Slow Cooker Lasagna

Here’s a simple and delicious Slow Cooker Lasagna recipe that layers classic Italian flavors with the ease of set-it-and-forget-it cooking:

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Slow Cooker Lasagna

Ingredients:

• 1 lb ground beef (or Italian sausage)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 (24 oz) jar marinara or pasta sauce

• 1 (15 oz) container ricotta cheese

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 egg

• 2 tsp dried Italian seasoning

• 1 tsp salt

• ½ tsp black pepper

• 9–12 lasagna noodles (uncooked, regular—not oven-ready or no-boil)

• Optional: fresh basil or parsley for garnish

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Instructions:

1. Brown the Meat:

   • In a skillet over medium heat, cook the ground beef with diced onion until browned (5–7 mins). Add garlic and cook for another 1–2 mins.

   • Drain excess fat. Stir in the marinara sauce. Set aside.

2. Prepare the Cheese Mixture:

   • In a bowl, mix ricotta, egg, Parmesan, Italian seasoning, salt, and pepper.

3. Layer the Lasagna in the Slow Cooker:

   • Spray the slow cooker with nonstick spray.

   • Spread a thin layer of meat sauce on the bottom.

   • Add a layer of uncooked noodles (break to fit).

   • Spread a layer of the ricotta mixture.

   • Sprinkle with mozzarella.

   • Repeat layers (sauce, noodles, ricotta, mozzarella), ending with sauce and a final sprinkle of mozzarella.

4. Cook:

   • Cover and cook on Low for 4–6 hours or High for 2.5–3.5 hours.

   • Lasagna is done when noodles are tender and everything is bubbly.

5. Rest and Serve:

   • Let it rest with the lid off for 15–20 minutes before slicing.

   • Garnish with fresh basil or parsley if desired.

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Would you like a vegetarian or gluten-free version too?