Dump raw broken lasagna noodles in the slow cooker and 4 other simple ingredients to get a meal so delicious your family will be begging for more!

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.

Servings: 6

12 dry lasagna noodles, broken into large pieces

Lightly 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.

Scoop the lasagna into bowls or onto plates and serve warm. Garnish with a little extra shredded cheese or dried Italian seasoning on top if you’d like.

You can easily tailor this slow cooker lasagna to your family’s tastes while still keeping it simple. For a milder flavor, use ground beef or ground turkey instead of Italian sausage. If you want to skip meat altogether, replace the cooked meat with a 10- to 12-ounce bag of frozen spinach (thawed and squeezed dry) or a few cups of chopped fresh spinach layered in with the cheese. Picky eaters might like it plainer—use a smooth marinara without chunks and stick to mozzarella only. If your crew loves extra cheese, sprinkle an additional 1/2 cup of mozzarella over the top during the last 30 minutes of cooking. You can also stir a teaspoon of dried Italian seasoning into the ricotta mixture for more flavor without adding extra ingredients to your shopping list. For food safety, always cook the meat completely before adding it to the slow cooker, and drain off excess grease so the lasagna doesn’t become oily. Make sure the lasagna reaches a safe internal temperature of at least 165°F in the center before serving. Refrigerate leftovers within 2 hours in a shallow container and eat within 3 to 4 days, reheating until steaming hot. If using a different size slow cooker, keep an eye on cook time; a larger, wider cooker may finish faster, while a smaller, deeper one may need a little extra time for the noodles to soften fully.