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My Slow Cooker Lasagna is the only lasagna recipe my family begs me to make over and over. Try it just once, and you’ll know why! This is by far the easiest and tastiest lasagna you will ever make.
It is so moist and juicy and perfect when entertaining a large group of friends. I have even made this for my children’s team meals and received rave reviews!
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Slow Cooker Lasagna Recipe
You don’t have to cook the noodles! Everyone knows what a pain those noodles are to cook and try not to get them to stick. We have that problem solved, don’t cook the noodles. Let them cook in the slow cooker!
My crockpot lasagna literally cooks on its own! Just assemble it in the crockpot in the morning and walk away. It will slow cook on low all day long and have your house smell so good. Slow Cooker recipes are the best!
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
Slow Cooker Lasagna Ingredients
- olive oil
- ground beef
- ground mild Italian sausage
- medium onion, chopped very fine
- garlic cloves, minced (or 1 teaspoon of minced garlic)
- marinara tomato sauce
- Italian seasoning
- ricotta cheese
- eggs
- parsley, chopped (optional)
- mozzarella cheese, shredded (large shred, not fine shred)
- Parmesan cheese, grated
- lasagna noodles, uncooked oven-ready
- salt and pepper to taste
How to Make Lasagna in the Slow Cooker
This easy Italian slow cooker recipe is created by layering uncooked, oven-ready, lasagna noodles with a meat sauce and three types of cheese. It’s so easy!
How to Make Meat Sauce
- In a large skillet over medium heat, add olive oil and cook chopped onion until lightly browned.
- Add garlic and stir until browned, then mix in the ground beef and sausage. Cook, breaking up the pieces of meat with a wooden spoon until browned.
- After browning, stir the tomato sauce into the cooked meat with Italian seasoning and simmer on low for 30 minutes.
- Season with salt and pepper, and remove from heat. This is your lasagna meat sauce.
Looking for an even simpler sauce recipe? Try my best meatball sauce recipe. It’s perfect for meatballs, pasta, and more.
How to Layer Lasagna
- Cover the bottom of the greased slow cooker with 1 cup of the meat sauce. This is very important – start with the sauce at the bottom!
- Top with a layer of uncooked, oven-ready, lasagna noodles. You will have to cut the lasagna noodles in order to fit the slow cooker.
- In a bowl, mix ricotta cheese with ½ cup Parmesan cheese, parsley, a pinch of salt and pepper, and eggs, until fully combined.
- Add a ladle of the meat sauce and then the ricotta mixture (about ¼ of the mixture) over the noodles in the slow cooker. Top with a layer of mozzarella cheese and Parmesan cheese (using about ¼ each of your remaining cheese).
- Repeat the layers in that same order three times, finishing with a final layer of the remaining mozzarella and Parmesan cheese.
- Set the slow cooker to low and cook for approximately 7 hours until the mixture is bubbly and the noodles have cooked through. The lasagna can also cook on low for 6-8 hours.
- After cooking, set the slow cooker on warm and allow the lasagna to rest. This will enable the lasagna to set and allow you to cut through without it falling apart.
- Once ready to serve, cut the lasagna into squares with a knife and use a metal serving spatula to serve. Serve with additional meat sauce and Parmesan cheese if desired.
Slow Cooker Lasagne Recipe 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 this lasagna is very deep.
- If you are cooking for a crowd, you will need a large oval crockpot for this recipe. If you make ½ the recipe, you can use a small round slow cooker.
Slow Cooker Lasagna Recipes FAQs
I use three types of cheese in our slow-cooker lasagna. The best cheese for lasagna includes lightly seasoned ricotta, large shred mozzarella, and grated Parmesan.
Yes! You can use cottage cheese instead of ricotta if you prefer. You can even use a mix of cottage cheese with extra Parmesan.
Yes, absolutely. You can leave out the meat and substitute vegetables if you’d like to. Thinly sliced carrots, zucchini, spinach, and squash are perfect in this recipe!
I also love my Cast Iron Lasagna Recipe! It is also so delicious.
You can use regular lasagna noodles. You will have to increase the liquid, the tomato sauce, by one cup. You can divide a little extra sauce into each layer. Regular noodles require a bit more liquid to cook properly.
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!
My Meatball Sauce is out of this world! It is perfect if you want to serve meatballs on the side of your lasagna. My favorite way to serve it is with my air fryer meatballs or instant pot meatballs.
Slow Cooker Recipes
- Slow Cooker Pulled Pork
- Slow Cooker Pork Ribs
- Slow Cooker Chuck Roast
- Slow Cooker Wings
- Slow Cooker Short Ribs
Try some of my favorite Dinner Ideas! Plus, lasagna makes a great vacation recipe! Try more of my Easy Vacation Meals for ideas of what you can make while on vacation.
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Amazing Slow Cooker Lasagna
Equipment
Ingredients
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
- In a large skillet over medium heat, add olive oil and cook chopped onion until lightly browned. Add garlic and stir until browned, then mix in the ground beef and sausage. Cook, breaking up the pieces of meat with a wooden spoon, until browned.After browning, stir the tomato sauce into the cooked meat with Italian seasoning, and simmer on low for 30 minutes. Season with salt and pepper, and remove from heat. This is your lasagna meat sauce.1 Tablespoon olive oil, 1 medium onion, 2 cloves garlic, 1 pound ground beef, 1 pound Italian sausage, 1 Tablespoon Italian seasoning, 8 cups tomato marinara sauce, salt and pepper to taste
- Cover the bottom of the greased slow cooker with 1 cup of the meat sauce. This is very important – start with the sauce at the bottom!
- Top with a layer of uncooked, oven-ready, lasagna noodles. You will have to cut the lasagna noodles in order to fit the slow cooker.1 pound uncooked lasagna noodles
- In a bowl, mix ricotta cheese with ½ cup Parmesan cheese, parsley, a pinch of salt and pepper, and eggs, until fully combined. Add a ladle of the meat sauce and then the ricotta mixture (about ¼ of the mixture) over the noodles in the slow cooker. Top with a layer of mozzarella cheese and Parmesan cheese (using about ¼ each of your remaining cheese). Repeat the layers in that same order three times, finishing with a final layer of the remaining mozzarella and Parmesan cheese.32 ounces ricotta cheese, 2 pounds low-moisture mozzarella cheese, 1 cup freshly grated Parmesan cheese, 4 eggs, ½ cup freshly chopped parsley, salt and pepper to taste
- Set the slow cooker to low and cook for approximately 7 hours, until the mixture is bubbly and the noodles have cooked through. The lasagna can also cook on low for 6-8 hours. After cooking, set the slow cooker on warm and allow the lasagna to rest. This will enable the lasagna to set and allow you to cut through without it falling apart. Serve with additional meat sauce and Parmesan cheese if desired. Enjoy!
Video
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.
Colleen says
I’ve never made lasgana in the slow cooker, but this looks amazing and I can’t wait to try it.
Em Beitel says
Thank you so much, Colleen! We would love to know what you think of it!
Dannii says
Lasagna is the ultimate comfort food and this looks delicious.
Em Beitel says
Totally agreed, Dannii. Thank you for your comment!
Annie @ Annie's Noms says
I make lasagne a lot for my husband as he adores it and I love it too, but I’ve never tried making it in the slow cooker before! I need to as this looks amazing and I do love my slow cooker!
Em Beitel says
It is amazing in the slow cooker! Thank you so much for your comment. We would love to know what you and your husband think of this recipe!
MaryAnne says
Can you use regular lasagna noodles
Em Beitel says
Hi MaryAnne! Yes, you can use regular lasagna noodles. However, if you use regular lasagna noodles, you will want to add more sauce in between each layer because it will absorb more liquid. We’re looking forward to hearing what you think of this recipe! Thank you for your question!
Melissa says
How many eggs do you use? Would love to try this and am looking forward to it all sticking together and staying where it should.
Em Beitel says
Hi Melissa! We used 4 eggs and have adjusted the recipe to reflect that. Thank you so much for your question! Please let us know how you like it!
Bonnie says
What size crockpot is used here?
Em Beitel says
Hi Bonnie! We use an 8 quart slow cooker. Thank you for your question!
Ellie says
Can you use gf refrigerated lasagna noodles?
Em Beitel says
Hi Ellie! We would not recommend using refrigerated noodles. You can use gluten-free dry noodles. We recommend lowering the cook time to about 5 hours for gluten-free. Thank you for your question!
Becky says
I would love to make this however there’s only 2 of us could you please tell me how to cut this recipe in half and the exact amount of every ingredient that I use Also is it necessary to use the minced garlic could I use garlic powder or garlic salt? Also can I Use vegetable oil instead of olive oil? I’m new at this please bear with me. Thank you and in advance.
Em Beitel says
Hi Becky! You can easily halve this recipe by simply halving the ingredients. So for reference…
½ tablespoon vegetable oil
½ pound ground beef
½ pound Italian sausage removed from casing
½ medium onion finely chopped
½ tsp. garlic powder or garlic salt – if you’re using garlic salt, use less regular salt when you season
4 cups tomato marinara sauce
Salt and pepper to taste
16 ounces ricotta cheese
¼ cup freshly chopped parsley optional
1 pounds low-moisture mozzarella cheese shredded
½ cup freshly grated Parmesan cheese
½ pound uncooked lasagna noodles oven-ready variety
2 eggs
½ Tbsp. Italian seasoning
I hope this helps. We included the garlic powder/garlic salt measurements in there for you and yes, you can use vegetable oil instead of olive oil. We would love to hear how it turns out for you!
Rebecca says
Can you cook this on high instead of low? If so, would it just be 3.5 hours?
Em Beitel says
Hi Rebecca! We don’t recommend cooking this dish on high. The lasagna is thick, so it will need to cook low and slow. Thank you for your question!
Rona Gregory says
I love the sound of this recipe. My crockpot is a multi cooker with a non stick pot not ceramic so I am loath to risk cooking it in directly in the pot and then scratching the non stick coating when cutting to serve. Could I put it in a foil container on the trivet that goes in the pot do you think? If so, would I need to put a little water in the bottom of the crockpot? Thank you!
Em Beitel says
Hi Rona! Honestly, we have discussed this a bit but ultimately have not tried it this way and can not be sure whether it would work or not. I would say if you have cooked dishes this way before with success, you could give it a try, but a safer method may be cutting at first with a knife to get the cut started, then finishing the cut with a softer utensil like a silicone or plastic spatula so you don’t scratch the bottom of the pot. I would personally try that first. Enjoy!