Meatball Lasagna

Name: Slow Cooker Meatball Lasagna
Prep time: 5 min
Cook time: 4 h 30 min
Total time: 4 h 35 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 lbs frozen meatballs; 48 oz marinara sauce; 1 tbsp Italian seasoning; 1 tsp garlic powder; 8 oz lasagna noodles; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1 tbsp fresh parsley, for garnish

This slow cooker meatball lasagna layers frozen meatballs, jarred marinara, broken lasagna noodles, and melted cheese into a comforting, hands-off meal that requires zero browning or layering fuss.

⚡Slow Cooker

🌍Italian-American 🏷️Slow cooker 🏷️Lasagna 🏷️Meatball lasagna 🏷️Pasta Easy dinner

🏷️

🏷️Comfort food

-0:00

cookinginthemidwestonTikTok

Total

4h 35m

Servings

6

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

2 lbs frozen meatballs
48 oz marinara sauce
1 tbsp Italian seasoning
1 tsp garlic powder
8 oz lasagna noodles
15 oz ricotta cheese
2 cups shredded mozzarella cheese, divided
1 tbsp fresh parsley, for garnishoptional

8 Ingredients

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Instructions

1
Place the frozen meatballs in the bottom of a slow cooker. Pour the marinara sauce over them and add the Italian seasoning and garlic powder.
2
Stir to combine, then cover and cook on low for 4 hours or on high for 2 hours.
3
Add the broken lasagna noodles and the ricotta cheese to the slow cooker.
4
Stir everything together until well combined, then mix in 1 cup of the shredded mozzarella cheese.
5
Sprinkle the remaining 1 cup of mozzarella cheese over the top.
6
Cover and cook for another 30-45 minutes, or until the pasta is tender and the cheese is melted.
7
Garnish with fresh parsley if desired, and serve.

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Tips & Notes

Pro tips

Break lasagna noodles into 1–2 inch pieces before adding to prevent long strands from tangling; stir midway through cooking to ensure even softening.
Layer ingredients in this order: sauce, meatballs, noodles, cheese mixture. Repeat to fill the slow cooker without overflowing.
Use a slow cooker on LOW rather than HIGH for more even cooking and to prevent the ricotta from separating.
Reserve some mozzarella to sprinkle on top in the last 15 minutes for a melted, golden finish.

Substitutions

Marinara sauce → vodka sauce or roasted red pepper sauce (adjusts flavor profile)
Ricotta cheese → cottage cheese (similar texture, slightly tangier)
Fresh parsley → fresh basil or Italian seasoning (same visual and flavor impact)
Shredded mozzarella → provolone or a mix of mozzarella and parmesan (adds complexity)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered at 350°F for 15–20 minutes or microwave individual portions.

Equipment

slow cooker (5–6 quart recommended)

Common Questions

Can I use fresh meatballs instead of frozen?

Yes, but brown them first in a skillet to develop flavor and prevent them from breaking apart in the slow cooker.

Do I need to cook the lasagna noodles before adding them?

No. Breaking them into smaller pieces and adding them dry lets them soften directly in the sauce during cooking. Stir halfway through to prevent sticking.