Easy Peasy Slow-Cooker Lasagna That Fills Tummies & Makes Life Even Tastier

Slow-cooker lasagna
Should you ever face a time when your household gets so hungry, you think folks might dabble in cannibalism, it's time to call in the big guns. And sure, that cute little recipe you found online is great for a special occasion, but your family wants something to fill their belly -- right now! Forget the stove top tonight, Mom; you're gonna need that slow cooker.


I can't tell you enough how much joy my kitchen-husband brings to my life. You might know him as Mr. Slow Cooker, but to me, our relationship is so much more. Not only has he helped me when I couldn't spend a ton of time next to the oven, but he in fact is -- and will always be -- a special someone to me as well.

(Yeah, I really love my slow cooker.)

Seeing as I loves a good piece of lasagna, one dish I really enjoy making is, what else ... baked lasagna in the slow cooker! Now, it might sound crazy to some, but it's really good. I dunno, there's something about using a slow cooker that really seals in the moisture.

And you want to know something else? This dish takes about $20 to make and will feed your entire family ... for days. (If you're as big as the Duggars, I can't help ya.)

Slow-Cooker Lasagna


  • 2 pounds (lean) ground beef
  • 1 tablespoon
  • 1 box of lasagna noodles
  • 2 (8 oz.) bags of mozzarella shredded cheese (each should equal about two cups)
  • 2 (24 oz.) cans/jars of pasta sauce
  • 15 oz. container of ricotta cheese
  • Salt and pepper to taste
  • Dried oregano*
  • Dried basil*

(Note:* We're going to use these freely so there is no specific measurement.)


1. Heat oil in a skillet on medium-high heat. Add ground beef, and cook for 10 minutes until brown. Drain excess liquid from skillet. Add salt, pepper, and one 24 oz. container of pasta sauce. Mix together and allow to simmer on low for a couple minutes.

Slow-cooker lasagna

2. In your slow cooker, add a layer of pasta sauce from the other container (doesn't need to be much) on the bottom.

3. Next, add three lasagna noodles (if you can fit four, go for it) on top. Note: You might want to use a knife with a sharp blade to gently press on the lasagna noodles, so they can fit. It's okay if it doesn't look even ... or pretty.)

Slow-cooker lasagna

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4. Add a layer of the beef/tomato sauce mixture. Top with ricotta cheese, and sprinkle basil over the top.

Slow-cooker lasagna

5. Add some shredded cheese, and top with oregano.

Slow-cooker lasagna

6. Add a layer of pasta sauce, and repeat steps 3 through 5 -- until you get to the top of your slow cooker.

7. Leaving enough room to add the lid, add one final layer of meat/pasta sauce mixture, the remaining mozzarella cheese, and basil and oregano to the top.

Slow-cooker lasagna

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8. Cover, and cook on low for four to six hours, or until the top layers of the lasagna noodles are soft. (You might notice liquid bubbling on the side -- and be fearful of it being too messy to eat -- but that's okay. It won't be.)

9. Allow to cook, cut a piece, and enjoy your lasagna layers!

(Optional) Serve with your favorite veggies.

Slow-cooker lasagna

(Optional: Serve with your favorite veggies.)

Price of items used:

  • $2 - Lasagna noodles
  • $4 - Shredded mozzarella cheese ($2 each bag)
  • $2 - Ricotta cheese
  • $4 - Pasta sauce ($2 each bag)
  • $7 - Family-size (lean) ground beef
  • $1 - Bag of steam-able veggies




Images via Tanvier Peart

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