Description
This Easy Slow Cooker Lasagna is a perfect hands-off meal that combines classic Italian flavors with the convenience of slow cooking. Ground beef, rich tomato sauces, creamy ricotta, and mozzarella cheese are layered with oven-ready noodles and cooked to tender perfection in the slow cooker, making it an ideal dish for busy days or comforting family dinners.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
Sauces
- 1 jar (24 oz) pasta sauce
- 1 can (15 oz) tomato sauce
Cheeses and Dairy
- 2 cups shredded mozzarella cheese, divided
- 1 container (15 oz) ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
Other
- 1 package (9 oz) oven-ready lasagna noodles
- 2 cups water
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Brown the beef mixture: In a large skillet over medium heat, cook the ground beef with chopped onion and minced garlic until the beef is fully browned. Drain excess fat to ensure a leaner dish.
- Prepare the meat sauce: Stir in the pasta sauce and tomato sauce into the browned beef mixture. Simmer for about 5 minutes to allow the flavors to blend well.
- Mix the cheese filling: In a separate bowl, combine the ricotta cheese, 1 1/2 cups of shredded mozzarella, grated Parmesan cheese, and the egg. Mix until smooth and creamy.
- Layer the slow cooker: Spread a thin layer of the meat sauce on the bottom of the slow cooker to prevent sticking and start the layering.
- Add noodles: Arrange a layer of oven-ready lasagna noodles over the sauce, breaking noodles as needed to fit evenly.
- Add cheese layer: Spread a portion of the cheese mixture evenly over the noodles.
- Repeat layering: 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: Pour 2 cups of water around the edges of the slow cooker to help the noodles cook evenly and prevent drying out.
- Slow cook: Cover and cook on low heat for 4 to 5 hours until the noodles are tender and fully cooked through.
- Melt remaining cheese: About 10 minutes before serving, sprinkle the remaining shredded mozzarella cheese over the top of the lasagna, cover again, and let it melt until bubbly and golden.
Notes
- Using oven-ready noodles skips the need for pre-boiling, making the recipe simpler.
- Keep the slow cooker lid closed during cooking to maintain temperature and cook noodles properly.
- Adjust seasoning with salt and pepper according to taste before serving.
- For a vegetarian variation, substitute ground beef with a plant-based meat alternative or vegetables like mushrooms and zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated well.
