Slow Cooker Lasagna
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Prep Time
15 mins
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Cook Time
3 hrs 10 mins
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Total Time
3 hrs 25 mins
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Servings
14 Servings
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Course
Main Course
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Cuisine
International
Slow Cooker Lasagna
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A recipe for Slow Cooker Lasagna! This slow cooker pasta dish is packed with layers of lasagne noodles, meat sauce, and three types of cheese.
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Ingredients
- 1 tablespoon olive oil 15 milliliters
- 1 pound ground beef 450 grams
- 1 pound Italian sausage removed from casing, 450 grams
- 1 onion peeled and finely chopped, medium
- 2 cloves garlic peeled and minced
- 50 ounces marinara sauce 2 (25 ounce, 709 gram) jars of favorite store-bought or homemade, 1.4 kilograms
- 2 cups water 470 milliliters
- salt to taste
- black pepper to taste
- 32 ounces ricotta cheese 907 grams
- 1/2 cup parsley plus more for topping, freshly chopped
- 1 pound low-moisture mozzarella cheese shredded, set aside 1/3 cup for topping, 450 grams
- 1 cup Parmesan Cheese set aside 3 tablespoons for topping, 100 grams, freshly grated
- 1 pound Lasagne noodles 450 grams, uncooked
Instructions
- Lightly grease the interior of a large slow cooker.
- In a large pan, drizzle olive oil over medium heat. Crumble in the ground beef and sausage and cook, breaking up the pieces with a wooden spoon, until browned.
- Stir in the onion and garlic. Continue to cook until the onions have softened. Discard any excess grease.
- Stir the marinara sauce and water into the cooked meat. Season with salt and pepper and remove from heat.
- In a medium bowl, combine the ricotta cheese, parsley, and salt and pepper to taste.
- Cover the bottom of the greased slow cooker with 2 cups (470 milliliters) of the meat sauce.
- Top with a layer of lasagne noodles, breaking them as needed to fit the entire surface.
- Cover with 1/3rd of the ricotta mixture. Sprinkle with mozzarella cheese and parmesan.
- Repeat the layers again: sauce, noodles, ricotta, mozzarella, and parmesan.
- Repeat the layers a third time, then for the final layer top the cheese with one last layer of noodles and cover with about 1 1/2 cups (355 milliliters) of the meat sauce.
- Set the slow cooker to high and cook for 3-4 hours, until the mixture is bubbly and the noodles have cooked through.
- The lasagna can also cook on low for 6-8 hours.
- At the end of cooking, add a last sprinkling of mozzarella and parmesan, cover, and cook for another 10 minutes to melt the cheese.
- Remove from heat and allow the lasagna to rest 15-20 minutes before slicing and serving.
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