Slow Cooker Lasagna

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Lasagna just got so much easier with this Slow Cooker Lasagna! Layer everything in the crockpot–even UN-COOKED noodles!


Prep Time: 25 minutes 
Cook Time: 4 hours 
Total Time: 4 hours 
Servings: 7
Calories: 662kcal


  • 1/2 pound ground beef
  • 1/2 pound ground Italian sausage (I use hot)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large onion , chopped*
  • 1 teaspoon Italian seasoning
  • 2 Tablespoons dried parsley flakes
  • 2 teaspoons garlic powder
  • 2 Tablespoons Worcestershire sauces
  • 6 ounce can tomato paste
  • 29 ounces tomato sauce
  • 2 Tablespoons granulated sugar
  • 1 1/4 cups water
  • 8 ounces lasagna noodles , uncooked
  • 4 cups shredded mozzarella cheese
  • 1 1/2 cups cottage cheese
  • 1/2 cup freshly grated parmesan cheese


  • In a large skillet over medium heat brown the ground beef, Italian sausage and onion.
  • Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
  • Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary).
  • Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice.
  • Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
  • Cover and cook on low for about 4-5 hours or until noodles are tender.
  • Serve with Homemade Olive Garden Breadsticks or a salad.


*You could substitute 1-2 Tbsp dried minced onion

UPDATE: 3/8/16:  After comments that the lasagna was a little too runny I reduced the water to 1 1/4 cups in the recipe!


Calories: 662kcal | Carbohydrates: 46g | Protein: 39g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 112mg | Sodium: 2304mg | Potassium: 1071mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1540IU | Vitamin C: 17.9mg | Calcium: 501mg | Iron4.3mg

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