Craving Comfort Food without hours in the kitchen? This Easy Slow Cooker Lasagna is the answer! It captures the rich, cheesy goodness of classic lasagna but simplifies the process with a slow cooker, perfect for busy weeknights or cozy weekends. With oven-ready noodles and a savory meat sauce, this set-it-and-forget-it dish delivers hearty satisfaction with minimal effort.
Why You’ll Love This Easy Slow Cooker Lasagna
This Easy Slow Cooker Lasagna is a go-to Comfort Food:
- Effortless Prep: No boiling noodles; assemble in just 20 minutes.
- Rich Flavors: Layers of meat sauce, creamy cheese, and tender noodles meld perfectly.
- Make-Ahead: Prep the night before for stress-free cooking.
- Family-Friendly: Serves 8, ideal for dinners or leftovers.
- Versatile: Easily adapts to vegetarian or spicy variations.
- I make this Comfort Food when I want a crowd-pleasing meal that practically cooks itself, leaving my kitchen smelling like an Italian trattoria.
Ingredients for Easy Slow Cooker Lasagna
Here’s what you’ll need for Easy Slow Cooker Lasagna (serves 8):
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) pasta sauce
- 1 can (15 oz) tomato sauce
- 2 cups shredded mozzarella cheese
- 1 container (15 oz) ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 package (9 oz) oven-ready lasagna noodles
- 2 cups water
- 1 tsp Italian seasoning
- Salt and pepper, to taste
Ingredient Tips:
- Ground Beef: Lean beef for less grease; drain fat after cooking.
- Pasta Sauce: Choose a marinara or meat-flavored sauce for depth.
- Noodles: Oven-ready lasagna noodles save time; no boiling needed.
- Ricotta: Full-fat for creamy texture; part-skim works for lighter results.
- Seasoning: Fresh basil or oregano can replace Italian seasoning for a fresh twist.
Directions for Easy Slow Cooker Lasagna
- Let’s create this delicious Easy Slow Cooker Lasagna!
Cook Meat Sauce
- In a large skillet over medium heat, I brown 1 lb ground beef with 1 chopped onion and 2 minced garlic cloves until fully cooked.
- I drain excess fat, then stir in 1 jar pasta sauce, 1 can tomato sauce, 1 tsp Italian seasoning, salt, and pepper, simmering for 5 minutes.
Mix Cheese Blend
- In a bowl, I combine 15 oz ricotta, 1 ½ cups mozzarella, ¼ cup Parmesan, and 1 egg, stirring until creamy and smooth.
Layer Ingredients
- I spread a thin layer of meat sauce in the slow cooker’s base. I add a layer of oven-ready noodles, breaking them to fit, then spread a layer of cheese mixture.
- I repeat layers until all ingredients are used, ending with meat sauce.
Slow Cook
- I pour 2 cups water around the edges to cook the noodles evenly, cover, and cook on low for 4–5 hours until the noodles are tender.
Add Final Cheese
- Ten minutes before serving, I sprinkle ½ cup mozzarella on top, cover, and let it melt into a gooey, golden finish.
Serve
- I scoop out portions, serving hot with a sprinkle of fresh basil if desired.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 4–5 hours
- Total Time: 4 hours 20 minutes–5 hours 20 minutes
- Servings: 8
- Calories: ~450 kcal per serving
- Macros per Serving: 35g carbs, 30g protein, 22g fat, 3g fiber
Variations for Easy Slow Cooker Lasagna
Try these twists on Easy Slow Cooker Lasagna:
- Vegetarian: Swap beef for sautéed mushrooms, zucchini, or spinach.
- Spicy: Add ½ tsp red pepper flakes or spicy Italian sausage to the sauce.
- Turkey Swap: Use ground turkey for a leaner Comfort Food option.
- Herb Boost: Mix fresh basil or parsley into the cheese blend.
- High Heat: Cook on high for 2.5–3 hours for faster results, checking noodle tenderness.
Serving Ideas:
- Pair with garlic bread and a Caesar salad for a classic Italian meal.
- Serve with roasted vegetables like broccoli or zucchini for balance.
- Offer as a potluck star, keeping warm in the slow cooker.
Storage
I store leftover Easy Slow Cooker Lasagna in an airtight container in the fridge for up to 4 days, cooling completely before sealing. For freezing, I portion into freezer-safe containers for up to 3 months, thawing overnight in the fridge. I reheat individual servings in the microwave or warm the whole dish in a 350°F (175°C) oven for 20–25 minutes, covering to retain moisture.
FAQs About Easy Slow Cooker Lasagna
Can I use regular noodles in Easy Slow Cooker Lasagna?
I stick with oven-ready noodles for this Comfort Food, as regular noodles need pre-boiling or longer cooking time.
What can I use instead of ricotta cheese?
I substitute cottage cheese or a mix of cream cheese and sour cream for a similar creamy texture.
Can I prep this Comfort Food ahead?
I assemble the lasagna a day ahead, refrigerate, and add water just before cooking, increasing cook time by 10 minutes if cold.
How do I keep the lasagna from being watery?
I drain beef fat thoroughly and pour water only around the edges to ensure perfect texture.
Can I double Easy Slow Cooker Lasagna?
I use two slow cookers or switch to an oven-baked version for larger crowds, as most slow cookers can’t handle double layers.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
- Garlic Butter Steak Bites Recipe
- Sweet Potato And Chicken Recipes
Conclusion
I find this Easy Slow Cooker Lasagna recipe to be a game changer for busy days when I want homemade Comfort Food without fuss. It’s simple to prepare, flexible, and always delivers that rich, cheesy satisfaction I crave. If you want a hearty meal that practically cooks itself, this recipe is definitely worth trying.
Easy Slow Cooker Lasagna
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 1 jar 24 oz pasta sauce
- 1 can 15 oz tomato sauce
- 2 cups shredded mozzarella cheese divided
- 1 container 15 oz ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 package 9 oz oven-ready lasagna noodles
- 2 cups water
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Cook ground beef, chopped onion, and minced garlic in a large skillet over medium heat until beef is browned. Drain excess fat.
- Stir in pasta sauce and tomato sauce; simmer for about 5 minutes to blend flavors.
- In a separate bowl, mix ricotta cheese, 1 1/2 cups shredded mozzarella, grated Parmesan, and egg until creamy.
- Spread a thin layer of meat sauce on the bottom of the slow cooker.
- Arrange a layer of oven-ready noodles over the sauce, breaking as needed to fit.
- Spread a portion of the cheese mixture over the noodles.
- Repeat layering meat sauce, noodles, and cheese mixture until all ingredients are used, finishing with a layer of meat sauce on top.
- Pour 2 cups of water around the edges of the slow cooker to help noodles cook evenly.
- Cover and cook on low for 4 to 5 hours until noodles are tender and fully cooked.
- About 10 minutes before serving, sprinkle remaining shredded mozzarella on top, cover again, and let it melt for a bubbly, golden finish.
Notes
- Oven-ready noodles are recommended to avoid pre-boiling and ensure even cooking in the slow cooker.
- Ground beef can be swapped for ground turkey or Italian sausage for different flavors.
- For a vegetarian version, replace meat with sautéed mushrooms, zucchini, and spinach.
- Cooking on high for 2.5 to 3 hours is possible but low heat yields the best texture.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Assemble the lasagna ahead of time and refrigerate overnight before cooking to save time.
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