Slow Cooker Lasagna with Ricotta Cheese

A shortcut recipe for slow cooker lasagna that will keep your kitchen cool and your family happy!

My youngest adores lasagna so this easy slow cooker lasagna recipe is for her (in fact, it's so simple that she made it)!

This easy lasagna recipe is in stark contrast to the more traditional recipe that takes hours in the kitchen. This one takes about 15-20 minutes to throw together which means it's a great choice for a weeknight meal. It also makes a lot so you'll either feed a large family until you're all stuffed to the gills or you'll have a nice amount of leftovers (and we all know lasagna only gets better the longer it sits)!

I cheat with this slow cooker lasagna by using jarred sauce - store-bought or homemade is just fine - and I pick up a carton of high-quality, whole milk ricotta instead of making my own. The only downside to this lasagna is that you won't get those crispy edges like you do when you make it in the oven, but it's a small sacrifice when you scoop out that first plate filled with gooey, cheesy lasagna that was such a cinch to make!

Slow Cooker Lasagna Ingredients

• Italian Sausage - Use the ground type, not the links. We use mild, but you can go spicy if you'd like!
• Ground Beef - Go for the lean or extra lean.
• Whole Milk Ricotta Cheese - Whole milk ricotta adds that creamy, richness to the lasagna. You can also use part skim ricotta if you want to cut calories, but you'll also reduce that creaminess a bit.
• Grated Parmesan Cheese - Parm adds saltiness, nuttiness, and depth of flavor to your lasagna.
• Your Favorite Spaghetti Sauce - Your sauce adds that delicious sauciness to the lasagna, and you can choose the sauce that best suits your flavor profile.
• Lasagna Noodles - Use the regular noodles, not the no-boil kind. You don't need to cook them first. They will soften as they absorb the moisture from the meat, cheese, and sauce.
• Mozzarella Cheese - Shredded mozzarella adds the cheesy, gooeyness to your lasagna. Whole milk mozzarella has a bit more flavor than part skim mozzarella, but you can use which ever you prefer.
• Parsley - In this recipe, we use it as a garnish to add a kick of fresh herbs, but you can also add a bit of it to your cheese mixture for even more flavor.
• Salt & Pepper - Enhances flavors

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How To Make Slow Cooker Lasagna

• Cook the beef & sausage: Brown the ground sausage and beef until no pink remains and drain the fat.
• Make the ricotta blend: Mix together the ricotta, parmesan, salt & pepper.
• Layer the lasagna: Add your sauce, lasagna noodles, ricotta mixture, meat, mozzarella. Do about three layers with a final layer of sauce, noodles and mozzarella at the top.
• Set to cook: Set your slow cooker or Crock Pot on high for 3-4 hours or low for 7-8 hours.

Substitutions & Variations

• You can use fresh mozzarella too, just slice it thinly and layer on top of the noodles as you layer it.
• Some people use cottage cheese instead of ricotta. This will give it a chunkier texture.
• Mascarpone can be mixed into your ricotta blend if you choose.
• Chopped fresh basil is also a great herb to mix into your sauce or cheese blend.
• If you want to add a little veg to your lasagna, we like to layer in thinly sliced mushrooms or zucchini.

Storing Leftovers & Reheating

Put leftover lasagna in an airtight container and store in the fridge for up to a week. You can also freeze it for about a month. If frozen, be sure to thaw completely before reheating.

To reheat:

• Microwave: Put on a microwave safe dish and loosely cover with a paper towel. Heat for about one minute, rotate and cook for another minute. Check the temp and heat in 30 second bursts until warmed through.
• Oven or Toaster Oven: Heat oven to 350F. Line a baking dish or oven tray with foil and put lasagna on foil. Bake until heated through, about 10-15 minutes.

Continue to Content

Slow Cooker Lasagna with Ricotta Cheese

Yield: 12

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

A shortcut recipe for slow cooker lasagna that will keep your kitchen cool and your family happy!

4.4 Stars (47 Reviews)

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Ingredients

• 1 pound ground Italian sausage (mild or hot)
• 1 pound ground beef
• 32 ounces whole-milk ricotta cheese
• ½ cup freshly grated Parmesan cheese
• 48 ounces marinara or spaghetti sauce, homemade or store-bought
• 10–12 regular lasagna noodles, uncooked (not oven-ready or no-boil)
• 2–3 cups shredded mozzarella cheese
• ¼ cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Brown the meat: Heat a large skillet over medium heat. Add the Italian sausage and ground beef. Cook, breaking the meat into small pieces, until browned and fully cooked. Drain any excess grease and set aside.
2. Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, ½ teaspoon kosher salt, and freshly ground black pepper. Stir until well combined.
3. Start layering: Spread a thin layer of spaghetti sauce over the bottom of the slow cooker. Arrange a layer of uncooked lasagna noodles over the sauce, breaking them as needed to fit.
4. Add the fillings: Spread a portion of the ricotta mixture over the noodles, followed by a layer of cooked meat and a sprinkle of shredded mozzarella.
5. Repeat the layers: Continue layering in the same order—sauce, noodles, ricotta mixture, meat, and mozzarella—until you have three layers of filling. Reserve enough sauce, noodles, and mozzarella for the final layer.
6. Finish the lasagna: Add the remaining noodles, cover them completely with the remaining sauce, and sprinkle the remaining mozzarella over the top. Make sure all exposed noodles are covered with sauce so they cook evenly.
7. Slow cook: Cover and cook on HIGH for 3–4 hours or LOW for 7–8 hours, until the noodles are tender and the lasagna is heated through.
8. Let it rest: Turn off the slow cooker and let the lasagna rest, covered, for up to 1 hour. This helps the layers firm up and makes slicing easier. You can serve it sooner if preferred.
9. Garnish and serve: Sprinkle with freshly chopped parsley. Cut into portions and serve warm, with crusty garlic bread if desired.

Notes

Lasagna noodles: Use regular, uncooked lasagna noodles rather than oven-ready noodles. Break them as needed to fit your slow cooker, and keep them covered with sauce.

Cooking time: Slow cookers vary. Begin checking near the lower end of the cooking range; the lasagna is ready when the noodles are tender and the center reaches 165°F.

Resting: Let the lasagna rest for at least 20–30 minutes before slicing for cleaner portions. Resting for up to an hour will help the layers firm up further.

Sauce: Use a generous amount around the edges and over the top noodles to prevent dry or undercooked spots.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 669Total Fat: 39gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 128mgSodium: 1350mgCarbohydrates: 35gFiber: 4gSugar: 9gProtein: 42g

This data was provided and calculated by Nutritionix.

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• Smoked Mac & Cheese

• Author
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Kristy Bernardo

Kristy Bernardo is a recipe developer, five-time cookbook author, and founder of The Wicked Noodle. A former personal chef and cooking instructor with Culinary Institute of America (Hyde Park) boot-camp training and IACP membership, she creates approachable home-cooked recipes.

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