This Crockpot Lasagna is an easy set-it-and-forget-it crockpot meal made with tender noodles, savory meat sauce, and melty cheese. No need to cook the noodles beforehand! Includes step by step recipe video down below.
Want more crockpot Italian recipes? Check out this Crockpot Tuscan Chicken, Crockpot Lasagna Soup, and Slow Cooker Baked Ziti Recipe!
Table of Contents
If you’re ever craving homemade lasagna but don’t feel like baking it in the oven, this Crockpot Lasagna is for you!
This comforting meal uses simple ingredients like Italian sausage, marinara sauce, lasagna noodles, mozzarella, and parmesan cheese for an easy weeknight dinner the whole family will love.
Using the slow cooker method to cook lasagna might sound strange, but it’s super easy and is great for busy days when you’re running errands or just don’t feel like being in the kitchen.
Just add the layers to the crockpot, turn it on, and walk away! It really is that easy and delivers everything you love about traditional lasagna but with less fuss.
Why you’ll love this easy Crockpot Lasagna recipe:
- Classic: This is a classic lasagna recipe with all the good stuff you love!
- Low fuss: After a busy day, you’ll love coming home to a hot, comforting dinner waiting for you!
- No pre-cooking the noodles: There’s no need to boil the noodles for this recipe because the crockpot does the work for you.
What others are saying:
“Just made this for my supper and it is delicious! It didn’t scoop out as pretty as your picture, but it made up for it in flavor!” Nancy
Slow Cooker Lasagna recipe ingredients:
- Italian sausage: Pick mild for a more subtle flavor or spicy for a bit of heat. You can also substitute something lighter like ground beef, chicken, or turkey!
- Onion: Adds depth and flavor to the sauce! Yellow or white onions are great here.
- Marinara sauce: Use your favorite marinara sauce, or pick a good store-bought one. Homemade works, too, if you want extra flavor!
- Dried oregano: This herb adds that classic Italian flavor. You could also use Italian seasoning if you like.
- Lasagna noodles (not oven-ready): Regular uncooked lasagna noodles work best in the slow cooker. They’ll soak up all the sauce and cook perfectly in the crockpot!
- Shredded mozzarella cheese: Mozzarella makes this dish nice and cheesy, with a gooey texture that melts perfectly.
- Shredded Parmesan cheese: Parmesan adds a salty, nutty flavor that pairs perfectly with mozzarella for the best lasagna layers.
How to make lasagna in the slow cooker:
Making Crockpot Lasagna will become your new favorite way to make this Italian dish! Make sure to check the recipe card for the full list of instructions.
- Cook the Italian sausage and diced onion in a large skillet until browned.
- Stir in marinara sauce, oregano, salt, and pepper.
- Spread a little sauce on the bottom of your slow cooker to prevent sticking.
- Layer lasagna noodles, sauce, mozzarella, and Parmesan in the slow cooker.
- Repeat the layers, saving some sauce and cheese for the top.
- Cover and cook until the noodles are tender and fully cooked.
Quick tips and notes:
- Broil, if you want to: I know there are a lot of you out there who love a good crispy browned cheese crust. Most slow cooker crocks are oven-safe, so you can broil the cheese for a few minutes before serving if desired (but be sure to check first!).
- Cook on low: I really try to avoid using my crockpot on high unless I have to. Because the outer edges will already cook more quickly on low, I avoid using high because it may cause your edges to burn before the inside is cooked through.
- Don’t stress over perfect layers: you will have to break your noodles to fit, and it won’t be perfect. Don’t worry! It’s okay if they overlap a bit or they don’t cover completely. As the noodles cook, they will expand and cover and mishaps 😉
How to store leftovers:
Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. You can also pop the leftovers in a freezer-safe container for up to 2 months. Just let it thaw in the fridge overnight before reheating!
Reheat individual portions in the microwave or cover the entire dish with foil and warm in the oven until heated through.
Serving suggestions:
To balance out the richness of this dish, serve your Crockpot Lasagna up with a side salad or a Caesar salad!
You can’t go wrong with Garlic Bread! It’s crispy, buttery, and perfect for soaking up every last drop of sauce. You can also keep it simple with some No Knead Artisan Bread for something lighter.
And if you’re feeling like you want to add some greens, Cheesy Baked Asparagus is the way to go! It’s tender, cheesy, and the perfect veggie side to complement this easy crockpot meal.
Don’t forget about dessert! Keep it classic with this Easy Tiramisu for a true Italian feast!
More easy crockpot meals you’ll love!
- Crock Pot Pulled Pork — so juicy and flavorful!
- Crockpot Meatloaf — total comfort food.
- Crockpot Pineapple Chicken — made with just a few ingredients.
- Crockpot Whole Chicken — perfect for meal prepping!
- Crockpot Potato Soup — rich and creamy!
Crockpot Lasagna Recipe
written by Ashley Fehr
Ingredients
- 375 grams Italian sausage, (mild or spicy, ¾ lb)
- 1 small onion, finely diced
- 2½ cups marinara sauce
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 9 lasagna noodles, (not oven ready)
- 2 cups shredded mozzarella cheese
- 3 tablespoons shredded Parmesan cheese
Instructions
- In a medium skillet over medium high heat, cook Italian sausage and onion until completely browned.
- Stir in pasta sauce, oregano, salt and pepper.
- Lightly grease a 2.5-4 quart slow cooker (ideally not the deep round kind, but an oval casserole one with more surface area).
- Spread a little bit of sauce on the bottom of the slow cooker to prevent sticking.
- Place 3 lasagna noodles in the bottom of the slow cooker, breaking to fit (save any broken pieces to fill in gaps later). Spread with ⅓ sauce, and top with ⅓ mozzarella and ⅓ Parmesan.
- Repeat layers two more times (if you have extra sauce and noodles, you can add a fourth layer if you wish!)
- Put the lid on and cook on low for 2.5-3 hours, until noodles are softened.
- Turn the slow cooker off and allow to sit for 10 minutes before slicing and serving.
Video
Notes
- Italian sausage: you can swap the sausage for ground beef, turkey or chicken, but you may want to add additional herbs and seasonings.
- Cheeses: you can layer some ricotta in with the mozzarella for extra cheesiness!
- Vegetables: feel free to add additional vegetables with the onion, or stir in some fresh spinach before layering.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Beth Stanley says
I’m not going to lie, I was worried it wasn’t going to work! I was busy making the meat and sauce, and then I read the part that says “not the deep round kind of crockpot”… and that’s all that I have! I thought to myself “well, I’ve made all of this now, what have I got to lose? I’ll just try it.” And sure enough, it was GREAT! I’ve always wanted to make lasagna and this was a breeze and SO tasty! I love that it is pretty light, not too heavy like many lasagnas you get in restaurants. I will DEFINITELY add this into my rotation!
The Recipe Rebel says
So happy to hear Beth! Thank you!
Mel says
I was looking for an easy, fool-proof and tasty lasagna recipe and I trust the Recipe Rebel’s recipes and reviews. I used “hot” over “mild” sausage, and the only thing I adjusted was reducing the amount of salt.
I am so pleased with the results! Such comfort food! I have rarely ever made lasagna (too much work!) and I’ve never made such an easy lasagna and I’ll definitely make it again! And also a great use of the crock pot (which doesn’t see a lot of use lately!)
Thank you for this awesome recipe!
The Recipe Rebel says
Hi Mel! So glad you enjoyed the recipe! Thank you for this kind review!
Laurie says
Hi,
I made this recipe, and it was delicious! I’m looking for a low base crockpot. Where did you find the crockpot shown here?
The Recipe Rebel says
Hi Laurie, it’s the Crockpot brand, 2.5 quart size.
Elizabeth says
Would I be able to swap out the pasta for zucchini? I imagine the cook time would be less too
The Recipe Rebel says
I’m sure you could, but I’ve not tested the recipe with zucchini so I wouldn’t be able to advise on specifics on what to do.
Delia says
I tried the Tuscan chicken, it was my first time. I don’t really like cooking, but I’ll be trying the slow cooker lasagna meal today. I’ll be cooking for my mom and I. I really enjoy your recipes, it’s not too complicated, and it was fun! 🤩
The Recipe Rebel says
Hope you enjoy it Delia!
Kimberly Chadwell says
I wanted to try this I don’t like onions would it make a big difference if I didn’t use them?
The Recipe Rebel says
You can leave them out! Hope you enjoy it Kimberly!
Gayle Ann says
Forgot to mention, when I make the filling, I double it in my KitchenAid, and actually use the second bowl to make another double batch. Put into ziploc bags, pressing flat, and freeze. Let at least partially defrost, and then break it into 2 pieces, once for each layer. Makes making it the second time so much easier.
Gayle Ann says
I make a filling of 1 carton of ricotta cheese, 2T parsley, and an egg, for each batch. I also use hamburger, and precook it with some garlic and minced onion.
I’ve given the prepped ingredients to people in need of a meal, and it works well because if they have been given several, it all goes into the freezer, minus the jar of Prego meat sauce, until they need it. Pasta, baggie of cooked meat, bag of filling, bag of shredded mozzarella for the top. I find I use about 2/3 of one of the LARGE plastic jars. Some recipes call for adding water for the pasta. I prefer adding extra sauce.
My layers:
sauce
pasta
sauce
cheese and meat filling
sauce
pasta
sauce
cheese and meat filling
sauce
pasta
Put more sauce on top of the fresh pasta sheet, than under it.
The Recipe Rebel says
Great to hear! Thanks Gayle Ann!
Gayle Ann says
I make this, and I use the fresh pasta sheets from the grocery store. I like them better than hard noodles. They fit perfectly, and no breaking the noodles to fit. I also get an extra layer… pasta, filling, pasta, filling, pasta, so it looks more like “regular” lasagna.
I also find Prego works best. It is a stronger flavor, and the others I tried, Berolli comes to mind first, were so bland that it was tasteless. Also, don’t overcook, as it changes the sauce flavor and not for the better.
Susan says
I made this tonight exactly as written and it was so,so good….first time for me to make lasagna but this will definitely be my go to recipe…
Thank you for such a easy and good recipe…
The Recipe Rebel says
Hi Susan! So glad you enjoyed the recipe! Thank you for this review!
TL says
Going to make this for supper tonight. I’ve just poured water into my crock pot to figure out how big it is 🤣 it’s not quite at the rim and it’s holding 5 quartz …. It’s bigger than what you use – how should I adjust ingredients/cook time?
The Recipe Rebel says
Hi TL, I’m not sure you would have to adjust the time too much. I would just start checking the noodles at the timing given in the directions and go from there. Hope you enjoy it!
Beka says
Did you use tomato paste or tomato sauce?
Aubrey says
I tried this and unfortunately it burned to a crisp. I left for work around 6:30 am on low set to cook for 3 hours. It was set to keep it warm until I got home from work, but it was very burnt when I returned. What did I do wrong?
The Recipe Rebel says
Hi Aubrey, I’m sorry to hear that happened. This cooks in only 2 1/2-3 hours so it sounds like it was overcooked.
Sierra says
Could you double this recipe? I have a family of 5 and this barely gave us all a bowl when I made it. They LOVE it and it makes busy nights so easy.
Susan says
Can this be made the day before???
Ashley Fehr says
Yes it can. I wouldn’t reheat it in the slow cooker though as the noodles may get too mushy
Tiffany says
So incredibly easy to make! Tastes wonderful as the recipe is. My family loved it!!
Ashley Fehr says
Thanks Tiffany!
Hannah Jones says
Tried it after reading the recipe. My family enjoyed it so much as they want it again the next day. This is also a good food to bring for potlucks and family lunches, thank you so much for sharing this awesome recipe!
Ashley Fehr says
Thanks Hannah!
Jennie says
If I can use my instant pot as a slow cooker, how long and what pressure should I use?
Ashley Fehr says
Hi Jennie! I have actually never used the slow cooker setting on my Instant Pot so I don’t know that I’m the best judge
Theresa H. says
My crockpot has its settings by hours not by low/medium/ high. Should I put it on the 8 or 10 he program and then just time it myself for 2.5 or 3 hours? Thoughts?
Ashley Fehr says
Hi Theresa! That is strange. I don’t think I’ve ever seen a crockpot that doesn’t have a temperature setting. I would just choose 8 hours and then set another timer for 2.5-3 hours.
Robin Dierksen says
Made this for dinner tonight and my husband and I both really enjoyed it. Easiest lasagna I have ever made. It is going on my dinner rotation.
Ashley Fehr says
Thanks Robin! I’m glad you enjoyed it!
Kimberly says
Could you use hamburger meat instead of Italian sausage?
Ashley Fehr says
Definitely! You will just want to add extra herbs and spices
Kathy Rowland says
I usually do the grocery store freezer lasagna, but this looks fun, easy, and delicious. Will give it a try! Kathy at quiethollow.com
Ashley Fehr says
Thanks Kathy!