Slow-Cooker Lasagna

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(92) 81 Reviews
Prep Time
Total Time

8 servings, 1/8 recipe (257 g) each

With this recipe you can enjoy your day and still come home to lasagna.

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What You Need

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Make It

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  • Brown meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan, egg and parsley until blended.
  • Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and sauce; cover with lid.
  • Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.


Prepare recipe using your favourite pasta sauce flavour, such as roasted garlic or tomato-and-basil.

Make Ahead

If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.


Recipe was successfully tested in 4-, 5- and 6-L slow cookers. For best results, do not cook on the HIGH heat setting.


  • 8 servings, 1/8 recipe (257 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (257 g) each
Calories 350
% Daily Value
Total fat 15g
Saturated fat 8g
Cholesterol 85mg
Sodium 550mg
Carbohydrate 23g
Dietary fibre 2g
Sugars 5g
Protein 31g
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 35 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Jala |

    I agree with a previous reviewer that this is a great base recipe. I added quite a bit...a can of mushrooms, oregano, salt, pepper, garlic powder. I wanted more of a lasagne casserole instead of a more traditional lasagne, so once it was done cooking I just stirred everything up (I broke the lasagne into bite sized pieces when I was layering). The only thing I found when doing it this way was that I needed more noodles. It really is a great recipe to build on. I will definitely be making this one again.

  • jennifer.n.vincent |

    During the skillet-cooking step I added some diced garlic, shredded zucchini and carrots, and sliced mushrooms, and I used a slightly larger jar of pasta sauce than was called for (and a little less water, to balance the liquids). The end product was very tasty but there was one big disappointment: the noodles in the middle were so overcooked/oversoaked they were soggy. I'm not sure if this is something that can be corrected by using less water, for example, or substituting whole-wheat noodles (which perhaps don't get quite as soft as white noodles), but I may experiment with that because if the noodles hadn't been soggy, it would have been the perfect lasagna.

  • Stacey6 |