Description
An easy, hands-off lasagna made right in your slow cooker! Layers of tender noodles, rich meat sauce, and gooey cheese cook together for a comforting meal that requires no boiling or oven time.
Ingredients
Scale
- 1 lb (450g) ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 24 oz (680g) jar marinara sauce
- 15 oz (425g) ricotta cheese
- 2 cups (200g) shredded mozzarella
- 1/2 cup (50g) grated Parmesan
- 1 egg
- 2 tbsp Italian seasoning
- 9 lasagna noodles (uncooked, no-boil variety)
- 1/2 cup (120ml) water
- Salt and pepper to taste
Instructions
- Brown meat: In a skillet, cook ground beef and onion over medium heat until meat is browned. Add garlic and cook 1 minute more. Drain fat.
- Mix cheeses: In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, 1 tbsp Italian seasoning, salt, and pepper.
- Layer in crockpot: Spread 1/4 of meat sauce in bottom of 6-quart slow cooker. Top with 3 noodles (breaking to fit), then 1/3 cheese mixture. Repeat layers twice, ending with meat sauce.
- Add water: Pour water around edges of crockpot (this helps noodles cook).
- Cook: Cover and cook on LOW 4-5 hours or HIGH 2-3 hours.
- Add final cheese: Sprinkle remaining mozzarella on top, cover until melted (about 15 minutes).
- Rest: Let stand 20 minutes before serving for cleaner slices.
Notes
- No-boil lasagna noodles are essential – regular noodles won’t cook properly
- For vegetarian version, substitute meat with sautéed mushrooms and spinach
- Prevent sticking by spraying crockpot with cooking spray first
- Leftovers freeze well for up to 3 months
- Prep Time: 20 minutes
- Cook Time: 4 hours (on LOW)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of lasagna
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg