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Close up of slow cooker lasagna on a white plate with a cherry in the background.

Slow Cooker Lasagna

Author: Ryan Allen
This Slow Cooker Lasagna is easy to assemble and is packed with a comforting flavor. Great for a weeknight meal or a slow Sunday dinner and can be tailored to your tastebuds!
5 from 6 votes
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 579 kcal

Equipment

Ingredients
  

Meat Sauce

  • 1 lb lean ground beef
  • 1 lb mild Italian sausage
  • 3 tsp garlic (minced)
  • ½ tsp ground black pepper
  • ½ tsp onion powder
  • 2 (24 oz) jars pasta sauce (I used Prego traditional)

Cheese Filling

  • 3 cups mozzarella cheese (shredded)
  • 1½ cups parmesan cheese (shredded)
  • 1 (32 oz) container ricotta cheese
  • 2 tsp garlic (minced)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1½ tsp Italian seasoning
  • 2 eggs

Misc.

  • 1½ cups mozzarella cheese (shredded)
  • 1 (12 oz) box oven ready lasagna noodles

Instructions
 

  • Spray a 6-quart slow cooker non stick cooking spray.
  • In a large skillet, add ground beef, sausage, garlic, black pepper, and onion powder. Cook until browned and no longer pink. About 5-7 minutes. Drain off excess fat. Add pasta sauce and stir until well combined.
  • In a large bowl, add Mozzarella cheese, Parmesan cheese, ricotta cheese, garlic, salt, black pepper, Italian seasoning, and eggs. Mix together until well combined.
  • Add ¾ cup of prepared meat sauce to the bottom of the slow cooker and spread out evenly. On top of the meat sauce layer 5 noodle cutting them to completely cover the sauce.
  • Reserve 1½ cup of the meat sauce and set aside. Then, add ½ of the remaining sauce on the noodles and spread out evenly. Next, add ½ of the prepared cheese filling and spread out evenly.
  • Then, add 5 more noodles cutting them to completely cover the first layer. Add the other half of the sauce and spread out evenly. Next, add ½ of the prepared cheese filling and spread out evenly.
  • Add remaining noodles and cover with reserved meat sauce.
  • Cover and cook on low for 4 hours.
  • Turn off the slow cooker. Then, evenly spread 1½ cups of mozzarella cheese over the cooked lasagna. Cover and let sit for 10-15 minutes or until cheese is completely melted. This will allow everything to set up so it is easier to serve.

Nutrition

Calories: 579kcalCarbohydrates: 5gProtein: 41gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 143mgSodium: 1440mgPotassium: 422mgFiber: 1gSugar: 1gVitamin A: 584IUVitamin C: 2mgCalcium: 588mgIron: 3mg

*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.

Keyword Crock Pot Lasagna, Slow Cooker Lasagna
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