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Slow Cooker Lasagna

A comforting, easy-to-make slow cooker lasagna with layers of creamy ricotta, melty mozzarella, and savory sauces that the whole family will love.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 410
Ingredients Method Notes

Ingredients
  

Lasagna Layers
  • 9 pieces no-boil lasagna noodles Saves time and hassle.
  • 2 cups marinara sauce
  • 15 oz ricotta cheese Can be substituted with tofu for a vegan version.
  • 3 cups mozzarella cheese, shredded Use a mix of cheeses for variety.
  • 1 cup Parmesan cheese, grated Sprinkle on top before serving.
  • 1 lb ground beef or Italian sausage Optional meat choice.
  • 1 large egg
  • 1 tsp Italian seasoning
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. In a large bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper until smooth.
Layering
  1. In the slow cooker, layer marinara sauce, no-boil noodles, ricotta mixture, and mozzarella cheese.
  2. Repeat layers until you run out of ingredients.
  3. Finish with a final layer of marinara and the rest of the mozzarella.
Cooking
  1. Cover and cook on low for 4-6 hours until the cheese is bubbly and the noodles are tender.
  2. Sprinkle with Parmesan before serving for extra flavor.

Notes

Don’t overfill your slow cooker! Serve hot garnished with fresh basil or a sprinkle of red pepper flakes. Pairs well with a crisp salad or garlic bread. Leftovers can be stored in the fridge for 3-5 days or frozen for up to 3 months.