Easy slow cooker lasagna topped with tender noodles and a rich meat sauce. three types of cheeseall just 25 hands preparing. Experience the classic, cozy taste of lasagna that melts into every bite, slowly cooked all day long!
melted magic
- Ease of use: It tastes like classic lasagna with very little cooking. Just pack up your bags, walk away, and then come back for dinner.
- The layers remain the same. Slow and steady cooking keeps everything together! There are no slipping layers or soupy middle parts.
- Fragrance that lasts all day: Fill your kitchen with the smell of a slow-simmered Italian Sunday without the actual work of an Italian Sunday.
Slow Cooker Lasagna Ingredients
- meat: For a richer flavor, use half ground beef and half Italian sausage.
- Cheese Swap: You can also use ricotta cheese instead of cottage cheese. I love how cottage cheese holds up even after being cooked for a long time.
- noodle: No-boil noodles or regular lasagna noodles will both work. The longer the cooking time, the softer it will be either way.
- cheese: Freshly shredded cheese melts better than pre-shredded cheese.
- sauce: If you prefer, use about 3½ cups of homemade marinara instead of bottled.
- mushroom: Roasting mushrooms adds moisture and depth.
How to Make Slow Cooker Lasagna
Lasagna always feels like a labor of love. But for some reason, I think it’s much more convenient to put them all together in a pot! And I love that the noodles are so soft! Enjoy with Olive Garden salad and garlic bread!
- Prep & Brown Meat: Spray the bowl of your slow cooker with non-stick cooking spray and set aside. Cook ground beef in a large 12-inch or 14-inch skillet over medium heat until browned and no pink remains, 7 to 10 minutes. Remove all grease, then add onion and garlic to skillet and cook for 2 minutes.
- Add sauce ingredients to skillet: Add marinara sauce, tomato paste, water, Italian seasoning, salt, and pepper and stir to combine.
- Combine Cheese: In a large bowl, combine cottage cheese, mozzarella, and Parmesan cheese.
- collect: To make lasagna, spread ⅓ of the meat sauce on the bottom of the slow cooker.
- Layer noodles: Place about a third of the lasagna noodles on top of the meat sauce, tearing into small pieces as needed.
- Layer cheese, repeat and cook: Add 1/3 of the cheese mixture over the noodles. Repeat the layers two more times, finishing with the last third of the cheese mixture on top. Cover and cook on LOW for 4 to 5 hours or on HIGH for 3 hours until noodles are completely tender. Setting your slow cooker to WARM and letting the crock pot lasagna sit for 15 to 30 minutes before serving makes it easier to cook. Garnish with fresh parsley.
Alyssa’s Expert Tips
Jar Tricks: I like to add ½ cup of water to my empty sauce bottle. Then shake and pour the remaining sauce into the dish.
slow cooker lasagna
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equipment
- 1 slow cooker5, 6, 7 quarts
ingredient
- 1 pound lean ground beef
- 1 cup diced onion About 1 medium onion
- 4 teaspoon Minced garlic About 4 cloves
- 1 (26 ounces) jar marinara sauce
- 1 (6 ounces) Can I add tomato paste?
- ½ cup water
- 2 teaspoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (16 ounces) container small tofu cottage cheese
- 2 cup finely chopped mozzarella cheese
- ½ cup shredded parmesan cheese
- 10 Raw Lasagna Noodles
- chopped fresh parsley optional decoration
guideline
- Spray the bowl of your slow cooker with non-stick cooking spray and set aside.
- add 1 pound lean ground beef Place in a large 12- or 14-inch skillet and cook over medium heat until browned and no pink remains, 7 to 10 minutes. Drain out the grease.
- add 1 cup finely chopped onion and 4 teaspoons minced garlicCook for 2 minutes. Please stir 1 bottle (26 ounces) marinara sauce, 1 (6 ounce) can tomato paste, ½ cup water, 2 teaspoons Italian seasoning, 1 teaspoon salt and ½ teaspoon ground black pepperAnd mix to combine.
- combine 1 small curd cottage cheese (16 ounces), 2 cups finely shredded mozzarella cheeseand ½ cup shredded Parmesan cheese In a large bowl.
- To make lasagna, spread ⅓ of the meat sauce on the bottom of the slow cooker. It forms about a third of the layer. 10 uncooked lasagna noodles Broil as needed over meat sauce. Add 1/3 of the cheese mixture over the noodles.
- Repeat the layers two more times, finishing with the last third of the cheese mixture on top.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 3 hours until noodles are completely tender.
- To make cooking easier, you can set your slow cooker to warm and let the lasagna sit for 15 to 30 minutes before serving. decorate with chopped fresh parsley.
video
memo
- refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave in 30 second increments.
- Freezer: Freezing it once assembled is not ideal. Freeze just the meat sauce for up to 3 months. Thaw before use.
- Stay ahead: Please gather up to 24 hours in advance. Because the noodles soak into the liquid, the cooking time is cut in half.
nutrition
More Italian Dinners
Italian dinners are a family favorite in our house. This is lasagna. Otherwise, these three cheese pasta shells are my top! Here are a few more favorites to try:
easy
Merry Me Chicken Pasta
30 minutes
Recipe skill level
Million Dollar Spaghetti
1 hour 15 minutes
dinner
The best manicotti!
45 minutes
dinner
million dollar stuffed seashell
1 hour 5 minutes
