Slow Cooker Lasagna with Bechàmel Sauce



Bechamel Sauce

    • 3 tablespoons pure butter
    • 3 tablespoons flour
    • 2 cups milk, low-fat but not skim
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt


  • 8 uncooked lasagna noodles
  • 2 1/2 cups marinara or slow cooker Italian spaghetti meat sauce
  • 1 cup bechàmel sauce (see recipe above)
  • 1/2 cup grated Parmesan cheese
  • Extra-virgin olive oil


Bechàmel Sauce

  1. To make the bechàmel sauce, over low heat, in a small saucepan, melt the butter.
  2. When the butter has melted, add the flour and whisk until a paste consistency, called a roux. Add the milk gradually. Season with the nutmeg and salt.
  3. When the consistency is creamy, remove and set aside. If it becomes too thick, just thin out by whisk in more milk.


  1. Now to start making the lasagna, with all your ingredients ready, including the prepared marinara or meat sauce, start layering the lasagna.
  2. Rub the bottom of the slow cooker with extra-virgin olive oil. Spread a thin layer of béchamel sauce over the bottom.
  3. Layer the ingredients in this order: 2 lasagna noodles (break in half if necessary), meat sauce, bechàmel sauce, and Parmesan cheese. Repeat this 3 more times. After adding the last lasagna noodles, spread the remaining bechàmel sauce on top then drizzle with extra-virgin olive oil.
  4. Set the slow cooker on low for 4-6 hours or high for 3 hours. Lasagna is ready when noodles are al dente.

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