Slow Cooker Lasagna

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  • Level: Easy
  • Total: 5 hr (includes standing time)
  • Active: 30 min
  • Yield: 6 servings
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Meat Mixture:

2 teaspoons olive oil

1 medium onion diced 

2 pounds ground beef

1 pound Italian sausage, casing removed

3 cloves garlic, finely chopped 

One 28-ounce can diced tomatoes

One 14.5-ounce can diced tomatoes 

One 6-ounce can tomato paste 

1 tablespoon minced fresh basil

1 tablespoon minced fresh flat-leaf parsley

1 teaspoon dried oregano 

1/2 teaspoon kosher salt 

Freshly ground black pepper 

Cheese Mixture:

3 cups ricotta cheese

3/4 cup freshly grated Parmesan 

1/2 cup grated Romano 

1 tablespoon minced fresh basil

1 tablespoon minced fresh flat-leaf parsley

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

2 large eggs, beaten 


Nonstick cooking spray, for spraying the slow cooker

15 uncooked lasagna noodles 

2 cups grated mozzarella

Chopped fresh flat-leaf parsley, for garnish


  1. For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.
  2. For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.
  3. For the lasagna: Spray a 6-quart slow cooker with cooking spray.
  4. Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.
  5. For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.