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This slow cooker lasagna recipe is gloriously cheesy, easily transportable, and you don’t need to boil the noodles separately! It’s meaty, saucy, and so flavorful.
You may also like my Million Dollar Spaghetti or Baked Ziti next.
Why you’ll love it
Readers (and I) love my Classic Homemade Lasagna, which this Crockpot lasagna is based on, but we take a few shortcuts to make this version even easier! You don’t need to be fussy layering the noodles, and we’re using store-bought tomato pasta sauce for convenience.
It’s great if you don’t want to turn on the oven, and this slow cooker lasagna with Italian sausage is the ultimate recipe to bring along to a potluck or family event! It’s simple to keep warm and dish up this cozy Italian-American favorite straight out of the Crockpot.
What you’ll need
- Italian sausage – I use mild
- Onion and garlic – I like sweet onions
- Jar of sauce – Rao’s Tomato Basil is my go-to
- Lasagna noodles – use regular (not no-boil) uncooked noodles
- Mozzarella – the melty, golden topping
- Basil – a pop of freshness
For the cheese layer
- Egg – to bind everything
- Cheese – we’re using mozzarella, freshly grated parmesan, and whole milk ricotta to get the desired taste and texture
- Seasoning – Italian seasoning, garlic powder, and salt & pepper for savory goodness
Helpful tips
- Slow cookers can vary significantly between models, so I recommend the first time you make this recipe, you give yourself some leeway if you don’t know if your slow cooker runs hotter or cooler; i.e., dinner may take longer or less time than anticipated.
- To spread the sauce and cheese layers on, I dollop it on with a spoon and then lightly press it down using the back of the spoon.
How to make slow cooker lasagna
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a soup pot, brown the sausage and onions, breaking it up as you go. Stir in the garlic until fragrant, then drain the excess fat. Stir in the pasta sauce, and let it warm. Meanwhile, in a large prep bowl, whisk the egg with a fork. Add in the cheese layer ingredients and stir well.
Grease the slow cooker, and spread about a cup of the meat mixture on the bottom. Add four noodles on top, breaking them up to fit nicely. Spread half the cheese mixture on top, following by a third of the remaining meat mixture. Add four more noodles, the rest of the cheese, another third of the meat mix, and the final four noodles.
Spoon on the last of the meat mixture, then top with the mozzarella. Cover and cook on low for approximately three hours, or until the pasta is al dente. See the guidelines below for more precise timing. Top with fresh basil and more parm if desired!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my exact Crockpot slow cooker model.
- This space-saving egg dispenser frees up room in the fridge.
- Texture matters when it comes to parmesan. Grate your own with a Microplane! And here’s my garlic press for ease.
Substitutions and variations
- Try adding some crushed red pepper flakes in for a little heat!
- Our kitchen has not tested this with no-boil noodles or on the high setting on the slow cooker. I recommend sticking to the recommended recipe the first time you make it, then tweak it if needed.
- If using ground beef, you may want to add some more seasonings to the meat while cooking it.
What to serve with Crockpot lasagna
- Our amazing Caesar Dressing (10 minutes, no blender) and irresistibly crunchy and flavor-packed Garlic Parmesan Croutons with a Caesar salad is the move.
- Pasta night is always better with my Extra Cheesy Garlic Bread.
- More salad options are my Green Goddess Dressing or a house-style salad with my Olive Garden Salad Dressing. Yum.
Leftovers and storage
- Store Crockpot lasagna leftovers in the fridge in a sealed container for 3-5 days.
- Reheat in an oven-safe dish at 350F until warmed through, or microwave until nice and hot. Add a splash of water in either case if needed.
- You could freeze the leftovers for up to 3 months (individual portions), but keep it mind it may end up softer/messier than conventional lasagna.
I hope you enjoy this lasagna in the slow cooker! Please let me know in the comments below. You can also tag me on Instagram so I can see your S&L photos!
Slow Cooker Lasagna
Equipment
Ingredients
- 16 ounces Italian sausage or ground beef
- 1 medium onion chopped
- 4 cloves garlic minced
- 32 ounces jarred pasta sauce I use Rao's Tomato Basil
- 12 uncooked lasagna noodles (regular, not no-boil), see note
- 2 cups shredded mozzarella for topping the lasagna
- For serving: chopped fresh basil and/or parsley
Cheese layer:
- 1 large egg
- 2 cups shredded mozzarella
- 15 ounces whole milk ricotta
- 1 cup freshly grated parmesan + extra for serving
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt + pepper to taste
- 1/2 teaspoon garlic powder
Instructions
- Add the sausage and onions to a large, deep skillet, or a pot/Dutch oven. Cook, stirring occasionally, until browned, and break the meat up with your spoon as you go along (about 8-10 minutes).
- Stir in the garlic and cook for about a minute. Drain excess fat.
- Reduce the heat to low, then stir in the pasta sauce and warm through for a few minutes.
- Add the egg to a fairly large prep bowl and beat it with a fork. Add in the rest of the cheese layer ingredients and stir until combined.
- Spread about 1 cup of the meat sauce evenly on the bottom of a greased 7-quart oval slow cooker. Add 4 noodles on top, breaking them up to fit as needed. There will be a bit of overlap, but try to keep the layers as even as you can. Spread half of the cheese mixture over top, and then spoon about 1/3 of the remaining meat sauce on top of that. Add another 4 noodles, the rest of the cheese mixture, another 1/3 of the meat sauce, and then the final layer of 4 noodles. Spoon on the rest of the meat sauce, then top with the remaining 2 cups of mozzarella cheese.
- Cook, covered, on low, for 3 hours, or until the pasta is tender when pierced with a sharp knife (al dente is good!). Mine is ready just before the 3 hour mark, so test early. Slow cookers can vary a LOT. If your slow cooker runs cooler and the pasta isn't yet tender, pop the lid back on and keep cooking it (it may take up to 6 hours on the extreme end).
- Serve with fresh basil and/or parsley and extra parmesan grated on top if desired. The lasagna will cut into neater pieces the more you let it cool.
Notes
- This has not been tested with no-boil noodles. If you are planning on using no-boil lasagna noodles, you may need to experiment on timing, and it may end up mushy.
- Jars of pasta sauce can vary in size, so 32 oz. = 4 US cups if you need to use parts of a couple of jars!
- Use either ground sausage meat or buy sausages and take the meat out of their casings.
- If your slow cooker is a different size than my 7-quart model, timing may vary. If using something smaller, you could get away with using fewer lasagna noodles.
- See the blog post above for more tips, leftovers/storage info, step-by-step photos, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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