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This Slow Cooker Lasagna is rich, cheesy, and layered to perfection. It simmers low and slow, letting all those deep, comforting flavors develop while you go about your day.
Lasagna is one of the best comfort foods, but let’s be real—layering, boiling noodles, and baking can be a whole production. That’s why I love making it in the slow cooker! You get all the classic flavors with way less effort, and the best part? No pre-cooking the noodles!
Before You Start – What You Need to Know
If you’ve never made lasagna in the slow cooker, let me tell you, it’s a game changer. No boiling noodles, no hovering over the oven, just set it and forget it. Here’s how to make sure it turns out perfect every time:
The Sauce – Why It Matters
I always start with a rich, meaty sauce because the slow cooker locks in flavor as it cooks. Here’s what makes it work:
- Ground beef – Classic, hearty, and gives the sauce a deep, savory flavor. Prefer turkey? Swap it in for a lighter version!
- Marinara sauce + diced tomatoes – This gives the sauce depth and texture, the diced tomatoes break down and add moisture.
- Italian seasoning, basil, and oregano – These dried herbs infuse the sauce while it simmers. If you don’t have any Italian seasoning, you can make your own using my recipe.
- Red pepper flakes (optional) – Just a pinch adds warmth without making it spicy.
- Let it simmer for 5-7 minutes – This helps the flavors meld before layering.
The Ricotta Mixture – How to Get It Creamy & Flavorful
Some lasagnas end up too dry, not this one! Here’s why:
- Ricotta + egg – The egg binds everything together and keeps it creamy.
- Parmesan cheese – Adds nutty, salty depth to the ricotta layer.
- Fresh parsley – Brightens up the filling (dried works too!).
- Salt & pepper – Don’t skip seasoning! This layer needs flavor too.
The Noodles – No Pre-Cooking Needed!
- Use regular lasagna noodles – No need to pre-boil them! They soften perfectly as they soak up the sauce.
- Break them to fit – The shape doesn’t have to be perfect; just make sure they’re evenly layered.
- Don’t skimp on sauce – Each layer needs enough moisture so the noodles cook properly.
First things first—let’s get that sauce started.
- Heat a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks.
- Drain the excess fat (because nobody wants greasy lasagna).
- Stir in the onion and garlic and let them soften, this makes the sauce super flavorful.
- Now, pour in your marinara sauce, diced tomatoes, and all the seasonings, basil, oregano, Italian seasoning, and a pinch of red pepper flakes if you like a little heat.
- Let it simmer for 5-7 minutes, this step deepens the flavor, and trust me, it makes a difference.
Pro Tip: The sauce should be rich but not too thick, it’ll continue to cook down in the slow cooker. If it looks dry, add a splash of water or broth.
While the sauce is simmering, let’s get the creamy layer ready.
- In a medium bowl, mix together the ricotta, egg, Parmesan, parsley, salt, and pepper.
- Stir until it’s smooth and spreadable, this layer is what makes the lasagna extra creamy.
Want it even richer? Add a splash of heavy cream or a little extra Parmesan.
Now, the fun part, building the lasagna right in the slow cooker.
- Sauce first! Spread a thin layer of the meat sauce on the bottom, this keeps the noodles from sticking.
- Add the noodles. Break them as needed to fit, you don’t have to be precise, just cover the surface.
- Spread the ricotta mixture over the noodles.
- Sprinkle mozzarella and Parmesan. Because, cheese.
- Repeat! Keep layering: sauce → noodles → ricotta → cheese, until you run out of ingredients.
- Finish with a layer of sauce and extra cheese on top.
Pro Tip: Make sure there’s enough sauce covering the top layer of noodles, this helps them cook properly!
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, just until the noodles are tender and the cheese is melted and bubbly. Don’t overcook! The edges will crisp up slightly, but if it cooks too long, the noodles can get too soft.
Check around the 4-hour mark, if a fork slides easily through the noodles, it’s ready!
This step is important, let the lasagna sit for 10-15 minutes before slicing. It helps everything set up, so you get perfect layers instead of a melty mess. Scoop it out, serve it hot.
Want that golden-baked top? Sprinkle on more cheese and broil it in the oven for a few minutes, totally optional, but highly recommended.
Make It Your Own – Easy Ways to Customize
✔ Swap the Protein – Use ground turkey, Italian sausage, or a mix for a different flavor.
✔ Go Vegetarian – Skip the meat and load up on sautéed mushrooms, zucchini, and spinach.
✔ Add More Cheese – Try Monterey Jack, provolone, or a mix of Italian cheeses.
✔ Want More Heat? – Add extra red pepper flakes or a dash of hot sauce to the sauce.
How to Serve Slow Cooker Lasagna
This lasagna is hearty enough on its own, but here are some perfect sides:
Frequently Asked Questions
Can I use oven-ready lasagna noodles?
Yes, but regular noodles work just as well without pre-cooking, and they hold up better in the slow cooker.
Can I make this ahead of time?
Yes! Assemble the lasagna in the slow cooker the night before, then store it in the fridge and cook when ready.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F with a splash of marinara to keep it from drying out.
Can I freeze slow cooker lasagna?
Yes! Freeze cooked lasagna in portions for easy reheating. To reheat, bake from frozen at 350°F for about 40 minutes, covered with foil.
More Delicious Casseroles
- Baked Spaghetti
- Chicken Tetrazzini
- Goulash Casserole
- Beef Stroganoff Casserole
- Chicken And Rice Casserole
- Lasagna Soup
- Slow Cooker Marry Me Chicken
Slow Cooker Lasagna
Ingredients
For the Sauce:
- 1 pound ground beef
- 1 small onion diced
- 4 cloves garlic minced
- 24 ounces marinara sauce 1 jar
- 14.5 ounces diced tomatoes undrained, 1 can
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional
- salt and pepper to taste
For the Ricotta Mixture:
- 15 ounces ricotta cheese 1 container
- 1 large egg
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
- salt and pepper to taste
For the Layers:
- 9-12 lasagna noodles uncooked
- 3 cups mozzarella cheese shredded
- 1 cup Parmesan cheese grated
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
- Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
- Add marinara sauce, diced tomatoes, basil, oregano, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes to let the flavors meld.
- In a medium bowl, mix the ricotta cheese, egg, ½ cup Parmesan cheese, parsley, salt, and pepper until smooth. Set aside.
- Spread a thin layer of the meat sauce on the bottom of the slow cooker.
- Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread a layer of the ricotta mixture over the noodles, followed by a generous sprinkle of mozzarella cheese and Parmesan cheese.
- Repeat the layers: sauce, noodles, ricotta mixture, mozzarella, and Parmesan, until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella and Parmesan on top.
- Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, or until the noodles are tender and the cheese is melted and bubbly.
- Let the lasagna rest for 10-15 minutes before slicing. Serve hot and enjoy!
Tips & Notes:
- No Need to Pre-Cook Noodles! Regular lasagna noodles soften perfectly in the slow cooker as they absorb the sauce. Just make sure they’re fully covered!
- Don’t Skip the Simmer – Cooking the meat sauce for at least 5 minutes brings out deeper flavor. If you’re short on time, you can skip it, but trust me, it makes a difference!
- Layering Matters – Always start with a layer of sauce first to prevent sticking, and make sure the final layer is sauce + cheese for the best texture.
- Want a Crispier Top? If you love that golden baked cheese finish, broil the lasagna in the oven for a few minutes before serving.
- Storage & Freezing – Leftovers store well for 4 days in the fridge. Freeze before or after cooking, just thaw overnight and reheat in the oven or slow cooker.
