Slow Cooker Lasagna

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Slow Cooker Lasagna recipe from

This week I’m going to do something a little special. Maybe I’ll call it “Back to the Basics!”  Every day this week I’ll be sharing one of my favorite “basic” recipes. Those recipes that everyone loves (like Chocolate Chip Cookies…hint hint 😉 ) and everyone needs a great recipe for! I wont give any more away, but I’m really excited to share some total classic recipes here on the blog!

We just got hit with a huge snow storm last night so I’m starting the week off with this classic lasagna recipe that you can make in your slow cooker!

Slow_Cooker_Lasagna5 Slow Cooker Lasagna recipe from Want to hear something sad? My Dad and oldest brother don’t eat cheese! Seriously. They wont touch it! No cheddar, no mozzarella, no parmesan…nothing! How can you live a life without cheese??! That means that Lasagna, one of the most delicious meals of all time, was a rare specialty at our house.  Whenever my mom would make it, (usually when Dad was out of town) the rest of us would be SO excited! It was gobbled up in minutes! 

But for as delicious as lasagna is, it can be time consuming. That’s why I LOVE to make mine in the slow cooker. You don’t even have to pre-cook the noodles! Just layer sauce, noodles, cheese and repeat. Let it cook for a few hours and BAM! Tasty homemade Slow Cooker Lasagna with hardly any mess! I make my mom’s awesome homemade spaghetti sauce for the sauce, but you could use any marinara sauce you like! You could also cook it with slow cooker liners to make clean up super easy!

UPDATE: 3/8/16:  After comments that the lasagna was a little too runny I reduced the water to 1 1/4 cups in the recipe! 

Slow Cooker Lasagna
Serves 5
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  1. 1/2 pound ground beef
  2. 1/2 pound Italian sausage (I use hot)
  3. 1 1/2 tsp salt
  4. 1/2 tsp pepper
  5. 1 large onion, chopped*
  6. 1 tsp Italian seasoning
  7. 2 Tbsp parsley
  8. 2 tsp garlic powder
  9. 2 Tbsp Worcestershire sauce
  10. 1 (6oz) can tomato paste
  11. 1 (29 oz) can tomato sauce
  12. 2 Tbsp granulated sugar
  13. 1 1/4 cups water
  14. 1 (8 oz) package regular lasagna noodles, uncooked
  15. 4 cups shredded mozzarella cheese
  16. 1-1/2 cups cottage cheese
  17. 1/2 cup grated Parmesan cheese
  1. In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
  2. Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
  3. Cover and cook on low for about 4-5 hours or until noodles are tender.
  1. *You could substitute 1-2 Tbsp dried minced onion
Tastes Better From Scratch

Materials Used:

Hamilton 6-Quart Slow Cooker


 Looking for some more awesome Slow Cooker recipes?! Try these:

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup on

Coconut Chicken Curry


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  1. Lisa says

    I’ve been wanting to try a lasagna in the crockpot, and this recipe looks easy and tasty. I’m going to give a try tomorrow. Thank you! I’m new to your blog so I’m looking forward to exploring your other recipes.

      • Barb Chesser says

        I made this last week for my Bible study group and everyone loved it. In fact a couple of ladies told me this week that they had made it for their families after I gave them the recipe. Btw I didn’t find it soupy at all and I liked your sauce recipe better than mine. I’ll be using yours now.

  2. says

    this was very good but was more like soup than lasagna. I will try it again but will probably cut back on the amount of water to add…

  3. Alexis says

    I made this yesterday and substituted the ground round for Italian Seasoned ground turkey along with the Italian Sausage and so I in turn did not use the Worcestershire sauce and it was amazing. I was so excited to have my parents and boyfriend try it and they all loved it.
    Thank you and continue to post these amazing recipes.

  4. says

    I made this lasagna yesterday. Everyone loved it. I made a few adjustments based on the items I had on hand. I would like to try it in the oven too.

  5. Joe says

    Made this yesterday, and OMG it was delicious! Couple notes:

    1. Used ground turkey and turkey sausage instead of beef/pork, and used 1 lb of each. It worked, but in hindsight, didn’t need THAT much meat in it, sauce was really more stew like as a result. On the other hand, those who mentioned theirs came out soup like, maybe that could help?

    2. Used ricotta instead of cottage cheese since my son doesn’t like cottage cheese. Worked beautifully still.

    3. I added some shredded parmesan to the mozzarella on top, that was AMAZING.

    4. Maybe it was just mine, but this came out SUPER TALL. Like each square I cut from the lasagna was about 4 inches tall! Ended up cutting each square in half for portions, have a LOT of leftovers now.

    But the biggest takeaway was how PERFECT it came out. Tasted exactly like the kind you would make in the oven, no problems with noodles being dry, etc. And because my slow cooker has a pre-set timer, I did low for 8 hours (4 and 6 hour settings are high temp) and that still turned out great.

  6. Beth says

    I was so excited to find this recipe. My daughter is lactose intolerant and my son hates ricotta. Unfortunely.. The noodles kind of dissolved and it was very soupy. I’ll try again. We all loved the Flavors.

  7. Ashlie says

    Can I use traditional pasta sauce in place of tomato sauce? Started cooking and realized it’s in my fiance car 🙁

  8. Nicole says

    Great way to make lasagna! It was delicious! I used gluten free lasagna noodles and it turned out great. The one change I made: even before I added the water to the meat sauce, I felt that it was plenty watery enough. I saw other comments complaining about how it made lasagna soup, so I only added 1 cup of water, and it turned out perfect. Definitely wouldn’t have added any more than that!

  9. Monarch says

    I just finished loading everything into the slow cooker – Hubby isn’t a huge fam of pasta and likes a ton of sauce so I added a can of diced tomatoes with the juice, and added 1 cup instead of 1.25 cups of water…. If it turns out to be a soup, I wont be disappointed lol. Will update the results later 🙂

  10. says

    I will never again make regular lasagna! So easy! So good! I cooked the meats and onion the night before so it went together really fast. I used ricotta instead of cottage cheese (less moisture) but otherwise followed recipe exactly. It was perfect! I was having 5 guests and the recipe said it served 5, so I made 2 batches (the doubled recipe filled my 7 qt and smaller (5 qt?) slow cookers) but we didn’t even touch the smaller crockpot (it will freeze fine I’m sure so we’ll have it again in a week or two). I did make some roasted squash, a green salad and garlic cheese toast to go with it, so maybe people took less. Also I made small caprese skewers for an appetizer which saved us cuz half the guests were stuck in a freeway nightmare. The caprese skewers were great…tided us over but didn’t fill us up. Everyone raved about the lasagna and I have already sent all 5 guests the recipe (at their request)! One of the reasons I loved it so much was cuz I was able to sit and be with my guests and not be a slave to the kitchen! The lasagna was started 3 1/2 hours before guests arrived and I had the caprese done and the veggies and bread ready to pop in the oven…all I had to do was put them in the oven for 20 minutes and put the dressing on the salad and we ate as soon as the guests were all there. A perfect luncheon…and one I will repeat again and again! Thank you for this wonderful recipe!!!!!

  11. Leah says

    SO not sure if you’ll see this by tonight, but I’ll give it a shot.

    I’m running way short on time. Do you think it could be cooked on HIGH for 2 hours and have the same results? I love the idea of it slowly cooking, but just a question! It might just have to be a later dinner 😉

    • says

      Hi Leah, I sure hope I catch you in time! I would par cook the noodles in boiling water for 5 minutes or so and then I’m sure it will be perfect in 2 hours on high! Hope that helps!

  12. Devon says

    Looking to cook lasagna this week. 2 questions….
    1. Will “oven ready” noodles work?
    2. Will low for 8hrs yield a burnt lasagna? My crock pot tends to be on the slow cooking side.


    • says

      Hi Devon, I’ve never tried the oven-ready noodles in a crock pot but I imagine they would be fine if you cook the lasagna for less time. I wouldn’t cook it for 8 hours with oven ready noodles. And I’m not sure if it would burn–I’ve never cooked mine for that long….Sorry to not be of more help! I hope you enjoy it.

  13. Joy says

    Do you think it would work to cook the sauce and the meat and do the layers the night before, refrigerate, and then cook the following day? My morning prep time is minimal. Thanks!


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