Slow Cooker Lasagna delivers all the comfort of a classic baked lasagna with a fraction of the hands-on effort. Layers of tender pasta, rich meat sauce, and gooey melted cheese, all made effortlessly in your slow cooker, this is lasagna night without ever having to babysit the oven.
The slow cooker does the heavy lifting, gently cooking the noodles right in the rich, savory meat sauce until everything is perfectly tender. Layering the ricotta mixture throughout means every single bite gets that creamy, cheesy goodness you expect from a great lasagna. It’s an ideal recipe for a busy day, since you can prep everything ahead of time and let it cook while you take care of other things.
Helpful Tips
- Break the noodles evenly: Breaking the lasagna noodles into similar-sized pieces helps them cook more evenly and makes layering in the slow cooker much easier.
- Don’t skip mixing the egg into the ricotta: The egg helps bind the ricotta mixture together, giving you neat, sliceable layers instead of a loose, runny filling.
- Let it rest before serving: Give the lasagna about 10-15 minutes to rest after cooking, so the layers have time to set and hold together when you scoop it out.
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Slow Cooker Lasagna
Ingredients
- 1 pound lean ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 29 ounce tomato sauce
- 6 ounce tomato paste
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 12 ounce lasagna noodles broken into 3-4 pieces each
- 3 cups mozzarella cheese shredded
- 12 ounces ricotta
- 1 egg
- 2 teaspoons Italian seasoning or more oregano
- 1/2 cup Parmesan cheese grated
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. When just about done, add the onion and garlic to the pan and continue cooking until the beef is cooked through.
- Add the tomato sauce, tomato paste, salt, and oregano. Stir until well combined. Remove from heat.
- In a bowl, mix together the ricotta cheese, egg, Italian seasoning, and Parmesan cheese. Stir well to combine.
- Spoon a layer of the meat mixture into the bottom of a slow cooker.
- Scatter 1/3 of the broken noodles evenly into the slow cooker.
- Top the noodles with 1/3 of the ricotta mixture.
- Repeat the layering to make 2 more layers, ending with just sauce and mozzarella cheese on top.
- Cover and cook on LOW until lasagna noodles are tender, about 4 to 6 hours.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.