Slow Cooker Lasagna
A comforting and easy-to-make lasagna, perfect for gathering family around the dinner table on chilly nights.
Ingredients
Main Ingredients
- 9 sheets Lasagna Noodles No-boil or traditional noodles can be used.
- 1 pound Lean Ground Beef or Turkey Substitute with plant-based options if desired.
- 1 jar Marinara Sauce Jarred or homemade for extra flavor.
- 15 ounces Ricotta Cheese Low-fat options work as well.
- 2 cups Shredded Mozzarella Cheese Extra can be used for topping.
- 1/2 cup Grated Parmesan Cheese Adds nuttiness and depth.
- 2 cups Spinach or Other Vegetables (optional) Zucchini or other veggies can be used.
Instructions
Preparation
- In a skillet, brown the ground meat over medium heat until fully cooked. Drain excess fat and set aside.
- In a bowl, combine ricotta, half of the mozzarella, and Parmesan cheese. Add a pinch of salt and pepper. Stir until smooth and creamy.
Layering
- Scoop a cup of marinara sauce into the bottom of the slow cooker, ensuring it covers the base.
- Place sheets of lasagna noodles over the sauce, breaking them as needed to fit.
- Layer half of the cheese mixture on top of the noodles, followed by a scoop of the cooked meat and a sprinkle of spinach if using.
- Continue layering sauce, noodles, cheese, and meat until all ingredients are used, finishing with a layer of sauce topped with the remaining mozzarella.
Cooking
- Cover the slow cooker and set it to low for 4 hours or high for 2 hours.
- Let the lasagna sit for about 10 minutes after cooking for easier slicing.
Notes
For variations, add veggies, make it spicy with crushed red pepper, or use gluten-free noodles. Serve with salad and garlic bread.