Easy Lasagna in Slow Cooker (Gluten-Free Optional)
Are you looking for an easy slow cooker meal that is the perfect comfort meal? This no-hassle way to make a delicious lasagna at home is perfectly served right out of the slow cooker or Crockpot. This method makes a wonderful restaurant-style lasagna in minutes combining a flavorful meaty sauce with creamy cheese. Let’s make this easy lasagna in the slow cooker!
This recipe will combine layers of meat sauce with layers of cheese along with delicious pasta.
This recipe can easily be made gluten-free too with just one swap, the pasta!
If you enjoy this recipe, then you will also love this Gluten-Free Slow Cooker Ravioli Lasagna.
- Olive Oil
- Onion
- Bacon Bits
- Ground Beef
- Garlic Powder
- Onion Powder
- Salt
- Ground Pepper
- Chili Powder
- Marinara Sauce
- Mozzarella Cheese
- Ricotta Cheese
- Parmigiano Cheese
- Italian Seasoning
- Dried Basil
- Lasagna Noodles
The only swap needed to make this gluten-free is to use Gluten-Free Lasagna Noodles.
The Jovial Brand is the best choice for this recipe if you want the curved shape on the sides to resemble traditional lasagna.
I would purchase 2 boxes of it because the traditional lasagna noodles are longer than the gluten-free ones, so you may need a few extra to fill the slow cooker. It’s also important to choose oven-ready – no-boil lasagna noodles. The Jovial Brand is no-boil and oven-ready.
The Barilla brand can also be used and works well, these are easily found at Target or Walmart, get the Oven Ready Gluten-Free Barilla Lasagna Noodles. The only difference is these are flat on the ends and not curved.
This recipe uses lean ground beef, but if you want to make it a little extra, you could combine a pound of ground beef and a pound of ground sausage. This would give you a deeper flavor profile too.
If you prefer it to be even more cheesy, add an extra cup of Mozzarella Cheese.
Be sure to let the lasagna sit with the lid off for at least 10-15 minutes before serving, this allows it to cool and will give you a straighter, neater cut when slicing too.
This is wonderful served with your favorite Garlic Bread or Gluten-Free Garlic Bread and a side salad.
The leftovers can be stored in an airtight container in the refrigerator for 3-4 days. When ready to serve, place a portion on an oven-proof plate and add some shredded cheese.
It can then be microwaved for 1 minute or heated in the air fryer at 350 degrees F for 4-5 minutes.
Now it’s time to enjoy this wonderful lasagna! The flavor and taste will be similar to restaurant quality, but you don’t have to share your secret about how easy this lasagna in the slow cooker is!
Easy Lasagna in Slow Cooker (Gluten-Free Optional)
Recipe details
Ingredients
- 2 Tbsp Olive Oil
- 1 Cup Chopped Onion (Red, White, or Sweet)
- 1/2 Cup Bacon Bits
- 2 Pounds Lean Ground Beef
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Salt
- 1/4 Tsp Ground Black Pepper
- 1/8 Tsp Chili Powder
- 2 Jars Marinara Sauce (22oz Each)
- 4 Cups Shredded Mozzarella, Divided
- 15 oz Ricotta Cheese
- 1/4 Cup Grated Parmigiano
- 1 Tsp Italian Seasoning
- 1 Tsp Dried Basil
- 10 Oven-Ready Lasagna Noodles See Note
Instructions
- In a large skillet, over medium heat, add 2 tablespoons of oil and onion. Stir for 2-3 minutes until the onions are soft.
- Add the bacon bits and stir until they are hot.
- Add ground beef and break it into smaller pieces with a heat-proof spoon.
- Sprinkle the garlic powder, onion powder, salt, ground pepper, and chili powder. Mix the seasonings throughout the meat, and brown until the meat is completely cooked.
- Add the marinara sauce and mix well.
- Bring to a boil and reduce to a low simmer for 12-15 minutes and set aside.
- In a medium-sized bowl, add the ricotta cheese, 1 cup of Mozzarella, Parmigiano, Italian seasonings, and dried basil. Mix to combine and set aside.
- Line the slow cooker or spray with nonstick baking spray.
- Add about 3/4 cup of the meat mixture to the bottom and spread evenly, it's okay if it doesn't cover the whole bottom of the pot.
- Add the lasagna noodles to fit, about 3-4.
- Add 1/3 of the remaining sauce and spread evenly.
- Top this with 1/2 of the Ricotta mixture. Spread evenly as best as you can.
- Add 1 cup of Shredded Mozzarella.
- Repeat these steps to finish the layers.
- On the final layer, top it with the remaining lasagna noodles.
- Add the remaining meat sauce.
- Top with 1 cup of Mozzarella, if you want it extra cheese you can add 2 cups.
- Cover and cook on LOW for 4 hours.
- Turn the slow cooker off, take the lid off, and set aside.
- Allow lasagna to cool for 10-15 minutes before cutting and serve.
Tips
- If making Gluten-Free, you will likely need 2 boxes of noodles as they are smaller than the original lasagna noodles.
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