Slow Cooker Meatball Lasagna
This easy lasagna comes together with just five ingredients for a nice hearty meal.
Equipment
- Slow Cooker
Ingredients
- 4 cups marinara sauce
- 16 oz. Frozen Meatballs (about 1/2 a bag) thawed, cut in half
- 1 12 oz. box oven ready lasagna noodles
- 1 15 oz. tub ricotta cheese
- 2-3 cups shredded mozzarella cheese
Instructions
- Spray slow cooker with non stick spray.
- Pour a little sauce on the bottom of the pot.
- Break lasagna noodles to fit in slow cooker.
- Then spoon 1/3 of the ricotta over noodles and spread.
- Place a layer of meatballs over the ricotta.
- Then sprinkle with mozzarella.
- Repeat layers two more times adding more noodles as the pot gets wider.
- Then do one more layer of noodles, sauce, and top with more mozzarella.
- Set slow cooker to low cook for 4 1/2 hours.
- Once done cooking, let rest for a few minutes before cutting and serving.
Video
Notes
**Cooking times may vary per appliance. Also if using regular noodles, you may need to cook longer. Use as much cheese/meatballs to your liking.