Easy Slow Cooker Lasagna Recipe

This is NOT your fancy restaurant lasagna. This is Easy Slow Cooker Lasagna Recipe — the kind of lasagna that lets you Netflix-and-chill all day while dinner practically cooks itself. Seriously, dump, layer, and forget. It’s the ultimate comfort food cheat code. And trust me, even you can’t mess it up. (I’ve tried. Repeatedly.)

My husband, bless his heart, is a lasagna fiend. He could eat it every. single. night. And before I discovered the magic of the slow cooker, that meant hours in the kitchen. Now? He comes home to the smell of cheesy, tomato-y goodness wafting through the house, and I get the “World’s Best Wife” award without breaking a sweat. I even caught my picky little Timmy sneaking bites straight from the slow cooker last week. Dirty little hands and all. That’s when you know you’ve hit gold!

Why You’ll Love This Easy Slow Cooker Lasagna Recipe

• It’s so easy, a toddler could almost make it. (Don’t actually let them, though. Trust me.)
• Dinner practically cooks itself. Hello, free time!
• It’s total comfort food without all the fuss.
• The leftovers are even better the next day. If they last that long.
• It makes you look like a kitchen genius without actually being one. #winning

How to Make It

Okay, so first, grab your slow cooker. Any size will do, really, but bigger is better if you’re feeding a crowd. Spray it with that non-stick stuff, because nobody wants stuck-on lasagna, am I right?

Now, brown your ground beef in a pan on the stove. Don’t be shy with the garlic powder and onion powder. I always add a little extra, because why not? Drain the fat, nobody likes greasy lasagna. Then, dump that cooked beef back into the pan and stir in your favorite jarred tomato sauce. Yeah, I said jarred. We’re keeping it real here.

In a separate bowl, mix together ricotta cheese, an egg, some Parmesan cheese, and a pinch of salt and pepper. This is your creamy, dreamy layer. Don’t skip the egg; it helps everything stick together.

Now, for the fun part: layering! Spread a little bit of the meat sauce on the bottom of the slow cooker, then layer lasagna noodles (break them if you need to fit!), ricotta mixture, and mozzarella cheese. Repeat, repeat, repeat until you’re out of ingredients. Top with extra mozzarella. Always extra mozzarella!

Pop the lid on the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. You’ll know it’s ready when the noodles are tender and the cheese is melted and bubbly. Let it sit for a few minutes before serving. This is important! Otherwise, it’ll be a soupy mess.

Ingredient Notes

• Ground Beef: I usually go for lean ground beef, but honestly? Whatever’s on sale works. Just make sure you drain the fat after browning it. Nobody wants a greasy lasagna, yuck!
• Lasagna Noodles: I use the regular, non-cook kind, but if you’re feeling fancy, go for the oven-ready ones. Just adjust the cooking time accordingly. And for the love of all that is holy, don’t overcook them, it’ll be a pile of mush!
• Ricotta Cheese: Full-fat ricotta is the way to go. Don’t even try to skimp with the low-fat stuff. It just doesn’t taste the same.
• Jarred Tomato Sauce: Use your favorite! I usually grab whatever’s on sale. Sometimes I’ll add a can of diced tomatoes to mine, but that’s only when I’m trying to seem like I know what I’m doing.
• Mozzarella Cheese: Shredded mozzarella is the easiest, but if you’re feeling ambitious, you can shred your own. And for the love of cheese, use good mozzarella, okay?

Recipe Steps:

1. Brown ground beef, drain the fat, and mix with tomato sauce.
2. Combine ricotta cheese, egg, Parmesan cheese, salt, and pepper in a bowl.
3. Layer meat sauce, lasagna noodles (broken to fit), ricotta mixture, and mozzarella cheese in the slow cooker.
4. Repeat layers until ingredients are used, topping with extra mozzarella.
5. Cook on low for 6-8 hours or on high for 3-4 hours, until noodles are tender and cheese is melted.
6. Let sit for a few minutes before serving.

What to Serve It With

Garlic bread, obviously! And a big green salad to pretend you’re being healthy. Honestly? Sometimes I just eat it straight out of the slow cooker with a spoon. Don’t judge.

Tips & Mistakes

• Don’t overcook the noodles! They’ll get mushy and gross.
• Let the lasagna sit for a few minutes before serving. It’ll help it hold its shape.
• If your slow cooker runs hot, check the lasagna early. Nobody wants burnt lasagna!
• Don’t be afraid to throw in some veggies! Spinach, zucchini, whatever you’ve got hiding in the crisper.

Storage Tips

Leftover lasagna will keep in the fridge for 3-4 days. I usually just stick the whole slow cooker insert in there, but you can also portion it out into containers. And yeah, I’ve totally eaten it cold for breakfast. Don’t knock it ’til you try it!

Variations and Substitutions

• Meat: Use ground turkey or sausage instead of beef. Or go vegetarian and load it up with veggies!
• Cheese: Swap out the ricotta for cottage cheese. It’s not quite the same, but it works in a pinch.
• Sauce: Use a different jarred sauce. Pesto lasagna? Why not!
• Noodles: Gluten-free noodles work great! Just be sure to check the cooking time.
• I accidentally grabbed marinara sauce instead of tomato sauce once, and it still turned out great! Just proves you can get away with almost anything!

Frequently Asked Questions

Easy Slow Cooker Lasagna Recipe

This easy slow cooker lasagna recipe is perfect for any occasion. It's layered with flavorful meat sauce, creamy ricotta, and gooey mozzarella cheese, making it a family favorite!

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Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds ground beef lean
• ▢ 1 jar marinara sauce 24 ounces
• ▢ 9 sheets oven-ready lasagna noodles
• ▢ 15 ounces ricotta cheese
• ▢ 2 cups shredded mozzarella cheese
• ▢ 1 teaspoon Italian seasoning
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon ground black pepper
• ▢ 0.25 cup grated Parmesan cheese optional

Instructions

Preparation Steps

• In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
• Add marinara sauce, Italian seasoning, salt, and pepper to the skillet. Stir to combine and simmer for 5 minutes.
• Grease the inside of the slow cooker. Spread a thin layer of meat sauce on the bottom.
• Layer 3 lasagna noodles over the sauce, breaking them if necessary to fit.
• Spread a portion of the ricotta cheese over the noodles, followed by more meat sauce and mozzarella cheese.
• Repeat the layers two more times, finishing with mozzarella cheese on top.
• Cover and cook on low heat for 4 hours or until the noodles are tender.
• Let the lasagna cool for about 15 minutes before serving for easier slicing.
• Garnish with Parmesan cheese if desired.

Notes

You can substitute ground turkey for beef if desired, and add sautéed vegetables like spinach or mushrooms for extra nutrition.