This is my go‑to slow cooker lasagna: layers of meat sauce, ricotta-cheese mixture, and uncooked noodles all cooked low and slow until tender and bubbling. It’s comforting, hands‑off, and perfect for busy days.
Why You’ll Love This Recipe
I love this recipe because it removes the hassle of boiling noodles and watching the oven. I assemble everything, set the cooker, and come back to a hearty, cheesy lasagna. It holds its shape nicely, reheats well, and tastes like it simmered all day—even though prep is minimal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ lb (about 225 g) ground beef
½ lb (about 225 g) ground Italian sausage (or substitute extra ground beef)
9–12 uncooked lasagna noodles (regular, broken to fit)
Directions
Spray the inside of the slow cooker with nonstick cooking spray or lightly grease it.
In a skillet over medium heat, brown the ground beef and Italian sausage together. Drain any excess fat.
Stir in the chopped onion and Italian seasoning and cook until the onion is softened.
Add the marinara sauce and ½ cup water to the meat mixture. Stir and let it simmer briefly, about 3–5 minutes.
In a bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, and the egg. Mix until smooth.
Spread about 1 cup of the meat sauce on the bottom of the slow cooker.
Place 3 of the uncooked lasagna noodles on top (break as needed to fit).
Spread about one‑third of the cheese mixture over the noodles.
Spoon another portion of the meat sauce over the cheese.
Repeat layering: noodles, cheese, sauce—until you run out, finishing with a final layer of sauce.
Sprinkle the remaining 1 cup mozzarella over the top.
Cover and cook on low for 4 to 5 hours, or until the noodles are soft and cheese is melted.
Turn off the cooker and let sit covered for about 10 to 15 minutes before slicing and serving.
Servings and timing
Servings: 8
Prep Time: about 15–20 minutes
Cook Time: 4 to 5 hours (on low)
Resting Time: 10–15 minutes
Variations
Vegetarian version: Omit the meat and add layers of sautéed vegetables (e.g. zucchini, mushrooms, spinach) in place of the meat sauce.
Cheese swap: Use cottage cheese instead of ricotta, or mix in some shredded provolone.
Different meats: Use ground turkey or chicken for a lighter version.
Add herbs: Mix fresh basil, parsley, or oregano into the cheese or sauce layers for extra flavor.
Spicy twist: Add red pepper flakes or chopped jalapeños to the sauce for heat.
storage/reheating
Refrigerator: Store leftovers in an airtight container for up to 4–5 days.
Freezing: After cooling, wrap portions in foil or place in freezer-safe containers. Freeze for up to 3 months.
Reheating: Thaw in the fridge overnight (if frozen). To reheat, sprinkle a little water on top, cover, and bake in oven at 350 °F (175 °C) for about 20 minutes, or microwave individual portions, covered, until heated through.
FAQs
What kind of noodles should I use?
I use regular lasagna noodles (not the “no‑boil” kind), breaking them to fit into the slow cooker. They soften nicely during cooking.
Do I have to cook the noodles first?
No. One of the beauties of this recipe is that the noodles cook right in the slow cooker, absorbing moisture from the sauce.
Can I cook it on high instead of low?
I don’t recommend high—cooking low gives the noodles time to soften without drying out the dish. High may cook too fast and result in chewy or uneven noodles.
How can I tell it’s done?
The noodles should be tender (you can test with a fork) and the cheese should be bubbly and melted on top.
Can I assemble it ahead of time?
Yes. You can layer everything a day ahead, store it in the fridge (covered), and then cook it the next day as directed.
Conclusion
I love how this slow cooker lasagna gives me all the flavor of classic lasagna with less effort. It’s perfect for days when I want to set it and forget it, knowing dinner will come out comforting, cheesy, and satisfying. Try it once—you’ll see how simple it can be—and adapt it with your favorite fillings or meats.
This easy Slow Cooker Lasagna is the ultimate hands-off comfort food—layered with hearty meat sauce, creamy ricotta, melty mozzarella, and uncooked noodles that become perfectly tender as they slow cook. A no-boil, no-bake lasagna recipe that’s rich, cheesy, and effortless—ideal for busy weeknights or make-ahead meals.
Ingredients
½ lb (about 225 g) ground beef
½ lb (about 225 g) ground Italian sausage (or extra beef)
