-boil lasagna noodles (depending on size of slow cooker); Nonstick cooking spray

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Okay, I have to tell you—this slow cooker lasagna has totally changed the game for me. It gives you all the rich, cheesy, saucy layers of classic lasagna, but without hovering over the stove or heating up the whole kitchen. I made this on a chilly Sunday and it honestly felt like the house gave me a hug. If you’ve never tried lasagna in a slow cooker, this is your sign.

Short Description

This slow cooker lasagna is the ultimate comfort food made easy. With layers of hearty meat sauce, gooey cheese, and tender noodles, it cooks low and slow into a bubbling, cozy dish that feels like home.

Why You’ll Love This Recipe

You don’t need to boil noodles, you don’t need to babysit it, and it turns out beautifully every time. Plus, the flavors have all day to develop in the slow cooker, so every bite is deeply satisfying. It’s great for feeding a crowd or meal prepping for the week, and it freezes like a dream.

Ingredients

You’ll find the full list of ingredients below, but here’s what you’ll need to get started:

Ground beef (or Italian sausage)
Onion and garlic
Crushed tomatoes or marinara sauce
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Egg
Italian seasoning
No-boil lasagna noodles

Brown the Meat First

Start by browning your ground beef with the chopped onion and garlic in a skillet over medium heat. Once it’s fully cooked, drain off any excess fat. Stir in your tomato sauce and Italian seasoning and let it simmer for a few minutes to blend the flavors.

Mix Up the Cheese Layer

In a bowl, combine the ricotta, mozzarella, Parmesan, egg, and a pinch of salt and pepper. This mixture gets rich and melty as it cooks and adds that creamy layer that makes lasagna so irresistible.

Layer It Up in the Slow Cooker

Spray the bottom of your slow cooker with a little cooking spray. Start with a spoonful of sauce, then add a layer of noodles (break them to fit, no big deal), followed by a layer of the cheese mixture. Keep layering until everything’s used up, finishing with a little extra sauce and cheese on top.

Let It Cook Low and Slow

Cover the slow cooker and cook on low for about 4 to 5 hours. You’ll know it’s done when the noodles are tender and everything is bubbling. Try not to lift the lid too often—let it do its thing!

Rest Before Serving

Once it’s done, let the lasagna rest for about 15 to 20 minutes with the lid off. This helps everything set up so it slices nicely instead of sliding all over the place.

Expert Tips and Tricks

Use no-boil noodles—they’re designed to soften slowly and work perfectly in the slow cooker.
Don’t overdo the sauce layers. A little goes a long way in this recipe.
If your slow cooker runs hot, start checking for doneness at the 4-hour mark.

Recipe Variations and Possible Substitutions

Swap out the ground beef for ground turkey or a plant-based meat alternative.
Add chopped spinach or zucchini between the layers for a veggie boost.
Use cottage cheese instead of ricotta if that’s what you’ve got on hand.
Try a white sauce version with Alfredo and chicken for something totally different.

Serving and Pairing Suggestions

Serve this slow cooker lasagna with a crisp green salad and some crusty garlic bread. A glass of red wine doesn’t hurt either. If you want to go all out, finish with a little tiramisu or gelato for dessert.

Storage and Reheating Tips

Leftovers keep really well! Store slices in an airtight container in the fridge for up to 4 days. To reheat, warm it in the microwave or pop it into a 350°F oven until hot. You can also freeze individual portions—just wrap them tightly and they’ll keep for about 2 months.

FAQs

Can I cook this on high instead of low?
Yes, but it may cook unevenly or dry out. Low and slow really is best for this recipe.

Do I have to use no-boil noodles?
Regular noodles can work, but you’ll need to parboil them first. No-boil is the easiest option.

Can I make this vegetarian?
Absolutely! Just leave out the meat and add sautéed mushrooms, spinach, or zucchini instead.

How do I keep the lasagna from sticking to the crockpot?
A quick spray of cooking oil on the bottom and sides helps a lot. You can also use slow cooker liners for easy cleanup.

Conclusion

If you’ve been craving lasagna but can’t deal with all the layers and oven time, this slow cooker version is a lifesaver. It’s hearty, cheesy, and packed with flavor—plus it practically cooks itself. I hope you give it a try and love it as much as my family does. Let me know how it turns out, and don’t be afraid to make it your own!

Slow Cooker Lasagna

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Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 5 hourrs
Total Time: 5 hours 20 minutes
Yield: 10–12 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: Italian-American

Instructions

Brown the Meat: In a skillet over medium heat, cook ground beef with onion and garlic until browned. Drain excess fat. Stir in crushed tomatoes and Italian seasoning. Let simmer for 5 minutes.
Mix the Cheese Layer: In a medium bowl, mix ricotta, egg, 1.5 cups mozzarella, Parmesan, salt, and pepper until combined.
Prepare the Slow Cooker: Spray the inside of the slow cooker with nonstick spray.
Assemble the Lasagna: Spread a spoonful of sauce in the bottom. Add a layer of no-boil noodles (break to fit), then a layer of cheese mixture. Repeat layers, ending with sauce and a sprinkle of reserved mozzarella on top.
Cook: Cover and cook on LOW for 4–5 hours, or until noodles are tender and the lasagna is bubbling.
Rest: Remove lid and let rest for 15–20 minutes before serving to allow it to set.