Pour canned diced tomatoes in the slow cooker and 3 other everyday ingredients to get a meal so incredible your husband will be begging for more!

This 4-ingredient slow cooker poor man’s lazy lasagna is exactly what I reach for on those days when I’m racing home from work, everyone’s hungry, and I still want dinner to taste like I put in some effort. Instead of fussing with layering noodles and making a separate sauce, you literally pour canned diced tomatoes into the slow cooker, add three everyday ingredients, and let it do its thing. It has all the cozy, saucy, cheesy vibes of lasagna, but with budget-friendly ingredients and almost zero hands-on time—perfect for busy weeknights in a Midwest kitchen where comfort food is basically a love language.

Serve this lazy lasagna straight from the slow cooker with a big green salad (bagged salad totally counts) and some garlic bread or buttered toast for dipping into the extra sauce. A sprinkle of extra Parmesan on top right before serving makes it feel a little more special without adding any real work. If you want to stretch the meal, add a simple side of steamed or roasted veggies, or just slice up some cucumbers and cherry tomatoes for something fresh and crunchy alongside the rich, cheesy pasta.

Servings: 6

2 cans (14.5 ounces each) diced tomatoes, undrained

Pour the canned diced tomatoes (with all their juices) into the bottom of a 4- to 6-quart slow cooker and spread them into an even layer. This juicy tomato base keeps the pasta from sticking and acts as your simple sauce.

Add the browned and drained ground Italian sausage or ground beef on top of the tomatoes, breaking up any large clumps so it’s evenly distributed. You don’t need to stir; just make a loose, even layer over the tomatoes.

Sprinkle the uncooked rotini or penne pasta evenly over the meat layer. Gently press the pasta down with the back of a spoon so some of it sinks into the tomato juices, but don’t worry if everything isn’t fully submerged—the steam in the slow cooker will help it cook through.

Sprinkle 1 1/2 cups of the shredded mozzarella cheese evenly over the top of the pasta. Reserve the remaining 1/2 cup of cheese for finishing the dish right before serving.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 3 1/2 to 4 hours, until the pasta is tender but not mushy. Try not to lift the lid during cooking so the pasta can steam properly.

Once the pasta is cooked to your liking, gently stir everything together in the slow cooker so the tomatoes, meat, pasta, and melted cheese are combined into a saucy, lasagna-like mixture. Smooth the top a bit with your spoon.

Sprinkle the remaining 1/2 cup shredded mozzarella cheese over the surface, cover the slow cooker again, and let it sit on WARM or LOW for about 5 to 10 minutes, just until the cheese on top is melted and gooey.

Taste and adjust seasoning if desired with a pinch of salt and pepper from your pantry, then scoop the lazy lasagna into bowls and serve hot. If you like, finish each serving with a little extra cheese or dried Italian seasoning from your spice rack.

To bulk this up without adding more effort, stir in a handful of baby spinach or frozen chopped spinach during the last 20 minutes of cooking; it wilts right in and makes the dish feel a bit more balanced. If your family likes things extra cheesy, swap half of the mozzarella for shredded Italian blend or add a few dollops of ricotta on top when you add the final layer of cheese. For a little kick, use hot Italian sausage instead of mild, or add crushed red pepper flakes from your pantry when you season at the end. You can also play with different pasta shapes—shells, bowties, or ziti all work—as long as they’re similar in size and you keep the total amount around 8 ounces dry. If you need to stretch the meal, serve it over a scoop of cooked rice or alongside extra bread; the saucy tomato base makes it perfect for soaking up with whatever carbs you have on hand.