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Slow Cooker Lasagna

No-Boil Slow Cooker Lasagna Recipe

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Calories: 562
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 8 oz Italian sausage, casings removed
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • 15 oz whole milk ricotta
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 12 oz whole milk mozzarella, shredded
  • 12 uncooked lasagna noodles (regular)
  • Fresh basil, for serving (optional)

Method
 

  1. Brown beef and sausage with onion in a skillet over medium-high heat, about 7 minutes. Add garlic, cook 30 seconds, then drain fat. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Simmer 5 minutes.
  2. Mix ricotta, egg, Parmesan, and a pinch of salt and pepper until smooth.
  3. Layer 1 cup sauce in a 6-quart slow cooker, then 4 noodles, half the ricotta, and 1 cup mozzarella. Repeat with another sauce layer, 4 noodles, remaining ricotta, and 1 cup mozzarella. Top with remaining 4 noodles, sauce, and the last of the mozzarella.
  4. Cover and cook on low 4 to 5 hours, or high 2 to 3 hours, until noodles are tender. Turn off, rest uncovered 10 minutes, then slice and serve with fresh basil.

Notes

Let the lasagna rest uncovered for 10 minutes after cooking; this sets the layers so it slices cleanly. If your slow cooker runs hot, check at the shorter end of the time range and switch to warm if needed. For a vegetarian version, replace the meat with 16 oz mushrooms and a 10 oz package of frozen spinach, squeezed dry.