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Slow Cooker Lasagna

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Well it took me almost a year, but I finally made Slow Cooker Lasagna!! You might remember that I made my first two slow cooker meals last year {Pot Roast & BBQ Beef Sandwiches}, and asked what you would like for me to make next? Well better late than never, right?

a slice of lasagna on a large white plate with salad on the side and a wedge of Parmesan cheese in the background

I honestly have not even pulled out my slow cooker since last summer, there are just too many things going on around here!

How to make slow cooker lasagna:

Slow Cooker Lasagna the perfect way to make lasagna during the summer | cookingwithcurls.com

Cook Italian seasoned ground beef mixture in a large skillet {if using}, drain and set aside…..

Slow Cooker Lasagna beef mixture cookingwithcurls.com

Add Marinara sauce and water to the skillet, stir to combine. Remove from heat and set aside…..

Slow Cooker Lasagna water cookingwithcurls.com

In a large bowl, mix together ricotta cheese, eggs, Italian parsley, pepper, and Parmesan cheese. Set aside…..

Slow Cooker Lasagna ricotta mixture cookingwithcurls.com

Place 1 cup of meat sauce in the bottom of a slow cooker insert.

Place 3 lasagna noodles that have been broken to fit inside insert. Arrange them however you like to make them fit. 😉

Carefully top with half of ricotta cheese mixture.

Then top with 1 1/2 cups of mozzarella cheese.

Finsih with remaining noodles, ricotta mixture, meat sauce, and 1/2 cup of mozzarella cheese.

Cover with lid, and cook on LOW for 4 to 5 hours until thoroughly cooked.

When lasagna is cooked, top with remaining 1/2 cup of mozzarella and cover with lid to melt the cheese. Slice and serve garnished with additional grated Parmesan cheese and chopped Italian parsley.

a slice of lasagna on a white plate with salad and a wedge of Parmesan in the background

This is my favorite lasagna recipe that I have been baking in the oven for over 25 years, and it tastes just as delicious when “baked” in a slow cooker!

*Update – you can also make Instant Pot Lasagna in your pressure cooker if you need dinner on the table a bit faster!

Enjoy!!

a slice of lasagna on a large white plate with salad on the side and a wedge of Parmesan cheese in the background

Slow Cooker Lasagna

This Slow Cooker Lasagna is the perfect way to make your family's favorite meal without heating up the whole house!
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Course: Main Course
Cuisine: Italian
Keyword: slow cooker, crock pot, recipe, italian, sausage, beef, sauce, cheese
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Servings: 8 Servings
Calories: 391kcal
Author: Lisa Johnson

Ingredients

  • 1 pound Italian seasoned ground beef cooked
  • 24 ounces marinara sauce
  • ½ cup water
  • 6 uncooked lasagna noodles broken into pieces
  • 15 ounces ricotta cheese
  • 2 large eggs
  • 1 Tablespoon chopped Italian parsley
  • ¼ cup grated Parmesan cheese (plus more for garnish)
  • ¼ teaspoon ground pepper
  • 2 ½ cups grated mozzarella cheese separated

Instructions

  • Cook Italian seasoned ground beef mixture in a large skillet, drain and set aside.
  • Add marinara sauce and water to the skillet, stir to combine. Remove from heat and set aside.
  • In a large bowl, mix together ricotta cheese, eggs, Italian parsley, pepper, and Parmesan cheese. Set aside.
  • Place 1 cup of meat sauce in the bottom of a slow cooker insert.
  • Top with 3 lasagna noodles that have been broken to fit inside insert.
  • Top with half of ricotta cheese mixture.
  • Top with 1 1/2 cups of mozzarella cheese.
  • Top with remaining noodles, ricotta mixture, meat sauce, and 1/2 cup of mozzarella cheese.
  • Cover with lid, and cook on LOW for 4 to 5 hours until thoroughly cooked.
  • When lasagna is cooked, top with remaining 1/2 cup of mozzarella and cover with lid to melt the cheese.
  • Slice and serve garnished with additional grated Parmesan cheese and chopped Italian parsley.

Notes

Nutrition

Calories: 391kcal | Carbohydrates: 23g | Protein: 33g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 140mg | Sodium: 814mg | Potassium: 629mg | Fiber: 1g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 6.6mg | Calcium: 447mg | Iron: 3.1mg

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5 Comments

  1. I do love a lasagna but I find it to be a lovely autumn dish, as it does heat the kitchen up to unbearable temperatures during the summer month, but this is a great alternative, plus who doesn’t love leftover as well (there is only two of us at Krumpli HQ)

  2. We have a family recipe for spaghetti sauce that works well for every pasta dish! It lasts through at least 3 meals, and it’s so rich and delicious!

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