Slow Cooker Lasagna Recipe (Set It and Forget It) – Cozy, Easy, and Hands-Off

If lasagna sounds great but a sink full of dishes and an hour of oven time doesn’t, this slow cooker version is a lifesaver. You get the same comforting layers of sauce, cheese, and tender noodles—without watching the oven. It’s perfect for busy weeknights, game days, or anytime you want dinner to cook itself.

The edges get a little caramelized, the center stays creamy, and the house smells amazing. If you love low-effort, high-reward meals, this one belongs in your rotation.

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Slow Cooker Lasagna Recipe (Set It and Forget It) - Cozy, Easy, and Hands-Off

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Ingredients

• 1 pound ground beef (or Italian sausage, or a mix)
• 1 small onion, finely diced
• 3–4 cloves garlic, minced
• 24–28 ounces marinara sauce (your favorite jar or homemade)
• 1 can (14.5 ounces) crushed or diced tomatoes (optional for extra sauce volume)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 15 ounces ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for topping
• 2 cups shredded mozzarella cheese (or more if you like it extra cheesy)
• 10–12 no-boil lasagna noodles (or regular dry noodles; no need to pre-boil)
• Olive oil for sautéing
• Fresh basil or parsley for garnish (optional)
• Nonstick spray or a thin layer of oil for the slow cooker insert

Instructions

• Brown the meat: Heat a drizzle of olive oil in a skillet over medium.Add ground beef and onion. Cook until the meat is browned and onion is soft, 6–8 minutes. Drain excess fat if needed.
• Add aromatics and season: Stir in garlic, basil, oregano, red pepper flakes, a pinch of salt, and a few grinds of black pepper.Cook 1 minute until fragrant.
• Make the sauce: Pour in marinara and the canned tomatoes (if using). Simmer 3–5 minutes to marry flavors. Taste and adjust salt and pepper.
• Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, a pinch of salt, and some pepper.Stir until smooth.
• Prep the slow cooker: Spray the insert with nonstick spray or wipe with oil. If you want easy removal, lay a wide strip of parchment or a foil sling across the bottom and up the sides.
• Start layering: Spread a thin layer of sauce on the bottom—just enough to coat. Break noodles to fit into a single, even layer.
• Add cheeses: Dollop and spread about one-third of the ricotta mixture over the noodles.Sprinkle a handful of mozzarella on top.
• Repeat layers: Continue layering in this order—sauce, noodles, ricotta, mozzarella—until you’ve used everything. Aim for 3–4 layers. Finish with a generous layer of sauce and the remaining mozzarella and a little Parmesan.
• Cook: Cover and cook on Low for 4–5 hours or High for 2.5–3.5 hours, until the noodles are tender and the edges are bubbly.Avoid opening the lid too often.
• Rest and slice: Turn off heat and let the lasagna rest, covered, for 20–30 minutes. This helps it set so it slices cleanly.
• Garnish and serve: Sprinkle with extra Parmesan and chopped basil or parsley. Slice into squares and serve warm.

What Makes This Recipe So Good

• Hands-off cooking: Layer it, set it, and let the slow cooker do the work. No precooking noodles or babysitting the oven.
• Classic flavor, easier method: You still get rich meat sauce, creamy ricotta, stretchy mozzarella, and tender noodles.
• Great for feeding a crowd: It slices beautifully and serves 6–8, depending on the size of your slow cooker and portions.
• Adaptable: Swap the meat, toss in veggies, go gluten-free—this recipe is flexible.
• Meal-prep friendly: Leftovers reheat well and taste even better the next day.

What You’ll Need

• 1 pound ground beef (or Italian sausage, or a mix)
• 1 small onion, finely diced
• 3–4 cloves garlic, minced
• 24–28 ounces marinara sauce (your favorite jar or homemade)
• 1 can (14.5 ounces) crushed or diced tomatoes (optional for extra sauce volume)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 15 ounces ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese, plus more for topping
• 2 cups shredded mozzarella cheese (or more if you like it extra cheesy)
• 10–12 no-boil lasagna noodles (or regular dry noodles; no need to pre-boil)
• Olive oil for sautéing
• Fresh basil or parsley for garnish (optional)
• Nonstick spray or a thin layer of oil for the slow cooker insert

Equipment: 6-quart slow cooker; skillet; mixing bowls; spoon or spatula; foil or parchment (optional for lifting out).

How to Make It

1. Brown the meat: Heat a drizzle of olive oil in a skillet over medium.

   Add ground beef and onion. Cook until the meat is browned and onion is soft, 6–8 minutes. Drain excess fat if needed.

2. Add aromatics and season: Stir in garlic, basil, oregano, red pepper flakes, a pinch of salt, and a few grinds of black pepper.

   Cook 1 minute until fragrant.

3. Make the sauce: Pour in marinara and the canned tomatoes (if using). Simmer 3–5 minutes to marry flavors. Taste and adjust salt and pepper.
4. Mix the ricotta layer: In a bowl, combine ricotta, egg, Parmesan, a pinch of salt, and some pepper.

   Stir until smooth.

5. Prep the slow cooker: Spray the insert with nonstick spray or wipe with oil. If you want easy removal, lay a wide strip of parchment or a foil sling across the bottom and up the sides.
6. Start layering: Spread a thin layer of sauce on the bottom—just enough to coat. Break noodles to fit into a single, even layer.
7. Add cheeses: Dollop and spread about one-third of the ricotta mixture over the noodles.

   Sprinkle a handful of mozzarella on top.

8. Repeat layers: Continue layering in this order—sauce, noodles, ricotta, mozzarella—until you’ve used everything. Aim for 3–4 layers. Finish with a generous layer of sauce and the remaining mozzarella and a little Parmesan.
9. Cook: Cover and cook on Low for 4–5 hours or High for 2.5–3.5 hours, until the noodles are tender and the edges are bubbly.

   Avoid opening the lid too often.

10. Rest and slice: Turn off heat and let the lasagna rest, covered, for 20–30 minutes. This helps it set so it slices cleanly.
11. Garnish and serve: Sprinkle with extra Parmesan and chopped basil or parsley. Slice into squares and serve warm.

How to Store

• Refrigerate: Cool completely.

  Store slices in airtight containers for up to 4 days.

• Freeze: Wrap individual portions tightly in plastic wrap, then foil, or place in freezer-safe containers. Freeze up to 3 months.
• Reheat: Microwave covered on medium power until hot, or bake at 350°F (175°C) covered with foil for 20–25 minutes. For frozen portions, thaw overnight in the fridge for best texture.

Health Benefits

• Balanced macronutrients: Beef or sausage adds protein, cheese contributes protein and fat, and noodles provide carbs for energy.
• Calcium and vitamins: Ricotta, mozzarella, and Parmesan bring calcium for bone health; tomato sauce is rich in lycopene, an antioxidant.
• Customizable nutrition: Use lean ground turkey or chicken to reduce saturated fat.

  Stir chopped spinach, zucchini, or mushrooms into the sauce for extra fiber and micronutrients.

• Portion control: Because it slices neatly, it’s easy to serve balanced portions alongside a salad or roasted veggies.

Common Mistakes to Avoid

• Too little sauce: Dry noodles need enough moisture to cook through. Make sure each layer has a good coating of sauce.
• Overcooking: Slow cookers vary. Start checking at the early end of the time range so the noodles don’t turn mushy.
• Lifting the lid too often: Every peek releases heat and adds time.

  Trust the process.

• Skipping the rest time: Cutting too soon leads to sliding layers. Let it set for clean slices.
• Uneven noodle coverage: Break noodles to fit snugly. Large gaps can cause collapsed sections.
• Using watery vegetables without pre-cooking: If adding zucchini or mushrooms, sauté and drain first to avoid watery lasagna.

Alternatives

• Meat options: Swap beef for Italian sausage, ground turkey, or a half-and-half blend for flavor and lighter texture.
• Vegetarian: Skip the meat.

  Add sautéed mushrooms, spinach, bell peppers, and zucchini. Use a hearty marinara for depth.

• Cheese variations: Mix in cottage cheese instead of ricotta for a lighter filling. Add provolone or fontina for extra melt and flavor.
• Gluten-free: Use gluten-free lasagna noodles and ensure your marinara is gluten-free.
• White lasagna: Use a light béchamel or Alfredo in place of marinara, with chicken and spinach.
• Spicy: Use hot Italian sausage and add extra red pepper flakes or a pinch of Calabrian chili paste to the sauce.

FAQ

Do I need to cook the noodles first?

No.

Use no-boil noodles or regular dry noodles. The sauce provides enough moisture to cook them in the slow cooker.

Can I assemble it the night before?

Yes. Assemble in the slow cooker insert, cover, and refrigerate up to 24 hours.

Add 15–30 minutes to the cook time since it starts cold.

Why is my lasagna watery?

Excess moisture usually comes from watery veggies or thin sauce. Sauté and drain vegetables first, and use a thicker marinara. Resting after cooking also helps it set.

Can I cook it on High the whole time?

Yes, but watch it.

High typically takes 2.5–3.5 hours. If your slow cooker runs hot, check early to avoid overcooked noodles.

What size slow cooker works best?

A 6-quart oval slow cooker is ideal. Smaller models may require fewer layers and a longer cook time; avoid overfilling past two-thirds.

How can I make it lighter?

Use lean turkey, part-skim ricotta and mozzarella, and add extra veggies.

Serve with a salad and keep portions moderate.

Can I make it without eggs?

Yes. The egg helps set the ricotta, but you can skip it. For a similar effect, stir in 1–2 tablespoons of cornstarch or use cottage cheese blended until smooth.

How do I prevent burnt edges?

Don’t overcook, and ensure the top layer has enough sauce and cheese.

If your slow cooker tends to run hot, line the sides with a collar of parchment to protect the edges.

Final Thoughts

This slow cooker lasagna gives you all the comfort of the classic with a fraction of the effort. The flavors are rich, the texture is tender, and the process is simple enough for weeknights. Keep the pantry staples on hand, tweak the fillings to your taste, and let your slow cooker do the heavy lifting.

When you’re craving cozy without the fuss, this set-it-and-forget-it lasagna delivers every time.