I love lasagna. I love The Bunny. The first time I told him that I was making lasagna in the slow cooker he thought I was lying. I don’t lie about my love.

  • 1 medium onion
  • 2 carrots
  • 2 sticks celery
  • 1 pound ground beef
  • 4 cloves garlic, chopped
  • 1 tablespoon anchovy paste (optional)
  • 1 cup red wine
  • 1 jar – 32 oz your favorite Marinara sauce
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 tablespoons Italian seasoning
  • Kosher salt and freshly cracked black pepper
  • 1 bay leaf
  • 1 box dry Lasagna noodles – NOT no boil
  • 1 jar – 14 oz Alfredo sauce
  • 1 cup grated parmesan
  • 10 oz grated mozzarella
  1. Get out a slow cooker – I like an oval or casserole shape for this recipe
  2. In a food processor or with a knife, finely chop the onion, carrots and celery.
  3. Put the veggies in a 4 qt sauce pan and sweat over medium heat for about 5 minutes. There should be enough water in the veggies to cook them, but if the pan is dry add a splash of water.
  4. Add the ground beef and stir well to break up. Mix in the garlic, anchovy paste and wine, let cook 5 more minutes.
  5. Add the Marinara sauce and dry seasoning, plus more salt than you think you need. The slow cooker needs extra seasoning. Let the sauce simmer for 15 minutes, until fairly thick.
  6. Put 1 cup of the meat sauce on the bottom of the slow cooker crock. Add a layer of raw noodles, breaking to fit. Top with about 1 cup of the meat sauce, 3/4 cup of Alfredo sauce, a sprinkle of parmesan and 1/4 of the mozzarella. Keep layering, reserving the last bit of the mozzarella for later. The top should be sauce and parmesan. Put the lid on the crock. You can cook the lasagna right away or put in the fridge and cook it tomorrow.
  7. Set the slow cooker to low and cook for 6 hours. Take the top off, sprinkle with reserved mozzarella and recover, cooking for another 10 minutes to melt the cheese. Turn off the slow cooker and let the lasagna rest for at least 10 minutes before serving.
  • To make vegetarian, omit the anchovy paste and replace the ground beef with 2 cups cooked lentils.
  • We also like to make this a day ahead and reheat in a 350* oven – The Bunny likes the crunchy edges best.