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5 from 1 vote

Crock Pot Lasagna

Delicious fix and forget it dinner. 
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: crock pot, pasta, slow cooker
Servings: 6
Calories: 1063kcal
Author: Cindy Hopper


  • 1 lb Italian sausage
  • 2 jars each 24 oz. spaghetti sauce
  • 2 cups water
  • 1 lb. whole-milk ricotta cheese
  • 2 Tbs. chopped fresh flat-leaf parsley optional
  • salt and pepper to taste
  • 18 ruffle-edged lasagna noodles not no-boil noodles, 1 box
  • 1 1/2 lb. mozzarella cheese grated
  • 1/4 cup grated Parmesan cheese


Brown sausage breaking up any large chunks, until the meat is browned,  about 10 to 12 minutes. Add the spaghetti sauce and water and bring to a simmer.

    In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.

      Spray inside of crock pot with cooking spray.  Spread a thin layer of the sauce on the bottom of the slow-cooker. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layers 4 more times.

        Cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.


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          Calories: 1063kcal | Carbohydrates: 68g | Protein: 57g | Fat: 61g | Saturated Fat: 30g | Cholesterol: 189mg | Sodium: 1402mg | Potassium: 551mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 3.3mg | Calcium: 811mg | Iron: 2.9mg