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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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Accidently bought cream cheese instead of cottage cheese, luckily I had enough cottage cheese on hand. I’ve made many mistakes in my life, this may have been the most delicious one ever!!! lol
Also added minced mushrooms and spinach to the meat sauce mixture!
Tho I can’t speak for myself bc I am vegan my family did like it and ask for seconds so that’s a win… I left out the sausage and did…
Ground beef, onion and lots of garlic
Added whole tomatoes over canned
Free handed thyme, oregano, Italian seasoning and 2 bay leafs with extra dry garlic salt and pepper
Added zuchinni and celery
And used jalapeño cheese and a little bit of ampules Gouda
My slow cooker was done at 2.5-3 hours on high
I also broke the noodles into bite size pieces so it was easier for little mouths
Over all a win and I will make again
This is my go-to lasagna recipe! The leftovers are even better than having it fresh 🙂 serve it with some garlic bread, and our kids even love it!
This is my go to recipe for lasagna now!! I used to make it in the oven for decades but this is so easy to make and I love preparing it the night before and just cooking it the next day. My husband is a big fan of this dish too. Just go ahead and guess what we’re having tomorrow? Lasagna! Haha It is so delicious and the sauce is amazing!! So happy I found this recipe years ago. Thank you, for sharing!
Hi! Do you think it would be okay to use a crockpot liner ?
Yes, sure!
So great! Turned out perfectly. Will be using this recipe again.
I followed this recipe exactly. What a hit! It was simple and delicious! Thank you for sharing. This is a keeper!
Do you think this would work if I assembled the night before and kept in the fridge before cooking?
Yes, it just wont need as long to cook because the noodles will get softened in the fridge.
This was so good! I only cooked it for about 2 1/2 hrs on low and used ricotta instead of cottage cheese and it all turned out perfect! I was wondering if I could make this ahead and then freeze it? Any tips on doing that?
That is a good idea to freeze it. I have had excellent results. Great recipe!
I love the idea of lasagna in the crockpot! This recipe is delicious. My husband and I find that the lasagna is super runny on the first night though. Any suggestions on how to make it less soupy? I’m only using the 1 1/4 c. water.
Before I put the lid on I cover the crockpot with a dish towel to catch the condensation.