Dump raw broken lasagna noodles in the slow cooker and 4 other simple ingredients to get a meal so delicious your family will be begging for more!

Uncooked layered lasagna ready for the slow cooker lid
Uncooked layered lasagna ready for the slow cooker lid
Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese evenly over the very top for a melty, golden layer.
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the noodles are tender when pierced with a fork and the edges are bubbling. Try not to lift the lid during the first 3 hours so the heat and moisture stay trapped inside.
Once cooked, turn off the slow cooker and let the lasagna rest, covered, for about 15 to 20 minutes. This helps it set up so it’s easier to scoop and serve without falling apart.
Finished slow cooker lasagna with melted cheese and bubbling edges
Finished slow cooker lasagna with melted cheese and bubbling edges
Scoop the lasagna into bowls or onto plates and serve warm. Garnish with a little extra shredded cheese or dried Italian seasoning on top if you’d like.
Variations & Tips
You can easily tailor this slow cooker lasagna to your family’s tastes while still keeping it simple. For a milder flavor, use ground beef or ground turkey instead of Italian sausage. If you want to skip meat altogether, replace the cooked meat with a 10- to 12-ounce bag of frozen spinach (thawed and squeezed dry) or a few cups of chopped fresh spinach layered in with the cheese.
Picky eaters might like it plainer—use a smooth marinara without chunks and stick to mozzarella only. If your crew loves extra cheese, sprinkle an additional 1/2 cup of mozzarella over the top during the last 30 minutes of cooking. You can also stir a teaspoon of dried Italian seasoning into the ricotta mixture for more flavor without adding extra ingredients to your shopping list.
For food safety, always cook the meat completely before adding it to the slow cooker, and drain off excess grease so the lasagna doesn’t become oily. Make sure the lasagna reaches a safe internal temperature of at least 165°F in the center before serving. Refrigerate leftovers within 2 hours in a shallow container and eat within 3 to 4 days, reheating until steaming hot.
If using a different size slow cooker, keep an eye on cook time; a larger, wider cooker may finish faster, while a smaller, deeper one may need a little extra time for the noodles to soften fully.
Leftover lasagna portion stored in a container
Leftover lasagna portion stored in a container
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