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5 from 3 votes

Slow Cooker Lasagna

Prep Time20 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 50 mins
Course: Main Course
Cuisine: American, Italian
Keyword: best slow cooker lasagna recipe, easy slow cooker Lasagna recipe, slow cooker lasagna
Servings: 10


  • Slow Cooker (6QT or larger)


  • 1 lb ground beef or chuck
  • 1 lb ground Italian sausage mild or hot
  • 2 (24 oz) Italian pasta sauce divided
  • 16 oz "no-boil" oven ready lasagna noodles you will need 12
  • 3-4 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 tsp Italian seasoning
  • 1 onion chopped
  • 3 garlic cloves minced
  • ½ tsp salt
  • ½ tsp black pepper

Ricotta Mix

  • 15 oz ricotta cheese
  • 1 cup shredded Parmesan cheese
  • ¼ cup fresh chopped parsley
  • ½ tsp salt
  • ½ tsp black pepper



  • Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.
  • Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).
  • Add pasta sauce (reserve ½ cup for later), Italian seasoning, salt, pepper to the pan and mix - set aside.

Ricotta Mix

  • In a medium sized bowl: combine ricotta cheese, shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well - set aside.

Slow Cook

  • Coat the slow cooker with cooking spray.
  • Pour ½ cup pasta sauce in the bottom of the slow cooker.
  • Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).
  • Spread ¼ of the meat sauce on top of the noodles.
  • Then layer with 3 heaping spoon fulls of the ricotta mix.
  • Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix.
  • Add second layer of noodles and gently press them down to remove air pockets.
  • Repeat the above steps 3 more times to complete the Lasagna layers.
  • The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Watch the video for reference.
  • Place the lid on. Cook on low for 4 hours. Remove the lid.
  • Place fresh chopped parsley on top of the cheese.
    Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.

Serve and enjoy!