Description
This easy Slow Cooker Lasagna is the ultimate hands-off comfort food—layered with hearty meat sauce, creamy ricotta, melty mozzarella, and uncooked noodles that become perfectly tender as they slow cook. A no-boil, no-bake lasagna recipe that’s rich, cheesy, and effortless—ideal for busy weeknights or make-ahead meals.
Ingredients
- ½ lb (about 225 g) ground beef
- ½ lb (about 225 g) ground Italian sausage (or extra beef)
- 1 tsp Italian seasoning
- ½ cup (80 g) finely chopped onion
- 24 oz (680 ml) jar marinara sauce
- ½ cup (120 ml) water
- 15 oz (425 g) ricotta cheese
- 2 cups (200 g) shredded mozzarella cheese, divided
- ½ cup (50 g) grated Parmesan cheese
- 1 large egg
- 9–12 uncooked lasagna noodles (regular, broken to fit)
Instructions
- Spray slow cooker with nonstick spray or grease lightly.
- In a skillet, brown beef and sausage; drain fat.
- Add onion and Italian seasoning; cook until softened.
- Stir in marinara and water; simmer 3–5 minutes.
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, and egg.
- Spread 1 cup meat sauce on bottom of slow cooker.
- Layer 3 noodles (broken to fit), then ⅓ cheese mixture, then sauce.
- Repeat layers, ending with sauce on top.
- Sprinkle remaining 1 cup mozzarella over the top.
- Cover and cook on LOW for 4–5 hours, until noodles are tender.
- Turn off heat, let rest covered 10–15 minutes before serving.
Notes
- You can prepare this up to a day ahead and refrigerate before cooking.
- Add fresh herbs like basil or oregano for extra flavor.
- Use cottage cheese in place of ricotta if desired.
- For a vegetarian option, swap meat for sautéed vegetables.
- Freezes well—perfect for meal prep.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of dish)
- Calories: 430
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
