Name: Slow Cooker Lasagna
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Cuisine: American, Italian
Ingredients: 1 jar Italian-style tomato pasta sauce (24-ounce ); 1 can diced tomatoes (with juice) (14.5-ounce can); 1 pound ground Italian sausage; 24 ounces part-skim ricotta cheese; 1 large egg; 1 cup grated Parmesan cheese; 1 tablespoon dried basil; 12 no-boil lasagna noodles; 2 cups shredded mozzarella

Easy Cheesy Slow Cooker Lasagna

Make the perfect Slow Cooker Lasagna with no-boil noodles, Italian sausage, and layers of cheese with minimal prep and delicious results!

Prep30 min

Cook3 hr

Total3 hr 30 min

Serves6

Published 28 Oct 2025

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Make the perfectSlow Cooker Lasagnawith no-boil noodles, Italian sausage, and layers of cheese. This easy crockpot lasagna recipe feeds the whole family with minimal prep and delicious results!

A Crockpot filled with cheesy slow cooker lasagna sits on a wooden surface. Two plates beside it hold lasagna, breadsticks, cucumber slices, and watermelon wedges. A blue striped towel lies underneath.

👩‍🍳 Unliketraditional oven lasagnathat can dry out, this slow cooker version stays moist and delicious for days. It actually tastes even better the next day when all the flavors have had time to blend together.

My 2 Best Tips For Making Slow Cooker Lasagna

Layer Like a Pro:Start with just a thin layer of sauce on the bottom to prevent sticking, then follow the pattern religiously: noodles, ricotta mixture, meat sauce, repeat. This ensures even cooking and prevents soggy or dry spots.

Choose Quality Marinara Sauce:Since the sauce is such a prominent flavor, invest in a good jarred marinara or use your favorite homemade version. I love ones with lots of garlic and herbs – it makes all the difference in the final taste!

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No boiling noodles, no fancy techniques. Just layer and go! The no-boil lasagna noodles cook perfectly in the slow cooker, absorbing all those delicious flavors while maintaining the perfect texture.

There’s nothing quite like the satisfaction of serving your family a homemade, layered masterpiece that practically cooked itself! And when it’s yummy, too, that’s a win-win.

How to Make Lasagna in the Slow Cooker

Ingredients for lasagna including ricotta, Parmesan, mozzarella cheese, diced tomatoes, basil, lasagna noodles, pasta sauce, an egg, and cooked sausage in a skillet with a wooden spoon, arranged on a white surface.

Step 1:In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease.

A skillet with meat and tomato sauce, a bowl of ricotta cheese mixture with a yellow spatula, dry lasagna noodles, and shredded cheese are arranged on a white countertop.

Step 2:Stir the pasta sauce and diced tomatoes (with their juice) into the cooked sausage. Set aside. In a separate bowl, mix together the ricotta, egg, Parmesan, and dried basil until well combined.

Uncooked lasagna noodles layered over a meat sauce in a white slow cooker, with broken noodle pieces filling gaps. Nearby, there are plates and bowls with additional ingredients.

Step 3:To assemble the lasagna: Spread a small amount of meat sauce on the bottom of a greased slow cooker. Add a layer of 3 no-boil noodles (break them as needed to fit).

A slow cooker filled with a layer of tomato sauce, ground meat, and shredded cheese, prepared and ready to be cooked.

Step 4:Spread ⅓ of the ricotta mixture over the noodles. Add ¼ of the meat sauce. Repeat the layers two more times (noodles, ricotta, meat sauce), for a total of three layers.

A crockpot filled with cooked lasagna, showing melted cheese and tomato sauce on top, sitting on a white countertop.

Step 5:Finish with a final layer of noodles, the last of the meat sauce, and sprinkle the mozzarella on top. Cover and cook on Low for 5–6 hours or High for 3–3½ hours, until the noodles are tender and everything is heated through.

A plate with a serving of lasagna, a breadstick, sliced cucumbers, and a watermelon wedge sits in front of a slow cooker. Another plate with similar food is in the background.

Step 6:Turn off the heat and let the lasagna sit uncovered in the slow cooker for 5-10 minutes. This allows it to firm up and slices cleanly.

Recipe FAQs

Can I use regular lasagna noodles instead of no-boil?

I’ve tested this recipe with traditional lasagna noodles many times, and they seem to work just as well. The moisture from the sauce and cheese mixture softens them perfectly during the long, slow cooking process just like the no-bake noodles.

How do I know when the lasagna is done cooking?

The lasagna is ready when the noodles are tender (you can test with a fork through the layers) and the cheese is melted and bubbly. If you’re using a quart slow cooker, it typically takes 5-6 hours on low or 3-3.5 hours on high.

Can I freeze this crockpot lasagna?

Definitely! This lasagna recipe freezes beautifully for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating. You can also freeze individual portions for quick future meals.

A plate with a serving of lasagna, a breadstick, sliced cucumbers, and watermelon. The lasagna has visible layers of pasta, meat, ricotta cheese, and tomato sauce. The background is slightly blurred.

More Fantastic Pasta Recipes To Try

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Slow Cooker Lasagna

Make the perfect Slow Cooker Lasagna with no-boil noodles, Italian sausage, and layers of cheese. This easy crockpot lasagna recipe feeds the whole family with minimal prep and delicious results!

Ingredients

1 jar Italian-style tomato pasta sauce (24-ounce )

1 can diced tomatoes (with juice) (14.5-ounce can)

1 pound ground Italian sausage

24 ounces part-skim ricotta cheese

1 large egg

1 cup grated Parmesan cheese

1 tablespoon dried basil

12 no-boil lasagna noodles

2 cups shredded mozzarella

Instructions

In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease.

Stir the pasta sauce and diced tomatoes (with their juice) into the cooked sausage. Set aside.

In a separate bowl, mix together the ricotta, egg, Parmesan, and dried basil until well combined.

To assemble the lasagna: Spread a small amount of meat sauce on the bottom of a greased slow cooker.

Add a layer of 3 no-boil noodles (break them as needed to fit).

Spread ⅓ of the ricotta mixture over the noodles.

Add ¼ of the meat sauce.

Repeat the layers two more times (noodles, ricotta, meat sauce), for a total of three layers.

Finish with a final layer of noodles, the last of the meat sauce, and sprinkle the mozzarella on top.

Cover and cook on Low for 5–6 hours or High for 3–3½ hours, until the noodles are tender and everything is heated through.

Turn off the heat and let the lasagna sit uncovered in the slow cooker for 5-10 minutes. This allows it to firm up and slices cleanly.

Notes

Slow Cooker Size: 6-quart Recipe Variations & Substitutions: This is a great recipe to sneak in extra veggies! You can add just about anything you like when you are are cooking the meat. Cook the veggies until tender. I really like to add zucchini and/or spinach to this recipe. You can use whatever kind of sausage you like or have on had. It's great with a spicy sausage if you like spice. I have had no issues using traditional lasagna noodles if you don't have no-boil. They seem to work just the same in my experience. Use a favorite pasta sauce. I like to find one with lots of garlic. You can always add a teaspoon of minced garlic to the sauce if you'd like, too. Make Ahead & Leftover Tips: This lasagna recipe freezes beautifully for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating. You can also freeze individual portions for quick future meals. For best results, reheat individual portions in the microwave with a damp paper towel over the plate, or reheat larger portions in a 350°F oven covered with foil. The microwave is quicker, but the oven gives you that just-cooked texture.

Nutrition

Calories790

Carbohydrates48

Cholesterol180

Fat48

Fiber5

Protein45

Saturated fat22

Sodium1859

Sugar8