This easy Slow Cooker Lasagna is packed with rich flavors, from the hearty meat sauce to the creamy ricotta filling, all topped with melty mozzarella. Perfect for busy weeknights or a cozy weekend dinner, this recipe delivers delicious comfort food without the stress!

Looking for more slow cooker recipes to get dinner on the table fast? Check out my Slow Cooker Korean Beef, Slow Cooker Teriyaki Chicken, and Slow Cooker Pulled Pork.

Top down view of slow cooker lasagna in a white crockpot liner.

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    Before You Get Started / Kelley’s Tips

    • Don’t skip the tomato water. Pouring it around the edges prevents the lasagna from drying out and ensures every bite is saucy and flavorful.
    • Let it rest before serving. Allow the lasagna to sit for 5–10 minutes after cooking so the layers can set and it’s easier to slice.
    • Grate your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting. Use freshly shredded mozzarella and parmesan for that perfect gooey texture!

    Ingredients Needed

    • Onion & Garlic: Add so much flavor to the homemade meat sauce!
    • Ground Beef: Gets added to the meat sauce. Feel free to substitute some of the ground beef for ground pork.
    • Italian Seasoning: A blend of herbs like oregano, basil, and thyme that gives the lasagna a classic Italian flavor.
    • Lasagna Noodles: Used to create the hearty pasta layers of the dish. I use no boil lasagna noodles to make this lasagna even easier.
    • Cheese: I do a combination of ricotta cheese, mozzarella and parmesan!
    • Egg: Helps to bind the ricotta filling.
    • Tomato Sauce: The foundation of the meat sauce—choose high-quality jars for a rich, flavorful result.

    How to Make Slow Cooker Lasagna

    1. Make the meat sauce: Heat 1 tbsp of olive oil in a large skillet. Add in ground beef and onion and cook for 4-5 minutes or until the beef is no longer pink. Add in garlic and cook for 1-2 more minutes.
    2. Add in both jars of tomato sauce, salt and 1 tsp Italian seasoning. (Make sure to keep jars of tomato sauce, we add water to them and add the liquid to the slow cooker later on.)
    Ground beef, onion, and garlic in a large white skillet.
    Tomato sauce added to the ground beef mixture in a white skillet with a wooden spoon stirring it.
    1. Make the ricotta cheese filling: Add the ricotta, 1 cup mozzarella, parmesan, egg and 1 tsp of Italian seasoning to a medium bowl and mix until combined. Set aside until you are ready to assemble.
    Ricotta filling in a bowl with a gold spoon.
    1. Assemble! Pour some of the meat sauce in the bottom of the slow cooker. Layer with a couple lasagna noodles, breaking some up to cover the sides.
    2. Repeat with more tomato sauce, noodles and ricotta cheese.
    3. When you used up all of the ingredients top the last layer with 1 cup of mozzarella cheese. Pour the tomato water from the jars of tomato sauce around the sides of the slow cooker to keep it from burning. I used about 1/3 cup.
    Lasagna ingredients layered in a white slow cooker liner.
    Lasagna ingredients layered with cheese on top in a white slow cooker liner.
    1. Cook on high for 2 hours or low for 3-4 hours. Serve immediately with fresh basil and enjoy!
    Baked lasagna in a white slow cooker liner.

    Recipe Variations

    • Vegetarian: Swap the ground beef for sautéed mushrooms, spinach, zucchini, or eggplant for a hearty, veggie-packed version.
    • Chicken: Replace the beef with cooked, shredded chicken for a lighter twist. It pairs well with a creamy white sauce or the traditional tomato sauce.
    • Turkey: A leaner alternative to ground beef, turkey provides a lighter, yet still flavorful, filling for the lasagna.
    • Spinach and Ricotta: Add extra spinach to the ricotta mixture for a creamy, veggie-rich lasagna that’s full of color and flavor.
    • Pesto: Use pesto in place of some or all of the tomato sauce for a fragrant, herb-filled twist on traditional lasagna.
    • Beef and Sausage: Combine the ground beef with Italian sausage for a richer, more flavorful meat sauce.
    • Gluten-Free: Use gluten-free lasagna noodles to make this recipe gluten-free.
    • White: Skip the tomato sauce and use a béchamel (white) sauce or Alfredo sauce for a creamy, indulgent lasagna.

    Serving Suggestions

    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 fridge. Just pop it in the slow cooker when you’re ready to cook.

    Can I freeze this lasagna?

    Absolutely! Once it’s fully assembled, cover it tightly with plastic wrap and foil, and freeze it for up to 3 months. To cook, thaw it overnight in the fridge and follow the rest of the cooking instructions.

    How do I store leftovers?

    Store any leftover lasagna in an airtight container in the fridge for up to 4 days. Reheat in the microwave or the slow cooker for best results.

    Close up view of a spoon scooping out a serving of lasagna from the slow cooker.

    More Easy Slow Cooker Recipes

    1. Slow Cooker Minestrone Soup
    2. Slow Cooker Barbecue Ribs
    3. Slow Cooker Mongolian Chicken
    4. Slow Cooker Beef Barbacoa
    5. Slow Cooker Sriracha Meatballs
    Recipe

    Slow Cooker Lasagna

    This easy Slow Cooker Lasagna is packed with rich flavors, from the hearty meat sauce to the creamy ricotta filling, all topped with melty mozzarella. Perfect for busy weeknights or a cozy weekend dinner, this recipe delivers delicious comfort food without the stress!
    Author: Kelley Simmons
    Prep Time: 20 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 20 minutes
    Serves 8 servings
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      Ingredients 

      • 1 tbsp olive oil
      • 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 ounces jars tomato sauce

      Instructions

      Meat Sauce

      • Heat 1 tbsp of olive oil in a large skillet. Add in ground beef and onion and cook for 4-5 minutes or until the beef is no longer pink.
        Add in garlic and cook for 1-2 more minutes.
      • Add in both jars of tomato sauce, salt and 1 tsp Italian seasoning. (Make sure to keep jars of tomato sauce, we add water to them and add the liquid to the slow cooker later on)

      Ricotta Cheese Filling

      • Add the ricotta, 1 cup mozzarella, parmesan, egg and 1 tsp of Italian seasoning to a medium bowl and mix until combined. Set aside until you are ready to assemble.

      Assemble / Slow Cooker

      • Pour some of the meat sauce in the bottom of the slow cooker.
        Layer with a couple lasagna noodles, breaking some up to cover the sides.
      • Repeat with more tomato sauce, noodles and ricotta cheese.
      • When you used up all of the ingredients top the last layer with 1 cup of mozzarella cheese.
        Pour the tomato water from the jars of tomato sauce around the sides of the slow cooker to keep it from burning. I used about 1/3 cup.
      • Cook on high for 2 hours or low for 3-4 hours.
        Serve immediately with fresh basil and enjoy!

      Nutrition Information

      Calories: 344kcalCarbohydrates: 46gProtein: 15gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 52mgSodium: 206mgPotassium: 230mgFiber: 2gSugar: 3gVitamin A: 287IUVitamin C: 2mgCalcium: 141mgIron: 1mg

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