Slow Cooker Lasagna Recipe (+ Video)
Classic Lasagna in the slow cooker! This delicious crock pot recipe contains all the layers everyone loves but makes easier noodles, cheese, sauces and meats.
We’ve always been big fans of lasagna, but wanted a slow cooker option for busy days. If you love lasagna too, you’ll love these: lasagna soup, skillet lasagna and lasagna rolls.
Slow Cooker Lasagna
Hello again! It’s Alicia from The Baker Upstairs and I’m so excited to share one of my family’s favorite dinner recipes with you!
This slow cooker lasagna is easy to make, but tastes like you spent all day making it. It’s as easy and delicious as classic lasagna, but made in a crock pot!
I’m definitely a girl who loves her lasagna, but when I’m feeling lazy, I like to make this slow cooker version. You don’t have to cook the noodles ahead of time and there are far fewer layers than most traditional lasagna recipes I’ve seen. It only takes about 20 minutes to prepare, and you’ll have a delicious meal later in the day with little to no effort!
How to Make Crock Pot Lasagna
Noodle. In this recipe, you can use regular lasagna or no-cook lasagna. I’ve done it with both types of noodles and they turned out great. Depending on the size and shape of your slow cooker, you will most likely need to break up the noodles to make them fit in a more or less even layer. It definitely doesn’t have to be perfect!
Floor. Add a layer of sauce, then a layer of noodles, then a mixture of ricotta and mozzarella. Repeat the layers again (sauce, noodles, ricotta), then add another layer of noodles and sauce on top. Cook on low heat for about 4 hours, or until noodles are tender. The lasagna won’t taste as good if you turn the heat up, so just cook it very low and simmer for the best results.
cheese. When the noodles are soft, add a layer of cheese on top and let it cook a little longer for the cheese to be nice and melty. Let the lasagna sit for 10-15 minutes before serving and it will come together better.
This crock pot lasagna has all the goodness of traditional lasagna, but is so much easier to make! It’s perfect for dinner with a green salad and some crusty bread. This lasagna has always been my favorite!
Meat, Storage + Side Options
Which meat is best for lasagna? You can make lasagna with your favorite meat. This recipe calls for beef, but we also love a half beef half pork sausage mix. You can also use turkey sausage, or if you’re vegan, you can skip the meat entirely.
How to store/reheat crock pot lasagna? We recommend storing any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or place in a roasting pan, then simmer in the oven until heated through.
What to Serve with Slow Cooker Lasagna? There are so many great recipes for this dish, but here are some of our favorites:
It’s hard not to love delicious slow cooker recipes! You really can’t be one of America’s favorite dinner ideas – lasagna. We hope you enjoy this recipe as much as we do.
For more lasagna recipes, check out:
Calories 461 kcal
by Lil’ Luna
- 1 pound ground beef
- 1/2 medium onion chopped
- 1 24-ounce can pasta sauce
- 1/2 cup water
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 teaspoons dried parsley
- 9 Uncooked Lasagna
In a large frying pan, cook the ground beef, breaking it into small pieces. Drain the fat and cook the onions in the frying pan until tender. Add pasta sauce and water to a saucepan and bring to a simmer. Simmer for 5 minutes, then remove from heat.
In a medium bowl, combine ricotta, 1.5 cups mozzarella, Parmesan, eggs, and parsley.
Spread 1 cup tomato paste on the bottom of the slow cooker. Add 3 lasagna strips, breaking them into pieces as needed to loosely cover the bottom. Spread half of the ricotta mixture evenly over the noodles, followed by 1 cup of tomato sauce. Add another layer of pasta, followed by the other half of the ricotta mixture. Add the last layer of pasta and spread the remaining tomato sauce on top.
Slow cook lasagna for 4 hours, or until noodles are tender. Sprinkle with remaining ½ cup mozzarella and cover. Cook for 10-15 minutes, or until mozzarella is melted. Turn off the heat, remove the lid, and let sit for 15 minutes before serving.