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5 from 7 votes

Best Slow Cooker Lasagna

Make the best slow cooker lasagna ever for dinner tonight. Cheesy, gooey, and delicious lasagna in every bite.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Dinner
Cuisine: Italian
Keyword: crock pot lasagna, crock pot pasta, gluten free, slow cooker lasagna
Servings: 10 servings
Calories: 396kcal
Author: Allison Treadwell

Ingredients

  • 1 pound ground beef or Italian sausage
  • 15 oz ricotta
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon basil
  • 1/4 teaspoon pepper
  • 1/4 cup grated parmesan plus more for topping
  • 24 oz marinara sauce
  • 10 oz lasagna noodles no boil
  • 8 oz shredded mozzarella cheese

Instructions

  • Spray entire slow cooker insert with non-stick spray.
  • Add ground beef to a large saute pan, and cook over medium-high heat until browned and cooked through. Add tomato sauce and diced tomatoes. Stir together. This will make your sauce.
  • In large bowl, mix Ricotta with egg, 1/4 cup parmesan cheese, basil, salt, and pepper.
  • Cover bottom of slow cooker with sauce.
  • Layer pasta on top of sauce. Layer about 4 lasagna noodles — breaking them into smaller pieces as needed to fit — evenly over the sauce to cover the bottom of the slow cooker.
  • Take 5 scoops of the ricotta mixture and drop onto noodles and spread evenly over noodles.
  • Top with a layer of mozzarella cheese.
  • Repeat these steps two more times. Sauce, noodles, ricotta, mozzarella.
  • Cook on high for 2 1/2 hours. (see note for boil or traditional noodles)
  • Serve with grated parmesan cheese on top.

Notes

If using traditional noodles or “boil” noodles increase cook time to 4 hours and check to see if noodles are soft using toothpick or skewer.

Nutrition

Calories: 396kcal | Carbohydrates: 27g | Protein: 24g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 844mg | Potassium: 483mg | Fiber: 2g | Sugar: 4g | Vitamin A: 683IU | Vitamin C: 5mg | Calcium: 256mg | Iron: 2mg