Slow Cooker Lasagna Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow Cooker Lasagna layers tender noodles with seasoned ground beef, marinara, and a creamy ricotta-mozzarella mixture, all cooked in a crockpot for hands-off convenience. The slow cooking allows flavors to meld and creates a rich, comforting pasta bake. Perfect for batch cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- non-stick cooking spray
- 16 oz. lasagna noodles ((uncooked) I use Barilla brand - Regular lasagna noodles, not no boil noodles.)
- 1 lb. lean ground beef
- 1 white onion (diced)
- 1 tsp. salt
- ½ tsp. ground pepper
- 2 tsp. Italian seasoning
- ½ tsp. garlic powder
- 48 oz. Rao's Marinara Sauce ((two 24-oz. jars))
- 1 cup water
- 2 large eggs
- 2 cups shredded mozzarella
- 15 oz. whole milk ricotta
- 1 cup shredded parmesan
- ½ tsp. salt
- 1 tsp. dried parsley (or dried oregano or Italian seasoning)
- 2 cups mozzarella cheese
- dried parsley for garnish ((optional))
At a glance
PER SERVING · TIME 270M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 4h
- Sodium
- 2095mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 813mg
- Calcium
- 492mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2095MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.