Description

Lasagna in the slow cooker? Absolutely—and it’s just as rich, cheesy, and satisfying as the oven version. This recipe reminds me of relaxed weekends where we’d let it bubble away all afternoon, filling the house with the scent of Italian comfort. It’s layered with love and flavor in every bite.

Ingredients

Scale

Meat Sauce:

1 lb ground beef

1 small yellow onion, diced

3 garlic cloves, minced

44 oz tomato sauce (two cans: 29 oz & 15 oz)

6 oz tomato paste

1 tbsp dried oregano

1 tbsp dried basil

1½ tsp kosher salt

½ tsp black pepper

½ tsp red pepper flakes

Lasagna Layers:

12 oz regular lasagna noodles (not “no boil”)

15 oz ricotta cheese

2 large eggs

16 oz shredded mozzarella

1 cup Parmesan cheese

Instructions

Cook the Meat Sauce: In a skillet, brown beef with onion and garlic. Drain fat. Stir in tomato sauce, paste, and all seasonings. Simmer 5–10 minutes.

Mix Cheese Layer: In a bowl, combine ricotta, eggs, and ½ cup Parmesan.

Layer in Crockpot: Start with meat sauce, then uncooked noodles (broken to fit), then cheese mixture, and a sprinkle of mozzarella. Repeat layers until ingredients are used, ending with sauce and cheese.

Cook: Cover and cook on LOW for 4–5 hours until noodles are tender.

Finish: Sprinkle remaining Parmesan on top and let sit 15 minutes before serving.

Notes

This crockpot lasagna layers all the cozy, cheesy goodness of the classic—with half the effort and all the flavor.

Prep Time: 20 minutes
Cook Time: 4–5 hrs

Nutrition

Calories: 490 per serving
Sugar: 6g per serving
Sodium: 980mg per serving
Fat: 25g per serving
Saturated Fat: 12g per serving
Carbohydrates: 30g per serving
Fiber: 3g per serving
Protein: 30g per serving