Easy Slow Cooker Lasagna

Making lasagna for dinner just got so much easier with this Slow Cooker Lasagna recipe. Just layer everything in the slow cooker – even the uncooked noodles!

Slow Cooker Lasagna Recipe

This easy recipe for slow cooker lasagna uses lean ground beef, jarred store-bought pasta sauce, dried seasonings, and a cheesy layer with 3 different types of cheese. 

I love the simple, semi-homemade ingredients that not only make this easy to make, but it still has all the classic flavors you love about classic lasagna. The best part… no cooking lasagna noodles! Just layer the uncooked noodles inside the slow cooker.

Ingredients You Need

• Lean Ground Beef – I use 93/7 or 96/4 ground beef. 
• Onion – Make sure this is finely diced so there are no large pieces in the lasagna. 
• Garlic Cloves – Use fresh garlic cloves that have been minced or pressed, chopped garlic from a jar, or garlic paste from a tube. 
• Marinara Sauce/Pasta Sauce – You need two (24 oz) jars of pasta sauce. I love the Rao’s Homemade brand. 
• Shredded Mozzarella Cheese – I recommend buying a block of cheese and shredding it for this recipe rather than using the bagged, pre-shredded cheese. 
• Ricotta Cheese
• Grated Parmesan Cheese
• Large Egg
• Italian Seasoning
• Kosher Salt
• Black Pepper
• Uncooked Lasagna Noodles – Layer these into the slow cooker uncooked. No need to pre-cook them. 

How To Make Lasagna in The Slow Cooker

It’s actually so easy to make lasagna in you slow cooker! Follow these simple, step-by-step instructions.

– Step 1 : Cook and crumble the ground beef, onions, and garlic in a skillet pan over medium-high heat. Cook until the beef is no longer pink. Drain the grease from the pan and add in the marinara pasta sauce. Stir to combine. Allow it to simmer while you prepare the rest. 

– Step 2 : In a medium sized mixing bowl, combine half the mozzarella cheese, ricotta cheese, half the parmesan cheese, egg, Italian seasoning, salt, and pepper. 

– Step 3 : Time to layer the lasagna inside the crock pot! Spread 1 1/4 cups of the meat sauce into the bottom of the crock pot. Top the sauce layer with lasagna noodles, breaking some into pieces to create an even layer of noodles. Spread 1/3 of the cheese mixture on top of the noodles. Top with 1 1/4 cups of the meat sauce. Keep alternating layers of noodles, ricotta cheese mixture, and meat sauce until you’re on the last layer of noodles. Top the noodles with the remaining sauce and sprinkle the top with the remaining mozzarella cheese and parmesan cheese. 

– Step 4 : Cover with the lid and cook on LOW heat for 4-6 hours or until the noodles are cooked to al dente (or to your preference). 

FAQ’s For Slow Cooker Lasagna with Ground Beef

• Do I Make This With Regular Lasagna Noodles or No-Boil Lasagna Noodles?

  • You can use either one with great results. I prefer the final texture and taste of the regular uncooked lasagna noodles. 
  • No boil lasagna noodles are thinner and think the final texture of them is not as good as the regular lasagna noodles. 

• Will The Texture of The Noodles Come Out Correctly When I’m Not Cooking Them In Water?

  • As long as all the noodles are covered in pasta sauce (make sure all the layers are very even and cover the previous layer) then they will have enough liquid to cook. The noodles will end up having the same soft texture as if you baked them like traditional lasagna. 
  • The crock pot also does an amazing job at keeping moisture inside the device which means that the noodles do end up cooking perfectly fine in the slow cooker. 

• What Can I Use Besides Ricotta Cheese?

  • The only other substitute would be cottage cheese but I highly recommend only using ricotta cheese. Cottage cheese has more liquid and moisture in it while the ricotta firms up better in lasagna. 

• Why Do I Need The Egg In Lasagna?

  • The egg helps set everything together so it doesn’t become a soggy mess. 

• Can I Make This Ahead of Time?

  • Yes you can! Prepare everything layered inside the crockpot and instead of cooking it, cover the crock pot insert with plastic wrap and then a layer of tin foil. Refrigerate overnight. The next morning, take it out of the fridge and cook on LOW for 5-6 hours. It will take slightly longer to cook just because it started so cold from the fridge. 

Storing Leftovers and How To Re-Heat Lasagna Leftovers

Store any leftovers inside airtight containers, in the fridge, for up to 5 days. I prefer microwaving lasagna leftovers cause it’s really simple and they seem to microwave well. 

I don’t recommend freezing lasagna leftovers because of the noodles and cheese. Once thawed noodles and cheese tend to take on a curdled texture and separate. 

Expert Tips

Here are a few tips so that you can successfully recreate this recipe in your own kitchen ♥

• Shred Mozzarella Cheese From a Block : For the best melt and smooth texture I highly recommend buying a 16 ounce block of mozzarella cheese and shredding it on a cheese grater. Of course, in a pinch or if you prefer the no prep time, you can buy a 16 ounce bag of shredded mozzarella cheese from the store. 
• Parmesan Cheese : I always just use the cheap grated parmesan cheese that comes in a can. If you happen to have a wedge of fresh parmesan cheese then that can be sued as well. The bags of shredded or shaved parmesan cheese can also work well in this recipe. 
• Even Layers : It’s really important that you evenly layer, and cover the previous layer, with each layer you do inside the crockpot. Especially the noodle layers. They need to be completely covered by the meat sauce. 
• Crock Pot Size : Depending on how big or small your crock pot is, determines how many layers you can get from the lasagna recipe. I recommend sticking with a 6 QT or 7 QT crock pot for this lasagna recipe. I use a 6 QT slow cooker. 

More Ways To Enjoy Lasagna

• Lasagna Casserole
• Instant Pot Lazy Lasagna
• Cream Cheese Lasagna
• Burrito Lasagna
• Mexican Lasagna