Description
This Slow Cooker Lasagna recipe offers a delicious, hands-off way to enjoy the classic Italian comfort dish. Layers of seasoned ground beef, rich ricotta cheese mixture, tender lasagna noodles, and savory marinara sauce are slow-cooked to perfection, resulting in a hearty, cheesy, and flavorful meal that’s perfect for family dinners or meal prepping.
Ingredients
Cheese Mixture
- 15 oz Ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 large egg
Meat and Sauce
- 1 lb ground beef
- ½ cup chopped white onion
- 2 cloves garlic, minced
- 25 oz marinara sauce
Seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
Other
- 16 oz lasagna noodles (oven-ready or precooked as per package)
Instructions
- Prepare the Meat Sauce: In a skillet over medium heat, cook the ground beef with chopped onion and minced garlic until the meat is browned and the onion is softened. Drain any excess fat. Add the marinara sauce along with salt, pepper, and oregano. Stir well and let simmer for 5 minutes to combine flavors.
- Mix the Cheese Filling: In a bowl, combine ricotta cheese, grated Parmesan, egg, and 1 cup of shredded mozzarella cheese. Mix until smooth and set aside.
- Layer the Lasagna: Spray the slow cooker insert with non-stick spray. Begin with a thin layer of meat sauce on the bottom. Add a layer of lasagna noodles, breaking them as needed to fit. Spread a layer of the cheese mixture over the noodles, then top with more meat sauce. Repeat layers until all ingredients are used, finishing with meat sauce. Sprinkle the remaining shredded mozzarella cheese on top.
- Cook the Lasagna: Cover the slow cooker with the lid and cook on low for 4 to 5 hours or on high for 2 to 3 hours. The lasagna is done when the noodles are tender and the cheese is bubbly and melted.
- Rest and Serve: Turn off the slow cooker and let the lasagna rest for 10 to 15 minutes before serving. This helps it set for easier slicing and enhances the flavors.
Notes
- You can use no-boil lasagna noodles or pre-cook regular noodles before layering.
- If the top starts browning too much, cover loosely with foil during the last hour of cooking.
- For a vegetarian version, substitute ground beef with cooked vegetables or a plant-based meat substitute.
- Leftovers can be refrigerated for up to 4 days and reheated well in the microwave or oven.
- If the slow cooker runs hot, check the lasagna after 3 hours to prevent overcooking.
