Slow Cooker Lasagna

Slow Cooker Lasagna

With our slow cooker lasagna there’s no need to turn on your oven or precook the noodles to make a hearty lasagna meal!

35 min. prep time
8 servings
848 Ratings


Meat Sauce

1 pound Italian sausage
1 large (1 cup) onion, chopped
1 small (1/2 cup) green bell pepper, chopped
2 teaspoons finely chopped fresh garlic
2 (24-ounce) jars pasta sauce


1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 (6-ounce) package (3 cups) fresh spinach leaves, chopped


12 no-cook lasagna noodles



Generously spray 6-quart slow cooker with no-stick cooking spray; set aside. 

Combine Italian sausage, onion, green pepper and garlic in 12-inch skillet; cook over medium-high heat, stirring occasionally, 6-10 minutes or until sausage is cooked through. Drain, if necessary. Add pasta sauce; mix well. 

Combine all filling ingredients in medium bowl until well mixed.

Spoon 1/4 meat mixture (about 2 cups) into prepared slow cooker; top with 3 lasagna noodles (break to fit). Spread with 1/4 cheese filling (about 3/4 cup); top with 3 cheese slices. Repeat layers 2 more times. Top all with remaining noodles; remaining filling and remaining meat mixture.

Cover; cook on Low heat setting 4-6 hours or High heat setting 2-4 hours, or until noodles are tender.

Top with remaining 3 cheese slices. Let stand until cheese is melted. Cut lasagna into pieces or wedges.

Recipe Tip

Prepare meat sauce and cheese filling the night before. Assemble lasagna in slow cooker the next morning and cook.

Nutrition Facts (1 serving)

Calories: 700

Fat: 40g

Cholesterol: 105mg

Sodium: 1960mg

Carbohydrates: 55g

Dietary Fiber: 6g

Protein: 31g

Recipe #15316©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

I cook crock pot lasagna for my family often. While I do not use this exact recipe, it is similar. I know it has a lot of calories and sodium, but it is still better for them fast food, which would be the alternative on some of my busy evenings. It dips out of the crock well, not as pretty as if baked in a casserole, but my family does not complain. It is always a hit at church dinner, again more nutritious than fried chicken.
I have made this recipe 3 or times. It has become one of the go to for something that can be fixed early an eaten later. I know that it may not be the most diet friendly recipe but sometimes you just need to let loose and just enjoy something. By the way this is the ONLY way that I can get my guys to eat lasagna.
I have not made this recipe and will not -- it has too many calories as previous reviewer stated -- and to add to that, it has too much salt (almost as much in one serving as is recommended for a day!).
I have seen other recipes for crock-pot lasagna as well... but despite non-stick spray... how on earth do you serve lasagna out of a crock-pot and have it look like anything but a spooned-out mess?

Does it hold together enough to cut & serve it?

Test Kitchen Comment


Like you I was skeptical about how to serve slow cooker lasagna at first. I have made this several times now and what I do is to cut down through the lasagna and serve a slice or wedge. I am careful as I cut and pick the slice up with my spatula, but the slice does stay together depending on how thick it is. A thin slice would be more difficult to keep together. I hope you give it a try.
Posted January 11, 2013
Excellent!! The entire family gobbled it up with some left over for my husband's lunch. I have never made lasagna in a crockpot or with spinach!! And am making it again today!! Definitely a must!!
I did not, and would not, and could not make this recipe. Well, I COULD, but I couldn't eat it. As a diabetic who also watches her sodium, this would be death food. I look forward to a revamped version which I hope would include some of the changes I myself would make. Hope to see a more health-friendly version soon as I'd like to use my slow cooker. Thanks.
Test Kitchen Comment


The ingredients in this recipe are similar to traditional sausage lasagna. One change is to use ground turkey instead of Italian sausage.
Posted October 29, 2012
@Gail...I have made Lasagna only with ground turkey (most of the time ground turkey breast) for years! It's a wonderful substitute for beef! I also only make chili now with ground turkey!
700 calories for one serving? Yikes that's almost half a days calories in one entree!
The fat & sodium content on this is very high. Please revise this recipe to use a leaner meat (or meat substitute), low fat ricotta, & whole wheat pasta. I did & the taste was the same, but would like to know how much better the nutritional statistics are without the sausage & whole milk filling?
Test Kitchen Comment


You have an excellent idea about how to revise this recipe. The recipe was developed as written. We could though revise and then at that time we would have the nutrition re-calculated.
Posted September 21, 2012
Anyone try it with ground turkey? Just curious how that would tast.......
I make my lasagna in a crockpot all the time. Sometimes I use cottage cheese instead of ricotta. It's a very easy meal to prep in the morning and servce at night. Enjoyed this version.
i made this recipe and it was good. it turned out basically like a lasagne casserole. its definately something i would make again.

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