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Our Slow Cooker Lasagna recipe is the ultimate set-it-and-forget-it comfort food! All the rich, cheesy, meaty layers of classic homemade lasagna made effortlessly right in your crockpot.
The Slow Cooker Lasagna That Practically Makes Itself
Using your crockpot/slow cooker is without a doubt the easiest way to make lasagna! You don't even need to pre-cook the noodles! Regular lasagna noodles cook right in the slow cooker as everything simmers together. Just layer them in (break the noodles to fit, as needed) and they turn out perfectly tender every time. I love a good classic homemade lasagna, but when I'm in a time crunch or don't want to turn on the oven, this crockpot lasagna saves me every time!
I whip up a quick homemade pasta sauce using canned tomatoes, since it's way less expensive (and tastes better) than a jar of spaghetti sauce. Cook the ground beef and sausage ahead of time to make this meal even quicker.
Try more of my Italian recipes, like Instant Pot Spaghetti, Pink Sauce Pasta, Meatball Subs, or One Pan Chicken Alfredo!
How to make Slow Cooker Lasagna:
Brown the Meat: Cook ground beef (or Italian sausage) with onion and garlic until browned. Drain, then stir in your favorite marinara sauce and set aside.
Cheese Mixture: In a mixing bowl, combine mozzarella, cottage cheese, and parmesan cheese.
Assemble: Spread a thin layer of meat sauce on the bottom of the slow cooker, then layer in uncooked lasagna noodles (broken to fit), meat sauce, and ricotta cheese mixture. Repeat the layers.
Cook and Serve: Cover and cook on low for 3-4 hours until noodles are tender. Add shredded mozzarella in the last 20 minutes, then serve this crockpot lasagna topped with fresh basil and parmesan. Make sure to try my Skillet Lasagna if you need something quicker.
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, (or ricotta)
- 1/2 cup freshly grated parmesan cheese
Instructions
- Brown Meat: In a large skillet over medium heat brown the ground beef, Italian sausage and onion.½ pound lean ground beef, ½ pound ground Italian sausage, 1 large onion
- Make Red Sauce: 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!)1 ½ teaspoons salt, ½ teaspoon freshly ground black pepper, 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 ¼ cups water
- Assemble: 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).8 ounces lasagna noodles
- Add Cheese Mixture: Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice.4 cups shredded mozzarella cheese, 1 ½ cups cottage cheese, ½ cup freshly grated parmesan cheese
- Finish Layers: 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I first shared this recipe February 2015. Updated March 2018, September 2023 and August 2026.
Followed recipe to a T. Flavor is good but too soupy. I noticed others mention this but it doesn’t seem like there are any helpful responses to those who had this same problem.
Mine was not soupy at all. I doubled the meat. Basically 1 lb of italian sausage and 1 lb of ground beef. Everything else the same.
Sounds delicious!
I love this recipe and have made it several times. I am wondering, though, if it could be cooked in the oven just as well and if so, what temperature and for how long? Thank you!
Sure! I would par-boil the noodles first, and then layer and bake at 350 until warmed through, about 30-40 minutes.
Thank you! Would I still use 1 1/4 cups of water in the sauce recipe or does boiling the noodles first and baking it in the oven change the need for that much liquid?
Does the 1x recipe fit in a 4 quart crockpot?
What is a good substitute for Worcestershire sauce? My oldest son is deadly allergic to seafood and it has anchovies in it. Thank you.
I would just leave it out! It will still tastes amazing! Enjoy!
ok thank you!
Why cottage cheese vs ricotta?
Feel free to swap ricotta, I just like the ease of cottage cheese because I always have it on hand.
Thanks Susan… Saved me the question.
Love, love, love this recipe! My husband requests it every time I make spaghetti or lasagna. It’s quick and easy and so good!
Very good recipe. Does the finished product freeze well? A lot of food for a single person.
Yes, you can absolutely freeze it!
This recipe was so easy and it is absolutely delicious!
Both my boys gave it a 2 thumbs up between stuffing it in thier mouths!!
Hubby and 9yr old went back for seconds!
My husband found your recipe and has made it many times. I usually don’t care for lasagna, but this recipe is delicious! Thank you!!
Hi I have a question. I noticed this calls for 29 ounces of sauce while your homemade spaghetti sauce only calls for 15 ounces of sauce?
Just make 2 batches of the sauce.