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Slow Cooker Lasagna

This easy Slow Cooker Lasagna features layers of gooey cheese, savory meat, and rich marinara, perfect for a comforting meal without the hassle of baking.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Lasagna
  • 9 sheets Lasagna noodles No-boil noodles can be used for convenience.
  • 15 oz Ricotta cheese
  • 12 oz Mozzarella cheese Shredded or sliced for layering.
  • 1 cup Parmesan cheese Grated for topping.
  • 24 oz Marinara sauce Any favorite jarred or homemade sauce.
  • 1 lb Ground beef Can be substituted with ground turkey or chicken.
  • 2 tsp Italian seasoning
  • 2 cloves Garlic Minced.
  • 1 medium Onion Chopped.
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Pepper Adjust to taste.

Method
 

Preparation
  1. Brown the ground beef (or sausage) with chopped onions and minced garlic in a pan. Drain the excess fat.
Layering
  1. 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, ensuring mozzarella is on top.
  2. 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 melty.
  2. Let it cool for a few minutes before serving.

Notes

Serve with garlic bread and a crisp salad. Leftovers can be stored in the fridge for 3-5 days or frozen for up to 3 months. Pro tip: Toasting the garlic enhances the flavor.