Slow Cooker Lasagna

Why make this recipe

Slow Cooker Lasagna is perfect for busy days. It allows you to prepare a wonderful meal with minimal effort. You can throw all your ingredients into the slow cooker and let it do the work. This recipe is a family favorite because it’s delicious, hearty, and comforting. Plus, it makes enough to feed a crowd or provide you with leftovers for the week!

How to make Slow Cooker Lasagna

Ingredients:

• Lasagna noodles
• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Marinara sauce
• Ground beef (or sausage)
• Italian seasoning
• Garlic
• Onion
• Salt
• Pepper

Directions:

1. Brown the ground beef (or sausage) with chopped onions and garlic in a pan. Drain excess fat after cooking.
2. In a slow cooker, layer marinara sauce, broken lasagna noodles, ricotta cheese, mozzarella cheese, and the browned meat mixture. Repeat the layers until all ingredients are used, ending with mozzarella on top.
3. Sprinkle Italian seasoning, salt, and pepper over the layers.
4. Cover and cook on low for about 4-6 hours until noodles are tender and cheese is melted.
5. Let it cool for a few minutes before serving.

How to serve Slow Cooker Lasagna

Serve Slow Cooker Lasagna hot from the slow cooker. You can garnish it with fresh basil or more Parmesan cheese if desired. Pair it with a simple green salad and garlic bread for a complete meal.

How to store Slow Cooker Lasagna

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the lasagna. Make sure it cools completely before placing it in a freezer-safe container. It will last for about 2-3 months in the freezer.

Tips to make Slow Cooker Lasagna

• Use no-boil lasagna noodles to simplify the process. They cook well in the slow cooker.
• Experiment with different cheeses like fontina or gouda for added flavor.
• Add veggies like spinach or zucchini for a healthier twist.

Variation (if any)

You can make a vegetarian version by omitting the meat and adding more vegetables like mushrooms, bell peppers, or spinach. You can also use a meat substitute if you like.

FAQs

1. Can I make this lasagna ahead of time?
Yes, you can prepare the layers in the slow cooker the night before and cook it the next day.

2. Is it okay to use store-bought marinara sauce?
Absolutely! Store-bought sauce saves time, but feel free to use homemade if you prefer.

3. How do I know when the lasagna is done?
The lasagna is done when the noodles are tender and the cheese is melted and bubbly. You can also check if it is hot throughout.

Slow Cooker Lasagna

A hearty and delicious slow cooker lasagna that's perfect for busy days, offering minimal effort with maximum flavor. A family favorite with plenty of servings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 9 pieces Lasagna noodles No-boil lasagna noodles recommended
• 15 oz Ricotta cheese For creaminess and richness
• 16 oz Mozzarella cheese Use shredded for easier layering
• ½ cup Parmesan cheese For topping and added flavor
• 24 oz Marinara sauce Store-bought or homemade
• 1 lb Ground beef or sausage Can substitute with a vegetarian option
• 1 tbsp Italian seasoning Enhances flavor
• 2 cloves Garlic Minced for better flavor
• 1 medium Onion Chopped
• 1 tsp Salt To taste
• 1 tsp Pepper To taste

Method

 

Preparation

1. Brown the ground beef (or sausage) with chopped onions and garlic in a pan. Drain excess fat after cooking.
2. In a slow cooker, layer marinara sauce, broken lasagna noodles, ricotta cheese, mozzarella cheese, and the browned meat mixture. Repeat the layers until all ingredients are used, ending with mozzarella on top.
3. Sprinkle Italian seasoning, salt, and pepper over the layers.

Cooking

1. Cover and cook on low for about 4-6 hours until noodles are tender and cheese is melted.
2. Let it cool for a few minutes before serving.

Notes

Serve hot with fresh basil or more Parmesan cheese. Pair with a green salad and garlic bread. Store leftovers in an airtight container for up to 3 days or freeze for 2-3 months.