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.
Absolutely awesome!! I can’t wait to make this again. So easy and crazy delicious!
I used Ricotta. Its been on high for 2 1/2 noodles are soft, tad mushy but not too bad. That’s fine with me, I tasted it and OMG it is delicious!!!!!!!! Faster to make than a regular lasagna.
Have made this several times and it’s excellent. I plan to make this for my sister’s holiday lunch at work. She gets to work about 8 and the drive to work is about an hour (so it would be moving toward room temperature by the time she gets there). Should I precook it and have her warm it up on “warm” setting? Or should I pre-assemble it, put it in the fridge then have her cook it at work? I use a rectangular slow cooker so I think it cooks a little faster than the oval version. I’m just worried the noodles will turn to mush if I choose the wrong strategy.
Hi Mary, I would pre-assemble it and put it in your fridge (use regular lasagna noodles and NOT the no-boil ones). Then have her cook it at work, and be sure not to overcook it 🙂 I’m happy you like this recipe!
Hmmm…gonna make this for our staff luncheon on Wednesday
BEST LASAGNA EVER!!! I will continue to make this and the sauce. Thank you for the wonderful recipe!
Hello. Do you drain the grease from the meat after browning it?
Yes, I do 🙂
Do I drain the cottage cheese?
I don’t but if it’s extra “milky” you could.
Thank you for your reply! Currently making this recipe!!
Made this today and tweaked it a bit, adding spinach, ricotta and herb and spices. Extremely scrumptious!! Layering the lasagna noodles was a little tricky, kinda like a jigsaw puzzle. ?
I will be making it often, freeing up my oven for other meals and desserts.
I love the modifications you made! Thanks for sharing Betty!
Can I use oven ready lasagna noodles in this? Should I cook it less time? If I cooked on high with oven ready noodles how long would you say? Recipe looks great.
I haven’t tried it with the oven ready noodles, but I bet you would want to cut the cook time in half.
Reading the comments while the sauce simmers and I realize I only have oven-ready lasagna noodles. Should I bake it instead? So looking forward to trying this!
I would bake it or just cook it for less time. 🙂
I did bake it and it was delicious! Best lasagna I’ve ever made. I got some regular noodles and am making it in the crockpot today 🙂