Description
A creamy, cheesy slow cooker lasagna recipe that requires minimal prep and delivers a comforting, melt-in-your-mouth dinner perfect for busy weeknights.
Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 3 cups marinara sauce
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- Salt and black pepper, to taste
- 15 ounces ricotta cheese
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped (optional)
- 9 no-boil lasagna noodles
- 1/2 cup water or beef broth
Instructions
- Brown the Meat and Aromatics (10 minutes): Heat a skillet over medium-high heat. Add ground beef or Italian sausage along with chopped onion and minced garlic. Cook, stirring occasionally, until meat is no longer pink and onions are translucent. Drain excess fat if needed. Season with salt, pepper, and Italian herbs.
- Mix the Cheese Layer (5 minutes): In a medium bowl, combine ricotta cheese, beaten egg, half of the shredded mozzarella (1 cup), grated Parmesan, and chopped parsley. Stir gently until blended but still slightly textured.
- Layer the Slow Cooker (5 minutes): Spread 1/2 cup marinara sauce on the bottom of the slow cooker. Place 3 no-boil noodles on top, overlapping slightly. Spread 1/3 of the meat mixture evenly over noodles, then dollop and spread 1/3 of the cheese mixture. Add another 1/2 cup marinara sauce over the cheese. Repeat layering two more times, finishing with a layer of noodles topped with remaining marinara sauce.
- Add Water and Cook (4-5 hours): Pour 1/2 cup water or broth evenly around the edges. Cover with the lid and cook on LOW for 4 to 5 hours. Avoid lifting the lid during cooking.
- Top with Remaining Cheese and Melt (15 minutes): About 15 minutes before serving, sprinkle the rest of the shredded mozzarella evenly over the top. Replace the lid and let it melt until bubbly and golden.
Notes
Use no-boil noodles to save time and prevent mushiness. Add water or broth around edges to keep noodles moist. Avoid opening the lid frequently to maintain cooking temperature. Let lasagna rest 10-15 minutes before serving for easier slicing. For vegetarian or gluten-free versions, substitute meat and noodles accordingly. Drain excess fat after browning meat to avoid greasy sauce.
- Prep Time: 20 minutes
- Cook Time: 4 hours 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 475
- Fat: 22
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: slow cooker lasagna, creamy lasagna, easy lasagna recipe, no-boil noodles, cheesy lasagna, crockpot lasagna