Main, Meat

Slow cooker lasagna


Are you ready to embark on a culinary journey that will redefine your lasagna experience? Look no further! This slow cooker lasagna recipe is not just a meal; it’s an event. Prepare to tantalize your taste buds with layers of flavor that meld together in the most delightful way. And the best part? No more wrestling with sticky noodles – lets your slow cooker do the work for you.

The Magic Ingredients:

  • Olive oil
  • Ground beef
  • Mild Italian sausage
  • Medium onion, finely chopped
  • Garlic cloves, minced (or 1 teaspoon minced garlic)
  • Marinara tomato sauce
  • Italian seasoning
  • Ricotta cheese
  • Eggs
  • Parsley, chopped (optional)
  • Mozzarella cheese, shredded (large shred, not fine shred)
  • Parmesan cheese, grated
  • Lasagna noodles, uncooked oven-ready
  • Salt and pepper to taste

How to Craft the Perfect Slow Cooker Lasagna:

Meat Sauce Mastery:

Heat a dash of olive oil in a large skillet over medium heat. Add finely chopped onion and sauté until lightly browned.

Introduce garlic to the mix and stir until it exudes its aromatic charm. Now, add the ground beef and Italian sausage, breaking them into delectable morsels with a wooden spoon as they brown.

Time to elevate the flavor – pour in the marinara tomato sauce and sprinkle in the Italian seasoning. Let this symphony simmer on low for 30 minutes, allowing the flavors to intertwine into a rich, savory sauce.

Season with salt and pepper, then gracefully remove it from heat. This, my friend, is your pièce de résistance – the lasagna meat sauce.

Assembling the Layers of Bliss:

Grease the slow cooker with a hint of olive oil, then ladle 1 cup of the divine meat sauce onto its waiting surface. This is where the magic begins – starting with the sauce is the secret to perfection!

Lay down a foundation of uncooked, oven-ready lasagna noodles. You may need to wield your kitchen prowess and cut them to snugly fit the contours of the slow cooker.

In a separate bowl, create a heavenly cheese mixture by combining ricotta cheese with grated Parmesan, parsley, a pinch of salt and pepper, and eggs. Blend until every element harmonizes.

Now, let the layering commence. A ladle of meat sauce, a quarter of the ricotta mixture, a cascade of mozzarella and Parmesan cheese – these are the building blocks of lasagna excellence. Repeat this symphonic sequence three times, concluding with a final crescendo of mozzarella and Parmesan.

Set your slow cooker to low and let it work its magic for approximately 7 hours. Your patience will be rewarded when the mixture becomes bubbly, and the noodles dance with delight.

Post-cooking, transition the slow cooker to warm and let the lasagna rest. This step is vital; it allows the flavors to meld and ensures a clean cut when it’s time to serve.

When the moment arrives, wield your knife like a maestro and cut the lasagna into squares. A metal serving spatula is your instrument for serving perfection. Add extra meat sauce and Parmesan if desired – you’ve just orchestrated a lasagna masterpiece.

Slow Cooker Lasagna Symphony Tips:

Time-saving tip: Cook the meat the night before and refrigerate until showtime.

Always start with a layer of sauce at the bottom to prevent any hint of burn.

For a crowd, use a large oval crockpot.

Halving the recipe? Opt for a small round slow cooker.

The finale is crucial – switch to warm for an hour before serving to ensure lasagna cohesion.

Cut into smaller pieces for a deep-dish delight.

Frequently Asked Lasagna Questions:

What’s the best cheese for lasagna?

I recommend a trifecta of cheeses – lightly seasoned ricotta, large shred mozzarella, and grated Parmesan.

Can I substitute cottage cheese for ricotta?

Absolutely! Mix cottage cheese with extra Parmesan for a delightful twist.

Can I go meatless?

Indeed! Embrace the veggie realm with thinly sliced carrots, zucchini, spinach, and squash.

Regular or oven-ready noodles?

Feel free to use regular noodles, but add an extra cup of tomato sauce to each layer. They crave a bit more liquid love.

Make-Ahead Magic:

Assemble the day before, refrigerate, and let the slow cooker work its magic in the morning.

Storing Slow Cooker Lasagna:


  • Allow the lasagna to cool to room temperature after cooking.
  • Portion into airtight containers for up to 3-4 days.


  • Cool completely before freezing.
  • Portion and wrap tightly in plastic wrap or foil.
  • Label with the freezing date and consume within a reasonable timeframe.

Reheating the Lasagna Symphony:

Oven: 325°F for 15-20 minutes covered with foil.

Microwave: In 1-minute increments, stirring as needed.

Stovetop: Heat in a covered pan with a splash of water or broth, stirring occasionally.

Remember, reheating times vary, so tread carefully to preserve the lasagna’s exquisite texture.

This slow cooker lasagna is not just a meal – it’s a culinary opus. Let the symphony of flavors unfold in your kitchen, creating a masterpiece that will be talked about long after the last bite.

Slow cooker lasagna

Recipe by
0.0 from 0 votes
Course: MainCuisine: American, ItalianDifficulty: Difficult


Prep time


Cooking time



Cook Time


Total Time

8 Hours

30 Minutes

This Slow Cooker Lasagna recipe is your ticket to a hassle-free, flavorful experience. Prepare to be amazed at how simplicity and deliciousness can coexist in one delectable dish!


  • Lasagna Meat Sauce:
  • 1 Tablespoon olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced (or 1 tablespoon of garlic paste)

  • 1 pound ground beef

  • 1 pound Italian sausage, removed from casing

  • 1 Tablespoon Italian seasoning

  • 8 cups tomato marinara sauce

  • Salt and pepper to taste

  • Lasagna Cheese Sauce:
  • 32 ounces ricotta cheese

  • 2 pounds low-moisture mozzarella cheese, shredded

  • 1 cup freshly grated Parmesan cheese, divided

  • 4 eggs

  • ½ cup freshly chopped parsley (optional)

  • Salt and pepper to taste

  • Lasagna Noodles:
  • 1 pound uncooked lasagna noodles, oven-ready variety


  • In a large skillet over medium heat, add olive oil and cook chopped onion until lightly browned. Add garlic and stir until browned, then mix in the ground beef and sausage. Cook, breaking up the pieces of meat with a wooden spoon, until browned.
  • After browning, stir the tomato sauce into the cooked meat with Italian seasoning and simmer on low for 30 minutes. Season with salt and pepper, and remove from heat. This is your lasagna meat sauce.
  • Ingredients Recap: 1 Tablespoon olive oil, 1 medium onion, 2 cloves garlic, 1 pound ground beef, 1 pound Italian sausage, 1 Tablespoon Italian seasoning, 8 cups tomato marinara sauce, salt and pepper to taste.
  • Cover the bottom of the greased slow cooker with 1 cup of the meat sauce. This is crucial – it ensures the lasagna won’t stick.
  • Top with a layer of uncooked, oven-ready lasagna noodles. Adjust as needed to fit your slow cooker.
  • In a bowl, combine ricotta cheese with ½ cup Parmesan, parsley, a pinch of salt and pepper, and eggs until fully blended. Add a ladle of meat sauce, then the ricotta mixture (about ¼ of it) over the noodles in the slow cooker. Top with a layer of mozzarella and Parmesan (using about ¼ each of your remaining cheese).
  • Repeat the layers three times, ending with a final layer of mozzarella and Parmesan.
  • Set the slow cooker to low and let it work its magic for approximately 7 hours until bubbly and the noodles are tender. You can also cook on low for 6-8 hours.
  • After cooking, set the slow cooker on warm and let the lasagna rest. This crucial step ensures the lasagna sets, making it easier to cut and serve. Add extra meat sauce and Parmesan if desired. Enjoy!


  • This recipe feeds approximately 12-15 people – perfect for entertaining!
  • For smaller batches, halve the recipe and use a small round 5-quart Crock-pot.
  • Double up on the meat sauce if you want extra for serving on top.
  • Slice into smaller pieces for easier serving.

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 15
  • Calories: 590kcal
  • Carbohydrates: 34g
  • Protein: 34g
  • Fat: 35g
  • Saturated Fat: 16g
  • Cholesterol: 103mg
  • Sodium: 1174mg
  • Potassium: 705mg
  • Fiber: 2g
  • Sugar: 5g

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