Hearty layers of savory meat sauce, creamy ricotta blend, and melty mozzarella come together effortlessly in the slow cooker.
Set it and forget it for a comforting, crowd-pleasing dinner any night of the week.
Why You’ll Love This Recipe
Hands-off comfort — slow cooker does the work while you relax.
Rich, savory sauce — ground beef simmered with onion, garlic, and herbs.
Creamy cheese filling — ricotta and cottage cheese blend adds silky texture.
Cheesy crust — shredded mozzarella melts into bubbly perfection.
Perfect for gatherings — feeds a crowd with minimal effort.
What You’ll Need (Ingredient Highlights)
Ground beef — 80/20 for flavorful, juicy sauce.
Marinara sauce — forms the base of the meat sauce.
Ricotta & cottage cheese — blended with egg for the cheese layer.
Mozzarella cheese — shredded for gooey, golden topping.
Lasagna noodles — uncooked noodles cook perfectly in the slow cooker.
Pro Tips Before You Start
Brown beef well — fully brown and drain excess fat for a clean sauce.
Layer strategically — alternate sauce, noodles, and cheese to ensure even cooking.
Use arrowroot-stiffened sauce — a splash of red wine adds depth; swirl in parsley for freshness.
Keep water at edges — pour water around the edges to help noodles soften.
How to Make This Lasagna
Step 1: Cook Meat Sauce
In a pan over medium heat, cook ground beef and diced onion until no longer pink (5 minutes).
Add garlic, sauté 1–2 minutes.
Stir in red wine, simmer until nearly evaporated (5 minutes).
Add marinara sauce, thyme, salt, pepper, sugar, and half the parsley.
Cover and simmer 5 minutes.
Step 2: Prepare Cheese Mixture
In a bowl, combine ricotta, cottage cheese, egg, half the mozzarella, and remaining parsley.
Mix until smooth.
Step 3: Layer in Slow Cooker
Lightly oil a 6‑qt slow cooker. Spread of meat sauce on the bottom.
Top with 3 uncooked lasagna noodles, breaking to fit if needed.
Spoon 1/3 of the cheese mixture over noodles, then layer with 1/3 of meat sauce and mozzarella.
Repeat twice to create three layers.
Step 4: Final Layer & Cook
Top with remaining meat sauce and mozzarella.
Pour water around edges.
Cover and cook on LOW for 3½–4 hours.
Step 5: Melt Cheese
Sprinkle with reserved mozzarella, cover, and cook 10 more minutes until cheese melts.
Let rest 15 minutes before serving for cleaner slices.
What to Serve It With
A crisp green salad with balsamic vinaigrette.
Garlic bread or cheesy breadsticks.
Steamed vegetables or roasted asparagus.
Variations & Substitutions
Swap beef for Italian sausage or ground turkey.
Use gluten-free lasagna noodles if needed.
Stir chopped spinach or mushrooms into the meat sauce.
Storage & Leftovers
Store covered in the fridge for up to 4 days; reheat in oven or microwave.
Freeze individual portions; thaw overnight before reheating.
FAQs
Can I use oven-ready noodles?
Yes, but reduce water slightly since they absorb less liquid.
What if my sauce is too thin?
Stir in a pinch of arrowroot or cornstarch slurry and simmer to thicken.
Can I cook on HIGH?
Yes, cook 2–3 hours on HIGH, but check noodles for doneness.
Do I need to pre-cook the noodles?
No, uncooked noodles soften perfectly in the slow cooker.
How do I prevent burning on the edges?
Ensure sauce covers all noodle edges and use a nonstick spray.
Can I assemble and refrigerate before cooking?
Yes, store covered in the fridge and cook the next day; add extra 30 minutes cook time.
Final Thoughts
This Slow Cooker Cheesy Beef Lasagna brings all the comfort of classic lasagna with a hands-off approach.
Perfect for busy days or feeding a crowd!
