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Well it took me almost a year, but I finally made Slow Cooker Lasagna!! You might remember that I made my first two slow cooker meals last year {Pot Roast & BBQ Beef Sandwiches}, and asked what you would like for me to make next? Well better late than never, right?
I honestly have not even pulled out my slow cooker since last summer, there are just too many things going on around here!
How to make slow cooker lasagna:
Cook Italian seasoned ground beef mixture in a large skillet {if using}, drain and set aside…..
Add Marinara sauce and water to the skillet, stir to combine. Remove from heat and set aside…..
In a large bowl, mix together ricotta cheese, eggs, Italian parsley, pepper, and Parmesan cheese. Set aside…..
Place 1 cup of meat sauce in the bottom of a slow cooker insert.
Place 3 lasagna noodles that have been broken to fit inside insert. Arrange them however you like to make them fit. 😉
Carefully top with half of ricotta cheese mixture.
Then top with 1 1/2 cups of mozzarella cheese.
Finsih with remaining noodles, ricotta mixture, meat sauce, and 1/2 cup of mozzarella cheese.
Cover with lid, and cook on LOW for 4 to 5 hours until thoroughly cooked.
When lasagna is cooked, top with remaining 1/2 cup of mozzarella and cover with lid to melt the cheese. Slice and serve garnished with additional grated Parmesan cheese and chopped Italian parsley.
This is my favorite lasagna recipe that I have been baking in the oven for over 25 years, and it tastes just as delicious when “baked” in a slow cooker!
*Update – you can also make Instant Pot Lasagna in your pressure cooker if you need dinner on the table a bit faster!
Enjoy!!
Slow Cooker Lasagna
Ingredients
- 1 pound Italian seasoned ground beef cooked
- 24 ounces marinara sauce
- 1/2 cup water
- 6 uncooked lasagna noodles broken into pieces
- 15 ounces ricotta cheese
- 2 large eggs
- 1 Tablespoon chopped Italian parsley
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- 1/4 teaspoon ground pepper
- 2 1/2 cups grated mozzarella cheese separated
Instructions
- Cook Italian seasoned ground beef mixture in a large skillet, drain and set aside.
- Add marinara sauce and water to the skillet, stir to combine. Remove from heat and set aside.
- In a large bowl, mix together ricotta cheese, eggs, Italian parsley, pepper, and Parmesan cheese. Set aside.
- Place 1 cup of meat sauce in the bottom of a slow cooker insert.
- Top with 3 lasagna noodles that have been broken to fit inside insert.
- Top with half of ricotta cheese mixture.
- Top with 1 1/2 cups of mozzarella cheese.
- Top with remaining noodles, ricotta mixture, meat sauce, and 1/2 cup of mozzarella cheese.
- Cover with lid, and cook on LOW for 4 to 5 hours until thoroughly cooked.
- When lasagna is cooked, top with remaining 1/2 cup of mozzarella and cover with lid to melt the cheese.
- Slice and serve garnished with additional grated Parmesan cheese and chopped Italian parsley.
Notes
- My Italian Seasoned Ground Beef recipe - or you can use any combination of ground beef and Italian sausage that equal 1 pound.
- My Classic Marinara Sauce recipe - or use jarred sauce if desired.
Raina DelRio says
I like to make french dip sandwiches in the summer in the slow cooker.
Brian says
I do love a lasagna but I find it to be a lovely autumn dish, as it does heat the kitchen up to unbearable temperatures during the summer month, but this is a great alternative, plus who doesn’t love leftover as well (there is only two of us at Krumpli HQ)
Karen says
We have a family recipe for spaghetti sauce that works well for every pasta dish! It lasts through at least 3 meals, and it’s so rich and delicious!
Kathi Riemer says
Yummy!! I am going to try this tonight! Pinned.
Christine says
Oh my goodness! I had no idea that lasagna could be made in a slow cooker. It looks sooooo good!