This easy Slow Cooker Lasagna is a comforting, family-friendly dinner layered with a savory meat sauce, creamy ricotta filling, tender lasagna noodles, and plenty of melted mozzarella. It has all the flavor of classic baked lasagna, but the slow cooker does most of the work, making it a great choice for busy weeknights, relaxed weekends, or any time you want a hearty meal without turning on the oven.
If you love simple slow cooker dinners, you may also enjoy Slow Cooker Korean Beef, Slow Cooker Teriyaki Chicken, and Slow Cooker Pulled Pork.
Kelley’s Tips
Before You Get Started
- Don’t skip the tomato water. After adding the tomato sauce, rinse the jars with a little water and pour that liquid around the edges of the slow cooker. This helps keep the lasagna moist and prevents the sides from drying out or scorching.
- Let it rest before serving. Once the lasagna finishes cooking, allow it to sit for 5–10 minutes. This gives the layers time to settle, making each serving easier to scoop or slice.
- Use freshly shredded cheese when possible. Fresh mozzarella and parmesan melt smoothly and give the lasagna a creamier, more satisfying texture than many pre-shredded cheeses.
Ingredients Needed
- Onion and garlic: These aromatics build the base of the meat sauce and add deep, savory flavor.
- Ground beef: The beef makes the sauce hearty and filling. If you prefer, you can replace part of the beef with ground pork for a richer flavor.
- Italian seasoning: A classic herb blend that usually includes oregano, basil, thyme, and other dried herbs. It gives the lasagna a familiar Italian-inspired taste.
- Lasagna noodles: The pasta creates the traditional layered structure. No-boil lasagna noodles make the recipe even easier.
- Ricotta cheese: Ricotta adds creaminess and helps create the soft, cheesy layer that makes lasagna so comforting.
- Mozzarella cheese: Mozzarella melts beautifully and gives the top of the lasagna that gooey, cheesy finish.
- Parmesan cheese: Parmesan adds salty, nutty flavor to the ricotta filling.
- Egg: The egg helps bind the ricotta mixture so the filling holds together as the lasagna cooks.
- Tomato sauce: Use good-quality jarred tomato sauce for a flavorful, saucy lasagna with minimal prep.
How to Make Slow Cooker Lasagna
- Prepare the meat sauce: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 4–5 minutes, breaking up the beef as it browns, until the meat is no longer pink.
- Add the minced garlic and cook for another 1–2 minutes, just until fragrant. Stir in both jars of tomato sauce, the salt, and 1 teaspoon of Italian seasoning. Set the empty sauce jars aside; you will add water to them later and pour that liquid around the slow cooker edges.
- Make the ricotta filling: In a medium bowl, combine the ricotta, 1 cup mozzarella, parmesan, egg, and the remaining 1 teaspoon of Italian seasoning. Mix until smooth and well combined, then set aside.
- Assemble the lasagna: Spoon a layer of meat sauce into the bottom of the slow cooker. Add a layer of lasagna noodles, breaking them as needed to fit and cover the surface.
- Continue layering with meat sauce, noodles, and ricotta filling until all of the ingredients are used.
- Top the final layer with the remaining 1 cup of mozzarella cheese. Add a small amount of water to the empty tomato sauce jars, swirl to collect the remaining sauce, and pour about 1/3 cup of this tomato water around the edges of the slow cooker.
- Cook and serve: Cook on high for 2 hours or on low for 3–4 hours. Let the lasagna rest briefly, then serve warm with fresh basil, if desired.
Recipe Variations
- Vegetarian: Replace the ground beef with sautéed mushrooms, spinach, zucchini, or eggplant for a satisfying meatless version.
- Chicken: Use cooked shredded chicken instead of ground beef for a lighter variation. It works well with tomato sauce or a creamy white sauce.
- Turkey: Ground turkey is a leaner option that still creates a flavorful and hearty lasagna.
- Spinach and ricotta: Stir extra spinach into the ricotta mixture for added color, flavor, and texture.
- Pesto: Use pesto in place of some or all of the tomato sauce for an herby twist.
- Beef and sausage: Combine ground beef with Italian sausage for a bold, rich meat sauce.
- Gluten-free: Use gluten-free lasagna noodles to make the recipe gluten-free.
- White lasagna: Skip the tomato sauce and use béchamel or Alfredo sauce for a creamy version.
Serving Suggestions
This slow cooker lasagna is filling on its own, but it pairs beautifully with simple sides. Serve it with garlic bread, a crisp salad, roasted vegetables, or sautéed mushrooms for a complete comfort-food meal.
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Cheesy Garlic Bread -
Berry Spinach Salad with Berry Balsamic Vinaigrette
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Roasted Asparagus with Garlic Breadcrumbs
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Sauteed Mushrooms With Garlic
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes. You can assemble the lasagna the night before and store it in the refrigerator. When you are ready to cook, place it in the slow cooker and follow the cooking directions.
Can I freeze this lasagna?
Yes. Once assembled, cover the lasagna tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before cooking according to the recipe instructions.
How do I store leftovers?
Store leftover slow cooker lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in the slow cooker.
More Easy Slow Cooker Recipes
- Slow Cooker Minestrone Soup
- Slow Cooker Barbecue Ribs
- Slow Cooker Mongolian Chicken
- Slow Cooker Beef Barbacoa
- Slow Cooker Chicken Stew
- Slow Cooker Sriracha Meatballs
Save this Recipe
Save this slow cooker lasagna recipe so you can come back to it whenever you need a cozy, easy dinner with classic layers of pasta, meat sauce, ricotta, and melted cheese.
Slow Cooker Lasagna
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 large onion, diced
- 5 cloves garlic, minced
- 1/2 tsp salt, or more to taste
- 2 tsp Italian seasoning, divided
- 1 lb lasagna noodles
- 16 oz ricotta
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1 large egg
- 2 24-ounce jars tomato sauce
Instructions
Meat Sauce
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Heat the olive oil in a large skillet. Add the ground beef and onion, then cook for 4–5 minutes, or until the beef is no longer pink. Add the garlic and cook for 1–2 minutes more.
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Stir in both jars of tomato sauce, the salt, and 1 teaspoon of Italian seasoning. Keep the empty jars so you can add water to them and pour the tomato water into the slow cooker later.
Ricotta Cheese Filling
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In a medium bowl, mix the ricotta, 1 cup mozzarella, parmesan, egg, and remaining 1 teaspoon Italian seasoning until combined. Set aside until ready to assemble.
Assemble and Cook
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Spoon some of the meat sauce into the bottom of the slow cooker. Add a layer of lasagna noodles, breaking the noodles as needed to fit. Continue layering with meat sauce, noodles, and ricotta filling.
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When all layers are assembled, sprinkle the remaining 1 cup mozzarella over the top. Pour about 1/3 cup tomato water around the edges of the slow cooker to help prevent burning.
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Cook on high for 2 hours or on low for 3–4 hours. Serve warm with fresh basil, if desired.
Nutrition Information
Carbohydrates: 46g
Protein: 15g
Fat: 11g
Did You Make This?
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