Slow cooker lasagna or as I like to call it, the lazy lasagna.
I am going to show you how to make the easiest and juiciest lasagna on the slow cooker.
We are going to make a meat ragú with lots of vegetables and the “assembly” the lasagna in the laziest and easiest way.
Can I make a vegan version?
Of course, you can use canned lentils instead of minced meat and adjust cooking times.
Cook the filling 2 hours on HIGH instead of 3 and then 1 hour on HIGH with the pasta in it. The result is as good 🙂
Looking for more Slow Cooker recipes?
Fish, legumes, meat, summer recipes… yes you can cook all kind of recipes on the slow cooker.
Video recipe:
The lazy lasagna on the slow cooker. Let’s start!
Slow cooker lasagna
Course: MainCuisine: ItalianDifficulty: Easy6
servings30
minutes4
hoursIngredients
- Filling or ragu
500 g ground meat (beef or half beef and half pork)
1 large onion, chopped
1 garlic clove, chopped
1 carrot, chopped
1/2 red or green bell pepper
1/2 celery stalk, chopped
1/4 zucchini, chopped
1/4 aubergine, chopped
400 g canned tomato, blended
2 tablespoon olive oil
1 cup red wine
Salt
Pepper
1/2 teaspoon cinnamon powder
1/2 teaspoon dried oregano
- Bechamel sauce
350 ml milk
30 g unsalted butter
40 g all-purpose flour
Salt
Nutmeg
Grated cheese
6 lasagna noodles, uncooked
Directions
- Heat 1 tablespoon of olive oil in a large pan over high heat.
- Stir in the chopped onion, garlic, celery, zucchini, aubergine, bell pepper and carrot and sauté, until a little bit golden. About 5 minutes. Transfer to the slow cooker.
- Heat 1 tablespoon of olive oil on the same medium-size pan over high heat.
Season the meat with salt and pepper. Stir in the ground meat and sauté for 5 minutes, until slightly golden. - Pour the red wine and cook for 2 minutes. Transfer to the slow cooker.
- Add the tomate sauce, the cinnamon and the oregano. Stir to combine. Cover with the lid and cook for 3 hours on HIGH.
- Bechamel sauce:
- When the meat filling in almost ready: Heat the butter on a medium size pot over medium heat.
- When it melts, add the flour and whisk quickly. Cook for 1 minute and add ¼ of the milk, whisking constantly. Add another ¼ of the milk and keep stirring. Add the rest of the milk, a pinch of salt, pepper and nutmeg, and boil over low heat until the sauce thickens. About 4-5 minutes. Set aside.
- Assembly
- When the meat in ready: Break each lasagna noodle into 2 pieces.
- Take 4 pieces and submerge them into bottom of the slow cooker using a wooden spoon.
- Take another 4 pieces and repeat but this time submerge them until the middle of the filling.
- Take the last 4 pieces and place them on top of the filling.
- Pour the bechamel sauce over the last lasagna noodle layer and sprinkle with the grated cheese.
- Cover with the lid and cook for 1 hour on HIGH.
- Let sit for 30 minutes and serve. Enjoy!
Recipe Video
The slow cooker I use is this one from Crockpot. It is almost 6 years old and still loving it.
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