Crockpot Lasagna

This easy Italian style crockpot lasagna features both ground beef and crumbled Italian sausage. Our recipe is saucy with a blend of three cheeses stuffed between layers of tender pasta noodles bathed in meat sauce. This slow cooker version is just as delicious as a traditional recipe, but so much easier when it’s made from scratch all in the bowl of your slow cooker.

a slice of crockpot lasagna served on a white plate with freshly baked breadstick

I love a good classic.

A classic novel. {i.e. Pride & Prejudice}

A classic movie. {i.e. Roman Holiday }

And I most definitely love a classic lasagna recipe. {i.e. this one!}

a slice of crockpot lasagna served on a white plate with fresh tomatoes and herbs in the background

Let’s keep it real though. On top of it being an all-out yummy classic comfort food, lasagna is a busy mom’s secret dinner weapon.

Not only is minimal effort required, but the ingredient list is fairly straightforward too.

Ingredients Needed

  • ground beef – we use lean ground beef; however, you can use a fuller fat variety just make sure to drain it well
  • ground sausage – I usually use mild Italian sausage, but a hot version adds a nice contrast and a touch of spice
  • onion
  • garlic
  • tomatoes
  • lasagna noodles – any old lasanga noodles will work, no need to boil/cook them first
  • mozzarella cheese
  • ricotta cheese – whole milk or skim will both work
  • Parmesan cheese

Nothing too complicated. Easy enough to add to your weekly grocery list.

Making Lasagna In The Slow Cooker

Lasagna is always a great option, in my option for busy nights.

This is especially true when we’re talking about this crockpot version because it’s so easy to throw together and it’s really filling, so a little goes a long way.

Start getting your lasagna ready by preparing the fillings. There are two, the meat sauce and the cheese mixture.

Preparing The Meat Sauce

Add the meats to a large skillet over medium heat. Cook, breaking up as it browns. 

When the meat’s about halfway done, stir in diced onion & minced garlic until completely incorporated.

Continue cooking until the meat’s completely browned. Drain the grease from the meat using a strainer, and return the meat to the skillet.

Stir in the tomato sauce, and set the mixture aside.

Preparing The Cheese Mixture

To a large mixing bowl, add all of the cheeses.

Using a sturdy spoon, stir them together until evenly combined.

Set aside.

lasagna shown in the black bowl of a slow cooker

Assembling The Lasagna In The Crockpot

Lightly grease the bowl of your crockpot with non stick cooking spray. A couple of layers are all that stand between you and the finished product.

Spread 1/4 of the meat sauce evenly out over the bottom of the prepared crock.

Arrange lasagna noodles, in an even layer, out over the meat sauce. You can break up a noodle as needed to fit smaller pieces into the corners to create even coverage.

100% even coverage isn’t necessary, and gaps here and there are ok.

crockpot lasagna in process images shown in a rectangular 4 image collage

Spoon 1/3 of the cheese mixture over top of the pasta noodles in large dollops. Using the back of a spoon/spatula, gently spread it out into a roughly even layer that covers the noodles.

Repeat these layers twice, ending with the remaining 1/4 of the meat sauce spread evenly out over top.

Cover the crockpot with the lid, and cook on low heat for four hours.

If I need this to cook quicker, then I will cook it on high for an hour and a half, and then an additional hour on low.

When the lasagna is done cooking, sprinkle the remaining 1/2 cup of shredded mozzarella evenly out over top, and let it rest with the lid off for 10 minutes before slicing and serving.

a slice of corckpot lasagna served on a white plate with a breadstick

Leftover Lasagna- How To Store

I know I’ve already mentioned how much I adore this crockpot lasagna for it’s ease & convenience. But there’s even another reason I love it so much.


This recipe usually makes enough for leftovers, which is a bonus because lasagna is one of those foods that almost always tastes even better the next day.

It may not look like it’s a lot, but it is. Unlike a traditional pan lasagna, this lasagna is deep.

Everyone usually get’s full, with second helpings, and we still have leftovers.

What to do with those leftovers though? Even I don’t always want to eat lasagna two days in a row- no matter how good it is.

Thankfully, lasagna keeps well in the freezer.

So if you have the carb-resisting strength, you can freeze the extra in an airtight tupperware dish for another meal.

Maybe a lunch or light dinner?

a fork shown digging into a piece of crockpot lasagna served on a white plate

It’s safe to say that given the sheer number of lasagna recipes out there, the secret to making great lasagna is finding a recipe with ingredients that you love.

For us, the trick comes down to quality meats (that’s right, meats, plural), quality cheeses (again, plural), and a top notch sauce.

Just look at that? Does it get anymore perfect than this crockpot lasagna, cooked to bubbling perfection?

I was always so tired of getting it wrong when I would bake them in the oven.

This slow cooked version is a no-fail recipe that guarantees you won’t end up with hard, crusty noodles or a totally dry dish.

Just layer the ingredients in the crockpot, sit back, and relax!


  • Don’t have both ground beef & sausage? You can skip one and double the one you do have.
  • Ground turkey can be subbed for the ground beef.
  • Not a fan of ricotta? Looking to add even more protein to your dinner? Small curd cottage cheese makes a perfect substitution.
  • Want something zestier than plain tomato sauce? A jar of tomato basil flavored pasta sauce is a great option. Just make sure to use the same amount in ounces.
  • DO NOT boil the noodles before adding them to the crockpot.

a slice of crockpot lasagna served on a white plate with freshly baked breadstick

Three different cheeses simmer right along with delicious ground meats and perfectly herbed pasta sauce in this easy, no fuss, delicious crockpot lasagna.

Dinner is served!

Pair this with a simple side salad and some form of garlicy bread for a full meal that will easily feed a hungry family.

Other Italian Style Meals You Might Also Enjoy:

Do you love these classic Italian flavors? Need some more easy meal inspiration?

Check out these other similar recipes.

If you’ve tried this CROCKPOT LASAGNA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

a slice of crockpot lasagna served on a white plate with freshly baked breadstick

Crockpot Lasagna

Easy Italian lasagna that features both ground beef and crumbled Italian sausage, this one is saucy with a blend of multiple cheeses between layers of pasta noodles is made just as delicious but easier when it's made from scratch all in the crock of your slow cooker.
5 from 1 vote
Print Pin Rate
Course: Dinner, Main Course, Pasta
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8
Calories: 750kcal


  • 1 lb ground beef
  • 1 lb ground Italian sausage
  • 1 small onion diced
  • 1-2 tbsp minced garlic
  • 29 oz can tomato sauce
  • 8 oz pkg. lasagna noodles uncooked
  • 4 cups shredded mozzarella cheese + 1/2 cup
  • 1 1/2 cups ricotta cheese
  • 1/2 cup Parmesan cheese grated or shredded


  • Brown the ground beef and ground sausage. When they’re about half way done add in the garlic and onions. When the meat is browned drain and return to the pan or skillet.
  • Stir the tomato sauce in with the cooked meat.
  • Spread 1/4 of the meat sauce on the bottom of a prepared (sprayed well with non-stick cooking spray) crock-pot.
  • Arrange 1/3 of the uncooked noodles over the sauce, breaking them up to fit better as you go.
  • Combine the 4 cups of mozzarella, ricotta, and Parmesan cheeses in a bowl. Spoon 1/3 of the cheese mixture over the noodles. Gently spread it out to form a layer that covers the noodles.
  • Repeat these layers twice.
  • Top with the remaining meat sauce.
  • Cover and cook on low for 4 hrs.
  • Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes. 5 minutes before serving sprinkle the remaining 1/2 cup of mozzarella over the top.


Calories: 750kcal | Carbohydrates: 32g | Protein: 43g | Fat: 50g | Saturated Fat: 23g | Cholesterol: 155mg | Sodium: 1483mg | Potassium: 817mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1078IU | Vitamin C: 10mg | Calcium: 497mg | Iron: 4mg

recipe originally posted 9/17/2014


28 thoughts on “Crockpot Lasagna

  1. Hi Megan – I just made a lasagne yesterday but in the oven. I will have to give this method a try next time as it sounds intriguing! Thanks for sharing this with us – happy Fiesta Friday!

  2. I have always wanted to make Lasagna in my crock pot but thought it would be a big blob! LOL This looks amazing – and no fuss or oven! Yay! Thanks and Happy FF!

  3. PINNED! This looks AWESOME, I’m definitely trying this sometime, no doubt. I’m obsessed with comfort food and I’m really getting into crock pot recipes lately- thank you for sharing this one!! I think it’ll become a favorite of mine. (PS- I totally agree with lasagna tasting better the next day, and the fact that it’s perfect for freezing!)

    1. Thanks, Stephanie! You’ll have to let me know your thoughts once you get around to trying it. With Fall here, and Winter right behind it, it’s a perfect time of year for enjoying your favorite comfort foods and putting your crockpot to good use.

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