Simple Slow Cooker Lasagna Recipe



  • 1 pound lean ground beef
  • 1 large green pepper (chopped)
  • 1 medium onion (chopped)
  • 1 jar roasted garlic and herb pasta sauce
  • 4 cups shredded mozzarella cheese
  • 1 carton ricotta cheese (15 ounces)
  • 1 tablespoon Italian seasoning
  • 1/ 2 teaspoon garlic powder
  • 1/ 2 teaspoon salt
  • 1/ 4 teaspoon pepper
  • 6 no-cook lasagna noodles
  • 1 cup shredded Parmesan cheese


  1. Chop the vegetables and line a 3-quart slow cooker with aluminum foil.
  2. In a large bowl mix together the mozzarella cheese, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper.
  3. In a large skillet cook the burger, green pepper, and onion over medium high heat until burger is no longer pink inside; drain if needed. Stir in the pasta sauce and continue cooking until thoroughly heated.
  4. Layer the lasagna starting with one cup of the meat mixture placed over the bottom of the slow cooker followed by 1 cup of the cheese mixture topped with lasagna noodles. (Break noodles as needed to fit – you’ll need about 2 noodles per layer.)
  5. Continue layering, finishing with the meat mixture on top.
  6. Cook on low for 4 hours or until lasagna noodles are tender. Sprinkle the Parmesan cheese over the top and cook covered for an additional 15 minutes.
  7. Let rest 10 minutes and serve.