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Slow Cooker Lasagna

All the delicious flavor with minimal effort!
Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins
Course: Main Course
Cuisine: Italian
Keyword: Lasagna, Slow Cooker
Servings: 8 People
Author: Emily ~ Garlic & Olive Oil


  • 1 ½ lb Ground Chuck
  • 1 ½ tsp Salt divided
  • ¾ tsp Pepper divided
  • ½ tsp Granulated Garlic Powder
  • 3 ½ c Pasta Sauce divided
  • 15 oz container whole milk Ricotta
  • 1 Egg beaten
  • ½ c fresh Parsley chopped
  • 2 c shredded Mozzarella divided
  • 5 T grated Parmesan divided
  • Lasagna Noodles I used 9 noodles


The Meat Sauce*

  • Heat a large skillet over medium-high heat
  • Add ground chuck and sprinkle with 1 tsp salt, ½ tsp pepper and ½ tsp garlic powder.
  • Break beef into small bits while browning, then drain.
  • Pour 2 ¼ cups of pasta sauce into the beef and stir to combine.

The Ricotta Mix*

  • Meanwhile, in a separate bowl, use an electric hand mixer to combine the ricotta, egg, ½ teaspoon of salt and ¼ teaspoon of pepper.
  • Once the cheese mixture is smooth, stir in the chopped parsley; set aside.


  • Spray slow cooker with nonstick cooking spray.
  • Put ½ cup plain pasta sauce in the bottom of the slow cooker and spread around.
  • Add a layer of uncooked lasagna noodles to the slow cooker, breaking to fit as necessary.
  • Top with ½ of the meat sauce, spread out evenly then do the same with ½ of the ricotta cheese mixture.
  • Evenly sprinkle with ½ cup of mozzarella and 1½ tablespoons of Parmesan.
  • Repeat the layers of noodles, meat sauce and cheeses.
  • To finish, top with another layer of noodles, 1 cup of plain pasta sauce, 1 cup of mozzarella and 2 tablespoons of parmesan.
  • Cook on low for 5 hours.
  • Turn off the heat and let sit for 20 minutes, before serving.


*You can prepare the meat sauce and cheese mixture the night before and keep in the fridge if desired. Continue with the remaining steps the next morning.