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Slow Cooker Lasagna (No Boil Required)

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Lasagna. The very word conjures images of bubbling cheese, rich tomato sauce, and tender pasta layers—a quintessential Italian comfort food that has graced family tables for centuries. While traditionally a labor of love, involving boiling noodles, simmering sauces, and careful layering, the idea of enjoying this beloved dish without the fuss of pre-boiling pasta has revolutionized home cooking. This Slow Cooker Lasagna (No Boil Required) recipe brings all the classic flavors and comforting warmth of a traditional lasagna to your table with a fraction of the effort, making it perfect for busy weeknights or relaxed weekend gatherings.

  • Total Time: Approximately 3.5 to 8.5 hours
  • Yield: 8 - 10 servings 1x

Ingredients

Scale

For the Meat Sauce:

  • 1 tbsp Olive Oil:
  • 1 lb Ground Beef or Italian Sausage: (or a mix of both)
  • 1 medium Yellow Onion: Finely chopped.
  • 3 cloves Garlic: Minced.
  • 1 (28 oz) can Crushed Tomatoes:
  • 1 (15 oz) can Tomato Sauce:
  • 1 (6 oz) can Tomato Paste:
  • ½ cup Beef Broth or Water:
  • 2 tsp Dried Italian Seasoning:
  • 1 tsp Dried Basil:
  • ½ tsp Dried Oregano:
  • ½ tsp Salt: (Adjust to taste)
  • ¼ tsp Black Pepper: Freshly ground.

For the Cheese Mixture:

  • 1 (15 oz) container Ricotta Cheese: Whole milk preferred.
  • 1 large Egg:
  • ½ cup Grated Parmesan Cheese: Plus more for topping.
  • ¼ cup Fresh Parsley: Chopped.
  • ½ tsp Salt:
  • ¼ tsp Black Pepper:

For Layering:

  • 12-15 No-Boil Lasagna Noodles: (Approximately 1 box)
  • 2 cups Shredded Mozzarella Cheese: (Approximately 8 oz)

Instructions

  1. Prepare Meat Sauce: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef/sausage and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  2. Simmer Sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, beef broth/water, Italian seasoning, dried basil, dried oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and let it gently cook for at least 15-20 minutes to allow flavors to meld. (This can be done while preparing the cheese mixture).
  3. Prepare Cheese Mixture: In a medium bowl, combine ricotta cheese, egg, ½ cup Parmesan cheese, chopped fresh parsley, ½ tsp salt, and ¼ tsp black pepper. Mix until well combined.
  4. Assemble Lasagna in Slow Cooker: Lightly grease the inside of a 6-quart (or larger) oval slow cooker. Spread about 1 cup of meat sauce evenly on the bottom of the slow cooker. This prevents noodles from sticking and provides moisture. Noodle Layer: Place 3-4 no-boil lasagna noodles over the sauce, breaking them as needed to fit the shape of your slow cooker. Ensure they don’t overlap too much.Cheese Layer: Spread half of the ricotta cheese mixture evenly over the noodles.

    Mozzarella Layer: Sprinkle about ⅔ cup of shredded mozzarella cheese over the ricotta.

    Repeat Layers: Top with another 1 cup of meat sauce. Repeat the noodle, remaining ricotta, and mozzarella layers. Finish with a final layer of noodles, the remaining meat sauce, and the rest of the mozzarella cheese. Sprinkle generously with additional Parmesan cheese.

  5. Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours, until the noodles are tender and the cheese is melted and bubbly. Note: Cooking on HIGH for a shorter duration often yields better results for no-boil noodles.
  6. Rest and Serve: Once cooked, turn off the slow cooker and let the lasagna rest, covered, for 15-20 minutes. This allows the layers to set, making it easier to slice and serve. Garnish with fresh parsley or basil if desired. Slice and serve hot.

Notes

  • No-Boil Noodles are Key: While some recipes claim regular noodles work, no-boil lasagna noodles are specifically designed to absorb liquid during cooking and are highly recommended for slow cooker lasagna to prevent mushiness .
  • Moisture is Crucial: Ensure your sauce is adequately moist. The noodles will absorb a lot of liquid. If your sauce seems too thick, add a little more broth or water.
  • Layering Technique: Start and end with a layer of sauce on the bottom and top to ensure noodles cook evenly and don’t dry out or burn. Break noodles to fit your slow cooker, but try to keep them in as large pieces as possible.
  • Preventing Burning: A thin layer of sauce on the bottom of the slow cooker is essential to prevent the bottom noodles from burning or sticking .
  • Make Ahead: Lasagna is a fantastic make-ahead meal. Assemble it the night before, cover, and refrigerate. Add an extra 30-60 minutes to the cooking time if cooking from cold.
  • Freezing: Leftover lasagna freezes well. Allow it to cool completely, then portion into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Author: Elle
  • Prep Time: 30 minutes
  • Cook Time: 3 - 4 hours (High) or 6 - 8 hours (Low)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://slowcookerrecipes.us/slow-cooker-lasagna-no-boil-required/