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.
*This post contains affiliate links
This post contains affiliate links.
If using a jar of marina sauce would I still need to add water as well? If yes, how much?
Yes,I would still and one cup of water.
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.
Do I use oven ready lasagna sheets or the regular kind?
Regular.
Just made for the first time! I was lazy and used Can sauce but it is delicious!
Going to freeze the left overs!
do you add eggs to bind the cheeses?
Yes.
Is 2 tablespoons of dried parsley right or should it be 2 tsp?
Yes, that’s what I add. Feel free to add less.
Would the final product change drastically if I used ricotta instead of cottage cheese?
No that would be fine!
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!
I did three layers of noodles, you can fill your pot pretty full. This recipe also doesn’t call for ricotta.
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!
I love the idea of making a double batch and freezing one! Thanks for sharing.
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!