Crockpot Lasagna Recipe

No need to heat up your oven when you make this easy recipe for crockpot lasagna. This slow cooker lasagna recipe is my go-to meal for potlucks or a busy weeknight meal.

No longer worry about clean up after baking lasagna in the oven because this crock-pot lasagna cooks self-contained and there is no spillover.

🥫 Ingredients needed:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

This recipe inspired my Italian stuffed shells recipe, lasagna roll ups and my lasagna soup recipe. For something completely different I wanted to point you to one of the most popular posts on this site that you may not have seen yet: sous vide pork shoulder. Well worth the 24 hour cook time!

📝 Notes on the ingredients

• ground beef I use 80/20
• Italian Sausage - If you family is not a fan of sausage in their lasagna you can substitute in ground pork or more ground beef. We love the extra flavors!
• lasagna noodles - I use a full box of lasagna noodes for this recipe. Do not use the no boil kind.
• pasta sauce Use your favorite brand. You will need 3 jars of it.
• cottage cheese - large curd cottage cheese is what i use. The larg curds give an extra creamy, cheesy layer to the cheese mixture.

🔪 Easy Crockpot Lasagna Instructions

1. Brown the ground beef and the loose sausage.
2. Remove the cooked meat to a clean plate, leaving a few tablespoons of drippings in the pan.
3. Saute the onion and garlic in the pan drippings.
4. Combine sauce with the browned off meat.  
5. Reserve 1 cup of mozzerella cheese for the topping and combine the reamining cheeses, egg and seasonings.
6. Precook the lasagna noodles for 4 minutes.
7. Ladle sauce/meat mixture on the bottom of the crockpot.
8. Layer par-cooked noodles to cover the bottom of the crockpot.
9. Layer ⅓ of the cheese mixture over the meat and sauce.
10. Top with enough sauce and meat to cover the cheese layer.
11. Repeat the process staring with the cooked noodle layer.
12. Finish the layering with noodles and the reserved cup of mozzerella cheese.
13. Turn the crockpot on low for and cook for 3-4 hours. I would not recommend using the high setting as feel it dries out the noodles on the edges.

👩‍🍳 Chef tips:

1. Spray a large crockpot with cooking spray, for easier cleanup.
2. Fill each jar ¼ of the way full with water and swish to get out every last bit of sauce and dump into the sauce/meat mixture.

📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:

Crockpot Lasagna Recipe

Sarah Mock

No need to heat up your oven when you make this easy recipe for crock-pot lasagna. This slow cooker lasagna recipe is my go to meal for potlucks or a busy weeknight meal.

4.85 from 13 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 20 minutes mins

Cook time for the recipeCook Time 3 hours hrs

total time to prep and cook the recipe.Total Time 3 hours hrs 20 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Crock-Pot Recipes

Cuisine Italian

Makes 10

Per Serving 647 kcal

HELPFUL KITCHEN TOOLS

Crock-Pot 6-Quart

Ingredients

 

1x2x3x

• ▢ 1 lb ground beef
• ▢ 1 lb italian sausage
• ▢ ½ medium onion (diced)
• ▢ 2 cloves garlic (minced)
• ▢ 1 box lasagna noodles (boiled for 4 minutes)
• ▢ 3 jars marinara sauce
• ▢ 2 cups cottage cheese (large curd)
• ▢ 4 cups of mozzarella cheese (divided)
• ▢ ½ cup grated parmesan cheese
• ▢ 1 egg
• ▢ 1 tablespoon Italian Seasoning

Instructions

 

• Brown the ground beef and the loose sausage.
• Remove the cooked meat to a clean plate, leaving a few tablespoons of drippings in the pan.
• Saute the onion and garlic in the pan drippings.
• Combine sauce with the browned off meat.
• Reserve 1 cup of mozzerella cheese for the topping and combine the reamining cheeses, egg and seasonings.
• Precook the lasagna noodles for 4 minutes.
• Ladle sauce/meat mixture on the bottom of the crockpot.
• Layer par-cooked noodles to cover the bottom of the crockpot.
• Layer ⅓ of the cheese mixture over the meat and sauce.
• Top with enough sauce and meat to cover the cheese layer.
• Repeat the process staring with the cooked noodle layer.
• Finish the layering with noodles and the reserved cup of mozzerella cheese.
• Turn the crockpot on low for and cook for 3-4 hours. I would not recommend using the high setting as feel it dries out the noodles on the edges.

Notes

1. Spray a large crockpot with cooking spray, for easier clean up.
2. Fill each jar ¼ of the way full with water and swish to get out every last bit of sauce and dump into the sauce/meat mixture.

Nutrition

Serving: 1Calories: 647kcalCarbohydrates: 38gProtein: 37gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 130mgSodium: 883mgPotassium: 445mgFiber: 2gSugar: 3gVitamin A: 439IUVitamin C: 2mgCalcium: 355mgIron: 3mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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originally published: Feb 24, 2013