Slow Cooker Lasagna (Printable)
Slow-cooked lasagna layered with no-boil noodles, ricotta, meat sauce and melted mozzarella for hands-off 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 and 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 granulated 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 lasagna noodles
# How-To:
01 - In a large skillet over medium heat, cook ground beef or Italian sausage until browned and no longer pink. Drain excess fat, then add diced onion and minced garlic, sautéing for 2 to 3 minutes until softened.
02 - Incorporate crushed tomatoes, tomato paste, tomato sauce, dried basil, dried oregano, salt, black pepper, red pepper flakes, and granulated sugar into the meat mixture. Simmer for 8 to 10 minutes, stirring occasionally.
03 - In a mixing bowl, combine ricotta cheese, large egg, and parsley. Stir until well blended and smooth.
04 - Lightly grease the inside of the slow cooker. Spread a thin layer of prepared meat sauce on the bottom. Arrange 3 to 4 no-boil lasagna noodles, breaking them as needed to fit. Top with half the ricotta mixture, then add one-third of the mozzarella cheese and one-third of the remaining sauce.
05 - Repeat the sequence: add another layer of noodles, the remaining ricotta mixture, another third of the mozzarella, and another third of the sauce. Complete with a final layer of noodles, the last portion of sauce, remaining mozzarella cheese, and finish with the grated Parmesan.
06 - Cover and cook on LOW heat for 4 to 5 hours, until noodles are tender and cheese has melted completely.
07 - Turn off the slow cooker and let the lasagna rest, covered, for 15 to 20 minutes to set before slicing and serving.
# Expert Tips:
01 -
- You can set it and forget it, and your house will smell like an Italian trattoria by dinnertime.
- Even picky eaters in my house went for seconds, and it’s endlessly adaptable for what you have in the fridge.
02 -
- If you start with too much sauce at the bottom, the first layer might turn soggy (learned that the hard way after one extra-messy attempt).
- Letting it rest before slicing is essential—the slices will hold together and not slide all over your plate.
03 -
- Adding a splash of good red wine to the sauce deepens the flavor and makes it taste restaurant-worthy.
- Leftover slices can be wrapped and gently reheated right in the slow cooker with a splash of tomato sauce to keep them moist.