Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) ground beef, 85% lean
- 8 oz (225 g) mild Italian sausage, casings removed
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 jar (24 oz/680 g) marinara + 1 can (14.5 oz/410 g) crushed tomatoes + 1/2 cup water
- 1 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning, pinch red pepper flakes (optional)
- 15 oz (425 g) whole-milk ricotta + 1 large egg + 1/3 cup grated Parmesan
- 3 cups (12 oz/340 g) shredded mozzarella + 1/4 cup grated Parmesan for topping
- 12 oz (340 g) no-boil lasagna noodles (or regular, uncooked)
- Chopped basil or parsley, for garnish; nonstick spray
Do This
- 1. Brown beef and sausage in 1 tbsp oil 6–8 min; add onion 3–4 min; stir in garlic and tomato paste 1 min.
- 2. Add marinara, crushed tomatoes, water, salt, pepper, Italian seasoning, and red pepper; simmer 5 min.
- 3. Mix ricotta, egg, 1/3 cup Parmesan, herbs, and a pinch of salt.
- 4. Spray a 5–6 qt slow cooker. Spread 1 cup sauce in bottom.
- 5. Layer (3 times): noodles to fit, 1/3 ricotta, 1 cup mozzarella, 1 1/4 cups sauce.
- 6. Top with final noodles, remaining sauce, remaining mozzarella, and 1/4 cup Parmesan.
- 7. Cook on Low 4 hr 30 min (center 165°F). Rest 15 min; garnish and serve.
Why You’ll Love This Recipe
- True set-it-and-forget-it comfort food—no par-boiling noodles required.
- Rich beef-and-sausage ragù with creamy ricotta and gooey mozzarella in every bite.
- Built for busy weeknights or relaxed weekends; reheats like a dream.
- Flexible: swap proteins, add veggies, or adjust the heat to your taste.
Grocery List
- Produce: 1 small yellow onion, 4 garlic cloves, fresh basil or parsley
- Dairy: Whole-milk ricotta (15 oz), shredded mozzarella (12 oz), grated Parmesan, 1 large egg
- Pantry: Olive oil, marinara sauce (24 oz), crushed tomatoes (14.5 oz), tomato paste, no-boil lasagna noodles (12 oz), Italian seasoning, kosher salt, black pepper, crushed red pepper flakes (optional), nonstick spray
Full Ingredients
For the Meat Ragù
- 1 tablespoon olive oil
- 1 pound (450 g) ground beef, 85% lean
- 8 ounces (225 g) mild Italian sausage, casings removed
- 1 small yellow onion, finely chopped (about 1 cup)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 jar (24 ounces/680 g) marinara sauce
- 1 can (14.5 ounces/410 g) crushed tomatoes
- 1/2 cup (120 ml) water
For the Ricotta Layer
- 15 ounces (425 g) whole-milk ricotta
- 1 large egg
- 1/3 cup (30 g) finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg (optional)
For Assembly
- 12 ounces (340 g) no-boil lasagna noodles (or regular, uncooked)
- 3 cups (12 ounces/340 g) shredded low-moisture mozzarella
- 1/4 cup (20 g) finely grated Parmesan, for topping
- Nonstick cooking spray
- Fresh basil or parsley, chopped, for garnish
Step-by-Step Instructions
Step 1: Prep the slow cooker and gather gear
Lightly spray a 5- to 6-quart slow cooker insert with nonstick spray. Set out a large skillet, wooden spoon, and a ladle for layering. Have your noodles ready to break to fit the crock’s shape.
Step 2: Brown the meats
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage. Cook, breaking up the meat with a spoon, until browned and no longer pink, 6–8 minutes. If there’s excess fat, spoon off all but about 1 tablespoon. Stir in the onion and cook until softened, 3–4 minutes.
Step 3: Build and simmer the ragù
Add the garlic and tomato paste; cook 1 minute until fragrant. Stir in the marinara, crushed tomatoes, water, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring to a simmer and cook 5 minutes to marry flavors. Taste and adjust seasoning; the sauce should be well-seasoned and spoonable.
Step 4: Mix the ricotta layer
In a bowl, combine ricotta, egg, Parmesan, parsley or basil, Italian seasoning, salt, and nutmeg (if using). Stir until evenly blended.
Step 5: Start layering
Spread 1 cup of the ragù in the bottom of the slow cooker. Add a layer of noodles, breaking pieces to cover the surface with minimal overlap. Dollop and gently spread one-third of the ricotta mixture over the noodles. Sprinkle with 1 cup mozzarella. Ladle 1 1/4 cups ragù over the cheese.
Step 6: Repeat layers
Repeat the sequence—noodles, one-third ricotta, 1 cup mozzarella, 1 1/4 cups ragù—two more times (for 3 complete interior layers). Finish with a final layer of noodles, all remaining ragù, the remaining mozzarella, and the 1/4 cup Parmesan.
Step 7: Slow-cook to tender
Cover and cook on Low for 4 hours 30 minutes, until the edges are bubbling, the noodles are fork-tender, and the center is hot (at least 165°F/74°C when checked with an instant-read thermometer). Tip: If your cooker runs hot or your sauce is very thick, check at 4 hours. For a faster option, cook on High for about 2 hours 30 minutes.
Step 8: Rest, garnish, and serve
Turn off the heat and let the lasagna rest, uncovered, for 15 minutes so the layers set and slice cleanly. Sprinkle with chopped basil or parsley. Cut into 8 wedges or rectangles and serve straight from the crock.
Pro Tips
- If your marinara is extra thick, add up to 1/4 cup more water so the noodles hydrate fully.
- To reduce condensation, place a clean kitchen towel under the lid during cooking and resting, ensuring the towel edges do not touch the heating elements.
- Break noodles to fit the crock’s shape; small gaps are fine. Avoid heavy overlap, which can lead to uneven cooking.
- Use low-moisture mozzarella for the best melt without excess water.
- For a browned top, if your insert is oven-safe, place it under a preheated broiler for 2–3 minutes after cooking. Check your manufacturer’s instructions first.
Variations
- Spinach-Ricotta: Fold 5 ounces (140 g) chopped baby spinach (squeezed dry) into the ricotta mixture.
- Mushroom & Zucchini: Sauté 12 ounces (340 g) sliced mushrooms and 2 cups diced zucchini; use in place of or in addition to some meat. Season well.
- Spicy Arrabbiata: Use hot Italian sausage and add 1 teaspoon crushed red pepper to the sauce.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave (60–90 seconds) or covered in a 350°F (177°C) oven for 15–20 minutes. Freeze tightly wrapped slices for up to 3 months; thaw overnight in the refrigerator before reheating. Make-ahead: Prepare the ragù and ricotta up to 2 days in advance. You can also assemble the uncooked lasagna, cover, and refrigerate up to 24 hours; add 15–30 minutes to the cook time if starting cold.
Nutrition (per serving)
Approx. 620 calories; 31 g fat; 45 g carbohydrates; 36 g protein; 4 g fiber; 1,020 mg sodium. Values are estimates and will vary based on brands and specific ingredients used.
