Slow Cooker Lasagna Recipe

Introduction

Imagine coming home to the rich, comforting aroma of lasagna that’s been simmering all day. This slow cooker lasagna recipe delivers all the classic layers of flavor with the ultimate hands-off convenience. You get perfectly tender noodles, a hearty meat sauce, and a creamy, cheesy filling, all melded together in your crockpot.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 240 minutes (4 hours)

Total Time: 4 hours 30 minutes

Servings: 10

Ingredients

• non-stick cooking spray
• 16 oz. lasagna noodles ((uncooked) I use Barilla brand – Regular lasagna noodles, not no boil noodles.)
• 1 lb. lean ground beef
• 1 white onion (diced)
• 1 tsp. salt
• ½ tsp. ground pepper
• 2 tsp. Italian seasoning
• ½ tsp. garlic powder
• 48 oz. Rao's Marinara Sauce ((two 24-oz. jars))
• 1 cup water
• 2 large eggs
• 2 cups shredded mozzarella
• 15 oz. whole milk ricotta
• 1 cup shredded parmesan
• ½ tsp. salt
• 1 tsp. dried parsley (or dried oregano or Italian seasoning)
• ½ tsp. garlic powder
• 2 cups mozzarella cheese
• dried parsley for garnish ((optional))

Instructions

1. Generously coat the inside of a 6-quart or larger slow cooker with non-stick cooking spray.
2. In a large skillet over medium-high heat, brown 1 lb. lean ground beef with 1 diced white onion until the meat is no longer pink and the onion is soft. Drain any excess fat.
3. Stir 1 tsp. salt, ½ tsp. ground pepper, 2 tsp. Italian seasoning, and ½ tsp. garlic powder into the meat mixture. Add both jars of 48 oz. Rao’s Marinara Sauce and 1 cup water. Stir well and bring to a gentle simmer. Remove from heat.
4. In a medium bowl, make the cheese filling. Combine 2 large eggs, 15 oz. whole milk ricotta, 1 cup shredded parmesan, ½ tsp. salt, 1 tsp. dried parsley, and ½ tsp. garlic powder. Mix until well incorporated.
5. Assemble the lasagna in the slow cooker. Spread about 1½ cups of the meat sauce evenly over the bottom.
6. Arrange a layer of uncooked lasagna noodles over the sauce, breaking them to fit as needed to cover the sauce.
7. Spoon half of the ricotta cheese mixture over the noodles and spread gently. Sprinkle with 1 cup of the 2 cups shredded mozzarella.
8. Repeat the layers: sauce, noodles, the remaining ricotta mixture, and the remaining 1 cup shredded mozzarella.
9. Finish with a final layer of noodles and pour the remaining meat sauce over the top, ensuring all noodles are covered.
10. In the last 15 minutes of cooking, sprinkle the final 2 cups mozzarella cheese evenly over the top. Cover again and let it melt.
11. Turn off the slow cooker and let the lasagna rest, uncovered, for 30-45 minutes before serving. This allows it to set for cleaner slices. Garnish with dried parsley if desired.

Variations

• Vegetable Boost: Swap the ground beef for a mixture of sautéed mushrooms, zucchini, and spinach squeezed dry.
• Spicy Kick: Add a pinch of red pepper flakes to the meat sauce while cooking for a bit of heat.
• Meat Lover’s: Use a mix of ground beef and Italian sausage for a deeper flavor profile.
• No-Fuss Serve: For an informal gathering, simply scoop the lasagna out with a large spoon instead of slicing it neatly.

Tips for Success

• Letting the lasagna rest after cooking is crucial; it firms up and makes slicing much easier.
• Ensure every noodle is covered with sauce in the final layer to prevent hard, uncooked edges.
• A 6-quart slow cooker is ideal; if yours is smaller, you may need to adjust the number of noodle layers slightly.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm it in a 350°F oven until heated through (about 30 minutes). You can also freeze cooled portions for up to 3 months.

FAQ

Can I cook this on HIGH?

It’s not recommended. Cooking on LOW for 4 hours ensures the noodles cook through evenly without burning the edges. The HIGH setting may result in an overcooked exterior and undercooked center.

Why do I add water to the sauce?

The water is essential for creating steam to properly hydrate and cook the uncooked lasagna noodles. Without it, the noodles may remain hard.

Can I prepare this the night before?

Yes, you can assemble the entire lasagna in the slow cooker insert, cover it tightly, and refrigerate overnight. Let it sit at room temperature for 20-30 minutes before starting the cooker in the morning.

Do I have to use Rao’s sauce?

While Rao’s is recommended for its rich flavor and thick consistency, you can substitute with any high-quality, thick marinara sauce you prefer. The total volume (48 oz.) should remain the same.

My slow cooker is oval. Will that work?

Absolutely. An oval slow cooker works just as well as a round one for this recipe. Just break the noodles to fit the shape.

The edges got a bit dark/crispy. Is that okay?

Yes, this is normal for slow cooker lasagna and many people enjoy the slightly caramelized, firmer edges. It doesn’t mean it’s burnt. The resting period will soften them slightly.