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Easy Slow Cooker Lasagna

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This Slow Cooker Lasagna is an easy recipe, packed with Italian pasta flavors, layers of gooey cheese, and packed with vegetables. It makes plenty to enjoy today, and still enjoy leftovers tomorrow.

Easy Slow Cooker Lasagna cut into squares

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Or, if you’re feeding a crowd, it’s rather perfect!

Customize the ingredients with your favorite pasta sauce and vegetables and let the crockpot do all the work! 

Light on prep, it’s perfect for making in the morning and coming home to dinner. Or for party food when the family is gathering!

Top view of cooked Slow Cooker Lasagna

Slow Cooker Lasagna Ingredients and How to Customize It

What I love about this Crockpot Lasagna is that the recipe changes with a few simple substitutions. In other words, it’s different each time you make it.

Here are the ingredients you will need:

Meat:
Use 1 pound of ground beef, ground turkey, or Italian sausage, your choice.

Cheese:
The most common cheese in lasagna is Mozarella, Parmesan, and Ricotta. But swap in your favorite cheese. Shredded Gruyere is amazingly delicious. Or use a bagged Italian Shredded Cheese option at the market. Reggiano, Grana Padano, Pepato, and Provolone and good options too.

Herbs and Vegetables:
In this recipe, I’ve used chopped baby spinach and thinly sliced zucchini. But thin layers of most vegetables work too. Try mushrooms, eggplant, or bell peppers. For herbs, basil is always delicious but I also use other fresh herbs like parsley.

Pasta Sauce:
While you could easily make your own, this recipe is all about easy. Choose your favorite, good quality jarred pasta sauce.

How to Make Slow Cooker Lasagna:

The only element in this recipe that needs to be pre-cooked is the meat and chopped onions. Add it to a large skillet and cook until browned.

Then chop the baby spinach, unless it’s really tiny, and thinly slice the zucchini. Done.

Now, let’s layer the crockpot with lasagne noodles. Begin by spraying the slow cooker insert with cooking spray, then spread about 1½ cups of pasta sauce in the bottom.

First Layer of Easy Slow Cooker Lasagna

How to Layer the Slow Cooker Lasagna:

Layer 4 lasagne noodles over the top of the pasta sauce, breaking them into smaller pieces as needed to evenly fit the insert.

Layer 1/3 of the ricotta cheese over the noodles in dollops and spread with a spatula. Then sprinkle 1/3 of the Mozzarella and Parmesan cheese in an even layer.

Add 1/3 of the meat mixture, followed by 1/3 of the spinach, 1/3 of the zucchini, and top with 1/3 of the remaining pasta sauce.

  1. Lasagna Noodles followed by 1/3 of:
  2. Ricotta Cheese
  3. Mozzarella and Parmesan Cheese
  4. Meat Mixture
  5. Vegetables
  6. Pasta Sauce

Repeat these layers of noodles, ricotta, Mozzarella, Parmesan, ground meat, spinach, zucchini, and sauce two more times for a total of 3 layers.

For the final layer: Top with one more layer of noodles topped with remaining pasta sauce and a sprinkling of Mozzarella.

2nd Layer of Easy Slow Cooker Lasagna
Final Layer of Slow Cooker Lasagna

Cooking Instructions for Slow Cooker Lasagna

Place the lid on the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours, or until the noodles are tender. Sprinkle the top with additional Parmesan and chopped fresh basil or herbs and let sit 5 to 10 minutes before serving.

Cooked Easy Slow Cooker Lasagna

More Favorite Slow Cooker Recipes

Cut Servings of Easy Slow Cooker Lasagna
Easy Slow Cooker Lasagna cut into squares

Easy Slow Cooker Lasagna

Yield: 10-12 servings
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

This Slow Cooker Lasagna is an easy recipe, packed with Italian pasta flavors, layers of gooey cheese, and packed with vegetables. It makes plenty to enjoy today, and still enjoy leftovers tomorrow.

Ingredients

  • 1 pound ground beef, ground turkey, or Italian sausage
  • 1 onion, chopped
  • 2 (24-ounce) jars of Italian pasta sauce
  • 16 uncooked no-boil lasagna noodles
  • 32 ounces part-skim ricotta cheese *
  • 2 cloves garlic, minced
  • 2 cups shredded Mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups chopped fresh baby spinach
  • 1 zucchini, thinly sliced
  • 1/4 cup finely-chopped fresh basil

Instructions

  1. In a large skillet over medium heat, cook the ground meat, chopped onions, and garlic until brown. Set aside.
  2. While the meat is cooking, chop the spinach and thinly slice the zucchini.
  3. Spray the slow cooker insert with cooking spray. Then spread 1 1/2 cups of pasta sauce evenly along the bottom of the slower.
  4. Assembling the Lasagna Layers: Layer 4 lasagne noodles over the top of the pasta sauce, breaking them into smaller pieces as needed to evenly fit the insert. Then layer 1/3 of the ricotta cheese over the noodles in dollops and spread with a spatula. Then sprinkle 1/3 of the Mozzarella and Parmesan cheese in an even layer. Add 1/3 of the meat mixture, followed by 1/3 of the spinach, 1/3 of the zucchini, and top with 1/3 of the remaining pasta sauce.
  5. Repeat with layers of noodles, ricotta, Mozzarella, Parmesan, ground meat, spinach, zucchini, and sauce two more times for a total of 3 layers.
  6. Final Layer: Top with one more layer of noodles topped with remaining pasta sauce and a sprinkling of Mozzarella.
  7. Place the lid on the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours, or until the noodles are tender.
  8. Turn off the slow cooker and sprinkle the top of the lasagna with Parmesan and chopped fresh basil or sometimes I use parsley. Let sit a few minutes before serving.

Notes

Ricotta Cheese:

When I have a little extra time, I mix into the ricotta 2 tablespoons of chopped fresh herbs. Parsley is a great choice here.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 388mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 27g

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