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Hearty Slow-Cooker Lasagna

Lasagna is a popular holiday meal, but it's hard to find time to put it together. This slow cooker version will allow you to enjoy time with your family and still put an elegant dinner on the table. —Kathryn Conrad, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 4 hours + standing
  • Makes
    8 servings


  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped carrot
  • 1 jar (24 ounces) marinara sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 cartons (15 ounces each) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 4 large eggs
  • 1/2 cup loosely packed basil leaves, chopped
  • 12 no-cook lasagna noodles
  • 3 cups shredded part-skim mozzarella cheese
  • Quartered grape tomatoes and additional chopped fresh basil, optional


  • Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.
  • In a 6-qt. stockpot, cook beef over medium heat until beef is no longer pink, 6-8 minutes. drain. Set beef aside.
  • In same pot, heat oil over medium-high heat. Add onion, zucchini and carrot; cook and stir until just tender, 2-3 minutes. Stir in beef mixture, marinara sauce, Italian seasoning and if desired, crushed red pepper. In a large bowl, combine ricotta, Parmesan, eggs and basil.
  • Spread 1/2 cup meat sauce into the bottom of the slow cooker. Layer with 4 noodles, breaking as needed to fit. Top with 1-1/2 cups meat mixture, 1-2/3 cups cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Cook, covered, on low until noodles are tender, 4 hours. Let stand 30 minutes. If desired, sprinkle with grape tomatoes and additional basil.
Nutrition Facts
1 slice: 631 calories, 32g fat (15g saturated fat), 199mg cholesterol, 1074mg sodium, 40g carbohydrate (8g sugars, 3g fiber), 43g protein.

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  • cwbuff2
    Dec 27, 2020

    Another winner from Taste of Home! I just made it for an extended family Christmas buffet and it got rave reviews. I do not understand those who think it is complicated, or easier to make in the oven. It is neither, and the convenience of making it the day before and then just setting the crockpot is terrific. I think the zucchini and carrot give it a depth of flavor other lasagnas lack, as well as added nutrition. I did saute the carrot first for about 5 minutes before adding the zucchini and onion, as it is a denser vegetable. Also, I doubled the amount of ground beef (1 lb for 8 people would be 1/8 lb or less meat per person after browning - really? That's less than the cheapest McDonald's hamburger patty!). A mea culpa - I didn't think it would stand up like in the picture, so I just let people serve themselves out of the crockpot, but when my husband and I came to eat the leftovers today, lo and behold, it stood up!! So maybe it would have using the foil technique mentioned below and would make an impressive presentation for a special dinner. One last suggestion - I garnished it per the recipe but next time I think I will add the tomatoes maybe halfway through, as somewhat cooked they taste even better, which is why I guess the Brits like grilled tomatoes for breakfast.

  • sstetzel
    Apr 3, 2017

    This is an excellent lasagna! Love that I can prep it the night before and the kids can set it and forget it when they get home from school. I also lined mine with foil as Wildwestwishes suggested.

  • Amateur.Cook
    Apr 3, 2016

    Was just ok. I agree with Imm2497 - more difficult than making lasagna in a baking pan.

  • lmm2497
    Feb 18, 2016

    This sounded really interesting but complicated. I started to make this in the crockpot but ended up just making it the regular way in the oven, much easier and only took an hour to bake.

  • Wildwestwishes
    Feb 15, 2016

    Linda line the crock pot with foil. Then spray with cooking spray ;0)

  • LindasPrincess
    Feb 15, 2016

    I haven't tried this recipe yet, and before you all go ballistic, I have a question. The picture looks really nice, but how did you get it out of the crock pot without it completely falling apart? I understand about the foil directions. Do you do the spokes so closely as to completely cover the bottom AND sides of the pot? And does it cook so solidly that it isn't juicy and alternately isn't dripping when you remove it? I really think this would be something I want to try, but have concerns that serving something like this would fall apart or be over cooked.Addendum: Thank you to 'wildwestwishes' for your response. This makes better sense than the foil strips. I think I will give this a try later this week.