Slow Cooker Lasagna
A hearty, cheesy delight that's perfect for busy days, this Slow Cooker Lasagna combines layers of pasta, rich sauce, and gooey cheese with minimal effort.
Ingredients
Main Ingredients
- 9 to 12 pieces lasagna noodles (no-boil varieties work wonders)
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce jarred or homemade
- 1/2 pound ground beef or Italian sausage optional for meat lovers
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- If you’re using meat, cook the ground beef or sausage in a skillet over medium heat. Add onion and garlic until fragrant—about 3 minutes. Drain any grease.
Layering
- Spread a little marinara sauce on the bottom of your slow cooker.
- Add a layer of your uncooked lasagna noodles (break them if needed to fit).
- Spoon half of the ricotta cheese on top, followed by 1/3 of the mozzarella, and then some of that glorious meat (if using) and seasonings. Repeat the layering process until ingredients are used up (usually two or three layers).
- Top it all off with a final layer of noodles and spread the remaining sauce and mozzarella cheese on top.
Cooking
- Cover the slow cooker and cook on low for about 4-5 hours.
- Let it cool for about 10 minutes before serving.
Notes
Don’t stress the layers; it will meld together beautifully. For a vegetarian version, swap meat for sautéed mushrooms and spinach. Leftovers can be layered in aluminum foil and frozen for future meals.