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Slow Cooker Lasagna

This lasagna, cooked entirely in the slow cooker, has become a classic at our house. And don’t be afraid to use uncooked pasta. It really works, you’ll see. Beware: do not use precooked lasagna noodles for this recipe.
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  • 454 g 1 lb Italian sausage meat, mild or spicy (about 4 sausages)
  • 1 large carrot, peeled and finely grated
  • 1 stalk celery, finely chopped
  • 115 g 4 oz white button mushrooms, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 cups homemade or store-bought tomato sauce
  • 12 uncooked lasagna noodles, approx.
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 container, 475 g ricotta cheese
  • 1-1/2 cups grated mozzarella cheese
  • Salt and pepper


  • In a bowl, combine the meat, carrot, celery, mushrooms, and garlic.
  • Season with salt and pepper. Set aside.
  • In the bottom of the slow cooker, spread 1/2 cup of tomato sauce. Cover with a layer of lasagna noodles. Break them if needed to fit.
  • Spread one-third of the meat mixture over the noodles. Cover with 1 cup of tomato sauce and sprinkle with 1/3 cup of Parmesan. Cover with another layer of lasagna noodles. Cover with the ricotta cheese.
  • Continue with a layer of lasagna noodles. Add another third of the meat mixture. Cover with another layer of noodles, the remaining meat mixture,
  • cup of tomato sauce, and the remaining 2/3 cup of Parmesan. Top with the remaining tomato sauce and sprinkle with the mozzarella cheese.
  • Cover and cook on low for 4 hours. Cooking time may vary depending on the type of slow cooker you have. If the pasta is tender when a knife is inserted, the lasagna is ready. Try not to leave the lasagna on warm after it is cooked because the pasta will get soggy. Serves 6-8.