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Slow Cooker Lasagna Recipe

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This Slow Cooker Lasagna recipe brings a classic Italian favorite to your kitchen with minimal effort. Layers of rich meat sauce made from ground beef, Italian sausage, and marinara are combined with creamy ricotta and melty mozzarella cheese. The slow cooker ensures the lasagna is perfectly cooked and full of flavor, making it an easy and delicious dinner option for any night.

Ingredients

Scale
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 jars (24 ounces each) marinara sauce
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 container (15 ounces) ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 4 cups shredded mozzarella cheese
  • 12 lasagna noodles, uncooked
  • Fresh basil or parsley, for garnish (optional)

Instructions

  • In a large skillet, cook ground beef, Italian sausage, onion, and garlic over medium heat until meat is browned and onion is tender. Drain excess fat.
  • Stir in marinara sauce, tomato sauce, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer for 5 minutes.
  • In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese.
  • Spread a thin layer of the meat sauce in the bottom of the slow cooker. Arrange 3 lasagna noodles over the sauce, breaking to fit as necessary.
  • Spread one-third of the ricotta mixture over the noodles, then top with one-third of the shredded mozzarella cheese. Repeat layers twice, ending with a layer of meat sauce and remaining mozzarella cheese.
  • Cover and cook on low for 4-6 hours or until noodles are tender.
  • Let the lasagna stand for 10 minutes before serving. Garnish with fresh basil or parsley, if desired.

Notes

  • For added flavor, try using a mixture of sweet and spicy Italian sausage.
  • Feel free to substitute ground turkey or chicken for a lighter version.

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