best slow cooker lasagna {crock pot recipe}

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I’ve been making lots of Crock Pot dinners this summer. I love how slow cookers allow me to create hearty meals without heating up the kitchen. This slow cooker lasagna is so unbelievably good. It calls for minimal ingredients, it’s easy to prepare, and your family will love it. I think it just might be my best lasagna yet!

serves 6 to 8 people

1 lb. lean ground beef

1 large onion, chopped

36 to 45 oz. spaghetti sauce (depending on how much sauce you like)

1 teaspoon garlic powder

1 teaspoon onion powder

4-5 cups shredded Mozzarella cheese

3/4 cup grated Parmesan cheese

2 cups cottage cheese

1 Tablespoons vegetable oil (for greasing slow cooker crock)

7 to 8 oz. oven-ready lasagna noodles (uncooked)

fresh basil for garnish (optional)

Brown beef and onion in a big skillet. Drain any excess grease. Stir in spaghetti sauce. Remove from heat and set aside.

In a mixing bowl, combine 3 cups of the Mozzarella, 1/2 cup of the Parmesan, all of the cottage cheese, garlic powder and onion powder. Mix well.

Rub inside of a 6 to 7 quart Crock Pot with the vegetable oil. Don’t use butter or olive oil for this or it will burn.

Place 1/4 of the meat mixture in the bottom of the prepared Crock Pot. Place 1/3 of the noodles over the sauce, breaking to make them fit as needed. Spoon 1/3 of the cheese mixture over the noodles. Repeat layers 2 more times. Spread remaining meat sauce over the top. Sprinkle the remaining Mozzarella and Parmesan over the meat sauce.

Cover and cook on the LOW setting for 4 hours, or until you can see that the lasagna is bubbling around the edges and feel that the noodles are tender when you poke them with a fork.

Turn off slow cooker. Uncover lasagna and allow it to sit for 15 minutes prior to cutting and serving. Plate and garnish with fresh basil springs.




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  16 comments for “best slow cooker lasagna {crock pot recipe}

  1. Danielle
    August 31, 2014 at 4:25 pm

    On the menu this week! Whee! Thanks for sharing this with us.

  2. Cheryl
    January 4, 2016 at 7:51 am

    I’m going to make this for card party Saturday night

    • Melissa
      January 4, 2016 at 12:40 pm

      enjoy! 🙂

  3. Marilynn
    January 17, 2016 at 1:47 pm


    • Melissa
      January 17, 2016 at 5:41 pm

      I’ve never tried using ricotta in this particular recipe, but I believe it would work just fine.

  4. Stacy
    September 10, 2016 at 7:16 pm

    I made this for dinner tonight. I used Italian sausage instead of ground beef. It was delicious and so easy!!

    • Melissa
      September 11, 2016 at 6:10 pm

      Hi Stacy! 🙂
      That is definitely one of my favorite recipes. Both for flavor and for the simplicity! So happy you like it too. Thanks for visiting! 🙂 ~M

  5. Kellie
    January 13, 2017 at 5:43 pm

    Can you use whole grain lasagna noodles?

    • Melissa
      January 14, 2017 at 12:36 am

      Sure, as long as they’re the “oven ready” type that don’t require boiling beforehand. 🙂

  6. Kristi
    January 26, 2017 at 2:27 pm

    Have you ever cooked it on high for 2 hours instead of low for 2?

  7. Kristi
    January 26, 2017 at 2:28 pm

    Low for 4 I mean

  8. Linda
    November 2, 2017 at 8:22 am

    You mean dry lasagna noodles in a box?

    • Melissa
      November 2, 2017 at 1:20 pm

      Yes, you can use “oven ready” or regular lasagna noodles, straight from the box. 🙂

  9. Susan Bailey
    March 27, 2019 at 7:44 pm

    Made this tonight and it was Delicious! The recipe makes a crockpot full and there is only my husband and I. Have you ever tried to freeze the leftover lasagna?

    • Melissa
      April 1, 2019 at 10:16 am

      Hello Susan! I’m so glad you enjoyed the lasagna. Although I have never tried freezing this particular lasagna, I have frozen others with success. 🙂 Hope that helps! Thanks for stopping by and commenting. ~M

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