Description
This Easy Slow Cooker Lasagna recipe offers a convenient, hands-off way to enjoy a classic Italian comfort dish. Ground beef and onions are browned and simmered in a rich mixture of pasta and tomato sauces, then layered with a creamy cheese blend and oven-ready lasagna noodles. Cooked slowly in a crockpot, this lasagna is tender, flavorful, and perfect for a hearty family meal.
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
- 2 cups shredded mozzarella cheese, divided (1 1/2 cups and remaining 1/2 cup)
- 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
Instructions
- Brown the Meat and Aromatics: In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onions are softened. Drain off any excess fat to keep the dish from becoming greasy.
- Simmer Sauces: Stir in the jar of pasta sauce and the can of tomato sauce with the browned meat mixture, adding Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes to blend the flavors well.
- Prepare Cheese Mixture: In a separate bowl, combine ricotta cheese, 1 1/2 cups shredded mozzarella, grated Parmesan, and the egg. Mix until smooth and creamy to create a rich cheese layer.
- Layer the Slow Cooker: Spread a thin layer of the meat sauce on the bottom of the slow cooker to prevent sticking and create a flavorful base.
- Add Noodles: Arrange a layer of oven-ready lasagna noodles over the sauce, breaking them to fit the slow cooker if necessary.
- Add Cheese Layer: Spread a portion of the cheese mixture evenly over the noodles.
- Repeat Layers: Continue layering meat sauce, noodles, and cheese mixture until all the ingredients are used, finishing with a layer of meat sauce on top to keep noodles moist.
- Add Water: Pour 2 cups of water around the edges of the slow cooker. This moisture is essential to cook the noodles evenly and prevent dryness.
- Slow Cook: Cover the slow cooker and cook on low for 4 to 5 hours. The noodles will become tender, and the flavors will meld beautifully.
- Add Final Cheese Topping: About 10 minutes before serving, sprinkle the remaining shredded mozzarella cheese on top, cover the slow cooker again, and allow the cheese to melt into a bubbly, golden finish.
Notes
- Use oven-ready lasagna noodles for convenience and to avoid boiling noodles beforehand.
- Adjust salt and pepper to taste during the sauce simmering step.
- If you prefer, you can substitute ground turkey or chicken for a leaner version.
- Ensure the slow cooker is properly covered during cooking to prevent drying out.
- Let the lasagna rest for 10 minutes after cooking before serving to allow it to set.
