Name: Hearty Slow Cooker Lasagna with Ricotta and Mozzarella Recipe
Prep time: 20 min
Cook time: PT-489161H37M15S
Total time: PT-489161H37M15S
Cuisine: Italian
Ingredients: 15 oz Ricotta cheese; ½ cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 1 large egg; 1 lb ground beef; ½ cup chopped white onion; 2 cloves garlic, minced; 25 oz marinara sauce; 1 tsp salt; 1 tsp pepper; 1 tsp oregano; 16 oz lasagna noodles (oven-ready or precooked as per package)

Jump to Recipe· 4.3 from 10 reviews

I absolutely adore making this Hearty Slow Cooker Lasagna with Ricotta and Mozzarella Recipe whenever I want a comforting, crowd-pleasing meal without fussing over the stove for hours. The layers of tender lasagna noodles, rich ricotta and gooey mozzarella, paired with perfectly seasoned ground beef and a robust marinara sauce, come together so beautifully in the slow cooker. It’s like having a warm hug on a plate, with minimal effort on my part and maximum delight for everyone at the table.

Why You’ll Love This Hearty Slow Cooker Lasagna with Ricotta and Mozzarella Recipe

What strikes me most about this slow cooker lasagna is the incredible depth of flavor that develops as it simmers low and slow all day. The blend of creamy ricotta and stretchy mozzarella cheese layered between tender noodles and savory, well-seasoned beef sauce hits every craving I have for Italian comfort food. Whenever I dig into this dish, I’m greeted with a balance of rich, cheesy goodness and a slightly tangy tomato bite, all wrapped in aromatic herbs like oregano that bring everything to life.

Aside from its delicious taste, what really makes this recipe stand out is how unbelievably easy it is to prepare. I love that I can assemble everything in the morning, set my slow cooker, and walk away without hovering over it. It’s perfect for busy weeknights or when I want to get ahead for dinner parties or holiday gatherings. Plus, the slow cooking method keeps the noodles perfectly tender and melds the flavors in a way the oven just can’t replicate. Honestly, it feels like having a little Italian trattoria magic right in my kitchen.

Ingredients You’ll Need

The image shows a slow cooker filled with a baked lasagna. The lasagna has three visible layers: a bottom layer of thick red tomato sauce with cooked wavy-edged pasta, a middle layer of melted white cheese spread unevenly but fully covering the pasta, and a top layer with more melted cheese browned slightly in spots, garnished with small green basil leaves scattered across. The slow cooker is black inside and placed on a white marbled surface. Around it are small dishes with red chili flakes, shredded cheese, a wooden pepper grinder and salt shaker, a glass of water, some herb sprinkled bread slices, and a wooden spoon. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Hearty Slow Cooker Lasagna with Ricotta and Mozzarella Recipe lies in simple, wholesome ingredients that each play a crucial role. From the savory ground beef to the creamy ricotta and stretchy mozzarella, every component adds its own unique texture, flavor, and richness to the final dish. You’ll find this recipe straightforward but deeply satisfying thanks to these essential items.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Grated Parmesan cheese: Adds umami depth and a sharp, nutty finish to the layers.
Shredded mozzarella cheese: Melts beautifully for that irresistible gooey texture.
Ground beef: Provides hearty protein and that classic meaty flavor that complements the cheeses.
Chopped white onion: Gives a slight sweetness and aromatic base to the sauce.
Garlic cloves: Packs a punch of flavor that every Italian dish needs.
Salt, pepper, and oregano: Essential seasonings to enhance and balance the taste.
Ricotta cheese: Offers creamy richness that makes each bite so luscious.
Large egg: Binds the ricotta mixture for a smooth, creamy layer.
Marinara sauce: The tomato heart of the lasagna, bringing acidity and herbaceous notes.
Lasagna noodles: The structural stars that soak up flavors and form the dish’s layers.

Directions

Step 1: Begin by browning the ground beef in a skillet over medium heat until cooked through, breaking it apart as it cooks. Once browned, drain any excess fat and add the chopped onion and minced garlic to the skillet. Cook until the onions soften and become translucent, about 3 to 4 minutes. Then, season the mixture with salt, pepper, and oregano, stirring well to combine all those flavors.

Step 2: In a separate bowl, mix the ricotta cheese with the large egg until smooth and well blended. This mixture will create that creamy, luscious layer in your lasagna.

Step 3: Now it’s time to layer. Spread a thin layer of marinara sauce on the bottom of your slow cooker to prevent sticking. Next, add a layer of uncooked lasagna noodles—don’t worry, they will cook perfectly in the slow cooker’s moisture. Spoon on a portion of the ricotta mixture, then layer the cooked beef mixture over that followed by some shredded mozzarella. Repeat these layers—noodles, ricotta, beef, mozzarella—until you’ve used all the ingredients, topping off with a generous sprinkle of Parmesan cheese and remaining mozzarella for a bubbly, golden finish.

Step 4: Cover your slow cooker and cook on low for 4 to 5 hours. You’ll want to check at around 4 hours to see if the noodles are tender and the cheese has melted into a beautiful golden layer. Resist the urge to lift the lid too often, as the heat escapes and can slow down the cooking.

Step 5: When done, turn off the slow cooker and let your lasagna rest in the pot for 15 to 20 minutes before serving. This resting time helps everything set nicely, so it slices and serves much better without falling apart.

Servings and Timing

This recipe serves approximately 6 to 8 people, making it perfect for a family dinner or small gathering. Prep time is about 20 minutes, which includes browning the beef and assembling the layers. The cook time ranges from 4 to 5 hours on low in the slow cooker. Don’t forget about the resting time afterward—plan an extra 15 to 20 minutes to let the lasagna set before slicing. Altogether, you’re looking at roughly 5 and a half hours from start to finish, but hands-on time is minimal.

How to Serve This Hearty Slow Cooker Lasagna with Ricotta and Mozzarella Recipe

A thick slice of lasagna is lifted from a white round baking dish, showing several layers of wavy pasta sheets, rich red meat sauce mixed with small bits of vegetables, and melted creamy white cheese on top and between layers. The top layer of cheese is golden with small browned spots and sprinkled with finely chopped green herbs. The baking dish holds the rest of the lasagna which is covered in melted cheese and sauce, also garnished with the same green herbs. The entire scene is set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this lasagna, I like to complement it with fresh, crisp sides that balance the richness. A simple mixed green salad with a light vinaigrette or some roasted seasonal vegetables works wonders alongside. Garlic bread or a crusty baguette is also a classic pairing that’s perfect for mopping up any extra sauce left on the plate.

For garnishing, I often sprinkle freshly chopped basil or flat-leaf parsley on top just before serving. It adds a beautiful, fresh pop of color and brightness to the warm, cheesy layers. If you want to get fancy for guests, adding a little drizzle of good quality extra virgin olive oil right on the slices makes them look glossy and inviting.

As for drinks, I find a medium-bodied red wine like Chianti or Merlot pairs exceptionally well with the hearty flavors of the slow cooker lasagna with ricotta and mozzarella. For a non-alcoholic option, sparkling water with a squeeze of lemon or iced herbal tea helps cleanse the palate between bites. This dish is ideal for cozy weeknight dinners, casual family feasts, or even celebratory occasions when you want something spectacular without all the last-minute fuss. I always recommend serving it hot and straight from the slow cooker for that comforting experience, but it also reheats beautifully if you have leftovers.

Variations

I love that this Hearty Slow Cooker Lasagna with Ricotta and Mozzarella Recipe gives you so much room to tailor it to your tastes and dietary preferences. For example, if you want to lighten it up, switching the ground beef for ground turkey or chicken works well and still keeps that hearty texture. You could also add finely chopped vegetables like zucchini or spinach right into the meat mixture to sneak in some extra nutrients and color.

For anyone needing gluten-free options, you can easily use gluten-free lasagna noodles or even thin slices of eggplant or zucchini as noodle substitutes. If you’re aiming for a vegan twist, I’ve had success swapping the ricotta and mozzarella for plant-based alternatives and using lentils or mushrooms in place of the meat. Just keep in mind the cooking times might vary slightly.

Flavor-wise, I sometimes add a pinch of red pepper flakes if I’m craving a little heat or experiment with a touch of fresh rosemary or thyme to give it a different herbal note. And if you want to speed things up, this recipe can be adapted for the oven too—just par-cook your noodles, assemble in a baking dish, and bake covered at 375°F for about 45 minutes to an hour. However, I personally think the slow cooker method yields the most tender, flavor-infused results.

Storage and Reheating

Storing Leftovers

I find that leftover lasagna stores wonderfully in an airtight container in the refrigerator for up to 4 days. To keep things fresh, I always make sure to cool it completely before sealing and try to press out any excess air. Glass or BPA-free plastic containers both work well, and I label them with the date so I remember when they were made.

Freezing

This lasagna freezes beautifully if you want to save some for later. I like to portion it into individual servings, wrap them tightly in plastic wrap, then place them into freezer bags or airtight containers to prevent freezer burn. It keeps well in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

Reheating is simple but takes a little care to retain that luscious texture. I prefer warming leftovers in the oven at 350°F wrapped with foil to keep moisture in and avoid drying out the cheese or noodles. If you’re in a hurry, reheating in the microwave works too, but do it in short bursts and stir or rotate the pieces to heat evenly. Avoid reheating directly in the slow cooker as it may cook unevenly and overcook some spots. Adding a splash of marinara or a few drops of water before reheating can help restore the saucy, tender texture you love.

FAQs

Can I use no-boil lasagna noodles in this Hearty Slow Cooker Lasagna with Ricotta and Mozzarella Recipe?

Absolutely! No-boil noodles are actually my go-to for this slow cooker method since they soften perfectly from the moisture in the sauce and cooking process. Just layer them directly without pre-cooking. If your noodles aren’t no-boil, you may want to break them up a bit to fit and soak properly.

How do I prevent the lasagna from turning out watery?

Great question! To avoid excess wateriness, make sure to drain any excess fat from the browned beef, and don’t add extra liquid beyond the marinara sauce. Also, letting the lasagna rest after cooking helps the layers set and absorb moisture evenly, preventing a soggy result.

Can I prepare the lasagna the night before and slow cook it the next day?

Yes, you can assemble everything in the slow cooker insert, cover it tightly, and refrigerate overnight. In the morning, just set it on low and add extra time to the cooking process since it starts cold. This makes it super convenient for busy schedules.

What can I substitute for ricotta cheese if I can’t find it?

If ricotta isn’t available, cottage cheese (drained well) mixed with a bit of beaten egg and some Parmesan works as a nice alternative. For a smoother texture, cream cheese blended with a little milk can also mimic that creamy layer.

Is it necessary to rest the lasagna after cooking?

Yes, resting for at least 15 minutes is essential. It allows the layers to firm up and the cheese to set slightly, which makes slicing and serving much easier and prettier. Plus, the flavors continue to meld, making every bite more delicious.

Conclusion

I can’t recommend this Hearty Slow Cooker Lasagna with Ricotta and Mozzarella Recipe enough if you’re craving a homemade Italian comfort meal without spending hours in the kitchen. Its luscious layers, rich flavors, and stress-free preparation have made it one of my absolute favorites to share with family and friends. Give it a try—you’ll love how effortlessly it fills your home with warmth and deliciousness!