No-Boil Slow Cooker Lasagna

Here’s a detailed recipe for a **Slow Cooker Lasagna**—a hearty, comforting dish with layers of rich marinara, creamy cheese, and tender noodles, all made easily in your slow cooker.

### **Slow Cooker Lasagna**

#### **Ingredients**

– **2 (24 oz each) jars marinara sauce:** Provides the base flavor and moisture for the lasagna.
– **1 box no-boil lasagna noodles:** These do not need pre-cooking and will soften as the lasagna cooks.
– **32 oz ricotta cheese:** Adds creaminess and richness to the lasagna.
– **2 cups mozzarella cheese, grated:** Melts beautifully and adds gooey, stretchy cheese layers.
– **1 cup Parmesan cheese, grated:** Adds a sharp, nutty flavor.
– **1 egg:** Helps bind the cheese mixture together.
– **1 teaspoon Italian seasoning:** Adds a blend of herbs and spices for enhanced flavor.
– **1/4 cup fresh basil, chopped:** Fresh basil adds a burst of herbaceous flavor.
– **Kosher salt and freshly ground black pepper, to taste:** For seasoning the cheese mixture and layers.

#### **Preparation**

1. **Prepare the Slow Cooker:**
– Spread about 1 1/2 cups of the marinara sauce evenly in the bottom of your slow cooker. This will prevent the noodles from sticking to the bottom.

2. **Layer the Noodles:**
– Place a layer of no-boil lasagna noodles over the sauce. Break the noodles as needed to fit the shape of the slow cooker.

3. **Prepare the Cheese Mixture:**
– In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, and 1 cup of the grated mozzarella cheese.
– Stir in the Italian seasoning, chopped fresh basil, and season with kosher salt and freshly ground black pepper. Mix until well combined.

4. **Assemble the Lasagna:**
– Spoon 1/3 of the cheese mixture over the noodles and spread it out evenly.
– Top the cheese mixture with another layer of lasagna noodles.
– Spoon about 1/3 of the remaining marinara sauce over the noodles and spread it out evenly.
– Repeat the layering process twice more: cheese mixture, noodles, and sauce.

5. **Top and Cook:**
– Finish with a final layer of noodles, the remaining marinara sauce, and the remaining 1 cup of grated mozzarella cheese on top.
– Cover the slow cooker with the lid.

6. **Cook the Lasagna:**
– Cook on high for 3-4 hours or on low for 6-8 hours. The lasagna is done when the noodles are tender and the cheese is melted and bubbly.

7. **Serve:**
– Once the lasagna is cooked, let it sit for 10-15 minutes before slicing. This allows the layers to set and makes serving easier.
– Slice and serve hot. Enjoy!

#### **Tips:**

– **Cheese Consistency:** If you prefer a thicker lasagna, you can add more cheese between layers or on top.
– **Make-Ahead:** You can assemble the lasagna a day in advance and store it in the refrigerator until you’re ready to cook it.
– **Freezing:** This lasagna can be frozen for up to 3 months. Assemble and freeze before cooking. When ready to cook, thaw in the refrigerator overnight before placing it in the slow cooker.

### **Conclusion:**

This **Slow Cooker Lasagna** is a perfect make-ahead meal that’s both delicious and convenient. With layers of savory marinara, creamy cheese, and tender noodles, it’s sure to be a hit with family and friends. Enjoy this easy and satisfying dish with a side salad and some garlic bread for a complete meal!