Crockpot Lasagna With Beef and Sausage
Crockpot lasagna is cheesy, comforting, and filling. This classic Italian Lasagna recipe is turned into a slow cooker masterpiece.
Cook Time 3 hrs
Total Time 3 hrs 10 mins
With just 10 minutes of prep time, you'll have this deliciously cheesy crockpot lasagna ready to go in the slow cooker. Cooks for just a couple hours, no fuss, and dinner is ready!
Why this recipe works
This easy crockpot lasagna recipe is the slow cooker version of my Italian lasagna. Here, it's cooked on HIGH for 2-3 hours or on LOW for 4-5 hours.
We've found this to be the best lasagna recipe and have been making it for over 20 years. Similar to baked ziti, it's a combination of meat sauce, ricotta, and Parmesan cheese but each ingredient is layered between noodles and topped with melted mozzarella cheese.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
MEAT – Our crockpot lasagna calls for ground beef and Italian sausage. You can certainly substitute any ground meat you like, or try a spicy Italian sausage instead of sweet or mild.
SAUCE – In this recipe we'll show you how to make our sauce from scratch. If you need an easy crockpot lasagna with spaghetti sauce, you can use your favorite jarred marinara. I am partial to Rao's Marinara when I don't have time to make sauce from scratch.
NOODLES – You can use regular uncooked lasagna noodles or "oven-ready", also called "no boil", noodles for this recipe. If using oven-ready noodles, the finished noodles will be a bit softer than regular noodles as they are precooked. Our personal preference is to use regular lasagne noodles for this recipe.
How to Make Crockpot Lasagna
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain.
- Stir in the next 7 ingredients. Bring to boil. Reduce heat; simmer for 5 minutes.
EXPERT TIP: For a faster lasagna, cook meat, onions, and garlic according to the recipe. Stir in a large jar of your favorite spaghetti sauce. Heat and stir to combine. Proceed with recipe instructions.
- In a medium bowl, blend ricotta, egg, parsley, salt, and pepper.
- Spoon 1 cup of the meat sauce into the bottom of a crockpot.
- Layer one-third of each ingredient. Lasagna noodles, ricotta mixture, remaining meat sauce, Mozzarella cheese (1 cup for each layer, final cup reserved), and Parmesan cheese. Repeat layers two more times. Set aside one cup of mozzarella cheese to add during the last 30 minutes of cooking.
EXPERT TIP: Break the corners of the noodles as needed to fit the curve of the crockpot.
EXPERT TIP: I like spreading the ricotta layer onto the noodle layer as the noodles make a nice flat surface to spread out the ricotta. - Place lid on crockpot and cook on high for 2-3 hours or low for 5-6 hours. Check noodles for doneness. When noodles are done cooking, sprinkle the top with reserved cheese and place the lid back on the crockpot. Continue cooking until cheese is melted.
Frequently Asked Questions
Do I need to cook the lasagna noodles first?
There is no need to cook the lasagna noodles first. The moisture that the slow cooker creates combined with the sauce, will cook the noodles for you.
Can I substitute cottage cheese for ricotta cheese?
You can absolutely substitute cottage cheese for ricotta cheese in our slow cooker lasagna! Simply replace equal amounts of cottage cheese for the ricotta listed in the recipe.
Why did my noodles turn to mush in the crockpot?
If you boil the noodles first, they run the risk of turning mushy in the crockpot. The steam developed during the slow cooker process is all this is needed to cook the lasagna noodles.
Can I assemble crockpot lasagna and cook later?
You can assemble the entire lasagna in the slow cooker crock and store it in the refrigerator for up to 12 hours. Bring the crock out of the fridge and allow it to come to room temperature before placing into the slow cooker.
How do I store crockpot lasagna?
After making lasagna in the slow cooker, it is best to remove the finished dish and store and leftovers in a separate container with a lid in the refrigerator for up to 4 days. You can also freeze leftover crock pot lasagna by wrapping the cooled dish in plastic wrap and then placing inside a plastic zipper freezer bag or freezer container. You can freeze this lasagna for up to 3 months.
Our easy lasagna in the crockpot is a delicious set it and forget it recipe for busy weekdays. It's a family favorite around here!
What to Serve with Crockpot Lasagna
- Our incredibly popular homemade Italian bread and a nice light salad go perfect with this dinner.
- If you love Olive Garden breadsticks, you simply must try my copycat recipe!
- While we love a crisp Caesar salad with lasagna, a fun and tasty alternative is Broccoli Salad or fresh Cucumber Salad.
- If you would like even more protein in this meal, a gorgeous Cobb salad is a wonderful choice.
- You can certainly opt for some roasted or air fried vegetables. Some ideas include Air Fryer Carrots, Roasted Asparagus, or Roasted Potatoes.
More Crockpot Recipes
- Crockpot Roast Beef
- Crockpot Sticky Chicken
- Creamy Crockpot Mac and Cheese
- Mississippi Pot Roast
- Crockpot Mexican Chicken
- Crockpot Beef Stroganoff
- Crockpot Ground Beef Casserole
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Crockpot Lasagna
Crockpot lasagna is cheesy, comforting, and filling. This classic Italian Lasagna recipe is turned into a slow cooker masterpiece.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Servings: 15 servings
3 hrs 10 mins
Calories: 406
- ½ lb lasagna noodles regular or oven-ready, uncooked
Sauce
- 1 lb Italian sausage bulks, or links with casings removed
- ½ lb ground beef
- 1 cup onion chopped, about 1 large onion
- 2 cloves garlic minced
- 28 oz can of tomatoes cut up, undrained
- 12 oz can of tomato paste
- 2 teaspoon sugar
- 2 teaspoon salt
- 1 ½ teaspoon dried basil leaves
- ⅕ teaspoon fennel seed
- ¼ teaspoon coarse black pepper
Cheese Mixture
- 15 oz ricotta cheese
- 1 large egg beaten
- 1 tablespoon dried parsley flakes or 2 teaspoon fresh minced parsley
- ½ teaspoon salt
- ½ teaspoon coarse black pepper
Cheese Topping
- 4 cups shredded mozzarella cheese
- ¾ cup Parmesan cheese
-
In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain.
-
Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer for 5 minutes.
EXPERT TIP: For a faster lasagna, cook meat, onions, and garlic according to the recipe. Stir in a large jar of your favorite spaghetti sauce. Heat and stir to combine. Proceed with recipe instructions.
-
In a medium bowl, blend ricotta, egg, parsley, salt, and pepper.
-
Spoon 1 cup of the meat sauce into the bottom of a crockpot.
-
Layer one-third of each lasagna noodles, ricotta mixture, remaining meat sauce, Mozzarella cheese (1 cup for each layer, final cup reserved), and a sprinkling of Parmesan cheese. Break the corners of the noodles as needed to fit the curve of the crockpot.
EXPERT TIP: Break the corners of the noodles as needed to fit the curve of the crockpot. I like spreading the ricotta layer onto the noodle layer as the noodles make a nice flat surface to spread out the ricotta.
-
Repeat layers two more times. Set aside one cup of mozzarella cheese to add during the last 30 minutes of cooking.
-
Place lid on crockpot and cook on high for 2-3 hours or low for 5-6 hours.
-
Check noodles for doneness. When noodles are done cooking, sprinkle the top with reserved cheese and place the lid back on the crockpot. Continue cooking until cheese is melted.
- I like spreading the ricotta layer onto the noodle layer as the noodles make a nice flat surface to spread out the mixture.
- For a faster lasagna, cook meat, onions, and garlic according to the recipe. Stir in a large jar of your favorite marinara sauce. Heat and stir to combine. Proceed with recipe instructions.
Serving: 1 portion | Calories: 406 cal | Carbohydrates: 23 g | Protein: 23 g | Fat: 25 g | Saturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 88 mg | Sodium: 1166 mg | Potassium: 622 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 849 IU | Vitamin C: 12 mg | Calcium: 316 mg | Iron: 3 mg
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Amanda Formaro
Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid's crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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