If I’m craving comfort food but don’t want to spend hours in the kitchen, this Easy Slow Cooker Lasagna is my go-to. It takes all the deliciousness of classic lasagna and simplifies the process by using a slow cooker, making it perfect for busy weekdays or relaxed weekends. This recipe lets me set it and forget it, then come back to a rich, hearty meal that’s sure to satisfy.
Why You’ll Love This Recipe
I love this recipe because it combines ease and flavor without sacrificing either. Using oven-ready noodles means no boiling beforehand, and the slow cooker does all the heavy lifting, making the noodles perfectly tender and the sauce deeply flavorful. Plus, layering the cheese and meat sauce creates that classic creamy texture that makes lasagna so comforting. It’s a great way to enjoy homemade Italian comfort food with minimal effort.
Ingredients:
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 jar (24 oz) pasta sauce
1 can (15 oz) tomato sauce
2 cups shredded mozzarella cheese
1 container (15 oz) ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1 package (9 oz) oven-ready lasagna noodles
2 cups water
1 tsp Italian seasoning
Salt and pepper to taste
Directions:
Prepare the Meat Sauce:
I start by cooking the ground beef, chopped onion, and minced garlic in a large skillet over medium heat until the beef is browned. After draining any excess fat, I stir in the pasta sauce and tomato sauce, letting it simmer for about 5 minutes so the flavors meld nicely.
Prepare the Cheese Mixture:
In a separate bowl, I mix together the ricotta cheese, 1 1/2 cups of shredded mozzarella, grated Parmesan, and egg until it’s creamy and smooth.
Layer in the Slow Cooker:
I spread a thin layer of meat sauce on the bottom of the slow cooker. Then I arrange a layer of oven-ready noodles over the sauce, breaking them as needed to fit. Next, I spread a portion of the cheese mixture over the noodles. I repeat these layers until all ingredients are used, making sure to finish with a layer of meat sauce on top.
Slow Cook:
I pour 2 cups of water around the edges of the slow cooker to help the noodles cook evenly. Then I cover and cook on low for 4 to 5 hours until the noodles are tender and fully cooked.
Final Touch:
About 10 minutes before serving, I sprinkle the remaining shredded mozzarella cheese on top, cover again, and let it melt to create a bubbly, golden finish.
Servings and timing
This recipe serves 8 people, making it perfect for family dinners or meal prep. Prep time is about 20 minutes, and the slow cooker does the rest with a cook time of 4 to 5 hours on low.
Variations
I sometimes like to swap the ground beef for ground turkey or Italian sausage for a different flavor. For a vegetarian version, I replace the meat with layers of sautéed mushrooms, zucchini, and spinach. Adding fresh basil or a pinch of red pepper flakes can also boost the flavor profile. If I’m in a hurry, cooking it on high for 2.5 to 3 hours can work, though the texture is best on low.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer to microwave individual portions or warm the entire dish covered in the oven at 350°F until heated through, about 20-25 minutes. It also freezes well; I wrap it tightly and freeze for up to 3 months, thawing overnight in the fridge before reheating.
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FAQs:
Can I use regular lasagna noodles instead of oven-ready ones?
I recommend oven-ready noodles here because they cook perfectly in the slow cooker without pre-boiling. If using regular noodles, you’d need to boil them first, or the slow cooking time would need adjustment.
What if I don’t have ricotta cheese?
If I’m out of ricotta, I sometimes substitute with cottage cheese or a blend of cream cheese and sour cream for a similar creamy texture.
Can I prepare this ahead of time?
Absolutely! I often assemble the lasagna the night before, cover it tightly, and refrigerate. When ready, I add the water and cook it in the slow cooker as directed.
How do I prevent the lasagna from getting too watery?
Pouring the water around the edges helps the noodles cook without drowning the dish. Also, make sure to drain excess fat from the beef before adding the sauces.
Can I double this recipe for a larger crowd?
Since most slow cookers have size limits, I usually double the recipe and cook in two slow cookers or make one batch after another. Alternatively, a large oven-baked lasagna works well for bigger groups.
Conclusion:
I find this Easy Slow Cooker Lasagna recipe to be a game changer for busy days when I want homemade comfort food without fuss. It’s simple to prepare, flexible, and always delivers that rich, cheesy satisfaction I crave. If you want a hearty meal that practically cooks itself, this recipe is definitely worth trying.
📖 Recipe:
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Easy Slow Cooker Lasagna
- Total Time: 4 hours 20 minutes to 5 hours 20 minutes
- Yield: 8 servings
- Diet: Low Salt
Description
A simple and comforting slow cooker lasagna recipe that uses oven-ready noodles and a rich meat sauce, perfect for busy days when you want homemade Italian comfort food with minimal effort.
Ingredients
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
1 jar (24 oz) pasta sauce
1 can (15 oz) tomato sauce
2 cups shredded mozzarella cheese, divided
1 container (15 oz) ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1 package (9 oz) oven-ready lasagna noodles
2 cups water
1 tsp Italian seasoning
Salt and pepper to taste
Instructions
- Cook ground beef, chopped onion, and minced garlic in a large skillet over medium heat until beef is browned. Drain excess fat.
- Stir in pasta sauce and tomato sauce; simmer for about 5 minutes to blend flavors.
- In a separate bowl, mix ricotta cheese, 1 1/2 cups shredded mozzarella, grated Parmesan, and egg until creamy.
- Spread a thin layer of meat sauce on the bottom of the slow cooker.
- Arrange a layer of oven-ready noodles over the sauce, breaking as needed to fit.
- Spread a portion of the cheese mixture over the noodles.
- Repeat layering meat sauce, noodles, and cheese mixture until all ingredients are used, finishing with a layer of meat sauce on top.
- Pour 2 cups of water around the edges of the slow cooker to help noodles cook evenly.
- Cover and cook on low for 4 to 5 hours until noodles are tender and fully cooked.
- About 10 minutes before serving, sprinkle remaining shredded mozzarella on top, cover again, and let it melt for a bubbly, golden finish.
Notes
Oven-ready noodles are recommended to avoid pre-boiling and ensure even cooking in the slow cooker.
Ground beef can be swapped for ground turkey or Italian sausage for different flavors.
For a vegetarian version, replace meat with sautéed mushrooms, zucchini, and spinach.
Cooking on high for 2.5 to 3 hours is possible but low heat yields the best texture.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Assemble the lasagna ahead of time and refrigerate overnight before cooking to save time.
- Prep Time: 20 minutes
- Cook Time: 4 to 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
