Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 175 reviews

This Slow Cooker Lasagna is a comforting, hands-off recipe that layers tender noodles with a rich meat sauce, a creamy cheese mixture, and melty mozzarella. Made with ground lean sirloin, crushed tomatoes, and a blend of cottage and shredded cheeses, it cooks low and slow to develop deep, hearty flavors. Perfect for busy days, this lasagna requires minimal prep and delivers a satisfying Italian classic cooked entirely in your slow cooker.

  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings

Ingredients

Meat Sauce

  • Olive oil spray
  • 1 pound 90% lean ground sirloin beef (or bison)
  • ½ medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon Italian seasoning
  • 2 28-ounce cans crushed tomatoes
  • ¼ cup water

Cheese Mixture

  • 3 cups part-skim cottage cheese (or ricotta, or mix of both)
  • 2 large eggs, beaten
  • ¼ cup Parmesan cheese (or Pecorino Romano), freshly grated
  • ½ cup part-skim shredded mozzarella cheese (reserved from 1 ½ cups)
  • ¼ cup chopped fresh parsley

Assembly

  • 1 ½ cups part-skim shredded mozzarella cheese (divided into ½ cup for cheese mixture and 1 cup for topping)
  • 12 regular uncooked lasagna noodles (such as Barilla 11.25 ounces, not no-boil)

Instructions

  1. Cook the Beef Mixture: Spray a large pot over medium-high heat with olive oil spray. When hot, add the ground beef and ¾ teaspoon kosher salt. Sauté for 3 to 4 minutes until mostly cooked, then add the diced onion and minced garlic. Continue cooking for 2 minutes until soft and fragrant.
  2. Add Tomatoes and Simmer: Pour in the crushed tomatoes and ¼ cup water, swirling the tomato cans to get all the sauce out. Add to the pot with the meat. Season with Italian seasoning and the remaining ¼ teaspoon salt, then bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for about 20 minutes. Taste and adjust salt as needed.
  3. Prepare Cheese Mixture: In a large bowl, combine the cottage cheese (or ricotta), beaten eggs, Parmesan cheese, ½ cup mozzarella, and chopped fresh parsley. Mix well and set aside.
  4. Layer the Lasagna: Spray the sides of a 6-quart oval slow cooker with olive oil spray. Spread 1 cup of the meat sauce evenly over the bottom. Layer 3 uncooked lasagna noodles on top, breaking to fit as necessary. Add 1 generous cup of meat sauce over the noodles, followed by one-third of the cheese mixture. Repeat this layering process two more times, finishing with the last three noodles on top. Spread the remaining meat sauce over the noodles; there may be a little extra.
  5. Slow Cook: Cover and cook the lasagna on low for 3½ to 4 hours, or up to 6 hours depending on your slow cooker and noodles. At the 3-hour mark, check the doneness of the noodles by poking the center with a knife—if it slides in easily and noodles feel tender, the lasagna is done; if resistant, continue cooking for another 30 to 60 minutes.
  6. Add Final Cheese Layer: Once noodles are tender, sprinkle the remaining 1 cup of shredded mozzarella evenly over the top. Cover again and cook for another 5 to 10 minutes until the cheese is melted and bubbly.
  7. Rest and Serve: Remove the lid and let the lasagna stand for 10 minutes to set. Cut into 8 pieces and garnish with additional chopped parsley if desired. Serve warm.

Notes

  • Breaking the noodles to fit the slow cooker is necessary; do not worry about perfect shapes.
  • If ricotta cheese is unavailable, part-skim cottage cheese works well for the cheese mixture.
  • Cooking times may vary with different slow cooker models—checking doneness at 3 hours is recommended.
  • Using 90% lean ground beef ensures less grease but still flavorful meat sauce.
  • For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth in the sauce.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/slow-cooker-lasagna-recipe/