Description
This Easy Slow Cooker Lasagna recipe delivers a comforting, cheesy Italian classic without the fuss of oven baking. Layers of savory seasoned ground beef, rich tomato sauces, creamy ricotta and mozzarella cheeses, and tender oven-ready noodles are slow-cooked to perfection. Effortlessly prepare this hearty meal in your slow cooker, ideal for busy days when you want a delicious homemade dinner waiting for you.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) pasta sauce
- 1 can (15 oz) tomato sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Cheese Mixture
- 1 container (15 oz) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (from 2 cups total)
- 1/4 cup grated Parmesan cheese
- 1 egg
Additional Ingredients
- 1 package (9 oz) oven-ready lasagna noodles
- 1/2 cup shredded mozzarella cheese (to sprinkle on top)
- 2 cups water
Instructions
- Brown the beef and aromatics: In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onions are softened, about 5-7 minutes. Drain any excess fat to keep the sauce from becoming greasy.
- Simmer the sauces: Stir in the jar of pasta sauce and tomato sauce with the browned beef mixture. Add Italian seasoning along with salt and pepper to taste. Allow it to simmer gently for about 5 minutes to meld the flavors.
- Prepare the cheese mixture: In a separate bowl, combine the ricotta cheese, 1 1/2 cups of shredded mozzarella, grated Parmesan cheese, and egg. Mix well until creamy and smooth.
- Layer the lasagna – first sauce: Spread a thin layer of the meat sauce on the bottom of the slow cooker to prevent sticking and provide even flavor coverage.
- Add noodles: Place a layer of oven-ready lasagna noodles over the meat sauce, breaking noodles as needed to fit the shape of the slow cooker.
- Add cheese mixture: Evenly spread a portion of the ricotta cheese mixture over the noodles.
- Repeat layers: Continue layering meat sauce, noodles, and cheese mixture until all ingredients are used, finishing with a generous layer of meat sauce on the top.
- Add water: Pour 2 cups of water carefully around the edges of the slow cooker to keep noodles moist and help them cook evenly without drying out.
- Cook: Cover the slow cooker with its lid and cook on low heat for 4 to 5 hours or until noodles are tender and fully cooked.
- Finish with mozzarella: About 10 minutes before serving, sprinkle the remaining 1/2 cup shredded mozzarella cheese on top of the lasagna. Cover and let it melt to achieve a bubbly, golden cheese finish.
Notes
- Oven-ready lasagna noodles eliminate the need to boil noodles beforehand, making prep easier.
- Adding water around the edges prevents the noodles from drying or sticking during slow cooking.
- Adjust seasoning according to taste for a more or less robust flavor.
- If your slow cooker runs hot, check the lasagna at the 4-hour mark to avoid overcooking.
- This recipe can be made a day ahead and refrigerated; just increase slow cooking by 30 minutes to 1 hour if cooking from cold.
- Prep Time: 20 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
