Slow Cooker Lasagna
A comforting and heartwarming lasagna made effortlessly in a slow cooker, layered with pasta, cheese, and savory marinara sauce.
Ingredients
Pasta and Meat
- 9 sheets Lasagna noodles Choose regular, no-boil, or whole-grain.
- 1 pound Ground beef or turkey A plant-based option like lentils can be used instead.
Sauces and Cheese
- 4 cups Marinara sauce Store-bought or homemade.
- 15 ounces Ricotta cheese Cottage cheese can be substituted for a leaner option.
- 2 cups Mozzarella cheese Dairy-free alternatives can be used for a vegan option.
- 1 cup Parmesan cheese Nutritional yeast is a great dairy-free substitute.
- 1 large Egg Can be omitted for a vegan variation.
Herbs and Spices
- 1 tablespoon Italian seasoning Adjust to taste.
- 1 teaspoon Garlic powder Feel free to add fresh herbs as well.
Instructions
Preparation
- In a skillet, cook your ground meat over medium heat until fully browned. Drain off excess fat.
- In a mixing bowl, combine ricotta cheese, egg (if using), half of the Parmesan, and Italian seasoning; mix until smooth.
Layering and Cooking
- Start with a layer of marinara sauce at the bottom of the slow cooker.
- Add a layer of lasagna noodles, followed by half of the meat, a layer of the cheese mixture, and a layer of mozzarella cheese.
- Repeat the layers, finishing with marinara sauce and a generous topping of mozzarella and Parmesan.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
Serving
- Once cooked, let it sit for 10 minutes. Then, slice and serve with fresh basil for garnish.
Notes
Leftovers can be kept in an airtight container in the fridge for up to 4 days. You can also freeze individual portions for a quick meal. To reheat, thaw overnight in the fridge and warm in the oven or microwave.