Slow Cooker Lasagna


slow cooker lasagna recipe

Slow Cooker Lasagna – No need to turn on the slow cooker, you can make lasagna without turning on the oven. Slow cooker lasagna is divine.

I don’t know why people think that lasagna is hard to make. Even when making it the traditional way, it is really all about assembling. This version is made in the slow cooker, and it could not be easier.

I made this one as simply as I could. Cheese, pasta, and, sauce. Throw it in the slow cooker at lunch time, and then you have a comforting home cooked meal. I used regular lasagna noodles, not the no-boil kind. The key to making sure that the noodles cook is to add a lot of moisture. So make sure that you cover the noodles completely with sauce. Feel free to use a meat sauce, or add some sauteed onions and mushrooms. Even some spinach would be great in between the layers.

Having a few of these easy recipes up your sleeve helps get dinner on the table, without a lot of muss and fuss. I like to serve this lasagna with a little salad and some garlic bread.

slow cooker lasagna recipe1 (24-ounce) jar spaghetti sauce
1/2 box lasagna noodles
1 (15-ounce) container ricotta cheese
1 egg
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper
1/4 cup chopped flat leaf parsley
2 cup shredded mozzarella
1/2 cup shredded Parmesan

slow cooker lasagna recipeMix together ricotta cheese, egg, garlic (I mince mine with my Microplane), oregano, basil, salt, and pepper.

slow cooker lasagna recipeMix in the parsley, and most of the Parmesan. I reserve some to add to the top.

slow cooker lasagna recipeThe key to making this work is to make sure that there is a lot of moisture. Put about 1 cup of sauce in the bottom of your slow cooker.

slow cooker lasagna recipeLay 3 noodles over the sauce.

slow cooker lasagna recipeAdd half of the cheese mixture.

slow cooker lasagna recipeSprinkle a bit of the mozzarella over the ricotta cheese. This acts like glue when the cheese melts and holds everything together.

slow cooker lasagna recipeAdd another layer of noodles and cheese. I add 3 more noodles to the top and more sauce.

slow cooker lasagna recipeI add a layer of paper towel before I put the lid on the slow cooker. It helps to keep the moisture off of the lasagna.

slow cooker lasagna recipeCook on LOW for 4 to 5 hours. The noodles need to be soft.

slow cooker lasagna recipeSprinkle the lasagna with the rest of the mozzarella and Parmesan.

slow cooker lasagna recipeAnd some more parsley. I think that it adds a lot of freshness. It is also how my mom makes lasagna, so that is what I do too. Cook until the cheese melts, about 20-30 minutes.

slow cooker lasagna recipeLet the lasagna stand for a few minutes before you cut it. It will hold together better and not fall apart.

slow cooker lasagna recipeServe with some garlic bread and a simple salad.

slow cooker lasagna recipe

slow cooker lasagna recipe

Slow Cooker Lasagna

Yield: serves 8

Slow Cooker Lasagna - Start this in the morning and let the slow cooker do all the work. I don't add meat to mine, but you can add meatballs or sausage.

Ingredients

  • 1 (24-ounce) jar spaghetti sauce
  • 1/2 box lasagna noodles
  • 1 (15-ounce) container ricotta cheese
  • 1 egg
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper
  • 1/4 cup chopped flat leaf parsley
  • 2 cup shredded mozzarella
  • 1/2 cup shredded Parmesan

Instructions

  1. Mix together ricotta cheese, egg, garlic (I mince mine with my Microplane), oregano, basil, salt, and pepper.
  2. Mix in the parsley, and most of the Parmesan. I reserve some to add to the top.
  3. The key to making this work is to make sure that there is a lot of moisture. Put about 1 cup of sauce in the bottom of your slow cooker.
  4. Lay 3 noodles over the sauce.
  5. Add half of the cheese mixture.
  6. Sprinkle a bit of the mozzarella over the ricotta cheese. This acts like glue when the cheese melts and holds everything together.
  7. Add another layer of noodles and cheese. I add 3 more noodles to the top and more sauce.
  8. I add a layer of paper towel before I put the lid on the slow cooker. It helps to keep the moisture off of the lasagna.
  9. Cook on LOW for 4 to 5 hours. The noodles need to be soft.
  10. Sprinkle the lasagna with the rest of the mozzarella and Parmesan.
  11. And some more parsley. I think that it adds a lot of freshness. It is also how my mom makes lasagna, so that is what I do too. Cook until the cheese melts, about 20-30 minutes.
  12. Let the lasagna stand for a few minutes before you cut it. It will hold together better and not fall apart.
  13. Serve with some garlic bread and a simple salad.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 24 Comments

  1. Linda

    I’ve been making this since you first posted it, and it is still one of our favorites. I also make a casserole where I layer fresh ravioli with a lasagna-style cheese mix and sauce and cook it in the oven for about an hour. One of these days, I am going to get brave, and combine these two favs-I’m going to make you slow cooker lasagna using fresh ravioli instead of lasagna noodles!

    1. bakedbree

      That is the best idea, and now I am craving ravioli lasagna!

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