Slow Cooker Lasagna (Print Version)
Hearty layers of pasta, savory meat sauce, ricotta, and melted cheese slow-cooked for effortless weeknight comfort.
# What You Need:
→ Meats
01 - 1 pound ground beef or Italian sausage
→ Vegetables & Aromatics
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
→ Sauces & Canned Goods
04 - 28 ounces crushed tomatoes
05 - 6 ounces tomato paste
06 - 1 2/3 cups tomato sauce
07 - 1 teaspoon dried basil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon red pepper flakes (optional)
12 - 2 teaspoons sugar
→ Cheese & Dairy
13 - 16 ounces ricotta cheese
14 - 1 large egg
15 - 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
16 - 2 cups shredded mozzarella cheese
17 - 1/2 cup grated Parmesan cheese
→ Pasta
18 - 9 to 12 no-boil (oven-ready) lasagna noodles
# Directions:
01 - In a large skillet set over medium heat, brown the ground beef or Italian sausage, breaking it up into small pieces. Once browned, drain off any excess fat. Add the diced onion and minced garlic, sautéing for 2 to 3 minutes until aromatic and softened.
02 - Add the crushed tomatoes, tomato paste, tomato sauce, dried basil, dried oregano, salt, black pepper, red pepper flakes (if using), and sugar to the skillet. Stir well and simmer for 8 to 10 minutes to combine flavors.
03 - In a mixing bowl, combine ricotta cheese, egg, and parsley. Blend until mixture is smooth and fully integrated.
04 - Lightly grease the inside of the slow cooker. Spread a small amount of meat sauce onto the bottom. Layer 3 to 4 oven-ready lasagna noodles, breaking them as needed to fit. Top with half of the ricotta mixture, then add one-third of the mozzarella cheese and one-third of the meat sauce.
05 - Repeat the layers: noodles, the remaining ricotta mixture, another third of the mozzarella, and another third of the meat sauce. Finish with a final layer of noodles, the rest of the meat sauce, remaining mozzarella, and sprinkle with grated Parmesan cheese.
06 - Cover and cook on low for 4 to 5 hours, or until the noodles are tender and the cheeses are thoroughly melted.
07 - Turn off the slow cooker and let the lasagna rest for 15 to 20 minutes. Slice and serve warm.
# Expert Tips:
01 -
- No more hovering over the oven—you get rich, deeply flavorful lasagna with barely any effort.
- This trick makes weeknight comfort food feel totally achievable and cleanup is almost nonexistent.
02 -
- Once, I skipped the resting time and ended up with delicious (but slightly soupy) lasagna—it really does need that pause.
- Using no-boil noodles works best, but if you must use regular ones, slightly undercook them first or they&apost fully soften.
03 -
- Sprinkle extra cheese right before serving to create that irresistible bubbling top.
- Adding a pinch of red pepper flakes to the sauce brings a gentle warmth that wakes up the whole dish.