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

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 crock pot lasagna, easy crockpot lasagna, easy lasagna recipe, Italian Lasagna Recipe, slow cooker lasagna, Slow Cooker Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 15
Calories 590kcal
Author Isabel Laessig


  • Slow Cooker


  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage removed from casing
  • 1 medium onion finely chopped
  • 2 cloves garlic minced, or 1 tablespoon of garlic paste
  • 8 cups tomato marinara sauce
  • Salt and pepper to taste
  • 32 ounces ricotta cheese
  • ½ cup freshly chopped parsley optional
  • 2 pounds low-moisture mozzarella cheese shredded
  • 1 cup freshly grated Parmesan cheese
  • 1 pound uncooked lasagna noodles oven-ready variety
  • 4 eggs
  • 1 Tbsp. Italian seasoning


  • In a large skillet over medium heat, slowly cook the onion until lightly brown. Add the garlic and continue to stir until browned.
    Add the ground beef and sausage and cook while breaking up the pieces with a wooden spoon, until browned.
    Stir the tomato sauce into the cooked meat. Stir in the Italian seasoning and simmer on low for approximately 30 minutes. Season with salt and pepper and remove from heat. This is your lasagna meat sauce.
    Adding meat to meatball sauce recipe in pan
  • Stir in the marinara sauce into the cooked meat. Stir in the Italian seasoning and season with salt and pepper.
    Simmer for approximately 30 minutes. Meanwhile, in a medium bowl, combine the ricotta cheese, eggs, Parmesan, parsley (optional) and salt and pepper to taste.
    Cover the bottom of the greased slow cooker with 1 cup of the meat sauce. This is very important to start with the sauce at the bottom!
    Layering the slow cooker lasagna
  • Top with the uncooked, oven-ready, lasagna noodle. You will have to cut the lasagna noodles in order to fit the slow cooker.
    Layering the slow cooker lasagna
  • Add a ladle of the meat sauce and then the ricotta mixture (about ¼ of the mixture). Top with the mozzarella cheese and parmesan cheese.
    Repeat the layers three times. Top the last layer with the remaining mozzarella and parmesan cheese.
    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.
    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.
    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