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Slow Cooker Lasagna

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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings 8

Ingredients
  

  • Meat Sauce:
  • 1 lb 450g lean ground beef or ground turkey
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon sugar
  • Ricotta Mixture:
  • 15 oz 425g full-fat ricotta cheese
  • 1 large egg
  • ½ cup 50g freshly grated Parmesan
  • 2 tablespoons fresh parsley finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • Layering:
  • 12 regular not no-boil lasagna noodles, uncooked
  • 3 cups 340g shredded mozzarella, divided
  • Extra Parmesan for the top

Instructions
 

  • Brown ground beef or turkey in a skillet with oil. Add onion and cook 3 to 4 minutes. Add garlic and cook 1 minute. Drain excess fat.
  • Add all sauce ingredients to the skillet with the meat. Simmer 5 minutes. Taste and season assertively.
  • Mix ricotta, egg, Parmesan, parsley, salt, pepper, and garlic powder until smooth.
  • Spread 1 cup of meat sauce in the bottom of the slow cooker. Layer broken uncooked noodles, one-third of remaining sauce, one-third of ricotta, and 1 cup mozzarella. Repeat twice more. Finish the top with remaining sauce, ricotta, mozzarella, and Parmesan.
  • Cook on LOW for 3 to 3.5 hours until noodles are completely tender. Do not lift the lid during cooking.
  • Turn off the slow cooker. Rest with the lid ajar for 20 to 30 minutes before serving.
  • Scoop portions and serve with extra Parmesan, fresh herbs, green salad, and garlic bread.

Notes

  • Always cook on LOW — HIGH produces unevenly cooked, potentially burnt lasagna
  • Season the sauce slightly more boldly than usual — flavors mellow during the long cook
  • Do not lift the lid during cooking — steam escapes and noodles will not soften properly
  • Always use regular dried lasagna noodles — no-boil noodles dissolve during the long cook
  • The 20 to 30 minute rest is essential for the layers to firm up before scooping
  • Cover all noodle edges with sauce to prevent hard, undercooked patches
  • Use a slow cooker liner for easy cleanup
  • Assemble the night before and refrigerate — cook on LOW for 4 to 4.5 hours from cold
  • Leftovers keep in the fridge for up to 4 days and reheat well
  • Freeze individual portions for up to 3 months — thaw overnight before reheating