Description
This Easy Slow Cooker Lasagna recipe is a perfect hands-off meal that layers flavorful ground beef, rich tomato sauces, creamy ricotta, and gooey mozzarella cheese all cooked together slowly for a tender, comforting Italian classic. Using oven-ready noodles and simple ingredients, this dish requires minimal prep and yields a satisfying, cheesy dinner ideal for busy weekdays or family 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
- 1 container (15 oz) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (from the 2 cups total)
- 1/4 cup grated Parmesan cheese
- 1 egg
Other
- 1 package (9 oz) oven-ready lasagna noodles
- 1/2 cup shredded mozzarella cheese (remaining from the 2 cups total)
- 2 cups water
Instructions
- Brown the Meat: Cook ground beef, chopped onion, and minced garlic in a large skillet over medium heat until the beef is browned; drain excess fat to reduce grease.
- Simmer Sauces: Stir in the pasta sauce and tomato sauce, sprinkle with Italian seasoning, season with salt and pepper, and simmer for about 5 minutes, allowing flavors to meld.
- Prepare Cheese Mixture: In a separate bowl, combine ricotta cheese, 1 1/2 cups shredded mozzarella, grated Parmesan cheese, and the egg, mixing until smooth and creamy.
- Layer Base Sauce: Spread a thin layer of the prepared meat sauce on the bottom of the slow cooker to prevent noodles from sticking.
- Add Noodles: Arrange a layer of oven-ready lasagna noodles over the sauce, breaking them as needed to fit and cover the bottom evenly.
- Spread Cheese: Spoon and spread a portion of the cheese mixture evenly over the noodles to add creamy flavor.
- Repeat Layers: Continue layering with meat sauce, noodles, and cheese mixture until all ingredients are used, finishing with a final layer of meat sauce on top.
- Add Water: Carefully pour 2 cups of water around the edges of the slow cooker to ensure the noodles cook evenly and stay moist.
- Slow Cook: Cover the slow cooker and cook on low heat for 4 to 5 hours, or until the noodles are tender and thoroughly cooked.
- Finish with Cheese: About 10 minutes before serving, sprinkle the remaining shredded mozzarella cheese over the top layer, cover again, and let it melt for a bubbly, golden finish.
Notes
- Oven-ready noodles save time as they don’t require pre-cooking.
- Adding water around the edges helps the noodles cook properly in the slow cooker.
- Don’t open the slow cooker lid during cooking to maintain temperature and cooking time.
- If you prefer a thicker sauce, reduce the amount of water slightly but ensure noodles have enough moisture to cook.
- For extra flavor, add chopped fresh basil or oregano to the meat sauce.
- Leftover lasagna stores well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
