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Make the perfect Slow Cooker Lasagna with no-boil noodles, Italian sausage, and layers of cheese. This easy crockpot lasagna recipe feeds the whole family with minimal prep and delicious results!
👩🍳 Unlike traditional oven lasagna that can dry out, this slow cooker version stays moist and delicious for days. It actually tastes even better the next day when all the flavors have had time to blend together.
My 2 Best Tips For Making Slow Cooker Lasagna
Layer Like a Pro: Start with just a thin layer of sauce on the bottom to prevent sticking, then follow the pattern religiously: noodles, ricotta mixture, meat sauce, repeat. This ensures even cooking and prevents soggy or dry spots.
Choose Quality Marinara Sauce: Since the sauce is such a prominent flavor, invest in a good jarred marinara or use your favorite homemade version. I love ones with lots of garlic and herbs – it makes all the difference in the final taste!
🩷 Melissa
No boiling noodles, no fancy techniques. Just layer and go! The no-boil lasagna noodles cook perfectly in the slow cooker, absorbing all those delicious flavors while maintaining the perfect texture.
There’s nothing quite like the satisfaction of serving your family a homemade, layered masterpiece that practically cooked itself! And when it’s yummy, too, that’s a win-win.
Slow Cooker Lasagna
Ingredients
- 1 jar Italian-style tomato pasta sauce, 24-ounce
- 1 can diced tomatoes (with juice), 14.5-ounce can
- 1 pound ground Italian sausage
- 24 ounces part-skim ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 1 tablespoon dried basil
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella
Instructions
- In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease.
- Stir the pasta sauce and diced tomatoes (with their juice) into the cooked sausage. Set aside.
- In a separate bowl, mix together the ricotta, egg, Parmesan, and dried basil until well combined.
- To assemble the lasagna: Spread a small amount of meat sauce on the bottom of a greased slow cooker.
- Add a layer of 3 no-boil noodles (break them as needed to fit).
- Spread ⅓ of the ricotta mixture over the noodles.
- Add ¼ of the meat sauce.
- Repeat the layers two more times (noodles, ricotta, meat sauce), for a total of three layers.
- Finish with a final layer of noodles, the last of the meat sauce, and sprinkle the mozzarella on top.
- Cover and cook on Low for 5–6 hours or High for 3–3½ hours, until the noodles are tender and everything is heated through.
- Turn off the heat and let the lasagna sit uncovered in the slow cooker for 5-10 minutes. This allows it to firm up and slices cleanly.
Notes
- This is a great recipe to sneak in extra veggies! You can add just about anything you like when you are are cooking the meat. Cook the veggies until tender. I really like to add zucchini and/or spinach to this recipe.
- You can use whatever kind of sausage you like or have on had. It’s great with a spicy sausage if you like spice.
- I have had no issues using traditional lasagna noodles if you don’t have no-boil. They seem to work just the same in my experience.
- Use a favorite pasta sauce. I like to find one with lots of garlic. You can always add a teaspoon of minced garlic to the sauce if you’d like, too.
- This lasagna recipe freezes beautifully for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating. You can also freeze individual portions for quick future meals.
- For best results, reheat individual portions in the microwave with a damp paper towel over the plate, or reheat larger portions in a 350°F oven covered with foil. The microwave is quicker, but the oven gives you that just-cooked texture.
Nutrition
How to Make Lasagna in the Slow Cooker
Step 1: In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease.
Step 2: Stir the pasta sauce and diced tomatoes (with their juice) into the cooked sausage. Set aside. In a separate bowl, mix together the ricotta, egg, Parmesan, and dried basil until well combined.
Step 3: To assemble the lasagna: Spread a small amount of meat sauce on the bottom of a greased slow cooker. Add a layer of 3 no-boil noodles (break them as needed to fit).
Step 4: Spread ⅓ of the ricotta mixture over the noodles. Add ¼ of the meat sauce. Repeat the layers two more times (noodles, ricotta, meat sauce), for a total of three layers.
Step 5: Finish with a final layer of noodles, the last of the meat sauce, and sprinkle the mozzarella on top. Cover and cook on Low for 5–6 hours or High for 3–3½ hours, until the noodles are tender and everything is heated through.
Step 6: Turn off the heat and let the lasagna sit uncovered in the slow cooker for 5-10 minutes. This allows it to firm up and slices cleanly.
Recipe FAQs
I’ve tested this recipe with traditional lasagna noodles many times, and they seem to work just as well. The moisture from the sauce and cheese mixture softens them perfectly during the long, slow cooking process just like the no-bake noodles.
The lasagna is ready when the noodles are tender (you can test with a fork through the layers) and the cheese is melted and bubbly. If you’re using a quart slow cooker, it typically takes 5-6 hours on low or 3-3.5 hours on high.
Definitely! This lasagna recipe freezes beautifully for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating. You can also freeze individual portions for quick future meals.
More Fantastic Pasta Recipes To Try
Beef Recipes
Slow Cooker Chili Mac
Pasta Dishes
Slow Cooker Sausage and Peppers With Pasta
Chicken Recipes
Slow Cooker Creamy Chicken & Vegetables
Chicken Recipes
Garlic Parmesan Chicken and Pasta (One Pot!)
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