This Slow Cooker Lasagna is the ultimate set-it-and-forget-it meal. Just toss everything in the slow cooker and let it work its magic while you go about your day. When dinnertime rolls around, you'll have an incredibly tender and flavorful dish waiting for you!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. Can I use uncooked lasagna noodles in the slow cooker?
Yes — regular uncooked lasagna noodles work perfectly. The steam and sauce inside the slow cooker cooks them to al dente. No need to use oven-ready noodles.
2. How do I layer lasagna in a slow cooker?
Start with sauce on the bottom, then noodles (break to fit), ricotta mixture, mozzarella, and meat sauce. Repeat 3-4 times ending with sauce and cheese on top.
3. What shape slow cooker works best for lasagna?
An oval 6-quart slow cooker fits standard lasagna noodles best. Round slow cookers require more breaking and piecing of noodles to cover the surface.
4. How long does lasagna take in the slow cooker?
4-5 hours on low or 2-3 hours on high. The noodles should be tender and the cheese melted and bubbly. Do not overcook or the noodles become mushy.
5. Should I brown the meat before adding it to the slow cooker?
Yes — browning the ground beef or sausage on the stovetop first develops flavor and drains excess fat. Skipping this step can make the lasagna greasy.
6. How do I prevent the bottom from burning?
Spread a generous layer of sauce on the bottom before the first noodle layer. This creates a barrier. Using a slow cooker liner also helps with prevention and cleanup.
7. What ricotta mixture works best?
Mix ricotta with an egg, Parmesan, fresh parsley, salt, and pepper. The egg helps bind the ricotta so it holds its shape between layers instead of running.
8. Can I use cottage cheese instead of ricotta?
Yes, strain cottage cheese to remove excess liquid first. Blend it smooth if you prefer a ricotta-like texture. Many Italian-American families prefer cottage cheese for its tang.
9. How do I get a crispy top on slow cooker lasagna?
The slow cooker will not crisp the top. Transfer to a broiler-safe dish, add extra mozzarella, and broil for 3-5 minutes to get that golden, bubbly finish.
10. Should I let slow cooker lasagna rest before serving?
Yes — let it sit with the lid off for 15-20 minutes after cooking. This firms up the layers so they hold together when you cut and serve portions.
Watch How to Make This
Slow Cooker Lasagna
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add Italian ground sausage and lean ground beef, breaking up the meat and sautéing until brown.
- Add diced onion and sauté until translucent (about 5 minutes).
- Add minced garlic, dried oregano, fennel seeds, kosher salt, and black pepper. Stir to wake up the spices.
- Add crushed tomatoes, diced tomatoes, tomato paste, granulated sugar, and stir until well incorporated.
- Bring the sauce to a simmer, then add chicken stock, fresh basil, and fresh parsley. Set the sauce aside.
- In a large mixing bowl, combine ricotta cheese, eggs, fresh parsley, fresh basil, Parmesan cheese, Romano cheese, salt, and black pepper. Mix well.
- Spray your slow cooker with non-stick cooking spray.
- Spread a layer of meat sauce at the bottom of the slow cooker.
- Place a layer of lasagna noodles over the sauce, overlapping and breaking them as needed.
- Spread a third of the cheese mixture over the noodles.
- Repeat the layering process: sauce, meat, Parmesan cheese, deli-sliced mozzarella, noodles, and cheese mixture.
- Ensure you have enough meat sauce for the top layer. Sprinkle freshly grated Parmesan cheese and top it off with mozzarella cheese.
- Cover and slow cook for 4 hours on low.
- Turn off the slow cooker and let it sit for 30 minutes before serving.
- Garnish with fresh basil or parsley.
- Serve and savor the deliciousness of your Slow Cooker Lasagna.
- Enjoy this delectable creation that brings the flavors of Italy right to your table.
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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