“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”

This No-Boil Slow Cooker Lasagna is the ultimate convenient comfort food, allowing you to create a rich, cheesy, and deeply flavorful lasagna with minimal fuss. By skipping the noodle-boiling step and using your slow cooker, you’ll achieve perfectly tender layers and a bubbling, satisfying meal that’s ideal for a cozy dinner.

No-Boil Slow Cooker Lasagna

Ingredients:

Instructions:

1. Sauce Base: Spread about 1 1/2 cups of the marinara sauce evenly in the bottom of your slow cooker.
2. First Noodle Layer: Top the sauce with a layer of no-boil lasagna noodles, breaking them apart as needed to fit the shape of your slow cooker and cover the sauce.
3. Prepare Cheese Mixture: In a medium bowl, stir together the ricotta cheese, 1 cup of the grated mozzarella cheese, grated Parmesan cheese, egg, Italian seasoning, and fresh chopped basil. Season with Kosher salt and freshly ground black pepper to taste. Stir until well combined.
4. First Cheese Layer: Spoon one-third of the prepared cheese mixture over the noodle layer, spreading it out evenly if needed.
5. Repeat Layers: Top the cheese layer with another layer of no-boil noodles, followed by another layer of marinara sauce. Repeat these layers (noodles, cheese, noodles, sauce) twice more, using up the remaining cheese mixture and ensuring each noodle layer is topped with sauce.
6. Final Top Layer: After the last sauce layer, top the entire lasagna with the remaining 1 cup of grated mozzarella cheese.
7. Cook: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the noodles are tender and the sauce is bubbly.
8. Serve: Once cooked, turn off the slow cooker and let the lasagna rest for about 10-15 minutes before slicing and serving. This helps it set and makes it easier to serve.