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Slow Cooker Lasagna

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Slow Cooker Lasagna – You can make lasagna without turning on the oven. Slow cooker lasagna is divine.

slow cooker lasagna recipe

I don’t know why people think that lasagna is hard to make. Even when making it the traditional way, it is really all about assembling. This version is made in the slow cooker, and it could not be easier.

I made this one as simple as I could. Cheese, pasta, and, sauce. Throw it in the slow cooker at lunchtime, and then you have a comforting home-cooked meal. I used regular lasagna noodles, not the no-boil kind. The key to making sure that the noodles cook is to add a lot of moisture. So make sure that you cover the noodles completely with sauce. Feel free to use a meat sauce, or add some sauteed onions and mushrooms. Even some spinach would be great in between the layers.

Having a few of these easy recipes up your sleeve helps get dinner on the table, without a lot of muss and fuss. I like to serve this lasagna with a little salad and some garlic bread.

Slow Cooker Lasagna Ingredients //

  • 1 (24-ounce) jar spaghetti sauce
  • 1/2 box lasagna noodles
  • 1 (15-ounce) container of ricotta cheese
  • 1 egg
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper
  • 1/4 cup chopped flat-leaf parsley
  • 2 cups shredded mozzarella
  • 1/2 cup shredded Parmesan
slow cooker lasagna recipe

How to Make // The Steps

Step 1: Mix together ricotta cheese, egg, garlic (I mince mine with my Microplane), oregano, basil, salt, and pepper.

slow cooker lasagna recipe

Step 2: Mix in the parsley, and most of the Parmesan. I reserve some to add to the top.

slow cooker lasagna recipe

Step 3: The key to making this work is to make sure that there is a lot of moisture. Put about 1 cup of sauce in the bottom of your slow cooker.

slow cooker lasagna recipe

Step 4: Lay 3 noodles over the sauce.

slow cooker lasagna recipe

Step 5: Add half of the cheese mixture.

slow cooker lasagna recipe

Step 6: Sprinkle a bit of the mozzarella over the ricotta cheese. This acts like glue when the cheese melts and holds everything together.

slow cooker lasagna recipe

Step 7: Add another layer of noodles and cheese. I add 3 more noodles to the top and more sauce.

slow cooker lasagna recipe

Step 8: I add a layer of paper towel before I put the lid on the slow cooker. It helps to keep the moisture off of the lasagna.

slow cooker lasagna recipe

Step 9: Cook on LOW for 4 to 5 hours. The noodles need to be soft.

slow cooker lasagna recipe

Step 10: Sprinkle the lasagna with the rest of the mozzarella and Parmesan.

slow cooker lasagna recipe

Step 11: And some more parsley. I think that it adds a lot of freshness. It is also how my mom makes lasagna, so that is what I do too. Cook until the cheese melts, about 20-30 minutes.

slow cooker lasagna recipe

Step 12: Let the lasagna stand for a few minutes before you cut it. It will hold together better and not fall apart.

slow cooker lasagna recipe

Step 13: Serve with some garlic bread and a simple salad.

slow cooker lasagna recipe
slow cooker lasagna recipe


slow cooker lasagna recipe

Slow Cooker Lasagna

Yield: serves 8

Slow Cooker Lasagna - Start this in the morning and let the slow cooker do all the work. I don't add meat to mine, but you can add meatballs or sausage.

Ingredients

  • 1 (24-ounce) jar spaghetti sauce
  • 1/2 box lasagna noodles
  • 1 (15-ounce) container ricotta cheese
  • 1 egg
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper
  • 1/4 cup chopped flat leaf parsley
  • 2 cup shredded mozzarella
  • 1/2 cup shredded Parmesan

Instructions

  1. Mix together ricotta cheese, egg, garlic (I mince mine with my Microplane), oregano, basil, salt, and pepper.
  2. Mix in the parsley, and most of the Parmesan. I reserve some to add to the top.
  3. The key to making this work is to make sure that there is a lot of moisture. Put about 1 cup of sauce in the bottom of your slow cooker.
  4. Lay 3 noodles over the sauce.
  5. Add half of the cheese mixture.
  6. Sprinkle a bit of the mozzarella over the ricotta cheese. This acts like glue when the cheese melts and holds everything together.
  7. Add another layer of noodles and cheese. I add 3 more noodles to the top and more sauce.
  8. I add a layer of paper towel before I put the lid on the slow cooker. It helps to keep the moisture off of the lasagna.
  9. Cook on LOW for 4 to 5 hours. The noodles need to be soft.
  10. Sprinkle the lasagna with the rest of the mozzarella and Parmesan.
  11. And some more parsley. I think that it adds a lot of freshness. It is also how my mom makes lasagna, so that is what I do too. Cook until the cheese melts, about 20-30 minutes.
  12. Let the lasagna stand for a few minutes before you cut it. It will hold together better and not fall apart.
  13. Serve with some garlic bread and a simple salad.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Linda

Thursday 10th of December 2015

I've been making this since you first posted it, and it is still one of our favorites. I also make a casserole where I layer fresh ravioli with a lasagna-style cheese mix and sauce and cook it in the oven for about an hour. One of these days, I am going to get brave, and combine these two favs-I'm going to make you slow cooker lasagna using fresh ravioli instead of lasagna noodles!

bakedbree

Saturday 12th of December 2015

That is the best idea, and now I am craving ravioli lasagna!

Laurie

Saturday 18th of May 2013

This looks great! What size slow cooker did you use? I have a 6-quart one and was thinking of doubling the recipe. Also, how many servings does the recipe make?

bakedbree

Thursday 23rd of May 2013

I have a pretty big one, but you can alter it to fit any size.

Linda

Friday 15th of February 2013

This is so easy and so delicious. I almost didn't try it because I have an older, oval crock pot. But I just broke the raw noodles up and fit them in as best I could -and it worked just fine. The second time I made it (it has already become a favorite), I browned some Italian sausage, drained it and added it to the cheese mix. I also added some defrosted and wrung dry frozen spinach-and it was wonderful! My husband said he loves this because it is light and fluffy, and it is! It is totally not a heavy lasagna.

bakedbree

Thursday 21st of February 2013

I am so glad! I like this recipe a lot too.

Leigh Koch

Wednesday 7th of November 2012

Making this today! So glad I met you and found this site. You're making my family very happy!

bakedbree

Sunday 18th of November 2012

Me too! I love this recipe, I haven't made this in awhile.

Heidi

Tuesday 24th of April 2012

Thank you for using ricotta instead of cottage cheese... you'd be surprised how many recipies call for cottage cheese.

Do you think it would work if I added spinach as well?

bakedbree

Thursday 26th of April 2012

I know! I don't know why, maybe cottage cheese is less expensive?

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