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Crock Pot Lasagna

Craving lasagna for dinner? Make it in the slow cooker with this Crockpot Lasagna Recipe!

I love lasagna but I hate waiting for it in the oven. So I popped it in the crockpot instead! This Crockpot Lasagna Recipe turns out perfect every time I make it. Serve with a salad and some garlic bread and you have a delicious meal!

Crock Pot Lasagna

This is one of my weaknesses! Love Lasagna...especially in the crockpot!
Print Recipe
Prep Time:25 minutes
Cook Time:6 hours 10 minutes
Total Time:6 hours 35 minutes


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


  • 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.


This can be made with gluten free lasagna noodles.
Servings: 8
Author: Amanda


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One Comment

  1. 5 stars
    I made this a few weeks ago, from a previous post and I really liked it. I did change up a few things, by using ground meat instead of sausage, and also add a handful of those cute mini pepperoni’s to it. I used a big can of spaghetti sauce and a can of manwich to equal up to the tomato sauce noted here and I used a small curd light cottage cheese in place of the ricotta. It was wonderful. My family all voted KEEP THE RECIPE.

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