Lasagna in a Slow Cooker? Your Guests Won't Believe it!

Lasagna is the ultimate comfort food: Meaty, cheesy, carb-y, saucey, gooey. Its only downfall is that people think it’s hard to make. Well guess what, people? My version only takes 10 minutes of prep, and the slow cooker does the rest. But it’s okay if you let your guests think you slaved away at it. It tastes better that way.

MORE: Simply Delicious Sausage & Butternut Squash Lasagna


Slow Cooker Lasagna


  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 lb sweet italian sausage, out of casing
  • 1 25-32 oz jar of marinara sauce
  • 1 package frozen spinach, thawed and chopped
  • 32 oz. ricotta cheese
  • 2 c shredded mozzarella
  • 1 package no-boil lasagna noodles
  • salt and pepper, to taste


  • In a large skillet over medium heat, add the olive oil, and once hot, add the ground beef and italian sausage. Cook completely, breaking up while cooking. Add the marinara sauce and stir together with the meats, bring to a boil and then remove from the heat. Check for seasoning and adjust with more salt and pepper if needed.
  • Meanwhile, squeeze all of the water out of the spinach. Add the spinach, mozzarella, and a pinch of salt to the ricotta and stir together.
  • In a slowcooker, spread ⅓ of the sauce on the bottom, cover with noodles, breaking to fit, and then top with ⅓ of the cheese mixture. Add another layer of noodles, and repeat layers, ending with cheese on top. Cook on low for 4-5 hours and enjoy.

MORE: Slow Cooker Steak: Save Money and Time with the Mouthwatering Recipe

Slow Cooker Lasagna
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