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This easy Crockpot Lasagna recipe has all the flavor of a traditional homemade lasagna but without the mess and prep! It's perfect for a busy weeknight and a meal everyone enjoys!
Want more slow cooker recipes? Try Hawaiian Meatballs, Pork Carnitas, Beef Gyros, or Chicken Tortilla Soup!
Why I love this meal:
- Quick – This recipe skips all the time consuming parts of homemade lasagna and is practically mess-free, especially with these slow cooker liners.
- Uncooked Noodles – No need to boil the noodles beforehand, making this recipe even faster.
- Crowd Pleaser – I have never heard a complaint on lasagna night! Serve with easy homemade breadsticks or garlic knots and a wedge salad.
How to make Slow Cooker Lasagna:
Make Red Sauce: In a large skillet over medium heat, brown the ground beef, Italian sausage and onion. Remove some of the grease. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes.
Combine Cheese: Mix the mozzarella, cottage cheese and parmesan cheese together.
Layer Lasagna: 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). Spoon a third of the cheese mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
Serve: Cover and cook on low for about 4-5 hours or until noodles are tender. Serve the best crockpot lasagna with easy homemade breadsticks or garlic knots and a wedge salad.
Make Ahead and Freezing Instructions:
To Make Ahead: The meat sauce can be prepared in advance and stored in the fridge up to a few days ahead, until ready to assemble the easy slow cooker lasagna recipe.
To Freeze: The meat sauce can be frozen in advance in a freezer safe bag or container for up to 4 months. Let thaw then assemble the lasagna.
Serve With:
- Homemade Breadsticks
- Best Homemade Rolls
- Classic Wedge Salad
- Garlic Knots
- Beet Salad
- Broccoli Salad
- Brussels Sprout Salad
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Recipe
Slow Cooker Lasagna
Equipment
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage or pork sausage
- 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 sauce
- 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.
Notes
Nutrition
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I first shared this recipe February 2015. Updated March 2018 and September 2023.
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My husband wants me to use Ricotta cheese instead of cottage cheese. Is it a simple swap?
Sure.
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?
Sure, I’d use a bechamel white sauce, like this https://tastesbetterfromscratch.com/classic-italian-lasagna/
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
No, the water is just for the homemade sauce.
I used bottled pasta sauce and didn’t add extra water but was a little oo dry. So I’d suggest a little water
Good to know, thanks for sharing.
Could I put this lasagna together the night before or do you think the noodles will be mushy?
Possibly, but you could just cook it for a shorter amount of time.
I want to fix your recipe, but I need the nutrition ingredients. My 5 year old granddaughter has type 1 diabetes and I have to count carbs. I would really appreciate it if possible. Thank you so much
Hi Nina,
Here are the macronutrient estimates based on an estimated 1 serving:
46g carb, 39g protein, 35g fat (16 of which is saturated)
Hope that helps!
Do you think I could cook on high for 2 hours?
That should be fine 🙂
Hello,
Quick question, his recipe calls for 29 ounces of tomato sauce, but the sauce for your mom’s sauce (mentioned in the article) is 15 ounces, which amiunt should I use? Thank you
You will want 29oz sauce for lasagna in the slow cooker 🙂
Thank you for getting back to me so quickly. And yikes for all my spelling errors. That is what I get for writing on my phone and not proof reading. I look forward to making this today.
If I double this recipe, will it fit into one large crockpot?
Lauren where have all my life ? I made this lasagna tonight and my wife and I absolutely fell in love.
I’m happy to hear it!! Hope you get to try more recipes here soon! 🙂
I haven’t made this recipe yet but excited to do so! My question is that it calls for 1 ½ cup of cottage cheese. I would like to substitute ricotta. How many cups of ricotta should I use? Also, whats the difference in taste and reason why you would use cottage cheese vs ricotta? Thanks!
Hi Marianne,
Ricotta or cottage cheese will both taste amazing. I would substitute the same amount! Enjoy.