
If you have been following our blog, you know how much we love our slow cookers (we have over 300 slow cooker recipes just waiting for you!)!
This recipe is perfect if you are still learning how to use your slow cooker and it’s the easiest way to make a lasagna!
The best part about this recipe is that you don’t have to cook the noodles before adding them to the crock pot – the noodles cook as the lasagna cooks!
How to make slow cooker lasagna:
- Brown ground beef in a large skillet; drain and rinse well.
- Stir in spaghetti sauce and water.
- In another bowl mix ricotta, 1 1/2 cups Italian cheese, 2 Tablespoons Parmesan, egg and fresh parsley.
- Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of cheese mixture.
- Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
- Cook on low 4-6 hours or until liquid is absorbed.
- Sprinkle with remaining cheese. Let stand, covered for 10 minutes or until cheese is melted.

Related Article: These Slow Cooker Beef Gyros are prepped in under 30 minutes!
How long does it take to cook Slow Cooker Lasagna?
While the prep time on this lasagna is only 20 minutes, this dish cooks on a low temperature for 4-6 hours.
I have not tried cooking it on high in the slow cooker (I am afraid it might not be adequate time for the noodles to cook). If you try it, leave us a comment below and let us know!
Because every crock pot is different, check the lasagna after 4 hours and see how it’s doing. If it’s not quite done, cook it for another hour or two.
You could also assemble this dish in the slow cooker the night before, then keep it covered in the fridge overnight and cook it the next day.
Related recipe: Can’t get enough lasagna? Try our Muffin Tin Mini Lasagna!
How do you make canned sauce taste even better?
Since this is such a simple lasagna recipe, using a quality spaghetti sauce is key.
Most spaghetti sauces are lacking on flavor, so this is what I add to my spaghetti sauce:
- 2 Tablespoons Italian seasoning
- 1 teaspoon fennel
- 1 Tablespoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 cup diced onion
- Salt and pepper, to taste
Mix all ingredients into the sauce and let it simmer for 10 minutes to let the flavors meld together.
You can also add diced zucchini, sliced mushrooms, and diced green peppers to add extra vegetables and flavor to your spaghetti sauce.
Related Article: Lasagna doesn’t get much easier than this! Try our 5-Ingredient Ravioli Lasagna Shortcut!
Does the ground beef need to be cooked first?
Yes! Browning the ground beef beforehand will make all the difference.
You should always brown ground beef or any ground meat in a skillet before adding it to your slow cooker to prevent the meat from clumping up or from adding excess grease to your cooked dish.

What if you don’t like ricotta cheese?
A great substitute for ricotta cheese is cottage cheese.
Cottage cheese is also lower in fat and calories, so it’s a great option if you are looking for some healthier substitutions. Small curd cottage cheese will work best in this lasagna dish.
Another option would be to substitute cream cheese, but I have never tried it for this recipe and don’t know if it would work as well.
Looking for a Meatless Lasagna?! You’ll want to try this yummy Spinach and Cheese Lasagna Recipe!
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Related Recipe: If you love using your slow cooker, be sure to check out our recipe for the Best Slow Cooker Beef Stew
What to serve with lasagna:
- Homemade French Bread
- Homemade Garlic Butter
- Fresh Italian Green Salad
- Triple Chocolate Cake (for dessert, of course!)

Easy Slow Cooker Lasagna Recipe
Ingredients
- 1 pound ground beef (or Italian sausage)
- 1 jar spaghetti sauce (24 ounces)
- 1 cup water
- 1 container ricotta cheese (15 ounces)
- 2 cups shredded Italian Cheese (divided)
- ¼ cup grated Parmesan cheese (divided)
- 1 egg
- 2 Tablespoons fresh parsley (chopped)
- 6 lasagna noodles (uncooked)
Instructions
- Brown ground beef in a large skillet; drain grease and rinse well.
- Stir in spaghetti sauce and water.
- In another bowl mix ricotta, 1 1/2 cups Italian cheese, 2 Tablespoons Parmesan, egg and parsley.
- Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of cheese mixture.
- Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
- Cook on low 4-6 hours or until liquid is absorbed.
- Sprinkle with remaining cheese.
- Let stand, covered for 10 minutes or until cheese is melted.
Notes
- A great substitute for ricotta cheese is cottage cheese.
-
Most spaghetti sauces are lacking on flavor, so this is what I add to my spaghetti sauce:
- 2 Tablespoons Italian seasoning
- 1 teaspoon fennel
- 1 Tablespoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 cup diced onion
- Salt and pepper, to taste
- You can also add diced zucchini, sliced mushrooms, and diced green peppers to add extra vegetables and flavor to your spaghetti sauce.
- I have not tried cooking it on high for a shorter amount of time in the slow cooker (I am afraid it might not be adequate time for the noodles to cook). If you try it, leave us a comment below and let us know!
Nutrition
Equipment
- Slow Cooker
Recipe Details
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If you have an Instant Pot, you might want to try making our Instant Pot Lasagna!

I just used regular lasagna noodles!
I used a 24 oz. jar of spaghetti sauce. The mozzarella mentioned in the instructions is the package of the Kraft Italian cheese, so I'm sure it would be okay. I've also heard of people substituting ricotta for cottage cheese.
I have never tried it without eggs, but you could just substitute it with any egg substitute you usually use and it should work. I'm sorry I'm not more help!
The lasagna noodles come out the same texture they would in a regular lasagna. Hope you like it!
Yes, you put uncooked lasagna noodles in. Because of the additional water you add to the sauce it cooks them perfectly! Our mom always used cottage cheese in her lasagna, too! :)
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Yes, mix the water in with the sauce. Hope you like it!
I use a 6 quart crock pot, but it would work in almost any size!
I think it would definitely make enough to serve 4-6. Hope you like it!