Slow Cooker Lasagna (Crockpot, No-Boil Noodles)

What Makes This Recipe Work

The paper towel under the lid catches the condensation that would otherwise drip back and water down the sauce, and no-boil noodles soak up moisture as the lasagna cooks, so they turn tender without a separate pot. Resting it uncovered lets the layers firm up for clean slices.

Ingredients for Slow Cooker Lasagna (Crockpot, No

• 1 lb (450 g) ground beef or mild Italian sausage
• 1 small yellow onion, finely diced
• 3 cups (24 oz / 680 g) marinara sauce
• 15 oz (425 g) whole-milk ricotta
• 1 large egg, beaten
• 1/3 cup (35 g) grated Parmesan
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper
• 9 no-boil lasagna noodles
• 4 cups (16 oz / 450 g) shredded mozzarella, divided
• 2 tbsp chopped fresh parsley

How to Make Slow Cooker Lasagna (Crockpot, No

1. Brown the beef and onion in a skillet over medium-high heat, breaking the meat apart, 6 to 8 minutes; drain the fat, then stir in the marinara and Italian seasoning.
2. In a bowl, stir the ricotta, egg, Parmesan, salt, and pepper until smooth.
3. Spread a thin layer of meat sauce over the bottom of a 6-quart slow cooker, then break the no-boil noodles to fit in a single even layer.
4. Add half the ricotta mixture in dollops, then 1 cup of mozzarella, then about a third of the remaining sauce.
5. Repeat with another layer of noodles, the rest of the ricotta, another 1 cup of mozzarella, and half the remaining sauce.
6. Top with the last of the noodles, the remaining sauce, and the remaining mozzarella, then lay a clean paper towel across the top of the cooker and cover with the lid.
7. Cook on LOW 4 to 5 hours or on HIGH 2 to 3 hours, until the noodles are tender and the edges are bubbling.
8. Remove the paper towel, let the lasagna rest uncovered 15 minutes, then sprinkle with parsley and slice.

Tips for the Best Slow Cooker Lasagna (Crockpot, No

• No-boil noodles need plenty of sauce; do not skimp or they stay chewy.
• Break the noodles to fit your cooker's shape so there are few gaps and the layers stay even.
• Use a slow cooker liner or line the insert with foil if it is hard to clean.
• For a deeper meat sauce, make the bolognese sauce on the stovetop first and use it in place of the marinara.

Variations and Substitutions

• Classic oven lasagna: bake the same layers in a 9x13 dish at 375 degrees F (190 C) for about 45 minutes; see the lasagna recipe.
• Bolognese version: swap the marinara for the slow-simmered bolognese sauce, an Italian meat sauce that adds a richer, longer-cooked flavor.
• Vegetable crockpot lasagna: layer in sauteed zucchini, mushrooms, and spinach for a meatless version; see the vegetable lasagna page.
• Make your own cheese layer with the egg and Parmesan method on the ricotta filling for lasagna page.

How to Store and Reheat

• Refrigerate leftovers in a sealed container up to 4 days; reheat single portions in the microwave or a covered dish at 350 degrees F (175 C).
• Assemble the lasagna and refrigerate up to 24 hours, adding 30 minutes to the cook time; cooked lasagna freezes up to 3 months.

Slow Cooker Lasagna (Crockpot, No FAQ