This Slow Cooker Lasagna is the ultimate set-it-and-forget-it comfort food. With layers of rich meat sauce, creamy cheeses, and tender noodles, it delivers all the classic flavors of traditional lasagna without the extra work. There’s no need to boil the noodles ahead of time — everything cooks beautifully right in the crockpot.
Perfect for busy weeknights or relaxed weekends at home, this recipe comes together with simple pantry staples and minimal prep. Just layer, cover, and let your slow cooker do the heavy lifting while you enjoy the delicious aroma filling your kitchen.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 1 (29-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 ½ teaspoons salt
- 1 teaspoon dried oregano
- 16 ounces shredded mozzarella cheese
- 12 ounces cottage cheese
- ½ cup grated Parmesan cheese
- 1 (12-ounce) package lasagna noodles
Directions
- In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and fully cooked. Drain excess grease if needed.
- Stir in the tomato sauce, tomato paste, salt, and oregano. Mix well and allow the sauce to heat through for several minutes.
- In a large bowl, combine the shredded mozzarella, cottage cheese, and grated Parmesan cheese. Stir until evenly blended.
- Spoon a layer of the meat sauce mixture onto the bottom of the slow cooker.
- Place a double layer of uncooked lasagna noodles over the sauce, breaking them as needed to fit.
- Spread a portion of the cheese mixture evenly over the noodles.
- Repeat the layers of meat sauce, noodles, and cheese until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Cover and cook on Low for 4 to 6 hours, or until the noodles are tender and the cheese is melted.
- Turn off the slow cooker and let the lasagna rest for 10–15 minutes before slicing and serving.