Name: Slow Cooker Lasagna
Prep time: 20 min
Cook time: PT-491857H29M20S
Total time: 5 h
Cuisine: Italian-American
Ingredients: 1 lb ground beef or Italian sausage; 1 medium onion, diced; 3 cloves garlic, minced; 3 cups marinara sauce; 2 tbsp tomato paste; 2 tsp Italian seasoning; 1 tsp salt; 0.5 tsp black pepper; 9 lasagna noodles, uncooked; 15 oz ricotta cheese; 1 large egg; 2 cups shredded mozzarella cheese; 0.5 cup grated Parmesan cheese; 1 tbsp olive oil

I love making Slow Cooker Lasagna when I want all the comfort of a classic lasagna without standing over the stove. It’s rich, cheesy, and deeply satisfying, and the slow cooker does all the hard work while the flavors slowly come together.

Why You’ll Love This Recipe

I like this recipe because it’s incredibly convenient and nearly foolproof. There’s no boiling noodles, no complicated steps, and the result is a tender, flavorful lasagna with perfectly layered textures. I also enjoy how it’s ideal for busy days or relaxed weekends when I want a hands-off meal. Slow Cooker Lasagna

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef or Italian sausage
onion
garlic
marinara sauce
tomato paste
Italian seasoning
salt
black pepper

lasagna noodles
ricotta cheese
egg
mozzarella cheese
Parmesan cheese

olive oil

Directions

I start by heating olive oil in a skillet over medium heat. I cook the ground meat with the onion until browned, then add the garlic and cook until fragrant. I stir in the marinara sauce, tomato paste, Italian seasoning, salt, and black pepper, and let it simmer briefly.

In a bowl, I mix the ricotta cheese with the egg and a portion of the Parmesan cheese.

I lightly grease the slow cooker, then spread a small amount of meat sauce on the bottom. I layer uncooked lasagna noodles over the sauce, breaking them as needed to fit. I add more sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella. I repeat the layers until everything is used, finishing with sauce and mozzarella on top.

I cover and cook on low for 4 to 5 hours, until the noodles are tender and the lasagna is set. I let it rest for about 15 minutes before slicing and serving.

Servings and timing

I usually get about 6 to 8 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 4 to 5 hours on low
Resting time: 15 minutes
Total time: about 5 hours

Variations

I sometimes add sautéed mushrooms, spinach, or zucchini to the sauce for extra vegetables. When I want a lighter version, I use ground turkey instead of beef. I also enjoy swapping ricotta for cottage cheese for a slightly different texture.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the lasagna gently in the oven at 350°F until heated through. Slow Cooker Lasagna

FAQs

Do I need to cook the noodles first?

I don’t cook them beforehand, since they soften perfectly as they cook in the sauce.

Can I make this vegetarian?

I skip the meat and add extra vegetables or use a plant-based meat alternative.

Will the lasagna be watery?

I find it sets up nicely as long as I don’t add extra liquid and let it rest before serving.

Can I freeze slow cooker lasagna?

I freeze it after cooking and cooling completely, then thaw and reheat when needed.

What size slow cooker works best?

I usually use a 6-quart slow cooker to allow enough space for proper layering.

Conclusion

I keep Slow Cooker Lasagna in my comfort-food rotation because it’s easy, reliable, and incredibly satisfying. Every time I make it, I love how the slow cooker turns simple ingredients into a cozy, homemade meal with almost no effort.