Easy Slow Cooker Lasagna
A simple and comforting slow cooker lasagna recipe that uses oven-ready noodles and a rich meat sauce, perfect for busy days when you want homemade Italian comfort food with minimal effort.
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.