Easy Slow Cooker Lasagna

Easy Slow Cooker Lasagna

from togetherasfamily.com
325 min

Making lasagna for dinner just got so much easier with this Slow Cooker Lasagna recipe. Just layer everything in the slow cooker - even the uncooked noodles!

Ingredients

  • 1 lb ground beef
  • 1 yellow onion (finely diced)
  • 3 cloves garlic ((minced, pressed, chopped from jar, or garlic paste))
  • 2 jars (24 oz each) marinara pasta sauce
  • 16 oz shredded mozzarella cheese (divided)
  • 1 container (15 oz) ricotta cheese
  • 1/2 cup grated or shredded parmesan cheese (divided)
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 13-15 uncooked lasagna noodles

Directions

  1. 1

    Spray the insert of a 6 QT or 7 QT slow cooker with cooking spray.

  2. 2

    In a skillet pan, over medium-high heat, cook and crumble the ground beef, onion, and garlic until beef is no longer pink. Drain the excess grease from the pan.

  3. 3

    Stir in the marinara sauce until combined. Let this mixture simmer while you prepare the rest.* You may need to turn the heat down to medium-low or low if it starts to splatter.

  4. 4

    In a mixing bowl, stir together half of the mozzarella cheese, ricotta cheese, half of the parmesan cheese, egg, Italian seasoning, kosher salt, and black pepper.

  5. 5

    Layer The LasagnaSpread 1¼ cups of the ground beef pasta sauce into the bottom of the slow cooker. - Layer 1 : Top the sauce with lasagna noodles, breaking them as needed in order to create an even layer of noodles. - Layer 2 : Spread 1/3 of the ricotta cheese mixture over the noodles. - Layer 3 : Top with 1¼ cups of the ground beef pasta sauce. Keep alternating the layers of lasagna noodles, ricotta cheese mixture, and ground beef pasta sauce until you're on your last layer of lasagna noodles. Top the last layer of lasagna noodles with the remaining ground beef pasta sauce and sprinkle the remaining cheeses on top (the remaining half of mozzarella cheese + remaining half of parmesan cheese).

  6. 6

    Cover the crock pot with the lid and cook on LOW heat for 4-6 hours or until the noodles are cooked to your preference (al dente or softer). * Mine is usually done around 5 hours.