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A tall slice of lasagna on a white plate with a bite taken out. Garnished with fresh parsley and parmesan cheese.

Slow Cooker Lasagna

Course: Main Dish
Cuisine: American, Italian
Keyword: crockpot lasagna
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8
Calories: 906kcal
Author: Malinda Linnebur
This Slow Cooker Lasagna aka Crockpot Lasagna is a great make-ahead meal! Layers of noodles, cheese, and meat sauce are all cooked in the crockpot, just set it and forget it! Tried and tested so you know it will work!
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Ingredients

  • 1 pound (500g) ground beef
  • 1 pound (500g) Italian sausage
  • 1 small onion, chopped
  • 1 cloves garlic, minced
  • 2 (25 ounce) (720g) jars marinara sauce
  • 1 (15 ounce) (425g) container ricotta cheese
  • 4 cups (455g) shredded mozzarella cheese; divided
  • 1¼ cups (130g) grated parmesan cheese; divided
  • 2 large eggs
  • 1 tablespoon Italian seasoning
  • 10-11 lasagna noodles (un-cooked)

Instructions

  • Brown ground beef and sausage in a large skillet over medium heat with the onion until meat is no longer pink. Stir in the garlic and cook for 30 seconds. Stir in the pasta sauce, remove from heat.
  • In a medium bowl combine the ricotta cheese, 2 cups mozzarella, 1 cup parmesan, eggs, and Italian seasoning.
  • Lightly grease a 6-quart slow cooker. Spread 1½ cups of meat sauce in the bottom of slow cooker. Place 3 noodles on top breaking to fit. Top with ⅓ of the meat sauce.
  • Top with ½ of the cheese mixture then 4 noodles breaking to fit. Top with meat sauce then the remaining cheese mixture. Top with 4 noodles breaking to fit. Top with remaining meat sauce. Sprinkle with remaining shredded mozzarella and parmesan cheese.
  • Cover and cook on LOW for 4-6 hours. Let stand 15 minutes before serving.

Notes

  1. MAKE-AHEAD: Layer everything in the slow cooker, cover, and place it in the refrigerator for up to 24 hours. Remove at least 30 minutes before cooking. 
  2. FREEZER-FRIENDLY: Place completely cooled leftovers in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. 
  3. STORAGE: Store cooled leftovers covered in the refrigerator for up to 4 days. 
  4. Half this recipe if using a smaller crockpot.

Nutrition

Calories: 906kcal | Carbohydrates: 36g | Protein: 65g | Fat: 54g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 234mg | Sodium: 1853mg | Potassium: 611mg | Fiber: 2g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 2mg | Calcium: 1296mg | Iron: 3mg