Slow Cooker Lasagna with Ricotta and Mozzarella

Introduction

Lasagna is a timeless comfort food, but preparing it the traditional way can be time-consuming, especially on busy days. That’s where Slow Cooker Lasagna with Ricotta and Mozzarella comes to the rescue. This recipe brings all the cheesy, savory, and hearty goodness of a classic Italian lasagna, but with the convenience of your crockpot doing most of the work.

Layered with tender noodles, a rich ground beef and tomato sauce, creamy ricotta, and gooey mozzarella, this slow cooker version is fuss-free yet delivers that same indulgent, home-cooked taste. It’s a dish that fills your kitchen with irresistible aromas, making it a family favorite any night of the week.

Why I Love This Recipe

I love this recipe because it’s comfort food made easy. With minimal prep and no need to watch the oven, it gives me all the flavors of a traditional lasagna with half the effort. The slow cooking process allows the flavors to meld beautifully, the noodles absorb the sauce perfectly, and the cheese melts into a gooey blanket of deliciousness.

It’s also versatile—you can adapt it to your taste with different proteins, vegetables, or even make it vegetarian. Plus, it’s a crowd-pleaser that feels like a labor of love without spending hours in the kitchen.

Why It’s a Must-Try Dish

• Effortless cooking: The slow cooker does the heavy lifting.
• Classic Italian flavors: Rich tomato sauce, creamy ricotta, and gooey mozzarella.
• Perfect for busy families: Assemble in the morning, come home to dinner ready.
• Great for gatherings: Serves multiple people with ease.
• Make-ahead friendly: Stores well for leftovers and freezes beautifully.

This is a must-try recipe if you love lasagna but want a simpler, more convenient way to enjoy it.

Recipe Information

• Preparation Time: 25 minutes
• Cooking Time: 4–5 hours on LOW or 2–3 hours on HIGH
• Total Time: About 4.5–5.5 hours
• Servings: 6–8 servings
• Calories per Serving: ~480 kcal
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Meat Sauce:

• 1 lb (450 g) ground beef (or Italian sausage)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce (or 3 cups homemade)
• 1 (15 oz) can crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste

For the Cheese Mixture:

• 15 oz ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (or 1 tsp dried)

For the Layers:

• 9–12 lasagna noodles (uncooked, regular or oven-ready)
• 3 cups shredded mozzarella cheese
• ½ cup Parmesan cheese (for topping)

Cooking Directions

1. Prepare the meat sauce:
   • In a skillet over medium heat, cook ground beef and onion until browned. Drain excess fat.
   • Add garlic, marinara sauce, crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 5 minutes.
2. Mix the ricotta filling:
   • In a bowl, combine ricotta cheese, egg, Parmesan, and parsley. Mix well.
3. Assemble in the slow cooker:
   • Spread 1 cup of meat sauce on the bottom.
   • Break noodles to fit and create a layer over the sauce.
   • Spread a layer of ricotta mixture, sprinkle mozzarella, and top with more sauce.
   • Repeat layers until ingredients are used, finishing with sauce and mozzarella on top.
4. Cook:
   • Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until noodles are tender and cheese is melted.
5. Finish and serve:
   • Sprinkle Parmesan on top. Let lasagna rest for 15 minutes before slicing.

Step-by-Step Preparation Method

1. Brown beef and onions → add garlic and seasonings → stir in marinara and crushed tomatoes.
2. Mix ricotta, egg, Parmesan, and parsley in a bowl.
3. Layer sauce, noodles, ricotta mix, mozzarella in the slow cooker. Repeat.
4. Finish with sauce and mozzarella.
5. Cook on LOW or HIGH until noodles are tender.
6. Rest, slice, and serve warm.

How to Serve

• Serve with a side of garlic bread or buttered rolls.
• Add a crisp green salad for freshness.
• Pair with red wine like Chianti or a sparkling water with lemon.

Recipe Tips

• Don’t overcook—check at the 4-hour mark to avoid mushy noodles.
• Use oven-ready or regular noodles (both work in the slow cooker).
• For extra flavor, substitute half the beef with Italian sausage.
• Add a layer of sautéed spinach, zucchini, or mushrooms for more veggies.

Variations

1. Vegetarian Lasagna: Replace meat sauce with sautéed veggies and marinara.
2. White Sauce Lasagna: Use Alfredo instead of marinara.
3. Spicy Lasagna: Add red pepper flakes or spicy Italian sausage.
4. Cheese Lover’s Lasagna: Increase ricotta and mozzarella, and add provolone.
5. Gluten-Free Lasagna: Use gluten-free noodles.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze whole or sliced portions (wrapped tightly) for up to 3 months.
• Reheat: Thaw overnight and warm in oven or microwave until heated through.

Special Equipment Needed

• Slow cooker (6-quart recommended)
• Skillet for browning meat
• Mixing bowls and spoon
• Knife and cutting board

Conclusion

Slow Cooker Lasagna with Ricotta and Mozzarella is the ultimate comfort food made simple. With tender noodles, rich meat sauce, creamy ricotta, and melted mozzarella, it tastes just like a traditional baked lasagna but requires far less effort. Whether for a weeknight family dinner or a cozy Sunday meal, this dish will warm hearts and fill bellies.

Once you try it, you’ll realize that lasagna doesn’t have to be complicated—your slow cooker is the secret to making it stress-free and absolutely delicious.

Print Recipe

Slow Cooker Lasagna with Ricotta and Mozzarella

Author: Laura Bennett Cuisine: American, Italian Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 5 hrs Total Time 5 hrs 25 mins

Servings: 8 Calories: per Serving: ~480 kcal

Description

Lasagna is a timeless comfort food, but preparing it the traditional way can be time-consuming, especially on busy days. That’s where Slow Cooker Lasagna with Ricotta and Mozzarella comes to the rescue.

Ingredients

Scale

1/2x 1x 2x 3x

For the Meat Sauce:

• 1 lb (450 g)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (24 oz)
• 1 (15 oz)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste

For the Cheese Mixture:

• 15 oz ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley (or 1 tsp dried)

For the Layers:

• 9 lasagna 9–12 noodles (uncooked, regular or oven-ready)
• 3 cups shredded mozzarella cheese
• ½ cup Parmesan cheese (for topping)

Instructions

1. Prepare the meat sauce: In a skillet over medium heat, cook ground beef and onion until browned. Drain excess fat. Add garlic, marinara sauce, crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 5 minutes.
2. Mix the ricotta filling: In a bowl, combine ricotta cheese, egg, Parmesan, and parsley. Mix well.
3. Assemble in the slow cooker: Spread 1 cup of meat sauce on the bottom. Break noodles to fit and create a layer over the sauce. Spread a layer of ricotta mixture, sprinkle mozzarella, and top with more sauce. Repeat layers until ingredients are used, finishing with sauce and mozzarella on top.
4. Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until noodles are tender and cheese is melted.
5. Finish and serve: Sprinkle Parmesan on top. Let lasagna rest for 15 minutes before slicing.

Keywords: Slow Cooker Lasagna with Ricotta and Mozzarella