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Slow Cooker Lasagna


This lasagna comes together super quickly in the slow cooker, and then cooks for 4 to 6 hours on low, and is ready when you are!

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Rate this recipe 4.4/5 (130 Votes)


  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped, about 1/2 cup
  • 3 (15-ounce) cans Italian-style tomato sauce
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 2 cups mozzarella cheese, shredded, about 8 ounces
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1 cup Parmesan cheese, grated
  • 15 uncooked lasagna noodles


Servings 8
Preparation time 25mins
Cooking time 395mins
Adapted from


Step 1

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.


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