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Easy Slow Cooker Lasagna layered with noodles, homemade meat sauce and three kinds of cheese! This lasagna takes only 15 minutes of prep time and couldn’t be any easier to make!
Italian dinners are a family favorite in our house. This is The BEST Lasagna or this Three Cheese Stuffed Pasta Shells are perfectly paired with this .Homemade Easy Cheesy Garlic Bread.
The Best Slow Cooker Lasagna
Who would have thought you could make Lasagna in a slow cooker?! I saw the idea on Pinterest and was pleasantly surprised when I decided to make it. It is so flavorful and couldn’t be easier to make. Cooking lasagna in the slow cooker gives the cooked all day flavor with little effort.
What I love most about this crockpot lasagna is that it can be made in advance and takes only 15 minutes of prep time! Your house will smell amazing while this lasagna cooks all day.
Easy Lasagna Ingredients
- Ground beef and sausage: I chose to do a mixture of both for optimal flavor! Feel free to use one or the other or omit and substitute roasted veggies to make this dish vegetarian.
- Onions and garlic: Add so much flavor to the meat sauce.
- Tomato sauce and water: Are the base of the meat sauce. Water helps to thin out the sauce so the lasagna does not burn in the slow cooker.
- Cheese: We use three types of cheese’s in this recipe: ricotta, parmesan and mozzarella.
- Lasagna noodles: It is important to make sure to use the oven ready noodles for best results.
How to Make Lasagna in the Slow Cooker
- Make the meat sauce: Add olive oil to a large skillet or pot. Add in sausage and ground beef and cook until golden brown and no longer pink. Add in the onion and garlic and saute for an additional 2 minutes or so to develop some color. Stir in tomato sauce, water and Italian seasoning. Season with salt and pepper to taste.
- Assemble: Layer ¼ of the meat sauce onto the bottom of the slow cooker. Top with 3 lasagna noodles breaking them up so they fit. It is okay if they overlap. Spread ⅓ of the ricotta on top of the noodles then sprinkle with ¼ cup parmesan and ½ cup mozzarella cheese. Repeat with two more layers or until you run out of ingredients. The last layer should be tomato sauce.
- Cook: For 4 hours on low heat or until noodles are tender. Sprinkle the remaining ½ cup of mozzarella on top and cover to melt the cheese. This should take only a couple of minutes.
- Serve: I let the lasagna rest for 15-30 minutes to make slicing easier. Serve with fresh basil for garnish, if desired.
What to serve with Classic Lasagna
Storage Instructions
- Store: Leftovers in the refrigerator for up to 4 days.
- Freeze: Lasagna freezes really well and can be stored for up to 4 months in the freezer. To reheat lasagna simply thaw overnight in the fridge and reheat in the micorwave or covered in a skillet with a bit of water.
More Delicious Slow Cooker Dinner Ideas
- Slow Cooker Italian Meatballs
- Easy Crockpot Tomato Sauce
- Slow Cooker Mongolian Beef
- Beef Bourguignon
- Jambalaya Recipe
Slow Cooker Lasagna
Ingredients
- 1 Tablespoon olive oil
- 1/2 pound ground beef
- 1/2 pound spicy sausage
- 1 medium onion, diced
- 4 cloves garlic, minced
- 28 ounces tomato sauce
- 1 cup water
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- 16 ounces ricotta cheese
- 1/2 cup parmesan cheese
- 2 cups mozzarella cheese, divided
- 9 oven ready lasagna noodles
Instructions
- Spray the slow cooker insert with nonstick cooking spray.
- Make the meat sauce: Add olive oil to a large skillet or pot. Add in sausage and ground beef and cook until golden brown and no longer pink. Add in the onion and garlic and saute for an additional 2 minutes or so to develop some color. Stir in tomato sauce, water and Italian seasoning. Season with salt and pepper to taste.
- Assemble: Layer ¼ of the meat sauce onto the bottom of the slow cooker. Top with 3 lasagna noodles breaking them up so they fit. It is okay if they overlap. Spread ⅓ of the ricotta on top of the noodles then sprinkle with ¼ cup parmesan and ½ cup mozzarella cheese. Repeat with two more layers or until you run out of ingredients. (Make sure to reserve ½ cup of mozzarella for topping after cooking). The last layer should be tomato sauce.
- Cook: For 4 hours on low heat or until noodles are tender. Sprinkle the remaining ½ cup of mozzarella on top and cover to melt the cheese. This should take only a couple of minutes.
- Serve: I let the lasagna rest for 15-30 minutes to make slicing easier. Serve with fresh basil for garnish, if desired.
Video
Nutrition
Serves: 8
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.