Ingredients
Method
- Spray your slow cooker generously with cooking spray to prevent sticking.
- Heat a large frying pan over medium-high heat and brown the ground beef.
- Once the beef is almost done, stir in the diced onion, minced garlic, salt, and pepper. Cook until fragrant, about 5 minutes.
- Mix one jar of tomato sauce into the beef mixture, then remove it from heat.
- Start layering in the slow cooker: Spread a thin layer of meat sauce on the bottom, followed by uncooked lasagna noodles (broken to fit), then dollops of ricotta and shredded mozzarella cheese.
- Repeat this layering process (sauce, noodles, cheese) until your slow cooker is full—about three layers total.
- Pour the second jar of tomato sauce evenly over the top layer, ensuring all noodles are covered.
- Sprinkle the final layer of mozzarella cheese, then pour 1/2 cup water around the edges to ensure even cooking.
- Set your slow cooker on high for 3 hours or low for 6 hours. No need to stir—just let it do its thing!
- When done, garnish with fresh basil or parsley and serve hot.
Notes
Use uncooked noodles: Forget oven-ready types—regular lasagna noodles cook beautifully in the slow cooker. Don’t skimp on sauce: Dry lasagna is a tragedy. Make sure every noodle layer is well-coated. Customize your layers: Add in cooked spinach, sliced mushrooms, or grated zucchini for an extra veggie boost. Assemble ahead: Prep everything the night before, store it in the fridge, then set it to cook the next day. Reheat like a pro: Warm leftovers in the oven at 350°F for 20 minutes or microwave individual portions for 2-3 minutes.