Can I use another marinara sauce?

Yes, you can use an alternative marinara sauce of your choice. As written, use 25 ounces of marinara sauce. The amount of dry pasta you cook will depend on the contents of a 25-ounce jar of marinara sauce. Less sauce or a much thicker sauce could make the cooked pasta drier. If you run out of marinara sauce, add half a cup of water, seal and shake the jar, and finish using the marinara sauce.

Can I replace the ricotta cheese?

Ricotta is the preferred ingredient for this recipe. Ricotta and eggs form a creamy layer that becomes more stable as pasta is baked. Shredded cheese would change the texture and layering of this dish. Mix the ricotta until it is thick enough to spoon onto pasta sheets in dollops.

Can I use cooked lasagna noodles?

No, use dry lasagna noodles to get the same texture and cooking time as this recipe directs. Dry lasagna noodles soak up liquid from a jar of marinara sauce and shaken water from the jar of marinara sauce while cooking. Other types of cooked noodles will react differently and may need to be prepared in a different way than the recipe directs. Chop dry lasagna noodles to fit your slow cooker rather than trying to layer and cook whole noodles.

Can I assemble this lasagna ahead?

The recipe does not give tips for making the dish ahead of time. Following the recipe is the safest way to prepare the dish. The noodles in the recipe should absorb sauce well when cooked slowly for the length of time specified in the recipe. Noodles cooked ahead of time may not absorb as much sauce as noodles cooked fresh when assembled. Ways to make the dish easier to prepare: Cook meat and divide cheeses ahead of time, but do not assemble the lasagna until you are ready to serve it.

How should I store and reheat leftovers?

Store leftover lasagna slices in a covered container in the refrigerator. It's best to store leftover lasagna slices whole so that the noodle and cheese layers don't separate. Be careful when reheating portions of lasagna to prevent separation of layers. Use a wide utensil, such as a spatula, to serve lasagna slices, especially the first slice, which is likely to be broken.

Slow Cooker Lasagna with Lean Ground Beef and Creamy Ricotta Layers

By Emma CollinsSep 23, 2026

Cook

210 min

Total

210 min

Servings

Jump to recipe

Choose a lean, flavorful ground beef option, such as 97/3 ground beef, for your slow cooker sauce to prevent excessive fat in the layers of your lasagna. The Slow Cooker Lasagna recipe includes browned ground beef marinara sauce and other ingredients layered with dry lasagna noodles for a dish that is easy to cut and serve. It has tender noodles, ricotta cheese filling, oregano-seasoned meat sauce, and mozzarella and Parmesan cheeses.

Slow Cooker Lasagna with Lean Ground Beef and Creamy Ricotta Layers

The sauce recipe calls for sautéing white onion and garlic in a pan without cooking them thoroughly and adding browned beef seasoned with salt, pepper, and oregano. Marinara sauce and water from the jar can be added to a pan to make a thinner sauce to moisten dry pasta. Ricotta mixed with egg, mozzarella, Parmesan, and other ingredients can be spooned over or between layers of pasta.

When cooking on LOW, test noodles for doneness and presence of fully covered sauce on all noodle layers. Ways to prevent overcooked or dry noodles: Cover noodle edges and other noodle pieces around the sides of the slow cooker with sauce. Ways to prevent overcooked or dry noodles: Add noodles before other ingredients. Add too many layers of noodles. Add too little sauce. Fail to cover the noodles with sauce.

Allow refrigerated lasagna to rest at room temperature for 10 minutes before serving with a green salad, garlic bread, roasted vegetables, or extra Parmesan cheese. Cover and refrigerate leftover lasagna to prevent layer separation. Serve leftover lasagna after fully reheating.

Why this recipe works

Lean 97/3 ground beef thickens the sauce but doesn't make it oily, so layers in a covered slow cooker stay distinct.
Dry lasagna noodles absorb tomatoes and other liquids from the jar while baking to save preparation time and add a layer of cooked lasagna noodles.
Ricotta, egg, mozzarella, and Parmesan make a filling that firms up in the oven and helps each portion hold its shape when served.
Using all the marinara keeps the noodles and other pasta from drying out, including smaller pieces that fit inside the cooker.
Browning onions, garlic, and ground beef before using them in the recipe enhances the sauce flavor. Sauteing the garlic quickly avoids a bitter flavor in the finished dish.
A ten-minute break without foil helps the melted cheese and sauce settle to make it easier to serve portions while maintaining layering.

Instructions

In a large skillet over medium-high heat, cook the chopped white onion until translucent. Add the minced garlic and stir just until fragrant. Add the ground beef, salt, pepper, and oregano, then cook until the beef is no longer pink, breaking it up as it browns.

Pour the marinara sauce into the skillet with the cooked beef mixture. Add about 1/2 cup water to the empty sauce jar, cover, shake, and pour it into the skillet. Simmer the sauce until warmed through.

In a large bowl, stir together the ricotta cheese, egg, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and salt and pepper to taste. Mix until combined and easy to spoon.

Spread about 1 1/2 cups of meat sauce in the bottom of a 6-quart slow cooker. Add a layer of uncooked lasagna noodles, breaking them to fit in a single layer. Spoon and gently spread some ricotta mixture over the noodles. Repeat the sauce, noodles, and cheese layers, ending with sauce on top.

Sprinkle the remaining shredded mozzarella and remaining Parmesan over the top. Cover and cook on LOW for 3.5 hours, or until the noodles are soft. Uncover and let the lasagna rest for about 10 minutes before slicing.

FAQ

Use lean ground beef, such as 97/3 ground beef, in lasagna. Lean ground beef adds beef flavor to the marinara sauce without adding more fat to the layers of lasagna. High-fat ground beef can make the marinara sauce richer and looser. Check the package for information about types of ground beef. Choose a product based on fat content.

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Dinner Pasta Casseroles Beef Italian Slow Cooker

Slow Cooker Lasagna with Lean Ground Beef and Creamy Ricotta Layers

Name: Slow Cooker Lasagna with Lean Ground Beef and Creamy Ricotta Layers
Cook time: 210 min
Total time: 210 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef (such as 97/3); 1/2 cup white onion (chopped); 2 cloves garlic (minced); 1 tsp salt; 1 tsp pepper; 1 tsp oregano; 25 oz marinara sauce; 1/2 cup water (about; added to the marinara sauce jar and shaken); 15 oz ricotta cheese; 1 large egg; 1 cup shredded mozzarella cheese (for the ricotta cheese layer); 1/4 cup grated Parmesan cheese (for the ricotta cheese layer); salt (to taste); pepper (to taste); 16 oz lasagna noodles (uncooked and divided); 1 cup shredded mozzarella cheese (remaining, for topping); 1/4 cup grated Parmesan cheese (remaining, for topping)

By Emma CollinsSep 23, 2026

Cook

210 min

Total

210 min

Servings

Jump to recipe

Why this recipe works

Lean 97/3 ground beef thickens the sauce but doesn't make it oily, so layers in a covered slow cooker stay distinct.
Dry lasagna noodles absorb tomatoes and other liquids from the jar while baking to save preparation time and add a layer of cooked lasagna noodles.
Ricotta, egg, mozzarella, and Parmesan make a filling that firms up in the oven and helps each portion hold its shape when served.
Using all the marinara keeps the noodles and other pasta from drying out, including smaller pieces that fit inside the cooker.
Browning onions, garlic, and ground beef before using them in the recipe enhances the sauce flavor. Sauteing the garlic quickly avoids a bitter flavor in the finished dish.
A ten-minute break without foil helps the melted cheese and sauce settle to make it easier to serve portions while maintaining layering.

Ingredients

Servings4

•1 lb lean ground beef (such as 97/3)
•½ cup white onion (chopped)
•2 cloves garlic (minced)
•1 tsp salt
•1 tsp pepper
•1 tsp oregano
•25 oz marinara sauce
•½ cup water (about; added to the marinara sauce jar and shaken)
•15 oz ricotta cheese
•1 large egg
•1 cup shredded mozzarella cheese (for the ricotta cheese layer)
•¼ cup grated Parmesan cheese (for the ricotta cheese layer)
•salt (to taste)
•pepper (to taste)
•16 oz lasagna noodles (uncooked and divided)
•1 cup shredded mozzarella cheese (remaining, for topping)
•¼ cup grated Parmesan cheese (remaining, for topping)

Instructions

1
In a large skillet over medium-high heat, cook the chopped white onion until translucent. Add the minced garlic and stir just until fragrant. Add the ground beef, salt, pepper, and oregano, then cook until the beef is no longer pink, breaking it up as it browns.
2
Pour the marinara sauce into the skillet with the cooked beef mixture. Add about 1/2 cup water to the empty sauce jar, cover, shake, and pour it into the skillet. Simmer the sauce until warmed through.
3
In a large bowl, stir together the ricotta cheese, egg, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and salt and pepper to taste. Mix until combined and easy to spoon.
4
Spread about 1 1/2 cups of meat sauce in the bottom of a 6-quart slow cooker. Add a layer of uncooked lasagna noodles, breaking them to fit in a single layer. Spoon and gently spread some ricotta mixture over the noodles. Repeat the sauce, noodles, and cheese layers, ending with sauce on top.
5
Sprinkle the remaining shredded mozzarella and remaining Parmesan over the top. Cover and cook on LOW for 3.5 hours, or until the noodles are soft. Uncover and let the lasagna rest for about 10 minutes before slicing.