Here’s a classic Slow Cooker Lasagna recipe using no-boil noodles:
🧀 Slow Cooker Lasagna
Ingredients (Serves 6–8):
Meat sauce:
-
1 lb (450g) ground beef or Italian sausage (or a mix)
-
1 small onion, chopped
-
2–3 cloves garlic, minced
-
1 (24 oz / 700g) jar marinara sauce
-
1 (15 oz / 425g) can crushed tomatoes (optional for extra sauce)
-
1 tsp Italian seasoning
-
Salt & pepper, to taste
Cheese layer:
-
1½ cups (340g) ricotta cheese
-
1 cup (90g) shredded mozzarella
-
½ cup (50g) Parmesan cheese
-
1 egg
-
1 tsp dried parsley or basil
Other:
-
9–12 no-boil (oven-ready) lasagna noodles
-
Extra mozzarella and Parmesan for topping
👨🍳 Instructions:
1. Cook the meat sauce:
-
In a skillet, cook ground meat and onion over medium heat until browned. Drain excess fat.
-
Add garlic, marinara sauce, crushed tomatoes (if using), Italian seasoning, salt & pepper. Simmer for 5–10 minutes. Set aside.
2. Mix the cheese layer:
-
In a bowl, combine ricotta, mozzarella, Parmesan, egg, and herbs.
3. Assemble in the slow cooker (4–6 qt):
-
Spread a thin layer of sauce on the bottom.
-
Add a layer of noodles (break to fit), a layer of cheese mixture, and more sauce.
-
Repeat layers (noodle → cheese → sauce) 2–3 times.
-
Finish with a final layer of noodles, sauce, and lots of shredded mozzarella + Parmesan on top.
4. Cook:
-
Cover and cook on LOW for 4–6 hours or HIGH for 2.5–3 hours.
-
Lasagna is done when noodles are soft and the top is bubbly.
5. Rest & serve:
-
Let lasagna rest for 15–20 minutes before slicing. Garnish with fresh parsley or basil if you like.
🔄 Variations:
-
Add a layer of spinach or zucchini slices for veggies.
-
Use cottage cheese instead of ricotta for a lighter version.
-
Try white sauce (béchamel) or pesto layers for a twist.
Want a vegetarian version? I’ve got you covered too!