The Best Slow Cooker Lasagna

Gather everything you will need and prep it: Spray your crockpot with cooking spray. Chop the onion, mince the garlic, measure out all of the other ingredients. It makes the process much easier!

In a Dutch oven or very large skillet, brown the ground beef and onion. Drain excess fat.

Season the meat mixture with the minced garlic, garlic powder, onion powder, Italian Seasoning, salt, pepper, and red pepper flakes. Stir well.

To the meat mixture, add the tomato paste and stir well to combine. Cook on medium-low heat for 1 minute while stirring, to cook out some of the raw tomato taste.

Add the tomato sauce, diced tomatoes, and water (or broth). Stir well to combine. Lower the heat and let the sauce simmer for 10 minutes, stirring occasionally.

Meanwhile, add the ricotta, 3 cups of the mozzarella (saving 1 cup for the topping of the lasagna), and Parmesan cheeses to a medium bowl and mix together well using a fork. Add the chopped fresh basil (optional), and mix it in. Set aside.

Taste the meat sauce and adjust seasoning as desired. Then ladle ¼ of it into the bottom of the sprayed crock.

Layer about 3 lasagna noodles over the meat sauce, breaking any you need to fit the crock. Then layer ⅓ of the cheese mixture over the noodles. Then layer another ¼ of the meat sauce over the cheese mixture layer.

Add another layer of lasagna noodles, ⅓ of the cheese mixture over the noodles, and another ¼ of the meat sauce over the cheese layer.

Add a final layer of lasagna noodles, final ⅓ of the cheese mixture over the noodles, and the remaining ¼ of the meat sauce over the cheese layer.

Lastly, add the reserved cup of shredded mozzarella cheese over the top.

Cover the crock pot and cook on Low for about 3-4 hours or on High for 2–3 hours (check at 2 hours to avoid mushy noodles).

When the lasagna is done, turn off the slow cooker and let the lasagna sit, uncovered for at least 10 minutes before serving. Garnish with parsley and more fresh basil, if desired.