Why You’ll Love This Recipe

Classic lasagna flavor without the hassle of baking.
Easy to prepare with simple pantry staples.
Perfect for busy weeknights or when entertaining.
Family-friendly and kid-approved.
Can be made ahead and even frozen for later.

Slow Cooker Lasagna

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 pound lean ground beef
1/2 pound ground Italian sausage
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 large onion, chopped (or 1–2 tablespoons dried minced onion as a substitute)
1 teaspoon Italian seasoning
2 tablespoons dried parsley flakes
2 teaspoons garlic powder
2 tablespoons Worcestershire sauce
6 ounces tomato paste
29 ounces tomato sauce
2 tablespoons granulated sugar
1 1/4 cups water
8 ounces lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese
1/2 cup freshly grated parmesan cheese

Directions

In a large skillet over medium heat, brown the ground beef, sausage, and onion until cooked through.
Stir in the salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Simmer for 15–20 minutes.
Spread one-fourth of the meat sauce in the bottom of the slow cooker. Arrange one-third of the noodles over the sauce, breaking them as needed to fit.
Mix together the mozzarella, cottage cheese, and parmesan. Spoon one-third of the cheese mixture over the noodles.
Repeat the layering two more times.
Finish with the remaining meat sauce and sprinkle with extra mozzarella if desired.
Cover and cook on low for 4–5 hours, until noodles are tender.

Servings and timing

Servings: 7
Prep time: 25 minutes
Cook time: 4 hours
Total time: 4 hours 10 minutes

Variations

Use ricotta cheese instead of cottage cheese for a creamier texture.
Swap ground turkey or chicken for beef and sausage for a lighter version.
Add layers of sautéed spinach, zucchini, or mushrooms for extra vegetables.
Use gluten-free lasagna noodles if needed.
Spice it up with crushed red pepper flakes or hot Italian sausage.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual servings in the microwave until hot.
For oven reheating, place in a baking dish, cover with foil, and bake at 350°F for 20–25 minutes.
To freeze, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use no-boil noodles in this recipe?

Yes, but regular uncooked lasagna noodles work best in the slow cooker since they cook evenly over the long cooking time.

Can I prepare this lasagna the night before?

Yes, you can assemble it the night before and refrigerate. Cook the next day as directed.

Do I need to cook the noodles before layering?

No, the noodles cook perfectly in the slow cooker with the sauce and cheese.

Can I make this vegetarian?

Yes, simply replace the meat with sautéed vegetables or a plant-based meat substitute.

What size slow cooker should I use?

A 6-quart slow cooker is recommended for this recipe.

Can I double the recipe?

Yes, but you’ll need a larger slow cooker. Otherwise, the layers may not cook evenly.

Why is sugar added to the sauce?

A little sugar balances the acidity of the tomato sauce, creating a richer flavor.

Can I freeze cooked lasagna?

Yes, portion into freezer-safe containers, wrap tightly, and freeze for up to 3 months.

What can I substitute for cottage cheese?

Ricotta cheese or even cream cheese can be used as a substitute.

How do I prevent the lasagna from being watery?

Make sure the sauce is simmered down and not too thin before layering. Avoid adding extra liquid.

Conclusion

This Slow Cooker Lasagna is the ultimate comfort food made easy. With layers of rich sauce, gooey cheese, and tender noodles, it’s a crowd-pleasing dish that saves you time without skimping on flavor. Whether you’re feeding a busy family or prepping for guests, this recipe is sure to become a regular on your dinner rotation.