Slow Cooker Lasagna

Table of Contents

Why you’ll love slow cooker lasagna:

Enjoy all the taste and texture of classic lasagna with half the work thanks to this slow cooker lasagna recipe!

The prep time is just 15 minutes for a hands-off meal you can set and forget.
One batch feeds up to 6 people, making it great for family-friendly weeknight dinners.
It’s filling enough to enjoy on its own yet pairs wonderfully with all your favorite sides.

You can even make extra ahead of time to store for quick meals when you just don’t have time to cook! Plus, it’s simple enough for weeknight dinners yet satisfying enough for holiday gatherings.

Overhead image of lasagna in a slow cooker.

Key Ingredient Notes:

Ground beef – I recommend at least 80 percent lean ground beef. Drain any excess fat as needed. You can also swap the ground beef for ground sausage or a mixture of the two if preferred.
Aromatics – White onion and minced garlic are cooked with the beef to create a deep, savory flavor with hints of sweetness for the base of the dish.
Seasonings – Salt, pepper, and Italian seasoning are included to add depth and season the meat perfectly.
Marinara sauce – Use a high-quality, store-bought marinara sauce. Or, make your own!
Noodles – Use wide lasagna noodles to form the classic layers of lasagna.
Cheese – Ricotta, Parmesan, and shredded Mozzarella are layered between the noodles and sauce for a savory, slightly salty flavor and a soft, creamy texture that will have your guests practically licking their plates.

Individual ingredients needed to make slow cooker lasagna.

How to make the best slow cooker lasagna:

This is the easiest lasagna you’ll ever make!

1. Brown the meat

Cook the beef, onion, and garlic in a non-stick skillet over medium heat until it’s no longer pink. Drain the excess fat.

Two images with ground beef, onions, and seasonings in a skillet showing the meat raw and cooked.

2. Assemble the lasagna in slow cooker

Spread 1 cup of the marinara along the bottom of a greased slow cooker.
Layer 3-4 of the lasagna noodles on top, breaking them into pieces as needed.
Spread ⅓ of the ricotta over the noodles followed by ¼ of the Mozzarella, and 1 tablespoon of Parmesan.
Sprinkle ⅓ of the meat mixture over the cheese, and top it with 1 cup of marinara.

Four images showing the process of layering noodles, marinara, and cheese to make slow cooker lasagna.

Repeat the layers 3 more times, starting with the lasagna noodles.
Top your lasagna with a final layer of noodles, marinara.

Four images showing beef, marinara, and noodles being layered to make slow cooker lasagna.

3. Slow cook

Spread the remaining Mozzarella and place the lid on the slow cooker.
Cook on high for 3 hours or low for 5-6 hours or until the noodles are tender.

Two images showing slow cooker lasagna uncooked in one and cooked in the other.

Slice, serve with extra Parmesan and fresh herbs, and enjoy!

Recipe Tips:

Use a slow cooker liner. Save time and prevent a mess by placing a slow cooker liner in the bottom of your slow cooker before you being layering the ingredients. Then, all you have to do is lift it out, and wipe your slow cooker down! It will look good as new with no tough scrubbing required.
Don’t skip the browning! Pre-cooking the beef ensures it cooks all the way through and helps lock in extra flavor.
Break the noodles. If your lasagna noodles are too long to fit in the slow cooker, break them into pieces until they can be arranged in an even layer. Don’t worry if they overlap a little bit! They’ll fuse together as they cook.

Make-Ahead Tips:

If your slow cooker has removable components, you can assemble your lasagna as the recipe card states. Then, instead of leaving it to cook, cover the dish, and transfer it to the refrigerator.
You can store uncooked lasagna for up to 24 hours.
Then, place the pot back in the slow cooker, and cook as usual, adding a few minutes as needed until the noodles are tender.

Overhead image of a plate full of a serving of slow cooker lasagna with three forks off to the side.

Storing Tips:

Store leftover slow cooker lasagna in an airtight container in the refrigerator for up to 4 days.
Freeze in a freezer-safe airtight container, and keep it stored for up to 3 months.
Reheat thawed leftovers in the microwave. Or, transfer them back to the slow cooker, and set it to warm until the lasagna is heated through.

FAQs:

What can I serve with slow cooker lasagna?

Enjoy this dish with all your favorite sides and appetizers. Breadsticks, creamy cucumber salad, and Instant Pot artichokes all make great options!

Can I omit the meat?

Yes, feel free to leave out the meat completely, replace it with meatless crumbles, or add a layer of thinly sliced veggies like zucchini, onions, mushrooms, and squash.

Can I make this recipe gluten-free?

Absolutely. Simply replace the regular lasagna noodles with a gluten-free variety, and adjust the cooking time as needed.

Can I substitute cottage cheese for ricotta cheese?

Yes, feel free to substitute equal parts cottage cheese for ricotta, if preferred.

How many layers should a lasagna be?

Most lasagna recipes, this slow cooker lasagna included, call for at least 3 layers of noodles, sauce, and cheese. Anything less is not considered to be true lasagna.

Why you’ll love slow cooker lasagna:

Key Ingredient Notes: