Easy Slow Cooker Lasagna Recipe | Family Friendly Crockpot Dinner
This easy slow cooker lasagna layers noodles, rich meat sauce, and creamy cheeses right in the crockpot for hands-off, weeknight-friendly comfort. No boiling noodles required, and it slices neatly after a short rest.
Ingredients
Ingredients
- 1 pound ground beef (or half beef, half Italian sausage)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 24 to 28 ounces marinara sauce
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 15 ounces ricotta cheese (whole milk)
- 1 large egg
- 1/2 cup grated parmesan
- 2 cups shredded mozzarella, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt (for ricotta mixture)
- 10–12 regular lasagna noodles (uncooked; not oven-ready)
- Olive oil spray or butter for the crock
- Fresh basil or parsley for garnish (optional)
Instructions
Instructions
- Lightly oil or spray a 6-quart slow cooker to prevent sticking.
- Heat a large skillet over medium-high, add ground beef and diced onion, and cook until the meat is browned with no pink, 6 to 8 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add marinara sauce, crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes, then simmer 3 to 4 minutes and adjust seasoning to taste.
- In a bowl, combine ricotta, egg, grated parmesan, garlic powder, dried basil, and salt, then stir until smooth and fold in 1 cup of the shredded mozzarella.
- Spread about 1 cup of the meat sauce in the bottom of the slow cooker.
- Break dry lasagna noodles to fit in a single layer over the sauce, allowing slight overlap as needed.
- Dollop and gently spread one-third of the ricotta mixture over the noodles, then top with 1 to 1 1/2 cups of meat sauce.
- Repeat layering of noodles, ricotta mixture, and sauce for a total of three cheese layers.
- Finish with a final layer of noodles and spread the remaining sauce over the top.
- Cover and cook on Low for 4 to 5 hours or on High for 2 1/2 to 3 hours, until noodles are tender and edges are bubbling.
- Sprinkle the remaining 1 cup mozzarella over the top, cover, and cook 10 to 15 minutes until melted and glossy.
- Turn off the heat and let the lasagna rest, covered, for 15 to 20 minutes before slicing.
- Garnish with chopped basil or parsley if desired and serve.
Notes
Start checking doneness early as some slow cookers run hot. Keep sauce thick to avoid soggy noodles, layer evenly, and do not lift the lid frequently. Let the lasagna rest so slices hold together. Store leftovers up to 4 days in the fridge or freeze up to 3 months; reheat in the microwave or covered in a 350°F oven.