Lasagna just got so much easier with this Slow Cooker Lasagna! Layer everything in the crockpot–even UN-COOKED noodles!
Want to hear something sad? My Dad and oldest brother don’t eat cheese! 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!
She’d typically make this Classic Italian Lasagna recipe. It’s a totally authentic lasagna that uses a simple béchamel white sauce instead of ricotta cheese or cottage cheese. It’s amazing, but takes a little bit of prep and work.
Now that I have a family of my own I’m always looking for ways easy meals or meals I can prep in advance or throw in my crock pot.
This slow cooker lasagna is a WINNER! All of the time consuming parts of lasagna–the many dishes and all the prep, are taken away.
I love that this recipe doesn’t even require you to cook the lasagna noodles before hand. You can use regular lasagna noodles, and then just layer the sauce, noodles and cheese. Lasagna takes about about 4-5 hours to cook on low. If you are really in a rush, you could could slow cooker lasagna on high and it would be done in about half the time!
Who knew you could make delicious homemade lasagna in the crock pot.
How to make Slow Cooker Lasagna:
Prepare the red sauce, first. I make my mom’s awesome homemade spaghetti sauce for the sauce, but you could use any bottled marinara sauce you like.
Add a little sauce to the bottom of the slow cooker.
Top with a layer of uncooked lasagna noodles. Break them if necessary, to make a single layer.
Spread some of the white cheese sauce mixture over the top.
Repeat for two more layers, ending with red sauce. Sprinkle more cheese all over the top.
Cover and cook on LOW in the slow cooker for 4-5 hours or until the noodles are tender.
TIP: Use slow cooker liners to make clean-up a breeze!
Consider serving this with:
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Slow Cooker Lasagna
Recipe Video
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage (I use hot)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 large onion , chopped*
- 1 teaspoon Italian seasoning
- 2 Tablespoons dried parsley flakes
- 2 teaspoons garlic powder
- 2 Tablespoons Worcestershire sauces
- 6 ounce can tomato paste
- 29 ounces tomato sauce
- 2 Tablespoons granulated sugar
- 1 1/4 cups water
- 8 ounces lasagna noodles , uncooked
- 4 cups shredded mozzarella cheese
- 1 1/2 cups cottage cheese
- 1/2 cup freshly grated parmesan cheese
Instructions
- 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!)
- 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.
- Cover and cook on low for about 4-5 hours or until noodles are tender.
- Serve with Homemade Olive Garden Breadsticks or a salad.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I first shared this recipe February 2015. Updated March 2018.
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carl fredrickson says
Last time was fine but a bit simple tasting. Next time I’ll add some browned mushrooms and cooked well-drained spinach. I also mix up my cheeses, using an Italian blende and sometimes an egg. Cottage/ricotta mixed works with the others too. We love all the crispy edges around the outside of the lasagna.
Elissa says
If using a jar of marina sauce would I still need to add water as well? If yes, how much?
Lauren Allen says
Yes,I would still and one cup of water.
Dana says
This was yummy! Turned out perfect following the recipe as is.
Valerie B. says
I made this lasagna and shared it with my step dad and husband (with plenty of leftovers). All of us loved it! A comment above said “simple tasting”… my husband and step dad both love stouffer’s meat lasagna and said it was a way better version of that. I’ll have to say, though, I decided not to go the slow cooker route. Instead, I cooked noodles according to package and made the sauce without the added water. I assembled and left it in the fridge overnight before I baked it in the oven at 350F for 45 mins or so. I also used small curd whole milk cottage cheese. I probably will try this recipe with the slow cooker at some point…but know that it’s good baked on the oven too! Thank you for sharing the recipe.
Mickki says
Sounds Delicious…..
Caitlyn Thomas says
This is the best lasagna recipe, my boyfriend loves it! I made other recipes but we always come back to this one.
Jan says
Can I assemble the ingredients in the crockpot and keep it in the fridge overnight? I leave early in the morning and usually prepare everything in the crock insert so I just have to drop and go in the morning.
Lauren Allen says
That would be fine. Enjoy!
Cindi says
This lasagna turned out delicious! I already had lasagna ingredients on hand bc I planned to bake it in a casserole dish, but I could see my schedule was not going to allow that to happen. I really had a taste for lasagna and found your crockpot recipe. I was afraid it would turn out like soup, but it was terrific and my family loved it! I deviated slightly by using the sausage I had on hand (italian chix) and my own version of pasta sauce (but I made sure to add the 1-1/4 cup of water), I added an egg to the cheese mixture and smoothed out the cottage cheese curds with my food processor (as I usually do–I love using cottage cheese bc ricotta is so expensive and I often can’t find organic). I don’t think I’ve ever cooked pasta in my crockpot before this. This recipe is a keeper for sure! 🙂
Amberly says
Can I make the sauce the night before and layer it in the morning? I don’t want the lasagna noodles to become mushy?
Lauren Allen says
Yes, that’s a great idea!