Description
This Easy Slow Cooker Lasagna recipe is a hassle-free way to enjoy a classic Italian favorite with minimal effort. Layers of seasoned ground beef, rich tomato sauces, creamy ricotta and mozzarella cheeses, and tender oven-ready lasagna noodles are slow-cooked to perfection, resulting in a comforting, cheesy, and hearty meal perfect for family dinners or gatherings.
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
- 2 cups shredded mozzarella cheese, divided
- 1 container (15 oz) ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
Other
- 1 package (9 oz) oven-ready lasagna noodles
- 2 cups water
Instructions
- Brown the beef and aromatics: In a large skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic until the beef is browned and the onions are softened. Drain any excess fat from the skillet.
- Simmer sauces: Add the jar of pasta sauce and the can of tomato sauce to the skillet with the beef mixture. Stir to combine, season with Italian seasoning, salt, and pepper, and simmer for about 5 minutes to blend the flavors.
- Prepare cheese mixture: In a separate bowl, combine the ricotta cheese, 1 1/2 cups of shredded mozzarella, grated Parmesan cheese, and the egg. Mix well until creamy and uniform.
- Layer sauce in slow cooker: Spread a thin layer of the meat sauce on the bottom of the slow cooker to prevent sticking and provide a flavorful base.
- Add noodles: Arrange a layer of oven-ready lasagna noodles over the meat sauce, breaking them as needed to fit the size of your slow cooker.
- Spread cheese mixture: Spoon and spread a portion of the prepared cheese mixture evenly over the noodles.
- Repeat layers: Continue layering meat sauce, noodles, and cheese mixture until all ingredients are used, ending with a final layer of meat sauce on top.
- Add water to cook noodles: Pour 2 cups of water around the edges of the slow cooker to help the noodles cook evenly during the slow cooking process.
- Slow cook: Cover and cook on low heat for 4 to 5 hours, or until the noodles are tender and fully cooked through.
- Finish with cheese topping: About 10 minutes before serving, sprinkle the remaining 1/2 cup of shredded mozzarella on top of the lasagna. Cover again and allow the cheese to melt and become bubbly and golden.
Notes
- Use oven-ready lasagna noodles to skip boiling and streamline the recipe.
- Make sure to break the noodles to fit the slow cooker shape for even layering.
- Adding water around the edges is crucial to help the noodles soften properly during slow cooking.
- For a vegetarian version, substitute the ground beef with sautéed vegetables or plant-based protein.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Let the lasagna rest for 10 minutes after cooking to settle before serving.
