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Slow Cooker Lasagna Recipe

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This Slow Cooker Lasagna Recipe is the perfect set-it-and-forget-it meal! Enjoy layers of tender pasta, rich meat sauce, creamy ricotta, and gooey melted cheese—all made effortlessly in your crockpot. A comforting, family-friendly dinner with minimal prep time!

Ingredients

  • 1 lb ground beef (or Italian sausage)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (24 oz) jar marinara sauce
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 12 lasagna noodles, uncooked
  • 1 (15 oz) container ricotta cheese
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Italian cheese blend
  • 2 tablespoons fresh parsley, chopped

Instructions

  • Prepare the meat sauce: In a skillet over medium heat, cook the ground beef, diced onion, and garlic until the meat is browned. Drain excess fat.
  • Season and add sauce: Stir in marinara sauce, diced tomatoes, oregano, basil, salt, and pepper. Simmer for 5 minutes.
  • Mix ricotta filling: In a bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley.
  • Assemble the lasagna in the slow cooker:
    • Spread a thin layer of meat sauce on the bottom.
    • Add a layer of uncooked lasagna noodles (breaking them to fit as needed).
    • Spread a portion of ricotta mixture over the noodles.
    • Sprinkle mozzarella and Italian cheese blend on top.
    • Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
  • Cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until noodles are tender.
  • Rest and serve: Let lasagna sit for 10-15 minutes before slicing. Garnish with fresh parsley and serve!

Notes

  • For extra flavor, add a pinch of red pepper flakes to the sauce.
  • Substitute cottage cheese for ricotta if preferred.
  • Use oven-ready lasagna noodles for a softer texture.
  • Leftovers store well in the fridge for up to 4 days.