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This slow cooker lasagna recipe is your answer for an easy, comforting meal that your whole family will love! It’s quick to prepare and uses simple ingredients. Plus, there’s no need to boil the noodles beforehand.
Throw it in the slow cooker during a slow moment in the day, and you’ll have a delicious homemade lasagna ready in no time.
Table of Contents
This easy crockpot lasagna recipe is one of my favorites to make for my family.
We love a cozy dinner that doesn’t require a lot of work, especially on busy days when supper is an afterthought. I usually toss it in the slow cooker around midday, so it can cook low and slow and be ready by dinnertime.
Really, anytime I have a lengthy to-do list, I reach for the slow cooker. Some days it’s lasagna, other days it’s slow cooker chicken corn chowder or other family favorites (check out my slow cooker survival video for more ideas).
On those nights when I’m in a major time crunch but want pasta, I save the lasagna for another day and make Instant Pot Spaghetti. Although slow cooker lasagna is easy to prepare, it does require a few hours to cook.
This delicious lasagna is warm, filling, and tastes so much better than oven lasagna. The noodles cook low and slow in the sauce and cheese, making them tender and full of flavor.
When I make this slow cooker lasagna recipe, I like to serve it with lemon cucumber salad and homemade sourdough bread with herb butter spread for a simple, satisfying meal that the whole family devours.
Why You’ll Love This Easy Lasagna Recipe
Minimal Prep Time: After preparing the meat sauce, it’s ready to layer with uncooked lasagna noodles and the creamy cheese mixture. There’s no need to boil noodles or worry about extra steps.
Hands-Off Cooking: After prepping, you can set the slow cooker and go about your day. No need to stand over a stove with multiple steps.
Kid-Approved: Even the most picky eaters will love this classic comfort food recipe.
Make-Ahead Friendly: Assemble the dish earlier in the day and let it go until dinnertime.
Perfect for Entertaining: If you host casual dinner parties, this low-stress dinner recipe is perfect for making ahead of time. That way, you can focus on the fun, not the cooking.
Ingredients
Ground Beef: Use lean ground beef to keep the lasagna from becoming greasy. Currently, beef is very expensive, ground pork is a delicious and economical alternative.
Tomato Sauce and Paste: Using both sauce and paste creates the perfect thickness for the meat sauce and has a delicious, rich taste.
Cheeses: Use mozzerella, parmesan, and cottage cheese throughout the layers for creaminess. I prefer homemade cottage cheese, but store-bought is just fine (or ricotta cheese if you prefer).
Lasagna Noodles: Use regular lasagna noodles, not the oven-ready kind. There’s no need to boil first; the slow cooker does all the work for you.
Italian Seasoning and Sugar: Italian seasoning lends a classic herb flavor, and a hint of sugar cuts the acidity.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Skillet: You’ll need a large skillet to brown the ground beef and make the sauce. I use a 13.25″ Lodge cast iron skillet.
Slow Cooker: Any slow cooker will work for this recipe. I use a Brod & Taylor proofer and slow cooker with a covered casserole dish as the insert.
Step-by-Step Instructions
Note: My slow cooker uses a regular baking dish, so the images show a casserole dish. Use your regular slow cooker insert for this recipe.
Step 1: In a large bowl, combine the mozzarella cheese, parmesan cheese, and cottage cheese. Season with salt and pepper to taste. Set aside.
Step 2: In a large skillet, brown the ground beef over medium-high heat. If necessary, drain the excess fat.
Step 3: Add the onion and cook until translucent, about 5 minutes.
Step 4: Add the garlic and cook just until it becomes aromatic.
Step 5: Add the tomato sauce, tomato paste, Italian seasoning, and sugar. Stir until combined. Heat on the stove until it is warmed through.
Step 6: Spoon a layer of the tomato sauce mixture onto the bottom of the slow cooker insert. Spread it evenly so the noodles don’t stick to the bottom.
Step 7: Place a double layer of uncooked noodles on top. Break them as needed so they fit into your slow cooker insert.
Step 8: Cover the noodles with a layer of the cheese mixture.
Step 9: Continue layering like this (sauce, noodles, cheese). Top the final layer of noodles with more sauce and cheese (this will prevent the top noodles from drying out).
Cover and cook the lasagna on low heat for 4-5 hours. All slow cookers heat differently, so keep an eye on it. The lasagna is ready when the noodles are tender.
Tips for Success
- Break the lasagna noodles so they fit better in the slow cooker insert and layer evenly.
- Every brand of pasta cooks differently and requires varying amounts of time. I usually start checking for doneness around 3 hours and every 30 minutes or so thereafter.
- Spread the sauce on top of the noodles all the way to the edges to keep them from drying out and hardening.
- Shred the cheeses ahead of time (or the night before) to save time when you’re ready to assemble the layers.
- Let the lasagna rest for 10-15 minutes before serving so it holds its shape when sliced.
Storing and Reheating
- Let the lasagna cool completely before storing.
- Store leftovers in an airtight container for up to 5 days in the fridge.
- This recipe also freezes well. Just thaw overnight in the fridge before reheating.
- Freeze in individual portions for an easy lunch idea.
Variations
Ricotta: Swap the cottage cheese for ricotta if that’s what you prefer or have on hand.
Veggie: This is a great way to sneak in veggies for picky eaters. Add a layer of cooked spinach or mushrooms for extra veggies. I also like to add zuchinni in mine.
Sausage: Try Italian sausage in place of ground beef for a slightly spicier flavor.
FAQs
Be sure to use regular (not oven-ready) noodles and avoid too much extra liquid. Thicker sauce works best. Also, don’t overcook the lasagna. Check it often after 3 hours or so.
Absolutely! Homemade sauce works great. Try for a thicker consistency so the lasagna doesn’t get watery while it cooks.
Nope! Use regular uncooked lasagna noodles. They’ll soften perfectly as the lasagna cooks.
You can, but keep in mind they cook faster and may get a bit softer than dry noodles. If using fresh, you may need to reduce the cook time.
Yes! Just cover the assembled lasagna and place it in the fridge overnight. The next day, let it sit at room temperature for 20-30 minutes before turning on the slow cooker.
Let’s Connect!
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Slow Cooker Lasagna
Equipment
Ingredients
- 4 cups shredded mozzarella
- 1 cup shredded Parmesan cheese
- 16 ounces cottage cheese, or ricotta if preferred
- 1 lb lean ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can tomato sauce, 29 ounces
- 1 can tomato paste, 6 ounces
- 1 teaspoon Italian seasoning
- 1 tablespoon granulated sugar
- 1 box regular lasagna noodles, uncooked (not the oven-ready kind)
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mozzarella cheese, parmesan cheese, and cottage cheese. Season with salt and pepper to taste. Set aside.4 cups shredded mozzarella, 1 cup shredded Parmesan cheese, 16 ounces cottage cheese
- In a large skillet, brown the ground beef over medium-high heat. If necessary, drain the excess fat. Season with salt and pepper to taste.1 lb lean ground beef, Salt and pepper to taste
- Add the onion and cook until translucent, about 5 minutes.1 onion
- Add the garlic and cook just until it becomes aromatic.4 cloves garlic
- Add the tomato sauce, tomato paste, Italian seasoning, and sugar. Stir until combined. Heat on the stove until it is warmed through.1 can tomato sauce, 1 can tomato paste, 1 teaspoon Italian seasoning, 1 tablespoon granulated sugar
- Spoon a layer of the tomato sauce mixture onto the bottom of the slow cooker insert. Spread it evenly so the noodles don’t stick to the bottom.
- Place a double layer of uncooked noodles on top. Break them as needed so they fit into your slow cooker insert.1 box regular lasagna noodles
- Cover the noodles with a layer of the cheese mixture.
- Continue layering like this (sauce, noodles, cheese). Top the final layer of noodles with more sauce and cheese (this will prevent the top noodles from drying out).
- Cover and cook the lasagna on low heat for 4-5 hours. All slow cookers heat differently, so keep an eye on it. The lasagna is ready when the noodles are tender.
Notes
- Break the lasagna noodles so they fit better in the slow cooker insert and layer evenly.
- Every brand of pasta cooks differently and requires varying amounts of time. I usually start checking for doneness around 3 hours and every 30 minutes or so thereafter.
- Spread the sauce on top of the noodles all the way to the edges to keep them from drying out and hardening.
- Shred the cheeses ahead of time (or the night before) to save time when you’re ready to assemble the layers.
- Let the lasagna rest for 10-15 minutes before serving so it holds its shape when sliced.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
This is always a hit in our house. We eat half for dinner, then I freeze the other half for nights when I’m in a pinch.