This 5-ingredient slow cooker Patriots Day lasagna is the kind of cozy, set-it-and-forget-it meal that makes a busy day feel special. Instead of fussing with boiling noodles or layering a dozen components, you simply dump raw broken lasagna noodles into the slow cooker, add four more simple ingredients, and let it bubble away into a cheesy, saucy dinner your family will beg you to make again.It’s perfect for long weekends, game days, or any time you want that classic lasagna comfort with almost no hands-on work.Serve this slow cooker lasagna with a simple side salad—think romaine or mixed greens tossed with Italian dressing—and a loaf of warm garlic bread or buttered rolls to soak up the extra sauce. A side of steamed green beans or roasted broccoli rounds out the plate nicely.For a cozy Patriots Day spread, add a fruit salad or a tray of cut veggies with ranch dip so everyone can nibble while the lasagna finishes cooking.5-Ingredient Slow Cooker Patriots Day LasagnaServings: 6Ingredients12 dry lasagna noodles, broken into large pieces1 (24-ounce) jar marinara or pasta sauce1 (15-ounce) container ricotta cheese2 cups shredded mozzarella cheese1 pound ground Italian sausage or ground beef, cooked and drainedDirectionsLightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray or a thin layer of oil. This helps keep the noodles from sticking and makes cleanup easier.Spread about 1/2 cup of the marinara sauce over the bottom of the slow cooker, just enough to lightly coat the surface.Dump the raw broken lasagna noodles into the slow cooker, spreading them out in an even layer. It’s fine if they overlap and stack a bit; just try to cover most of the bottom. This should look like a loose, jumbled layer of dry noodles.In a medium bowl, stir together the ricotta cheese and 1/2 cup of the shredded mozzarella. You can add a pinch of salt and pepper if you like, but it’s optional.Sprinkle half of the cooked and drained Italian sausage or ground beef evenly over the broken noodles.Dollop half of the ricotta mixture over the meat and noodles in small spoonfuls, then gently spread it around a bit. It doesn’t need to be perfect—just try to distribute it so every scoop of lasagna gets some cheese.Pour about half of the remaining marinara sauce evenly over the top, making sure you cover as many of the noodles as you can. The sauce is what will soften the raw noodles as it cooks.Repeat the layering: sprinkle the rest of the cooked sausage or beef over the sauced layer, then dollop and gently spread on the remaining ricotta mixture.Pour the rest of the marinara sauce over the top, spreading it with the back of a spoon so all exposed noodles are moistened. If any noodles are sticking up dry, tuck them under the sauce. This helps them cook through evenly.Sprinkle the remaining 1 1/2 cups shredded mozzarella cheese evenly over the very top for a melty, golden layer.Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the noodles are tender when pierced with a fork and the edges are bubbling. Try not to lift the lid during the first 3 hours so the heat and moisture stay trapped inside.Once cooked, turn off the slow cooker and let the lasagna rest, covered, for about 15 to 20 minutes. This helps it set up so it’s easier to scoop and serve without falling apart.
5-Ingredient Slow Cooker Patriots Day Lasagna
