Easy Slow Cooker Lasagna Recipe Delicious Layers of Flavor Ready in a Snap!

Instructions

1. Brown ground beef in a skillet over medium heat. Add onion and garlic; cook 2 minutes more.
2. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Simmer 10 minutes.
3. In a bowl, combine ricotta, mozzarella, and Parmesan cheese.
4. Layer half the meat sauce in your slow cooker. Top with half the noodles (break if needed), then half the cheese mixture.
5. Repeat layers: meat sauce, noodles, cheese mixture. End with meat sauce.
6. Cook on low for 4-6 hours, or high for 2-3 hours, until noodles are tender.
7. Let rest 10-15 minutes before serving. Garnish with basil (optional) and enjoy!

Expert Tips

• Add a splash of red wine to the meat sauce for extra depth of flavor.
• For a vegetarian version, use a meat substitute or add vegetables like mushrooms or zucchini.
• Lightly grease the slow cooker to prevent sticking.
• Experiment with different cheeses!
• Leftovers keep for up to 3 days in the fridge.

Variations

• Use ground turkey or chicken.
• Add sautéed mushrooms and spinach.
• Use gluten-free noodles.
• Try fontina, Gouda, or goat cheese.

Serving Suggestions

• Serve with a fresh salad.
• Pair with a glass of Chianti or Merlot.
• Garnish with extra Parmesan and basil.

FAQs

Q: Can I prep this ahead?
A: Yes! Assemble the lasagna the night before and refrigerate.

Q: Can I freeze leftovers?
A: Yes, for up to 3 months. Thaw overnight and reheat.

Q: Can I use no-boil noodles?
A: Yes, but adjust cooking time.

Enjoy!