Delicious thick layers of Lasagna will be dripping hot buttery cheese and delicious meat sauce with every slice. This build and go effortless slow cooker recipe is extremely tasty, cheesy, filling and will provide comforting hunger satisfaction. The aromas slowly building from the kitchen while this recipe is slowly stewing to perfection will entice the appetite. Serve with fresh hot garlic bread and a nice glass of wine.
What is better than a slow cooker full of multiple hot delicious meals? Simply watch the video and follow the detailed instructions below to add an easy Lasagna recipe to the menu today. If you have leftovers, store measured cuts in the refrigerator wrapped tight in aluminum foil for easy reheating at a later date. This keeps well when refrigerated and tastes just as good the second time around.
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Cheesy Lasagna
Ingredients
Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.
Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).
Add Italian seasoning, salt, pepper to the pan and mix – set aside.
Add pasta sauce.
In a medium sized bowl: combine ricotta cheese, ½ cup shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well – set aside.
Pour ½ cup pasta sauce in the bottom of the slow cooker. Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).
Spread ¼ of the meat sauce on top of the noodles.
Then layer with 3 heaping spoon fulls of the ricotta mix.
Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix. Repeat the above steps 3 more times to complete the Lasagna layers.
The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Place the lid on. Cook on low for 4 hours. Remove the lid.
Place fresh chopped parsley on top of the cheese.
Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.
Serve and enjoy!
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Slow Cooker Lasagna
Equipment
- Slow Cooker (6QT or larger)
Ingredients
- 1 lb ground beef or chuck
- 1 lb ground Italian sausage mild or hot
- 2 (24 oz) Italian pasta sauce divided
- 16 oz "no-boil" oven ready lasagna noodles you will need 12
- 3-4 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 tsp Italian seasoning
- 1 onion chopped
- 3 garlic cloves minced
- ½ tsp salt
- ½ tsp black pepper
Ricotta Mix
- 15 oz ricotta cheese
- 1 cup shredded Parmesan cheese
- ¼ cup fresh chopped parsley
- ½ tsp salt
- ½ tsp black pepper
Instructions
Saute
- Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.
- Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).
- Add pasta sauce (reserve ½ cup for later), Italian seasoning, salt, pepper to the pan and mix – set aside.
Ricotta Mix
- In a medium sized bowl: combine ricotta cheese, shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well – set aside.
Slow Cook
- Coat the slow cooker with cooking spray.
- Pour ½ cup pasta sauce in the bottom of the slow cooker.
- Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).
- Spread ¼ of the meat sauce on top of the noodles.
- Then layer with 3 heaping spoon fulls of the ricotta mix.
- Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix.
- Add second layer of noodles and gently press them down to remove air pockets.
- Repeat the above steps 3 more times to complete the Lasagna layers.
- The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Watch the video for reference.
- Place the lid on. Cook on low for 4 hours. Remove the lid.
- Place fresh chopped parsley on top of the cheese. Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.
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