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Lifting slow cooker lasagna out of the crockpot with a serving spoon

Amazing Slow Cooker Lasagna

Just one bite of this Slow Cooker Lasagna recipe, and you'll be hooked! We know this will be your favorite lasagna recipe - it's that delicious.
Course Main
Cuisine Italian
Keyword slow cooker lasagna, slow cooker lasagna recipe, slow cooker lasagne, slow cooker recipes
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 15
Calories 590kcal



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


  • 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
    Adding meat to meatball sauce recipe in pan
  • 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!
    Layering the slow cooker lasagna
  • 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
    Layering the slow cooker lasagna
  • 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
    Layering the slow cooker lasagna
  • 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!
    Removing slice of Slow Cooker Lasagna



  • 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. 


Calories: 590kcal | Carbohydrates: 34g | Protein: 34g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 103mg | Sodium: 1174mg | Potassium: 705mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1160IU | Vitamin C: 11.3mg | Calcium: 494mg | Iron: 3mg