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Slow Cooker Lasagna

A hearty layered casserole of noodles, meat sauce, and three cheeses, slow-cooked until bubbly and golden, perfect for busy weeknights.

  • Total Time: 255 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 9 Lasagna noodles
  • 1 pound Ground beef or Italian sausage
  • 2 cups Marinara sauce
  • 15 ounces Ricotta cheese
  • 2 cups Mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 1 large Egg
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Instructions

  1. Brown the ground beef or Italian sausage over medium heat until no pink remains, breaking meat into small pieces as it cooks.
  2. Drain excess fat thoroughly to prevent greasy sauce and return the meat to the skillet to combine with marinara sauce.
  3. Stir the marinara sauce into the meat and simmer briefly for two to three minutes to marry flavors before layering.
  4. Mix the ricotta cheese, beaten egg, Italian seasoning, salt, and pepper until smooth and homogenous, using a spoon or small whisk.
  5. Taste a small spoonful and adjust salt and pepper sparingly, remembering cheeses and marinara add salt during cooking.
  6. Spread a thin layer of meat sauce across the slow cooker base to prevent noodles from sticking during cooking.
  7. Layer three lasagna noodles, trimming or breaking them as needed to fit the cooker width and create a flat foundation.
  8. Spread half of the ricotta mixture evenly over the noodles, then sprinkle one cup of shredded mozzarella and one-third cup grated Parmesan on top.
  9. Repeat layers once more with three noodles, remaining ricotta mixture, another round of mozzarella and Parmesan, pressing gently to even layers.
  10. Top with the final three noodles, finish with the remaining meat sauce, and sprinkle the remaining mozzarella and Parmesan evenly across the surface.
  11. Cover the slow cooker and cook on low for four to six hours, checking at four hours for bubbling and cheese melt to avoid overcooking.
  12. Let the lasagna sit uncovered for ten to fifteen minutes after cooking to firm up layers for cleaner slicing and plating.

Notes

Use freshly shredded mozzarella for better melting, and allow the lasagna to rest before cutting for neat slices.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian-American
  • Diet: Meat

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 70mg

Keywords: slow cooker lasagna, easy lasagna, crockpot lasagna, Italian recipes