\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThis easy slow cooker lasagna layers tender noodles with rich meat sauce and three cheeses<\/strong>, all with just 25 minutes of hands<\/strong> on prep<\/strong>. You get classic, cozy lasagna flavor that melds into every bite from slow cooking all day!<\/p>\n<\/figure>\n\nThe Magic Behind The Melt<\/h2>\n\nHands-off ease:<\/strong> Classic lasagna flavor with almost no active cooking. Load it, walk away, come back to dinner.<\/li>\nLayers stay intact:<\/strong> The slow, steady cook keeps everything together! There are no sliding layers or soupy middles.<\/li>\nAll-day aroma:<\/strong> It fills your kitchen with that slow simmered, Italian-Sunday smell without the actual work of an Italian Sunday.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nSlow Cooker Lasagna Ingredients<\/h3>\n<\/figure>\n\nMeat:<\/strong> Use half ground beef and half Italian sausage for a richer flavor.<\/li>\nCheese Swap:<\/strong> You can use ricotta cheese instead of cottage cheese. I just like how cottage cheese keeps after cooking for so long.<\/li>\nNoodles:<\/strong> No-boil or regular lasagna noodles both work; either will soften with the long cook time.<\/li>\nCheese:<\/strong> Freshly shredded cheese melts better than pre-shredded.<\/li>\nSauce:<\/strong> Use about 3\u00bd cups homemade marinara<\/a> instead of jarred if you prefer.<\/li>\nMushrooms:<\/strong> Saut\u00e9ed mushrooms add moisture and depth.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Slow Cooker Lasagna<\/h2>\nLasagna always feels like a labor of love. But, for some reason, when I put it together in a crockpot, it feels so much easier! And I love how perfectly tender the noodles come out! Pair it with my Olive Garden salad<\/a> and garlic bread<\/a>! <\/p>\n\nPrep & Brown Meat:<\/strong> Spray the bowl of a slow cooker with nonstick cooking spray<\/a>, then set aside. Add\u00a0the ground beef\u00a0to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease, then add\u00a0the onion\u00a0and garlic to the skillet, and cook for 2 minutes.<\/li>\nAdd Sauce Ingredients to Skillet:<\/strong> Stir in\u00a0the marinara sauce,\u00a0tomato paste,\u00a0water,\u00a0Italian seasoning<\/a>, salt, and\u00a0pepper until combined.<\/li>\nCombine Cheeses:<\/strong> Combine the cottage cheese, mozzarella, and parmesan in a large bowl.<\/li>\nAssemble:<\/strong> To assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker.<\/li>\nLayer Noodles:<\/strong> Layer about a third of the\u00a0lasagna noodles<\/a>\u00a0on top of the meat sauce, breaking them up as needed.<\/li>\nLayer Cheese, Repeat & Cook: <\/strong>Add a third of the\u00a0cheese mixture on top of the noodles. Repeat the layers twice more, finishing with the last third of the cheese mixture on top. Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender. Turn the slow cooker<\/a> to WARM and let the crockpot lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with\u00a0fresh parsley.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nJar Trick:<\/strong> I like to add \u00bd cup of water to the empty sauce jar. Then I shake it up to get the remaining sauce and pour it into the dish.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bowl of a slow cooker with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease. <\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span> and 4 teaspoons minced garlic<\/span>, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce<\/span>, 1 (6-ounce) can tomato paste<\/span>, \u00bd cup water<\/span>, 2 teaspoons Italian seasoning<\/span>, 1 teaspoon salt <\/span>, and \u00bd teaspoon ground black pepper<\/span>, and stir to combine. <\/span><\/p>\n<\/li>\n\nCombine the 1 (16-ounce) container small curd cottage cheese<\/span>, 2 cups shredded mozzarella cheese<\/span>, and \u00bd cup shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nTo assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
This easy slow cooker lasagna layers tender noodles with rich meat sauce and three cheeses<\/strong>, all with just 25 minutes of hands<\/strong> on prep<\/strong>. You get classic, cozy lasagna flavor that melds into every bite from slow cooking all day!<\/p>\n<\/figure>\n\nThe Magic Behind The Melt<\/h2>\n\nHands-off ease:<\/strong> Classic lasagna flavor with almost no active cooking. Load it, walk away, come back to dinner.<\/li>\nLayers stay intact:<\/strong> The slow, steady cook keeps everything together! There are no sliding layers or soupy middles.<\/li>\nAll-day aroma:<\/strong> It fills your kitchen with that slow simmered, Italian-Sunday smell without the actual work of an Italian Sunday.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nSlow Cooker Lasagna Ingredients<\/h3>\n<\/figure>\n\nMeat:<\/strong> Use half ground beef and half Italian sausage for a richer flavor.<\/li>\nCheese Swap:<\/strong> You can use ricotta cheese instead of cottage cheese. I just like how cottage cheese keeps after cooking for so long.<\/li>\nNoodles:<\/strong> No-boil or regular lasagna noodles both work; either will soften with the long cook time.<\/li>\nCheese:<\/strong> Freshly shredded cheese melts better than pre-shredded.<\/li>\nSauce:<\/strong> Use about 3\u00bd cups homemade marinara<\/a> instead of jarred if you prefer.<\/li>\nMushrooms:<\/strong> Saut\u00e9ed mushrooms add moisture and depth.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Slow Cooker Lasagna<\/h2>\nLasagna always feels like a labor of love. But, for some reason, when I put it together in a crockpot, it feels so much easier! And I love how perfectly tender the noodles come out! Pair it with my Olive Garden salad<\/a> and garlic bread<\/a>! <\/p>\n\nPrep & Brown Meat:<\/strong> Spray the bowl of a slow cooker with nonstick cooking spray<\/a>, then set aside. Add\u00a0the ground beef\u00a0to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease, then add\u00a0the onion\u00a0and garlic to the skillet, and cook for 2 minutes.<\/li>\nAdd Sauce Ingredients to Skillet:<\/strong> Stir in\u00a0the marinara sauce,\u00a0tomato paste,\u00a0water,\u00a0Italian seasoning<\/a>, salt, and\u00a0pepper until combined.<\/li>\nCombine Cheeses:<\/strong> Combine the cottage cheese, mozzarella, and parmesan in a large bowl.<\/li>\nAssemble:<\/strong> To assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker.<\/li>\nLayer Noodles:<\/strong> Layer about a third of the\u00a0lasagna noodles<\/a>\u00a0on top of the meat sauce, breaking them up as needed.<\/li>\nLayer Cheese, Repeat & Cook: <\/strong>Add a third of the\u00a0cheese mixture on top of the noodles. Repeat the layers twice more, finishing with the last third of the cheese mixture on top. Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender. Turn the slow cooker<\/a> to WARM and let the crockpot lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with\u00a0fresh parsley.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nJar Trick:<\/strong> I like to add \u00bd cup of water to the empty sauce jar. Then I shake it up to get the remaining sauce and pour it into the dish.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bowl of a slow cooker with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease. <\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span> and 4 teaspoons minced garlic<\/span>, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce<\/span>, 1 (6-ounce) can tomato paste<\/span>, \u00bd cup water<\/span>, 2 teaspoons Italian seasoning<\/span>, 1 teaspoon salt <\/span>, and \u00bd teaspoon ground black pepper<\/span>, and stir to combine. <\/span><\/p>\n<\/li>\n\nCombine the 1 (16-ounce) container small curd cottage cheese<\/span>, 2 cups shredded mozzarella cheese<\/span>, and \u00bd cup shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nTo assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
Lasagna always feels like a labor of love. But, for some reason, when I put it together in a crockpot, it feels so much easier! And I love how perfectly tender the noodles come out! Pair it with my Olive Garden salad<\/a> and garlic bread<\/a>! <\/p>\n\nPrep & Brown Meat:<\/strong> Spray the bowl of a slow cooker with nonstick cooking spray<\/a>, then set aside. Add\u00a0the ground beef\u00a0to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease, then add\u00a0the onion\u00a0and garlic to the skillet, and cook for 2 minutes.<\/li>\nAdd Sauce Ingredients to Skillet:<\/strong> Stir in\u00a0the marinara sauce,\u00a0tomato paste,\u00a0water,\u00a0Italian seasoning<\/a>, salt, and\u00a0pepper until combined.<\/li>\nCombine Cheeses:<\/strong> Combine the cottage cheese, mozzarella, and parmesan in a large bowl.<\/li>\nAssemble:<\/strong> To assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker.<\/li>\nLayer Noodles:<\/strong> Layer about a third of the\u00a0lasagna noodles<\/a>\u00a0on top of the meat sauce, breaking them up as needed.<\/li>\nLayer Cheese, Repeat & Cook: <\/strong>Add a third of the\u00a0cheese mixture on top of the noodles. Repeat the layers twice more, finishing with the last third of the cheese mixture on top. Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender. Turn the slow cooker<\/a> to WARM and let the crockpot lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with\u00a0fresh parsley.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nJar Trick:<\/strong> I like to add \u00bd cup of water to the empty sauce jar. Then I shake it up to get the remaining sauce and pour it into the dish.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bowl of a slow cooker with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease. <\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span> and 4 teaspoons minced garlic<\/span>, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce<\/span>, 1 (6-ounce) can tomato paste<\/span>, \u00bd cup water<\/span>, 2 teaspoons Italian seasoning<\/span>, 1 teaspoon salt <\/span>, and \u00bd teaspoon ground black pepper<\/span>, and stir to combine. <\/span><\/p>\n<\/li>\n\nCombine the 1 (16-ounce) container small curd cottage cheese<\/span>, 2 cups shredded mozzarella cheese<\/span>, and \u00bd cup shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nTo assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Jar Trick:<\/strong> I like to add \u00bd cup of water to the empty sauce jar. Then I shake it up to get the remaining sauce and pour it into the dish.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bowl of a slow cooker with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease. <\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span> and 4 teaspoons minced garlic<\/span>, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce<\/span>, 1 (6-ounce) can tomato paste<\/span>, \u00bd cup water<\/span>, 2 teaspoons Italian seasoning<\/span>, 1 teaspoon salt <\/span>, and \u00bd teaspoon ground black pepper<\/span>, and stir to combine. <\/span><\/p>\n<\/li>\n\nCombine the 1 (16-ounce) container small curd cottage cheese<\/span>, 2 cups shredded mozzarella cheese<\/span>, and \u00bd cup shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nTo assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bowl of a slow cooker with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease. <\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span> and 4 teaspoons minced garlic<\/span>, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce<\/span>, 1 (6-ounce) can tomato paste<\/span>, \u00bd cup water<\/span>, 2 teaspoons Italian seasoning<\/span>, 1 teaspoon salt <\/span>, and \u00bd teaspoon ground black pepper<\/span>, and stir to combine. <\/span><\/p>\n<\/li>\n\nCombine the 1 (16-ounce) container small curd cottage cheese<\/span>, 2 cups shredded mozzarella cheese<\/span>, and \u00bd cup shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nTo assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSpray the bowl of a slow cooker with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease. <\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span> and 4 teaspoons minced garlic<\/span>, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce<\/span>, 1 (6-ounce) can tomato paste<\/span>, \u00bd cup water<\/span>, 2 teaspoons Italian seasoning<\/span>, 1 teaspoon salt <\/span>, and \u00bd teaspoon ground black pepper<\/span>, and stir to combine. <\/span><\/p>\n<\/li>\n\nCombine the 1 (16-ounce) container small curd cottage cheese<\/span>, 2 cups shredded mozzarella cheese<\/span>, and \u00bd cup shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nTo assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Spray the bowl of a slow cooker with nonstick cooking spray and set aside.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease. <\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span> and 4 teaspoons minced garlic<\/span>, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce<\/span>, 1 (6-ounce) can tomato paste<\/span>, \u00bd cup water<\/span>, 2 teaspoons Italian seasoning<\/span>, 1 teaspoon salt <\/span>, and \u00bd teaspoon ground black pepper<\/span>, and stir to combine. <\/span><\/p>\n<\/li>\n\nCombine the 1 (16-ounce) container small curd cottage cheese<\/span>, 2 cups shredded mozzarella cheese<\/span>, and \u00bd cup shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nTo assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 pound lean ground beef<\/span> to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease. <\/span><\/p>\n<\/li>\n\nAdd 1 cup diced onion<\/span> and 4 teaspoons minced garlic<\/span>, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce<\/span>, 1 (6-ounce) can tomato paste<\/span>, \u00bd cup water<\/span>, 2 teaspoons Italian seasoning<\/span>, 1 teaspoon salt <\/span>, and \u00bd teaspoon ground black pepper<\/span>, and stir to combine. <\/span><\/p>\n<\/li>\n\nCombine the 1 (16-ounce) container small curd cottage cheese<\/span>, 2 cups shredded mozzarella cheese<\/span>, and \u00bd cup shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nTo assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 cup diced onion<\/span> and 4 teaspoons minced garlic<\/span>, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce<\/span>, 1 (6-ounce) can tomato paste<\/span>, \u00bd cup water<\/span>, 2 teaspoons Italian seasoning<\/span>, 1 teaspoon salt <\/span>, and \u00bd teaspoon ground black pepper<\/span>, and stir to combine. <\/span><\/p>\n<\/li>\n\nCombine the 1 (16-ounce) container small curd cottage cheese<\/span>, 2 cups shredded mozzarella cheese<\/span>, and \u00bd cup shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nTo assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Combine the 1 (16-ounce) container small curd cottage cheese<\/span>, 2 cups shredded mozzarella cheese<\/span>, and \u00bd cup shredded parmesan cheese<\/span> in a large bowl. <\/span><\/p>\n<\/li>\n\nTo assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
To assemble the lasagna, layer \u2153 of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles <\/span> on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. <\/span><\/p>\n<\/li>\n\nRepeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Repeat the layers twice more, finishing with the last third of the cheese mixture on top. <\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.<\/span><\/p>\n<\/li>\n\nTurn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Turn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley<\/span>.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge:<\/strong> Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.<\/li>\nFreezer:<\/strong> Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.<\/li>\nMake Ahead:<\/strong> Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>423<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>41<\/span>g<\/span><\/span>Protein: <\/span>34<\/span>g<\/span><\/span>Fat: <\/span>14<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>71<\/span>mg<\/span><\/span>Sodium: <\/span>1391<\/span>mg<\/span><\/span>Potassium: <\/span>893<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>10<\/span>g<\/span><\/span>Vitamin A: <\/span>1050<\/span>IU<\/span><\/span>Vitamin C: <\/span>13<\/span>mg<\/span><\/span>Calcium: <\/span>312<\/span>mg<\/span><\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Italian-Inspired Dinners<\/h2>\nItalian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Italian dinners are a family favorite in our house. This is Lasagna<\/a>, or these\u00a0Three Cheese Stuffed Pasta Shells<\/a> are some of my tops! Here are a few more favorites for you to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/slow-cooker-lasagna-.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/slow-cooker-lasagna-.jpg\")
<\/div>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/slow-cooker-lasagna--1200x1799.jpg\" "\\"This")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/IngredientsWithLabelsSlowCookerLasagna-1200x800.png\"\/ "\\"This")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/IngredientsWithLabelsSlowCookerLasagna-1200x800.png\" "\\"This")
<\/figure>\n![\"Ground](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-1-1200x800.jpg\"\/ "\\"This")
![\"Ground](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-1-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Marinara](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-2-1200x800.jpg\"\/ "\\"This")
![\"Marinara](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-2-1200x800.jpg\" "\\"This")
<\/figure>\n![\"All](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-5-1200x800.jpg\"\/ "\\"This")
![\"All](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-5-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Layer](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-6-1200x800.jpg\"\/ "\\"This")
![\"Layer](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-6-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Lasagna](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-3-1200x800.jpg\"\/ "\\"This")
![\"Lasagna](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-3-1200x800.jpg\" "\\"This")
<\/figure>\n![\"Cheese](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-4-1200x800.jpg\"\/ "\\"This")
![\"Cheese](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/12\/SlowCookerLasagna-4-1200x800.jpg\" "\\"This")
<\/figure>\n<\/figure>\n