I'm in!

get access to the resource library!

 Recipes, printables, and more!

to the resource library

Subscribe

contact

blog

recipes

work with me

meet bree

start here

Get cooking!

Slow Cooker Lasagna

slow cooker lasagna recipeI 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
Print


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.

 

 

the baked bree newsletter

sign up for

share

share

share

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Chung-Ah | Damn Delicious

    March 30th, 2012 at 1:21 am

    I love this slow cooker version! It looks so incredibly easy and effortless.

  2. bakedbree

    April 8th, 2012 at 10:37 pm

    It is, and it was really good. I like what slow cooking does to the texture.

  3. Connecting Four

    March 30th, 2012 at 7:42 am

    Yum that looks delicious! The cheese mixture looks especially yummy.

  4. bakedbree

    April 8th, 2012 at 10:37 pm

    thank you! It is really good. And so easy to make.

  5. Marla T

    March 30th, 2012 at 11:16 am

    can’t wait to try this! How would you adapt it for no-cook noodles?

  6. bakedbree

    April 8th, 2012 at 10:36 pm

    Probably cook for less time. I wouldn’t want the noodles to get really mushy.

  7. Sarah

    March 31st, 2012 at 2:10 pm

    I’ve been having a really hard time getting onto your site lately! Glad I was able to get on today to find this recipe. Thanks for sharing.

  8. bakedbree

    April 8th, 2012 at 10:36 pm

    Thanks for being patient, I was changing to a new server.

  9. Jeannie

    April 7th, 2012 at 2:46 pm

    I don’t know why I have never thought of making lasana in a crock pot. I have one again, after a few years of going without, so I am going to have to invite family over and try this. It looks good!

  10. bakedbree

    April 8th, 2012 at 10:14 pm

    It really is. I like what slow cooking does to the texture.

  11. Mariya Kazi

    April 17th, 2012 at 10:09 pm

    I made it last night at it was delicious!! If I were to add meat next time, would I have to pre-cook it?

  12. bakedbree

    April 19th, 2012 at 10:50 pm

    Great! Yes, I would brown the meat first.

  13. Heidi

    April 24th, 2012 at 10:52 pm

    Thank you for using ricotta instead of cottage cheese… you’d be surprised how many recipies call for cottage cheese.

    Do you think it would work if I added spinach as well?

  14. bakedbree

    April 26th, 2012 at 9:59 am

    I know! I don’t know why, maybe cottage cheese is less expensive?

  15. Heidi

    May 3rd, 2012 at 9:25 pm

    yeah, the ricotta is MUCH better.

    I tried adding a layer of spinach on top of the cheese as well and it worked great!

  16. bakedbree

    May 6th, 2012 at 11:04 pm

    Yum! Sounds great!

  17. Leigh Koch

    November 7th, 2012 at 1:35 pm

    Making this today! So glad I met you and found this site. You’re making my family very happy!

  18. bakedbree

    November 18th, 2012 at 5:16 pm

    Me too! I love this recipe, I haven’t made this in awhile.

  19. Linda

    February 15th, 2013 at 7:52 pm

    This is so easy and so delicious. I almost didn’t try it because I have an older, oval crock pot. But I just broke the raw noodles up and fit them in as best I could -and it worked just fine. The second time I made it (it has already become a favorite), I browned some Italian sausage, drained it and added it to the cheese mix. I also added some defrosted and wrung dry frozen spinach-and it was wonderful! My husband said he loves this because it is light and fluffy, and it is! It is totally not a heavy lasagna.

  20. bakedbree

    February 21st, 2013 at 11:26 pm

    I am so glad! I like this recipe a lot too.

  21. Laurie

    May 18th, 2013 at 9:42 am

    This looks great! What size slow cooker did you use? I have a 6-quart one and was thinking of doubling the recipe. Also, how many servings does the recipe make?

  22. bakedbree

    May 23rd, 2013 at 9:26 pm

    I have a pretty big one, but you can alter it to fit any size.

  23. Linda

    December 10th, 2015 at 9:52 pm

    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!

  24. bakedbree

    December 12th, 2015 at 10:53 am

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

Click below to join the newsletter & gain access to subscriber only recipes, printables, and lists

the resource library

receive access to