Slow-Cooker Lasagna
This slow-cooker lasagna offers all the rich flavors of a traditional recipe with the added convenience of a hands-off approach. Layers of creamy ricotta, spinach, and Parmesan blend perfectly with melted mozzarella and savory marinara.
Perfect for a smaller family meal, this lasagna skips the crispy edges of oven-baked versions but makes up for it with tender noodles and comforting layers. It’s the ideal dish for busy weeknights or a cozy weekend dinner.
Customize it by adding browned Italian sausage for an extra savory kick, or keep it meatless for a hearty, vegetable-packed option. Either way, it’s a satisfying and flavorful meal everyone will love.
Slow-Cooker Lasagna: Ingredients
Ricotta cheese adds creamy richness, blending seamlessly with spinach and Parmesan for a hearty, flavorful base. Fresh basil imparts a fragrant herbal note, while garlic and oregano elevate the overall depth of flavor.
Mozzarella brings that irresistible melt and stretch, perfectly complementing the savory marinara sauce that ties the layers together. Lasagna noodles offer a tender, starchy foundation, soaking up the sauce for that comforting, homey texture.
Slow-Cooker Lasagna: A Delicious Twist on Tradition
Recipe Tips
- Use Regular Lasagna Noodles: To ensure the best texture, use regular lasagna noodles instead of no-boil or fresh noodles. No-boil noodles may absorb too much liquid, causing them to become overly soft and mushy in the slow cooker. Regular noodles will cook perfectly and maintain that ideal tender yet firm texture.
- Avoid Overcrowding the Slow Cooker: While the recipe calls for layers of noodles and sauce, be mindful of the amount of filling you’re using in each layer. Overstuffing the slow cooker can result in uneven cooking, so it’s important to spread the layers evenly. If you find your slow cooker is too small for all the layers, you can either reduce the number of noodles or spread the cooking over two batches.
- Let it Rest Before Slicing: Once the cooking time is complete, don’t rush to slice the lasagna. Allowing it to rest in the slow cooker with the lid on for 20 to 30 minutes is crucial. This resting period ensures the layers settle and helps maintain the integrity of the lasagna when you cut into it, preventing it from falling apart.
What to Serve with Slow-Cooker Lasagna
- Garlic Bread: A classic pairing, garlic bread is the perfect accompaniment to this slow-cooker lasagna. The crispy, buttery bread complements the creamy, rich layers of lasagna, while the garlic adds an aromatic flavor that balances the tomato sauce’s acidity. For an extra touch, sprinkle some freshly chopped parsley over the garlic bread for a pop of color and freshness.
- Simple Green Salad: A light, fresh green salad is an ideal side dish to cut through the richness of the lasagna. Try a mix of baby spinach, arugula, and romaine lettuce with a simple balsamic vinaigrette. Add a few slices of cucumber, cherry tomatoes, and a sprinkle of parmesan to tie everything together. This combination provides a refreshing contrast to the warm, cheesy lasagna.
- Roasted Vegetables: Serve your slow-cooker lasagna with a side of roasted vegetables to add some extra nutrients and color to the meal. Roasted carrots, zucchini, and bell peppers are perfect options that complement the flavors of the lasagna. Toss them in olive oil, salt, pepper, and herbs before roasting to enhance their natural sweetness and savory flavors.
FAQ
- Can I use fresh spinach instead of frozen? Yes, fresh spinach can be used in place of frozen spinach. Just be sure to sauté it first to reduce the moisture content. After cooking, squeeze out any excess water to avoid making the lasagna too watery.
- Can I make this recipe ahead of time? Absolutely! You can assemble the lasagna a day in advance, then store it in the fridge until you’re ready to cook. Just cover the slow cooker insert with plastic wrap or a lid and refrigerate. Cook as directed on the day of serving.
- Can I add meat to the lasagna? Yes, you can add ground beef, Italian sausage, or even a combination of both. Brown the meat beforehand, drain any excess fat, and add it to the sauce layers as the recipe suggests. This will give your lasagna an extra savory depth.
- What should I do if the lasagna is too watery? If your lasagna turns out too watery, it’s likely due to excess moisture from the ricotta or the tomato sauce. Next time, ensure the spinach is thoroughly squeezed of excess water, and consider draining the marinara sauce a bit before layering. You can also try cooking the lasagna a bit longer with the lid off to allow extra liquid to evaporate.
Slow-Cooker Lasagna
This hearty and comforting slow-cooker lasagna offers a satisfying blend of creamy ricotta, spinach, and Parmesan layered with tender noodles, melted mozzarella, and rich marinara sauce. While it won’t have the crispy edges of an oven-baked version, the flavors are equally satisfying. Ideal for a family meal, it is smaller and more manageable than traditional lasagna, making it a great choice when feeding a few. The texture of the noodles mirrors that of a one-pot pasta, soft and hearty. For a meaty version, simply brown Italian sausage and incorporate it into the sauce layers.
Ingredients
- 9 lasagna noodles 7 to 8 ounces
- 1 pound whole-milk ricotta cheese about 2 cups
- 1 32-ounce jar high-quality marinara sauce
- 3 ounces finely grated Parmesan about 1 scant cup
- 8 ounces shredded mozzarella 2 cups
- 1 10-ounce package frozen spinach, thawed and squeezed dry
- ½ cup lightly packed fresh basil leaves chopped, plus extra for garnish
- 5 garlic cloves grated or pressed
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- Olive oil for greasing
Instructions
- Prepare the Ricotta Mixture: In a spacious bowl, combine the ricotta cheese, squeezed spinach, Parmesan, basil, garlic, oregano, onion powder, salt, and a generous amount of black pepper. Stir until evenly blended.
- Grease the Slow Cooker: Lightly coat the interior of a 6- to 7-quart slow cooker with olive oil. Pour approximately 1 cup of marinara sauce into the base of the slow cooker and spread it evenly to cover the bottom.
- Layer the Ingredients: Begin by layering three lasagna noodles over the sauce. It is acceptable if the noodles overlap slightly or if they do not cover every inch of the surface. Spread ¾ cup of sauce over the noodles and evenly distribute half of the ricotta mixture on top. Use a fork to spread the mixture into a smooth, even layer, then sprinkle one-third of the shredded mozzarella cheese over the ricotta. Repeat this process with another layer of three noodles, followed by ¾ cup of sauce, the remaining ricotta mixture, and another half of the remaining mozzarella.
- Final Layer: For the final layer, place the remaining three lasagna noodles on top and spread them with the remaining marinara sauce. Reserve the remaining mozzarella for the topping.
- Slow-Cook the Lasagna: Cover the slow cooker and cook on low heat for 3.5 to 4 hours, or until the internal temperature reaches 140°F and the noodles are tender.
- Finish and Rest: Once the lasagna is cooked, turn off the slow cooker. Sprinkle the remaining mozzarella over the top of the lasagna, cover, and allow it to rest with the lid on for 20 to 30 minutes. This step ensures the lasagna holds together when sliced. Before serving, garnish with torn basil leaves to taste. Carefully slice and serve with a spatula for a neat presentation.
