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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Gayle says
I want make this for company If I use bottled pasta sauce do you still add the water or is that just for if you use tomato sauce and paste
Lauren Allen says
No, the water is just for the homemade sauce.
Stefani says
If I don’t want to use cottage cheese, can it be made with a white sauce in the slow cooker or would it not come out right?
Lauren Allen says
Sure, I’d use a bechamel white sauce, like this https://tastesbetterfromscratch.com/classic-italian-lasagna/
TQ says
Made it for a dinner in our Travel Trailer after running around locally on a cold, cloudy day in MN. WOW, deliciously filling and a great recipe for the crockpot!
Brittni says
I make this recipe every few months, and it’s always a big hit! I always make a double batch since you only need 1/2lb of each meat, and I just freeze the second for later use either as a lasagna, or just as a great meat sauce over spaghetti/other pasta. I’ve also omitted the meat to make a vegetarian version of the sauce before, and that’s delicious, too. Thanks for sharing!
Lauren Allen says
I love the idea of making a double batch and freezing one! Thanks for sharing.
Lena says
I love your recipe. I have a round crock pot and I won’t be using ricotta. How many layers, specifically, how much room from the top, should I leave for this recipe? Can’t wait to make it!
Lauren Allen says
I did three layers of noodles, you can fill your pot pretty full. This recipe also doesn’t call for ricotta.
Rae says
Would the final product change drastically if I used ricotta instead of cottage cheese?
Lauren Allen says
No that would be fine!
Ginny says
Is 2 tablespoons of dried parsley right or should it be 2 tsp?
Lauren Allen says
Yes, that’s what I add. Feel free to add less.
Holly says
Just made for the first time! I was lazy and used Can sauce but it is delicious!
Going to freeze the left overs!
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.