Description
A hearty and comforting Slow Cooker Lasagna with layers of tender noodles, rich meat sauce, and creamy cheeses — an easy way to enjoy classic lasagna without turning on the oven.
Ingredients
Units
Scale
- 1 pound ground beef
- 1/2 pound Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar marinara sauce
- 1 (15 oz) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 uncooked lasagna noodles
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a large skillet over medium heat, cook the ground beef, Italian sausage, onion, and garlic until browned. Drain excess fat.
- Add marinara sauce, tomato sauce, basil, oregano, salt, and pepper. Stir to combine and simmer for 5 minutes.
- In a medium bowl, mix ricotta cheese, egg, and parsley (if using).
- Spray the slow cooker with non-stick cooking spray. Spread a thin layer of meat sauce on the bottom.
- Break uncooked lasagna noodles to fit and place a layer over the sauce.
- Spread 1/3 of the ricotta mixture over the noodles, then sprinkle with mozzarella and Parmesan.
- Repeat layers (sauce, noodles, ricotta, mozzarella, Parmesan) two more times, ending with sauce and mozzarella on top.
- Cover and cook on low for 4-5 hours, or until noodles are tender and cooked through.
- Turn off the slow cooker and let lasagna rest for 20 minutes before slicing and serving.
Notes
- Use oven-ready noodles if desired — adjust cook time if needed.
- Substitute ground turkey for a lighter version.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 7g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg