Slow Cooker Lasagna
The same delicious ingredients you use for a baked lasagna, only this one lets you throw it all in a slow cooker and walk away!
(The recipe has recently been updated. It was originally posted in October 2018.)
Hello, friends!
I’ve been making the same lasagna recipe for longer than I’d like to admit.
Like I always say, don’t fix what doesn’t need fixing. And if I went by what my family and friends say, nothing about my delicious lasagna recipe needed fixing.
But several years ago, I did make ONE big change to my original lasagna recipe.
I decided to try making a slow cooker version.
My hope was that I could still get all the amazing flavor that my low and slow simmered meat sauce had, but do it without hovering over the stove for an hour or more.
So, after a few tweaks, I came up with a yummy new version of my homemade lasagna!
what you’ll need:
- Slow Cooker ( I use a 6 quart)
- Saute Pan
- Mixing Bowl
- Slow Cooker Liner (optional)
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ingredients:
- Lasagna noodles
- Hamburger
- Italian Sausage
- Onion
- Garlic
- Crushed tomatoes
- Diced tomatoes
- Tomato paste
- Herbs
- Ricotta Cheese
- Eggs
- Mozzarella Cheese
- Parmesan Cheese
- Parsley
**You could totally do a meatless sauce as well!
how to make slow cooker lasagna:
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Create the sauce:
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create the cheese filling
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assemble
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cook in the slow cooker on low for 4 hours(See tip in the recipe for a crispier top.)
See all those delicious YUMMY layers?!!! Oh my goodness! Each and every bite is filled with herb-filled sauce, creamy cheese, and perfectly done noodles!
TIP: If you want a crispier topping: remove the lid from the slow cooker 30 minutes before the lasagna is done. Place a piece of paper towel over the lasagna and finish cooking.
Here’s the full recipe!
Slow Cooker Lasagna
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion diced
- 1 lb ground beef
- 1 lb Italian sausage
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can diced tomatoes
- 1 6 oz can tomato paste
- 1 tsp dried oregano
- 1 1/2 tbsp fresh basil can use dried if need be
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Cheese Mixture
- 1 16 oz ricotta cheese
- 1 cup parmesan cheese grated
- 2 eggs beaten
- 1 tbsp fresh parsley finely chopped
- salt and pepper to taste
Lasagna
- 10-12 lasagna noodles uncooked
- 2 cups shredded mozzarella
Instructions
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Add the butter and oil to a large fry pan. When hot add in the onion. Saute until translucent. (About 3-4 minutes). Add in the garlic. Saute for 1 minute. Remove from the stove and set the onion and garlic aside. Add the beef and Italian sausage to the pan. Saute both until browned. Drain off the grease. Add the onion and garlic back into the pan. Add in the tomato paste, diced and crushed tomatoes, herbs, and salt and pepper. Stir until well combined. Simmer on low heat while you make up the cheese sauce.
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Combine the ricotta, parmesan, and eggs in a large mixing bowl. Whisk until smooth. Add in the parsley.
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Grease a 6-quart slow cooker with butter or non-stick spray. TIP: You can also use a slow cooker liner for easy cleanup!
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Begin assembling the lasagna. First, add in 1/3 of the meat sauce. Then top the meat sauce with uncooked noodles. (About 3-4) (You may have to break to fit in the slow cooker.) Top noodles with 1/3 of the cheese sauce. Sprinkle with mozzarella cheese. Repeat layers two more times, ending with mozzarella cheese. Sprinkle with more parsley and fresh basil.
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Turn the slow cooker to low and cook lasagna for 4 hours. ***For crispier top remove the slow cooker's cover 30 minutes before done. Place a piece of paper towel over the top and continue cooking. Allow the lasagna to sit for 15 minutes before cutting and serving.
Recipe Notes
can you freeze the cooked lasagna?
YES! You absolutely can, and since it makes a big batch, I usually do if I make it for just the two of us.
All I do is allow the lasagna to cool completely before placing single portions in a freezer-friendly container.Â
Then when I’m planning our weekly menu, and need a lunch idea, I have one! I simply place the lasagna in the refrigerator and let it thaw overnight. Then heat it up in the microwave or air fryer!
Are you still a fan of your slow cooker? Do you use it often?
If so, I hope you enjoy today’s recipe for Slow Cooker Lasagna!
Let us know in the comments or send us an email @ palletandpantry@gmail.com if you try the recipe!
SAVE IT FOR LATER↓
Thank you so much for stopping by!
First you’re not old because if you are then I’d have to admit I am and that’s not happening. LOL
Okay so I thought when you said you added the fresh garlic, fresh herbs and sausage that would make everything better but the slow cooker was the game changer. How cool! So what kind of slow cooker do you have? I’m thinking about surprising Robert with this dish over the weekend. He loves Lasagna..
Oh and I forgot to thank you for the recipe book this morning – that was so nice!
LOL, Carole, you are definitely NOT old. I wish I had your energy some days! As for the slow cooker-you bet, it was a game changer! Gosh, I use mine so often I’m probably going to need a new one soon! Right now I have a Hamilton Beach 6 qt. It’s pretty inexpensive but it has the option to keep things warm which I love and can be programmed so no fuss.
Your VERY welcome, Carole! I’m working on another one which is on a much bigger scale to sell, but this one was good practice and the recipes included are so special to me! I hope you enjoy!
I saw this on your Instagram feed and loved the way it looked. My husband loves everything Italian. He has ordered spaghetti and meatballs at just about every restaurant we’ve ever been to that has it on the menu. It never occurred to me that you could make lasagna in a slow cooker. Can’t wait to try it. Thanks for posting it on your site!
Oh goodness, Patti! I LOVE spaghetti too, but my hubby is a huge lasagna fan. Every time I make this recipe I always think it’s too much for the two of us, but the leftovers are even better and they get eaten up quick! I hope you like it! Thanks for stopping by and have a great weekend!
I’m so excited to try this recipe, Christine, it looks amazing! We’re always looking for dinners that are quick and easy. While I’ve tried to make pasta like this before, I realize I’ve been layering everything wrong because the noodles wind up gooey. I appreciate your extra tips. I really think they’re going to make it a sucess! Hugs, CoCo
I hope you love the lasagna as much as our family does, CoCo! One of the main things I strived for was a lasagna that kept its shape and did fall apart! Gooey in this case is NOT a good thing! LOL! Happy weekend!
Loved this recipe, can it be made in the oven, 9×13 pan? it seems like I couldn’t fit the lasagna noodles in my cock pot?
I’m so glad you enjoyed the recipe, Kathleen! Yes, you could definitely bake this recipe in a 9×13 pan! I usually break the noodles to fit either way.