Slow Cooker Lasagna
This easy slow cooker lasagna is a great way to serve lasagna when you won't be home to cook it.
Servings: 6
Ingredients
- 1 lb. ground beef
- 1 medium onion, chopped
- 26 oz. spaghetti sauce, store-bought or homemade
- 1 to 1 1/2 cups water - see notes
- 16 oz. ricotta or cottage cheese
- 2 cups mozzarella cheese, divided
- 1/4 cup Parmesan cheese
- 1 egg
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1 Tbsp. dried parsley
- 8 lasagna noodles, uncooked
Instructions
- Brown ground beef and onion in a skillet. Drain. Stir in spaghetti sauce and water.
- In a medium bowl combine ricotta or cottage cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, egg, salt, pepper, garlic powder, and parsley. Mix well
- To assemble the lasagna in the slow cooker: Pour 1 cup of the meat sauce in the bottom of the slow cooker. Place 4 noodles on top of the sauce, breaking them up to fit. It is okay if they overlap a bit. Cover with half of the ricotta mixture. (You may have to spoon it on and spread it around gently. It may not quite cover all the noodles, depending on the size of your slow cooker.)
- Top with 2 cups of sauce, another layer of 4 noodles, the rest of the ricotta mixture, and the rest of the sauce.
- Cover and cook on low for 4-6 hours, depending on your slow cooker. (Store the remaining mozzarella cheese in the refrigerator.)
- About 15 minutes before serving, sprinkle the remaining mozzarella cheese over the lasagna. Cover and continue to cook until cheese is melted. Serve.
Notes
All slow cookers cook differently. This was perfectly cooked in my slow cooker at the 5-hour mark.
I prefer to use oven-ready lasagna noodles for this recipe. It will also work with regular lasagna noodles, but they may be a bit chewier. To help with that, you can add an additional 1/2 cup of water to the sauce.