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Slow Cooker Lasagna
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Slow Cooker Lasagna

This Slow Cooker Lasagna is perfect for feeding a crowd with just a little prep! In only 3 hours on high or 6 hours on low, you can have a beautifully layered lasagna with lasagne noodles, a beef/Italian sausage sauce, and three types of cheese.
Course Main
Keyword beef, blue cheese, lasagna, noodle, pasta, sausage, slow cooker
Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 25 minutes
Servings 14 Servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage removed from casing
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 50 ounces marinara sauce 2 (25 ounce) jars of favorite store-bought or homemade
  • 2 cups water
  • Salt and pepper to taste
  • 32 ounces ricotta cheese
  • 1/2 cup freshly chopped parsley plus more for topping
  • 1 pound low-moisture mozzarella shredded, set aside 1/3 cup for topping
  • 1 cup freshly grated Parmesan cheese set aside 3 tablespoons for topping
  • 1 pound uncooked lasagne noodles

Instructions

  • Lightly grease the interior of a large slow cooker.
  • In a large pan, drizzle olive oil over medium heat. Crumble in the ground beef and sausage and cook, breaking up the pieces with a wooden spoon, until browned. Stir in the onion and garlic. Continue to cook until the onions have softened. Discard any excess grease.
  • Stir the marinara sauce and water into the cooked meat. Season with salt and pepper and remove from heat.
  • In a medium bowl, combine the ricotta cheese, parsley, and salt and pepper to taste.
  • Cover the bottom of the greased slow cooker with 2 cups of the meat sauce. Top with a layer of lasagne noodles, breaking them as needed to fit the entire surface. Cover with 1/3rd of the ricotta mixture. Sprinkle with mozzarella cheese and parmesan. Repeat the layers again: sauce, noodles, ricotta, mozzarella, and parmesan. Repeat the layers a third time, then for the final layer top the cheese with one last layer of noodles and cover with about 1 1/2 cups of the meat sauce.
  • Set the slow cooker to high and cook for 3-4 hours, until the mixture is bubbly and the noodles have cooked through. The lasagna can also cook on low for 6-8 hours. At the end of cooking, add a last sprinkling of mozzarella and parmesan, cover, and cook for another 10 minutes to melt the cheese.
  • Remove from heat and allow the lasagna to rest 15-20 minutes before slicing and serving.