Slow Cooker Lasagna
Ingredients
- 1.5 lbs lean ground beef 85/15 or substitute ground turkey
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes optional
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 48 oz marinara sauce about 2 standard jars, good quality
- 32 oz whole-milk ricotta cheese
- 1 large egg
- 1/4 cup fresh flat-leaf parsley finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 12 no-boil lasagna noodles broken to fit crock if needed
- 3 cups shredded low-moisture mozzarella cheese divided
- 1/2 cup freshly grated Parmesan cheese divided
- 2 tbsp fresh basil for garnish, torn
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes until the beef is fully browned and the onion is softened.
- Add the minced garlic, Italian seasoning, crushed red pepper flakes, salt, and pepper. Cook for 1 minute more until fragrant. Drain any excess grease and remove from heat.
- Stir 2 cups of the marinara sauce into the meat mixture and set aside.
- In a medium bowl, combine the ricotta cheese, egg, chopped parsley, salt, and pepper. Stir well until fully combined and smooth. Set aside.
- Spread 1 cup of plain marinara sauce in an even layer on the bottom of a 6-quart slow cooker. This prevents sticking and ensures the bottom noodles have moisture to cook in.
- Break enough no-boil lasagna noodles to cover the sauce layer, overlapping slightly and breaking pieces to fill gaps. Do not leave any dry noodle edges exposed.
- Spread half of the ricotta mixture over the noodles in an even layer.
- Spoon half of the meat sauce over the ricotta and spread evenly.
- Sprinkle 1 cup of shredded mozzarella and 2 tablespoons of Parmesan over the meat sauce.
- Repeat the layers: noodles, remaining ricotta, remaining meat sauce, 1 cup mozzarella, and 2 tablespoons Parmesan.
- Add a final layer of noodles and pour the remaining plain marinara sauce over the top, spreading to fully cover all noodles. Sprinkle the remaining 1 cup of mozzarella and remaining Parmesan over the top.
- Place a double layer of paper towels or a folded clean kitchen towel over the opening of the slow cooker, then place the lid on top. This absorbs condensation and prevents watery lasagna.
- Cook on LOW for 3.5 to 4.5 hours, or until the noodles are tender when pierced with a knife and the cheese is melted and bubbly. Do not cook on HIGH as it can dry out the edges and make the cheese rubbery.
- Turn off the slow cooker and remove the lid. Let the lasagna rest uncovered for 15 to 20 minutes before slicing and serving. This allows the layers to set for clean slices.
- Use a large spatula to carefully lift and serve portions. Garnish each serving with fresh torn basil and an extra pinch of Parmesan if desired.
Notes
Towel tip: The paper towel under the lid is essential — do not skip it. It absorbs steam and keeps your lasagna from becoming watery. Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of marinara to keep them moist, or reheat covered in a 325°F oven for 20 minutes. Freezer: Cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Vegetarian option: Omit the meat and layer in sautéed zucchini, mushrooms, and baby spinach instead. Add an extra half cup of marinara to compensate for the lost liquid from the meat sauce.