Slow Cooker Lasagna Recipe

Name: Slow Cooker Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. uncooked lean ground beef; 1 small onion, chopped; 1 medium garlic clove, minced; 28 oz. canned crushed tomatoes; 15 oz. canned tomato sauce; 1 tsp. salt; 1 tsp. dried oregano; 1/2 tsp. dried basil; 1/4 tsp. crushed red papper flakes; 1 cup part-skim ricotta cheese; 1 1/2 cups part-skim mozzarella, shredded, divided; 6 dry lasagna noodles, no-cook; 1/2 cup shredded parmesan, romano, or reggiano

Servings: persons

1 lb. uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. canned crushed tomatoes
15 oz. canned tomato sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. crushed red papper flakes
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella, shredded, divided
6 dry lasagna noodles, no-cook
1/2 cup shredded parmesan, romano, or reggiano

1
Heat a large nonstick skillet over medium-high heat. Add beef, onion, and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red papper flakes; simmer 5 minutes to allow flavors to blend. Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella.
2
Spoon 1/3 of beef mixture into a 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
3
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
4
In a small bowl, combine remaining 1/2 cup of mozzarella and Parmesan; sprinkle over beef mixture. Cover and set aside until the cheese melts and the lasagna firms up, about 10 minutes.

1216

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. uncooked lean ground beef, 1 small onion, chopped, 1 medium garlic clove, minced, 28 oz. canned crushed tomatoes, and more.

Yes, Slow Cooker Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions