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
- Three Bean 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.
I have made this man times. I put it together in the morning and cook it for 4 hours. I use the crockpot liners. Then we pack it up and take it camping with us. I plug it back in on warm once we get to the campgrounds. It is delicious. I add a salad and butter bread.
I make my own sauce and homemade lasagna noodles from scratch. I came across your recipe while looking for a slow cooker lasagna. I was wondering if it would work with homemade pasta, (it has to be blanched in boiling water first,) instead of the dry? If so, would there be any changes, like less water or less time to cook? Thank you for this recipe.
Made this for dinner twice this week it’s so delicious, worked out perfect, the whole family loved it, will definitely be making it again, thanks for the recipe
Was very hopeful about this recipe, but after 4 hours it was burnt on the bottom ( yes I did layer the sauce well) noodles were way overcooked. It did taste pretty good however. I’m glad I didn’t cook it 5 hours..
I have always lined my crockpot with foil and have never had a burning problem. My crockpot is also wwaaayyyy easier to clean after the fact.
Have you ever prepped this all the night before in the slow cooker and had it in the fridge overnight to cook the next day? It sounds amazing and I plan to try it this weekend:)
I haven’t but I think there are commenters here who have done so with great success!
I have used this recipe for years now. I have adapted to my taste but it is the base. I also use the sauce just for a spaghetti meal! Thank you for a staple recipe!
If I use ready baked noodles do I still need to add water ?
Yes, but you’ll cut down on cooking time!
Hello Lauren. Love your recipe. My mixture is simmering atm so I figured out why there is too much liquid. While I was browning the beef I noticed a fair amount of liquid in the bottom of my pan. I know your going to say this is where all the flavor is, anyway I removed at least a cup and replaced it with my already reduce red sauce and prepared to add it back again if it needed it. I added only one cup and found this adequate. Thanks again.
I’ve been making this recipe for a few years now and it’s always a hit. I use half cottage cheese and half ricotta. I use oven ready noodles and cook it 2 hours on low.
I make it once a week my family loves it !! easy delicious