Slow Cooker Lasagna

READY IN: 5hrs 15mins
Recipe by Lainey39

This recipe isn't meant to "replace" oven-baked lasagna. However, it is a convenient tasty meal to come home to on a busy workday as well as weekends.

Top Review by Domestic Goddess

I made this Lasagna in my West Bend 6-quart rectangular slow-cooker, which comes w/a heating plate, and cooked it for 4-1/2 hours on setting NO. 3. I did tweak the recipe just a bit, and instead of using ground beef, I used seasoned ground pork sausage (which our family makes and it's seasoned with garlic, onion, sage, salt & pepper), and I still added 1 small onion (diced), plus 1 teaspoon of Mrs Dash Table Blend Seasoning (as I thought the meat/sauce needed a bit more spice). I subbed tomato puree for the tomato sauce, and after I started mixing 3 cups of the shredded mozzarella cheese along with the parmesan cheese and cottage cheese, I ended up adding another 1/2 cup of the cottage cheese to the mixture, as it seemed to be a bit too dry, so I didn't add the extra cup of the shredded cheese. I did however, sprinkle the top of the Lasagna with a 1/2 cup of the shredded mozzarella before cooking it. Also... I did not use the full 8-oz. pkg of noodles (9 noodles). I only used layered in 7 of them (2 on the bottom, 2 in the middle, and 3 ontop). In all this was a really good Lasagna, and my daughter said the same thing, as after I made it, I took some of it to her house, and she heated it up shortly after I left. If I were to make this Lasagna as written, I would probably rate this recipe with 4 stars, as I really do think this Lasagna needs more spice/seasonings, and making it with seasoned pork sausage, makes this Lasagna more flavorable, where as plain hamburger does not. With the modifications I made... I think this recipes deserves 5 stars. This is one Lasagna I look forward to making again. Thank you Lainey for sharing this recipe. It was really delicious!

Ingredients Nutrition


  1. In skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
  2. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
  3. Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary).
  4. Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice.
  5. Top with remaining meat sauce.
  6. Cover and cook on low for 4-5 hours or until noodles are tender.

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