Description
This Slow Cooker Lasagna is a rich, hearty, and ultra-comforting meal that requires minimal effort. With tender noodles, a savory meat sauce, and gooey melted cheese, it’s the perfect set-it-and-forget-it dinner for busy nights.
Ingredients
For the Meat Sauce:
- 1 lb ground beef (or Italian sausage)
- 1 (24 oz) jar marinara sauce
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
For the Ricotta Mixture:
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 1/4 tsp salt
- 1/4 cup grated Parmesan cheese
For Assembly:
- 9–12 regular (uncooked) lasagna noodles
- 3 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
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Cook the Meat:
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In a large skillet over medium heat, cook ground beef (or sausage) until browned. Drain excess grease.
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Stir in marinara sauce, Italian seasoning, and minced garlic. Simmer for 5 minutes.
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Prepare the Ricotta Mixture:
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In a bowl, mix together ricotta cheese, egg, salt, and Parmesan cheese until smooth.
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Assemble the Lasagna in the Slow Cooker:
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Lightly grease the slow cooker.
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Layer as follows:
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Spread ½ cup of meat sauce on the bottom.
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Break 3-4 lasagna noodles to fit in an even layer.
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Spread ⅓ of the ricotta mixture over the noodles.
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Sprinkle 1 cup shredded mozzarella over the ricotta.
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Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
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Cook the Lasagna:
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Cover and cook on LOW for 4-6 hours or HIGH for 2.5-3 hours, until noodles are tender.
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Turn off the heat and let the lasagna rest for 10 minutes before serving.
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Notes
- Don’t Overcook: Cooking too long can make the noodles too soft.
- Use Regular Noodles: No-boil noodles tend to get mushy in the slow cooker.
- Let It Rest: This helps the layers set and makes it easier to slice.
Nutrition
- Calories: ~500 kcal
- Sodium: ~800mg
- Fat: 22g
- Trans Fat: 0g
- Carbohydrates: ~45g
- Protein: ~35g