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a spatula lifting a slice of lasagna from the slow cooker.
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5 from 1 vote

Slow Cooker Lasagna

This Slow Cooker Lasagna is rich, cheesy, and packed with all the classic flavors—without the extra work! No pre-cooking noodles, just layer everything in your slow cooker and let it do the rest. Perfect for busy nights, meal prep, or feeding a crowd!
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Dinner
Cuisine: American
Servings: 8
Calories: 601kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the Sauce:

  • 1 pound ground beef
  • 1 small onion diced
  • 4 cloves garlic minced
  • 24 ounces marinara sauce 1 jar
  • 14.5 ounces diced tomatoes undrained, 1 can
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • salt and pepper to taste

For the Ricotta Mixture:

  • 15 ounces ricotta cheese 1 container
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped (or 1 teaspoon dried)
  • salt and pepper to taste

For the Layers:

  • 9-12 lasagna noodles uncooked
  • 3 cups mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
US Customary - Metric

Instructions

  • Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
  • Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
  • Add marinara sauce, diced tomatoes, basil, oregano, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer for 5-7 minutes to let the flavors meld.
  • In a medium bowl, mix the ricotta cheese, egg, ½ cup Parmesan cheese, parsley, salt, and pepper until smooth. Set aside.
  • Spread a thin layer of the meat sauce on the bottom of the slow cooker.
  • Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread a layer of the ricotta mixture over the noodles, followed by a generous sprinkle of mozzarella cheese and Parmesan cheese.
  • Repeat the layers: sauce, noodles, ricotta mixture, mozzarella, and Parmesan, until all ingredients are used, finishing with a layer of meat sauce and the remaining mozzarella and Parmesan on top.
  • Cover the slow cooker and cook on low for 4-5 hours or high for 2-3 hours, or until the noodles are tender and the cheese is melted and bubbly.
  • Let the lasagna rest for 10-15 minutes before slicing. Serve hot and enjoy!

Notes

  1. No Need to Pre-Cook Noodles! – Regular lasagna noodles soften perfectly in the slow cooker as they absorb the sauce. Just make sure they’re fully covered!
  2. Don’t Skip the Simmer – Cooking the meat sauce for at least 5 minutes brings out deeper flavor. If you’re short on time, you can skip it, but trust me—it makes a difference!
  3. Layering Matters – Always start with a layer of sauce first to prevent sticking, and make sure the final layer is sauce + cheese for the best texture.
  4. Want a Crispier Top? – If you love that golden baked cheese finish, broil the lasagna in the oven for a few minutes before serving.
  5. Storage & Freezing – Leftovers store well for 4 days in the fridge. Freeze before or after cooking—just thaw overnight and reheat in the oven or slow cooker.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 36g | Protein: 38g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1146mg | Potassium: 728mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 13mg | Calcium: 591mg | Iron: 4mg