Slow Cooker Lasagna

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I have been making my Slow Cooker Lasagna recipe for years, and my family never gets tired of it. In fact, they frequently ask me to make it again! This crock pot lasagna is moist and juicy, and perfect for entertaining a large group of friends and family. It's so quick and tasty that I used to make it for my kids' team meals all the time, and the other parents were always asking for the recipe!

Crockpot Lasagna with Oven Ready Noodles

Everyone knows what a pain it is to cook lasagna noodles and try to get them not to stick together. The solution? Don't cook the noodles. Use oven-ready noodles, and let your lasagna cook in the slow cooker!

I've made a lot of lasagnas, including sausage lasagna and pressure cooker lasagna which are both delicious, but this one remains my favorite.

That's because my recipe for crockpot lasagna literally cooks on its own, but is seriously so delicious. Just assemble it in the slow cooker in the morning, walk away, and come back to the tastiest lasagna dinner you will ever eat. It makes your house smell amazing, too!

I love making this lasagna recipe for company. It is so nice to make it ahead of time and set it and forget it. Everyone always asks me for the recipe!

Maria on Pinterest

Crockpot Lasagna Recipe Ingredients

• Olive Oil: Use your favorite olive oil. You'll just need a little to saute the onions and garlic, and brown the beef and sausage. This step is the only active cooking you'll be doing throughout the recipe, and is quick and easy. It also makes your lasagna incredibly flavorful.
• Ground Beef: I'm using an 80/20 ground chuck beef mix. You can use other mixes if you prefer, but keep in mind if you use a fattier mix you may want to drain it a little.
• Ground Sausage: I'm using mild Italian sausage, and this is what I recommend. It matches the other flavors of the lasagna perfectly. You could use other sausages, like hot Italian sausage, but I advise sticking to mild.
• Onion: You'll need a medium white or yellow onion, chopped very finely. Don't use a red onion - they're too astringent and the flavor won't meld well with the lasagna. White or yellow have great flavor for lasagna.
• Garlic: Fresh garlic cloves, minced. You can also use minced garlic from a jar or garlic paste, but don't just use garlic powder. That fresh garlic adds so much to the depth of flavor of the lasagna!
• Marinara Sauce: Use your favorite marinara tomato sauce, whether it's jarred or you're making your own red sauce. You can also use my bolognese sauce.
• Italian Seasoning: I have my homemade Italian mix I like to use for seasoning this lasagna. If you don't have a jar of Italian seasoning on hand already, this is a great solution.
• Ricotta Cheese: Ricotta is such a fluffy cheese that is so delicious in lasagna. I find it irresistible in my slow cooker lasagna recipe.
• Eggs: As always, I recommend using cage-free pasture-raised eggs.
• Parsley (optional): It's not necessary, but a bit of fresh parsley brightens up any red sauce pasta. Especially lasagna!
• Mozzarella Cheese: Be sure to get large shred mozzarella, not fine shred.
• Parmesan Cheese: Grated parm. Avoid the shaker bottles of parm.
• Lasagna Noodles: Uncooked, oven-ready lasagna noodles. This is important - they have to be oven-ready noodles to work for this recipe.
• Salt and Pepper: Kosher salt and freshly cracked black pepper work best. Sea salt flakes are great, too.

Recipe for Slow Cooker Lasagna

Lasagna Meat Sauce

1. Add olive oil to a large skillet over medium heat. Once hot, add chopped onion and cook until lightly browned.
2. Add garlic. Stir until browned, then mix in ground beef and ground sausage. Cook, breaking up the pieces of meat with a wooden spoon, until browned.
3. After browning the meat, stir the tomato sauce into the skillet. Season with Italian seasoning, then simmer on low for 30 minutes.
4. Season with salt and pepper to taste, then remove from the heat.

Crock Pot Lasagna Recipe

1. Grease your slow cooker. Then, pour in 1 cup of the meat sauce you just prepared. You must always start with sauce at the bottom to prevent burning your lasagna.
   
2. Top the sauce with a layer of uncooked, oven-ready lasagna noodles. You will have to cut the lasagna noodles in order to fit them into the slow cooker.
   
3. In a bowl, add ricotta cheese with Parmesan cheese, parsley, salt, pepper, and eggs. Mix until completely combined.
4. Add a ladle of the meat sauce over the noodles. Then, add about ¼ of the ricotta cheese mixture over the sauce. Top with a layer of mozzarella cheese and Parmesan cheese (again, ¼ the amount of each).
5. Repeat the layers in the same order three times. Finish with a final layer of the remaining mozzarella and Parmesan.
   
6. Set the slow cooker to low. Cook for approximately 7 hours, or until the mixture is bubbly and the noodles have cooked through.
7. After cooking, set the slow cooker to warm. Allow the lasagna to rest. This enables the lasagna to set, which will make it easier to cut through without it falling apart.
8. Once ready to serve, cut the lasagna into squares with a knife. Use a metal spatula to serve. Serve with additional meat sauce and Parmesan cheese, if desired. It's great with a big salad!

Crockpot Lasagna Recipe Expert Tips

• Save time by cooking the meat the night before and refrigerating it until ready to assemble the lasagna. 
• Make sure to add a layer of the sauce at the bottom of the slow cooker so the lasagna won't burn!
• If you want to serve additional meat sauce on the side, I recommend doubling the meat sauce.
• The end process is so important. Switch the slow cooker to warm for approximately 1 hour before serving. This helps the lasagna stay together!
• You will want to cut this lasagna into smaller pieces, since it is very deep.
• If you are cooking for a crowd, you will need a large oval crockpot for this recipe. If you make half the recipe, you can use a small round slow cooker.
• This is a great recipe to freeze and reheat later.

Slow Cooker Lasagna Recipes FAQ

Make-Ahead Lasagna

You can easily assemble your ingredients the day before cooking, then set it to cook in the morning!

Simply assemble as instructed, place it in the refrigerator overnight, then place it back in the slow cooker and turn it on in the morning. Enjoy!

Storing Crock Pot Lasagna

1. Cooling: Allow the lasagna to cool to room temperature after cooking. This helps prevent condensation inside the container, which can make the lasagna soggy.
2. Portioning: If you have a large batch, consider portioning the lasagna into individual servings. This makes it easier to reheat only what you need.
3. Container: Transfer the lasagna to an airtight container. You can use a shallow container to store individual servings or a larger container for the entire batch. Alternatively, you can cover the slow cooker insert with plastic wrap or aluminum foil.
4. Refrigeration: Store the lasagna in the refrigerator for up to 4 days. Make sure it's tightly sealed to prevent moisture loss and odors from affecting the taste.
5. Freeze: Place the wrapped or packaged lasagna in the freezer. Make sure to place it on a flat surface so it freezes evenly. Avoid stacking items on top of it until it's completely frozen. Lasagna can be frozen for up to 3 months.

Reheating Slow Cooker Lasagna

1. Oven: Preheat your oven to around 325°F (163°C). Place the lasagna in an oven-safe dish, cover it with aluminum foil, and heat for about 15-20 minutes or until it's heated through. This method helps maintain the texture and prevents sogginess.
2. Microwave: If you're in a hurry, you can use the microwave. Cover the lasagna with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Heat in 1-minute increments until it's hot all the way through, stirring or rearranging the layers as needed.
3. Stovetop: For a stovetop method, place the lasagna in a pan with a lid, add a splash of water or broth to prevent sticking, and heat it over medium-low heat. Stir occasionally until it's thoroughly heated.

Remember that the exact reheating time may vary depending on the portion size and the power of your microwave or the type of oven you're using. Be careful not to overheat, as this can cause the lasagna to become dry.

Slow Cooker Recipes

• Pulled Pork in the Slow Cooker
• Pork Ribs in the Crock Pot
• Slow Cooked Pot Roast
• Slow Cooked Chicken Parmesan
• Chicken Legs in the Slow Cooker

Slow Cooker Lasagna

Recipe Author: Isabel Laessig

This is the easiest and tastiest lasagna you will ever make. Slow Cooker Lasagna is the only lasagna recipe my family now requests!

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Prep Time 30 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings 15

Calories 590 kcal

Video

Equipment

• Slow Cooker

Ingredients

  

1x2x3x

Lasagna Meat Sauce

• ▢ 1 Tablespoon olive oil
• ▢ 1 medium onion - finely chopped
• ▢ 2 cloves garlic - minced, or 1 tablespoon of garlic paste
• ▢ 1 pound ground beef
• ▢ 1 pound Italian sausage - removed from casing
• ▢ 1 Tablespoon Italian seasoning
• ▢ 8 cups tomato marinara sauce
• ▢ salt and pepper to taste

Lasagna Cheese Sauce

• ▢ 32 ounces ricotta cheese
• ▢ 2 pounds low-moisture mozzarella cheese - shredded
• ▢ 1 cup freshly grated Parmesan cheese - divided
• ▢ 4 eggs
• ▢ ½ cup freshly chopped parsley - optional
• ▢ salt and pepper to taste

Lasagna Noodles

• ▢ 1 pound uncooked lasagna noodles - oven-ready variety

Instructions

 

• Add olive oil to a large skillet over medium heat. Once hot, add chopped onion and cook until lightly browned.
  1 medium onion,1 Tablespoon olive oil
• Add garlic. Stir until browned, then mix in ground beef and ground sausage. Cook, breaking up the pieces of meat with a wooden spoon, until browned.
  2 cloves garlic,1 pound ground beef,1 pound Italian sausage
• After browning the meat, stir the tomato sauce into the skillet. Season with Italian seasoning, then simmer on low for 30 minutes.
  1 Tablespoon Italian seasoning,8 cups tomato marinara sauce
• Season with salt and pepper to taste, then remove from the heat.
  salt and pepper to taste
• Grease your slow cooker. Then, pour in 1 cup of the meat sauce you just prepared. You must always start with sauce at the bottom to prevent burning your lasagna.
• Top the sauce with a layer of uncooked, oven-ready lasagna noodles. You will have to cut the lasagna noodles in order to fit them into the slow cooker.
  1 pound uncooked lasagna noodles
• In a bowl, add ricotta cheese with Parmesan cheese, parsley, salt, pepper, and eggs. Mix until completely combined.
  32 ounces ricotta cheese,4 eggs,½ cup freshly chopped parsley,salt and pepper to taste
• Add a ladle of the meat sauce over the noodles. Then, add about ¼ of the ricotta cheese mixture over the sauce. Top with a layer of mozzarella cheese and Parmesan cheese (again, ¼ the amount of each).
  2 pounds low-moisture mozzarella cheese,1 cup freshly grated Parmesan cheese
• Repeat the layers in the same order three times.
• Finish with a final layer of the remaining mozzarella and Parmesan.
• Set the slow cooker to low. Cook for approximately 7 hours, or until the mixture is bubbly and the noodles have cooked through.
• After cooking, set the slow cooker to warm. Allow the lasagna to rest. This enables the lasagna to set, which will make it easier to cut through without it falling apart.
• Once ready to serve, cut the lasagna into squares with a knife. Use a metal spatula to serve. Serve with additional meat sauce and Parmesan cheese, if desired. It's great with a big salad!

Final stepPlease consider Leaving a Review below to tell me what you think of the recipe! This helps me know what you're looking for, so I can continue to provide you with high-quality recipes at no cost.

4.37 from 98 votes

Notes

• This recipe feeds approximately 12-15 people. I love to entertain and this is my go-to recipe. You will need a large oval 8-quart Crock-Pot. If you prefer small amounts, jut cut the recipe in half and use a small round 5-quart Crock-pot.
• If you want to serve additional meat sauce on top of the lasagna, I recommend doubling the meat sauce.
• You will want to slice this lasagna into smaller pieces since it is a deep dish. 

Nutrition

Serving: 1servingCalories: 590kcalCarbohydrates: 34gProtein: 34gFat: 35gSaturated Fat: 16gCholesterol: 103mgSodium: 1174mgPotassium: 705mgFiber: 2gSugar: 5gVitamin A: 1160IUVitamin C: 11.3mgCalcium: 494mgIron: 3mg