This easy Slow Cooker Lasagna is made with a rich meat sauce of ground beef and Italian sausage, creamy ricotta cheese, fresh basil, and grated Parmesan. This recipe creates a deeply savory and cheesy lasagna, with perfectly tender noodles cooked right in the pot. It’s perfect for a cozy family dinner any night of the week and makes 6 generous servings without ever turning on your oven.

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Slow Cooker Lasagna Ingredients

For the Meat Mixture:

• 2 teaspoons olive oil
• 1 medium onion diced
• 2 pounds ground beef
• 1 pound Italian sausage, casing removed
• 3 cloves garlic, finely chopped
• One 28-ounce can diced tomatoes
• One 14.5-ounce can diced tomatoes
• One 6-ounce can tomato paste
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh flat-leaf parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

For the Cheese Mixture:

• 3 cups ricotta cheese
• 3/4 cup freshly grated Parmesan
• 1/2 cup grated Romano
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, beaten

For the Lasagna:

• Nonstick cooking spray, for spraying the slow cooker
• 15 uncooked lasagna noodles
• 2 cups grated mozzarella
• Chopped fresh flat-leaf parsley, for garnish

How To Make Slow Cooker Lasagna

1. Make the meat sauce: Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute for 5 minutes until softened. Add the ground beef, sausage, and garlic. Cook for 7 to 9 minutes, breaking up the meat with a spoon, until it is browned. Drain off any excess fat. Stir in the diced tomatoes with their juice, tomato paste, basil, parsley, oregano, salt, and a few grinds of pepper. Set the sauce aside.
2. Mix the cheese filling: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper, and beaten eggs. Stir everything together until it is well combined.
3. Begin layering the lasagna: Spray the insert of a 6-quart slow cooker with nonstick cooking spray. Spoon about one-quarter of the meat sauce onto the bottom. Arrange 5 uncooked lasagna noodles on top, breaking them as needed to fit in a single layer. Add one-third of the cheese mixture, then sprinkle with 1/2 cup of mozzarella.
4. Repeat the layers: Continue layering twice more, starting each time with the meat mixture, followed by the broken noodles, the cheese mixture, and a sprinkle of mozzarella.
5. Add the final layer and cook: For the top layer, spread the remaining meat mixture over the noodles and sprinkle with the final 1/2 cup of mozzarella. Cover the slow cooker and cook on the low setting for 4 hours.
6. Rest and serve: After 4 hours, turn off the heat but leave the lid on. Allow the lasagna to sit and set for at least 30 minutes before serving. This step is crucial for slicing. Sprinkle with chopped parsley just before serving.

Recipe Tips

• Use Uncooked Noodles: There is no need to boil the lasagna noodles beforehand. The moisture from the sauce is plenty to cook the dry pasta to a perfectly tender texture during the slow cooking process.
• Break Noodles to Fit: Don’t worry about keeping the noodles perfectly intact. You will need to break them into smaller pieces to fit the round or oval shape of your slow cooker. This ensures even layers and won’t affect the final dish.
• Don’t Skip the Rest Time: Letting the lasagna stand for 30 minutes after cooking is essential. This allows the layers to firm up and absorb excess moisture, which makes it much easier to cut and serve clean, beautiful slices.
• Grease the Slow Cooker: Be sure to spray the slow cooker insert generously with nonstick spray. This simple step prevents the cheese and sauce from sticking to the sides and makes cleanup much easier.

What To Serve Slow Cooker Lasagna

This rich and hearty lasagna pairs perfectly with a few simple sides. A crisp Caesar salad or a fresh green salad with a tangy Italian vinaigrette helps to balance the richness of the main course. You’ll also want some warm garlic bread or a crusty Italian loaf to soak up every last bit of the delicious meat sauce from your plate.

How To Store Lasagna Leftovers

• Refrigerate: Once the lasagna has cooled, you can store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld together and taste even better the next day.
• Freeze: For longer storage, cut the cooled lasagna into individual portions. Wrap each piece tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the microwave or oven.

Slow Cooker Lasagna Nutrition Facts

• Calories: 810 kcal
• Total Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 190mg
• Sodium: 1650mg
• Total Carbohydrate: 48g
• Dietary Fiber: 7g
• Sugars: 15g
• Protein: 52g

Frequently Asked Questions

• Can I use no-boil lasagna noodles? Yes, oven-ready or “no-boil” lasagna noodles work perfectly in this recipe. The layering process and cooking time will remain the same.
• Can I make this a vegetarian lasagna? Absolutely. To make it vegetarian, simply omit the ground beef and Italian sausage. You can substitute them with about 2 pounds of chopped vegetables like mushrooms, zucchini, and spinach (be sure to squeeze it dry). Saute the vegetables with the onion and garlic before adding the tomatoes.
• Why does my slow cooker lasagna look watery? It is normal for lasagna made in a slow cooker to have a bit more moisture than a baked version. The essential 30-minute rest period after cooking allows the noodles to absorb this excess liquid and helps the cheese to set, making it much firmer for serving.
• Can I use a different type of cheese? Yes, you can customize the cheese to your liking. Provolone can be mixed with or substituted for the mozzarella. For the ricotta mixture, you could use cottage cheese (drained well) for a slightly different texture.

Try More Recipes:

• Slow Cooker Beef Paprikash Recipe
• Slow Cooker Beef Stroganoff Recipe
• Slow-Cooker Drip Beef Sandwiches