Slow Cooker Lasagna

Slow Cooker Lasagna Recipe

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Janice Splaha


I was concerned that this wouldn't work.....but it does and it's tasty, really good.

★★★★★ 1 vote
6 to 8
20 Min
4 Hr


1 lb
ground beef
1/2 lb
hot sausage, bulk or casings removed
1 medium
15 ounce container ricotta cheese
1/2 c
grated parmesan cheese
salt and pepper, to taste
1/4 tsp
garlic powder (or more, if desired)
1 jar(s)
prepared tomato and basil pasta sauce ( i use a little more)
1/3 c
1 pkg
(8 ounce) sliced fresh mushrooms
3 c
(12 ounces) shredded mozzarella cheese
lasagna noodles, uncooked ( don't use the "no cook" noodles)

How to Make Slow Cooker Lasagna


  • 1In a large skillet, over medium heat, cook beef, hot sausage and onion, stirring until meats are no longer pink. Drain.
  • 2In a small bowl, combine ricotta cheese, Parmesan cheese, salt, pepper and garlic powder. In another bowl, combine pasta sauce and water.
  • 3Coat a slow cooker (I use a cooking bag and spray it) Arrange 4 uncooked noodles in slow cooker, breaking noodles to fit. Spoon 1/2 the meat mixture over he noodles, top with 1/2 the sauce mixture, then 1/2 the mushrooms. Spread the ricotta mixture over the mushrooms and sprinkle with 1/2 the mozzarella cheese. Layer the remaining noodles, meat mixture, sauce, mushrooms and mozzerella cheese.
  • 4Cover and cook on LOW for 4 hours or until noodles are done. Let stand 10 minutes before lifting bag out of crock pot and placing it into a 9x13 pan. You may also keep the lasagna in the crock portion and serve and store from there.
  • 5Normally, most slow cookers are very forgiving if allowed to cook beyond the time specified but lasagna is the exception. If you cook longer than 4 hours, the cheese and noodles may scorch.

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About Slow Cooker Lasagna

Course/Dish: Beef