Slow Cooker Lasagna
Slow cooker lasagna lets regular, uncooked noodles soften right in the pot, absorbing a slightly loose beef and tomato sauce as it cooks gently on low. You brown the beef in one pan, layer everything in the crock and add the last of the cheese near the end, so it melts smoothly instead of turning rubbery over 4 hours.
By Luca Ferraro
Published
- Prep Time
- 15 mins
- Cook Time
- 4 hrs 25 mins
- Rest
- 20 mins
- Total Time
- 5 hrs
- Servings
- 8 servings
How do you make Slow Cooker Lasagna?
Brown 500 g ground beef with onion and garlic, then add a jar of marinara, 400 ml passata and some water. In a 6 litre slow cooker, layer sauce, broken uncooked noodles, ricotta mixed with egg and parmesan, and mozzarella three times. Cook on low for 4-4 1/2 hours, until the noodles are tender and the centre reaches 74°C (165°F). Add the last cheese for 15 minutes, then rest.
- Total time
- 5 hrs
- Calories
- 585 per serving
- Protein
- 39 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Slow Cooking
Ingredients
Meat sauce
Ricotta layer
Layers
Equipment
5.5-6 litre (6 quart) oval slow cooker · Large skillet · Mixing bowl · Instant-read thermometer
Quick Directions
Brown the beef
Heat the oil in a large skillet over medium-high heat.
Finish the sauce
Stir in the marinara, passata, water, Italian seasoning and salt and bring to a simmer.
Mix the ricotta
Stir the ricotta, egg, 50 g parmesan and parsley together in a bowl.
Layer in the slow cooker
Grease the slow cooker insert.
Slow cook
Cover and cook on low for 4-4 1/2 hours, until a knife slides easily through the noodles and the sauce bubbles at the edges.
Melt the top
Scatter the reserved mozzarella and the 25 g parmesan over the top, cover and cook for 15 minutes more until melted.
Rest and serve
Turn off the slow cooker, remove the lid and let the lasagna rest for 20 minutes so it firms up.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker lasagna.
Brown the beef
Heat the oil in a large skillet over medium-high heat. Cook the onion for 4-5 minutes, add the garlic and beef and break it up. Cook for 7-8 minutes until browned with no pink remaining; ground beef is safe at 71°C (160°F). Spoon off excess fat.
Finish the sauce
Stir in the marinara, passata, water, Italian seasoning and salt and bring to a simmer. The sauce should be looser than a pasta sauce; the uncooked noodles need that extra liquid.
Mix the ricotta
Stir the ricotta, egg, 50 g parmesan and parsley together in a bowl. Set aside 115 g (1 cup) of the mozzarella for the top.
Layer in the slow cooker
Grease the slow cooker insert. Spread about 250 ml (1 cup) of sauce over the bottom. Add a layer of uncooked noodles, breaking them to fit; small gaps and overlaps are fine. Dot over a third of the ricotta, spread it lightly, scatter over a third of the remaining mozzarella and spoon over about 375 ml (1 1/2 cups) of sauce. Repeat twice more, then pour the rest of the sauce over the top, making sure every noodle is covered.
Slow cook
Cover and cook on low for 4-4 1/2 hours, until a knife slides easily through the noodles and the sauce bubbles at the edges. The centre should read 74°C (165°F). Avoid lifting the lid during cooking, as each peek adds time.
Melt the top
Scatter the reserved mozzarella and the 25 g parmesan over the top, cover and cook for 15 minutes more until melted.
Rest and serve
Turn off the slow cooker, remove the lid and let the lasagna rest for 20 minutes so it firms up. Cut into wedges and lift out with a large spoon or spatula.
Recipe Tips
- Cook on low, not high. On high the edges overcook and the noodles at the sides turn mushy before the centre is done.
- Every slow cooker heats differently. Start checking at 3 1/2 hours the first time you make it, and note how long yours takes.
- Use regular noodles here. No-boil sheets soften too quickly in the slow cooker and turn soft and pasty.
Variations
- Use half ground beef and half Italian sausage, removing the casings and browning it until it reaches 71°C (160°F).
- Stir 150 g thawed and squeezed-dry frozen spinach into the ricotta mixture.
- For a meat-free version, replace the beef with 400 g chopped mushrooms cooked until browned and dry.
Nutrition (per serving)
| Calories | 585 |
|---|---|
| Protein | 39 g |
| Carbs | 38 g |
| Fat | 29 g |
| Saturated fat | 14.5 g |
| Fibre | 3.5 g |
| Sugar | 9 g |
| Sodium | 1110 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Transfer leftovers to an airtight container and refrigerate within 2 hours for up to 4 days. Don't store them in the slow cooker insert.
- Freezer
- Freeze portions, wrapped tightly, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat portions covered at 180°C (350°F) for 20-25 minutes, or in the microwave for 2-3 minutes, until hot to 74°C (165°F). Don't reheat leftovers in the slow cooker; it heats too slowly.
Slow Cooker Lasagna FAQs
Can you put uncooked lasagna noodles in a slow cooker?
Yes. Regular uncooked noodles soften in the slow cooker as long as the sauce is slightly loose and every noodle is covered. Break them as needed to fit the shape of the pot.
How long does lasagna take in a slow cooker?
About 4-4 1/2 hours on low in a 6 litre slow cooker, plus 15 minutes to melt the top layer of cheese and 20 minutes to rest. It is done when the noodles are tender and the centre reaches 74°C (165°F).
Can I cook slow cooker lasagna on high?
It can be cooked on high for about 2-2 1/2 hours, but the edges tend to overcook and the noodles at the sides can turn mushy. Low heat gives more even results.
Why does slow cooker lasagna turn mushy?
It was most likely cooked too long or on high, or made with no-boil noodles. Start checking at 3 1/2 hours on low and turn it off as soon as the noodles are tender.
Do you need to brown the beef first for slow cooker lasagna?
Yes. Raw ground beef releases fat and liquid into the lasagna and clumps into dense pieces. Browning it first gives better flavour and lets you drain the fat.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
