If you love hearty Italian comfort food but don’t have time to fuss with layers in the oven, this slow cooker lasagna is just what you need. Vegetables, noodles, and savory cheese unite in a hands-off, cozy meal that’s perfect for busy weeknights or casual gatherings. The best part? Your kitchen stays tidier, and you can get on with your day while the slow cooker works its magic.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound ground Italian sausage (or lean ground beef)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (24-ounce) jar of your favorite marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 6–8 lasagna noodles (uncooked)
- 2 cups fresh spinach leaves
- Salt and pepper, to taste
Instructions
Warm the olive oil in a skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally. Toss in the garlic, ground sausage, oregano, and basil. Continue cooking until the meat is nicely browned. Drain any excess fat, then stir in the marinara sauce.
In a separate bowl, combine the ricotta, 1 cup of mozzarella, and Parmesan. Season lightly with salt and pepper.
Spread a thin layer of the meat sauce on the bottom of your slow cooker. Break the lasagna noodles to fit, creating the first layer. Top with a portion of the ricotta mixture and a handful of spinach leaves. Repeat the layers (sauce, noodles, ricotta, spinach) until you run out of ingredients. Finish with a final layer of meat sauce, then sprinkle the remaining 1 cup of mozzarella on top.
Cover and cook on low for 4–5 hours, or until the noodles are tender. Let it rest for about 10 minutes with the lid off before slicing and serving—this helps the lasagna set up nicely.
Why make slow cooker lasagna? It’s an ideal solution for anyone who loves a hearty meal without the hassle of frequent stirring or oven-monitoring. You can easily swap out the ground sausage for turkey, or use a vegetarian “meat” alternative and bulk up the filling with extra veggies. If you’re gluten-free, simply choose gluten-free lasagna noodles. This recipe is flavorful, flexible, and sure to become a reliable favorite in your rotation.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
