“Put this is in the slow cooker before we went to my daughter’s basketball game and it was done right as we walked in the door”
No-Boil Slow Cooker Lasagna
This no-boil slow cooker lasagna is a comforting, hassle-free dish with rich, cheesy layers and deep flavor. By using no-boil noodles and a slow cooker, you can enjoy a warm, satisfying lasagna with minimal prep.
Ingredients
| Ingredient | Quantity |
|---|---|
| Marinara sauce | 2 jars (24 oz each) |
| No-boil lasagna noodles | 1 box |
| Ricotta cheese | 32 oz |
| Mozzarella cheese, grated | 2 cups |
| Parmesan cheese, grated | 1 cup |
| Egg | 1 |
| Italian seasoning | 1 teaspoon |
| Fresh basil, chopped | 1/4 cup |
| Kosher salt | To taste |
| Freshly ground black pepper | To taste |
Instructions
- Start with Sauce:
Spread about 1½ cups of marinara sauce evenly across the bottom of your slow cooker. - First Noodle Layer:
Place a layer of no-boil lasagna noodles over the sauce. Break them as needed to fit the shape of your slow cooker. - Make Cheese Mixture:
In a medium bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, Italian seasoning, and chopped basil. Season with salt and pepper to taste. Mix until smooth and well blended. - Add Cheese Layer:
Spoon one-third of the cheese mixture over the noodles. Spread evenly. - Repeat the Layers:
Add another layer of noodles, then sauce, followed by more cheese mixture. Repeat the sequence—noodles, sauce, cheese—until you’ve used all the cheese filling. Ensure each noodle layer is topped with sauce. - Final Top Layer:
After the last noodle and sauce layer, sprinkle the remaining 1 cup of mozzarella over the top. - Cook:
Cover and cook on high for 3–4 hours or low for 6–8 hours, until the noodles are tender and the lasagna is bubbling. - Rest & Serve:
Turn off the heat and let the lasagna rest for 10–15 minutes before slicing. This allows it to set and makes serving easier.
