Slow Cooker Lasagna Recipe

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

This slow cooker lasagna is juicy, saucy, cheesy and tastes just as good as a classic baked lasagna. You don’t even have to cook the noodles – they cook slowly with the rest of the lasagna and result in perfectly cooked tender and ultra flavorful noodles since they cook in the lasagna juices.

Not only is this a brilliant Sunday dish – start it before church and have it ready afterwards, but it can be completely assembled the night before, refrigerated and slow cooked the following day. It works perfectly! Everyone in my family (young and old-ish ;)) was completely smitten with this dish. It’s a KEEPER!!

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

Ingredients for Slow Cooker Lasagna:

1 lb ground beef (I used 20% fat)
1 small onion, finely diced
2 large garlic cloves, pressed
1/4 cup red wine, any kind (or beef broth)
32 oz (4 cups) marinara pasta sauce (store-bought or homemade)
1/4 tsp dried thyme
1/2 tsp salt and 1/4 tsp black pepper
1/2 tsp granulated sugar
4 Tbsp fresh parsley, chopped and divided
9 regular uncooked lasagna noodles (NOT “oven ready”)
15 oz reduced fat ricotta cheese
16 oz low-fat cottage cheese
1 large egg
1 lb (4 cups) mozzarella cheese, grated, divided
1/2 cup water

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

What You’ll Need:

6 Quart Slow Cooker (here’s ours)

How to Make Crockpot Lasagna:

1. In a large deep pan over medium heat, combine ground beef and onion and cook, breaking up the meat with your spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

2. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min while you stir together your cheese sauce:

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

3. In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese (un-drained), 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

4. Lightly oil your slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 3/4 cup mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 3/4 cup mozzarella and pour 1/2 cup water around the edges, allowing some of it to go down the side of the dish into the lasagna.

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

5. Cover and cook on LOW* 3 1/2 to 4 hours (Cook 3 1/2 hours on low if slow cooking right away and 4 hours on low if slow cooking after having the lasagna assembled and refrigerated overnight). Use a paper-towel to soak up any excess oil that rises to the top if desired, then top with remaining 3/4 cup mozzarella, cover and cook 10 minutes or until cheese is melted. Let the lasagna rest 15 minutes before serving, otherwise it will be blazing hot and too loose to slice.

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

*Important: Do not cook on high! 

Crock Pot Lasagna Layers (in order of adding to crockpot):

1. 1 cup marinara

2. 3 noodles (broken to fit)

3. 1/3 of the meat sauce

4. 3/4 cup grated mozzarella

5. 1/2 ricotta cheese sauce

6. 3 noodles

7. 1/3 meat sauce

8. 3/4 cup of grated mozzarella

9. 1/2 ricotta cheese sauce

10. 3 noodles

11. 1/3 meat sauce

12. 3/4 cup of grated mozzarella (refrigerate remaining cheese)

13. After 4 hours, top with remaining 3/4 cup of grated mozzarella

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

⬇ Print Friendly Recipe for Crockpot Lasagna:

Slow Cooker Lasagna Recipe

4.85 from 20 votes
Prep Time: 15 minutes
Cook Time: 4 hours 15 minutes
Total Time: 4 hours 30 minutes
You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com
You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! Can be fully assembled and refrigerated overnight and slow cooked the next day per step #5.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $16-$20
Servings: 10 -12 slices

Ingredients

For Slow Cooker Lasagna:

  • 1 lb ground beef I used 20% fat
  • 1 small onion finely diced
  • 2 large garlic cloves pressed
  • 1/4 cup red wine any kind (or beef broth)
  • 32 oz 4 cups marinara pasta sauce (store-bought or homemade)
  • 1/4 tsp dried thyme
  • 1/2 tsp salt and 1/4 tsp black pepper
  • 1/2 tsp granulated sugar
  • 4 Tbsp fresh parsley chopped and divided
  • 9 regular uncooked lasagna noodles NOT "oven ready"
  • 15 oz reduced fat ricotta cheese
  • 16 oz low-fat cottage cheese
  • 1 large egg
  • 1 lb 4 cups mozzarella cheese, grated, divided
  • 1/2 cup water

What You'll Need:

  • 6 Quart Slow Cooker

Instructions

  1. In a large deep pan over medium heat, combine ground beef and onion. Cook, breaking up meat with a spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).
  2. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min while you stir together cheese sauce:
  3. In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese (un-drained), 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.
  4. Lightly oil slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 3/4 cup of your mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 3/4 cup mozzarella and pour 1/2 cup water around the edges, allowing some of it to go down the side of the dish into the lasagna.
  5. Cover and cook on LOW* 3 1/2 to 4 hours** (you can use a paper-towel to soak up any excess oil that rises to the top if desired) then top with reserved mozzarella, cover and cook 10 mins or until cheese melts. Let the lasagna rest 15 mins before serving for easier serving.

Recipe Notes

Important: Do not cook on high!
*Cook 3 1/2 hours on low if slow cooking right away and 4 hours on low if slow cooking after having the lasagna assembled and refrigerated overnight.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

AHH!! A great big cheesy slice for me please!! I just know you all will love this. This slow cooker lasagna is now my favorite crockpot recipe! I especially love that I can completely assemble it the night before and just press a button before I leave for church on Sunday morning. I hope your whole family falls in love with this recipe. I have a feeling you’ll make it again and again.

Q: What’s your favorite slow cooker recipe?

You'll make this slow cooker lasagna again and again! So saucy and cheesy! An easy make-ahead crockpot lasagna - the noodles cook right in the crockpot! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • VALENTINA
    September 4, 2018

    hi Natasha i was wondering if you have more slow cooker recipes. i just bought one but cant seem to find any good recipes to try. =) Reply

    • Natasha
      September 4, 2018

      HI Valentina, if you click on “RECIPES” at the top of the page, there is a category for slow cooker recipes. I hope you love everything you try! Reply

      • valentina
        September 7, 2018

        thank you so much but do you by any chance know any good Slow Cooker book recipes that i can look into? & is an instant pot/pressure cooker the same thing as slow cooker? Reply

        • Natasha
          September 7, 2018

          Hi Valentina, the newer instant pots have the capability to serve as a slow cooker. I don’t own any slow cooker books so I can’t recommend one. Maybe someone else can share if they have a slow cooker book they love? (Thanks in advance!)
          Also, check out our slow cooker recipe index here.  Reply

  • Yelena
    August 26, 2018

    Just a quick question, I’ve made the crock pot lasagna Yesterday (Saturday evening) and stuck it in the fridge for sunday. We ended up with other plans and I did not cook it the next day, How long do you think it can an it stay refrigerated?
    Thanks Reply

    • Natasha
      August 26, 2018

      Hi Yelena, I have tested it refrigerated overnight before cooking it but haven’t tested it beyond that. Reply

  • Karla
    April 3, 2018

    PS I didn’t bother oiling the crock pot… figured there was enough fat in the beef mixture! Reply

  • Karla
    April 3, 2018

    I’ve been wanting to try a crock pot pasta dish for a while now but was a bit intimidated by the fact that I use gluten-free pasta, and I wasn’t sure if the end result would be good. But, it was awesome! Everyone loved it.

    My changes, in case anyone else is interested: Tinkyada brown rice lasagna noodles (12 pieces), 2 24oz jars of sauce, whole milk ricotta, whole milk yogurt + gluten-free flour (like a white sauce) instead of the cottage cheese, mix of Italian cheese and cheddar for the mozzarella, added chopped spinach along with the layers.

    Mine was on low closer to 3 1/2 hours, and while the noodles were soft, it was good. Definitely a keeper! Reply

    • Natasha's Kitchen
      April 3, 2018

      Awesome, I’m happy to hear the recipe turned out good! Thanks for sharing your helpful review with other readers Karla! Reply

  • Stacey
    March 28, 2018

    I made this for a work pot-luck. To say it was a hit would be an understatement. I’m not allowed to bring anything else now for our monthly pot-luck! Not just one of my favorite lasagna recipes…it’s on my Top 3 CrockPot recipe list!
    Thank you so much for turning me into this staple! Reply

    • Natasha's Kitchen
      March 29, 2018

      WoW, that’s quite the compliment! I’m happy to hear how much everyone loves the recipe. Thanks for sharing your excellent review Stacey! Reply

  • Anna
    March 20, 2018

    Do you know how long it would take in a insta pot? Reply

    • Natasha
      natashaskitchen
      March 20, 2018

      Hi Anna, I haven’t experimented in an instant pot so I’m not 100% sure. You might take a look online for temperature and timing if someone else has tried making an instant pot lasagna. If you experiment, please let me know how it goes. I’m so curious! 🙂 Reply

  • Esther Moseichuk
    February 19, 2018

    Hey Natasha! So excited to have this for dinner tomorrow. The meat sauce smells AMAZING. I was wondering how much cheese you end up adding in the end? Throughout the recipe, it seems you use 2 cups. And then you mentioned that the reserved cheese goes on in the end but didn’t specify how much. Do you really use 2 cups for the top or did I miscalculate? Thanks for the response! Reply

    • Natasha
      natashaskitchen
      February 19, 2018

      Hi Esther, sorry you are totally right – that could have been more clear. I updated the recipe to clarify. You use 1 cup of the cheese in the cheese sauce then 3/4 cup of cheese every time you add a layer of cheese and 3/4 cup of the remaining cheese at the very end for the last 10 minutes, to total 4 cups of cheese. What I meant to say with the confusing 1/4ths that I was using earlier was 1/4 of the remaining cheese after the 1 cup was used in the cheese sauce. Sorry for the confusion 🙂 Reply

  • Sue
    February 9, 2018

    Do you drain the meat after browning before adding remaining ingredients? Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Sue, I do not drain the meat, but if you feel yours lets off an excessive amount of oil, you can drain off the fat. It can depend on the %-age fat content of your beef. Reply

  • Alina
    January 22, 2018

    Hi Natasha, if I have a 5 quart slow cooker what should I change? Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Alina, I think it should still fit into a 5 Qt slow cooker without adjustments. Reply

  • Pamela McCoy
    January 8, 2018

    I just made this and amazing! I forgot the water but I used extra marinara instead. Was by far my best Lasagna. Thank you for your recipe. Reply

    • Natasha's Kitchen
      January 8, 2018

      Excellent, I’m glad to hear the recipe was such a success. Thanks for sharing your wonderful review! Reply

  • Yuliya
    January 7, 2018

    This lasagna looks delicious. I’m making it right now and the instructions say to cook it on low for 3 in half hours but the things is on my slow cooker my settings are high 4 hrs, high 6 hrs, low 8 hrs, and low 10 hrs. I don’t know what setting to put it on? But I need it done by 7pm latest today I got guests coming. Should I put it on high ? Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      January 8, 2018

      Hi Yuliya, I’m sorry for the late reply. Set the slow cooker to 8hrs on low and also set up a separate timer for 3.5 hours. I hope this helps. Reply

  • Robin
    December 12, 2017

    Made this for a school dinner and everyone LOVED it!! Reply

    • Natasha's Kitchen
      December 12, 2017

      I’m so glad to hear that Robin! Thanks for sharing your great review! Reply

  • Tricia
    November 16, 2017

    I’m planning on making for a pot luck, my only question is, have you ever used a crock pot bag to keep the cleaning of the crock pot easy? Reply

    • Natasha
      natashaskitchen
      November 17, 2017

      Hi Tricia, I have used a crockpot bag before just in experimenting with them, but I haven’t tried it with this recipe. I think it would work if you wanted to ave some cleanup 🙂 Reply

  • Maddy
    November 4, 2017

    Natasha, thanks for sharing this recipe. I have a quick question, is the measurement for the ricotta and cottage cheese in weight or in volume)? Thanks Reply

    • Natasha
      natashaskitchen
      November 4, 2017

      Hi Maddy, they are volume. Ricotta would be 425 g and cottage cheese would be 453 g by weight. Reply

  • Jason
    October 13, 2017

    Hi Natasha-
    Thanks for sharing the recipe! I want to try this but was wondering…Would you suggest doubling up on the Ricotta if you didn’t want to use Cottage Cheese, or would you try another cheese like Mascarpone? Reply

    • Natasha
      natashaskitchen
      October 13, 2017

      Hi Jason, I think the cottage cheese and ricotta blend works best for flavor and texture but you could replace the cottage cheese with ricotta if you prefer. I would probably do 1 1/2 times the ricotta if omitting cottage cheese. Reply

  • chad brusse
    October 3, 2017

    Made this tonight. As good or better than any conventionally cooked lasagna recipe we have made. We did half ground beef and half sweet Italian sausage to pump up the Italian flavor. It was incredible tasting and pretty easy. Reply

    • Natasha's Kitchen
      October 3, 2017

      Yum, that sounds delicious! I’m glad you enjoy the recipe Chad! Thanks for sharing your great review with other readers! Reply

  • Nelli
    September 24, 2017

    Hi Natasha! What meat would be the best to use if I wanted to make my own ground beef? Reply

    • Natasha
      natashaskitchen
      September 24, 2017

      Hi Nelli, I think the most reasonable one would be stew meat, but really most beef cuts with some marbling in it would work. Reply

  • Rachael
    August 17, 2017

    I read on another slow cooker recipe that using olive oil or butter (to oil the slow cooker) will cause the sides of the lasagna to burn. That recipe recommended only using vegetable oil on the sides of the slow cooker. Reply

    • Natasha
      natashaskitchen
      August 17, 2017

      Thank you for sharing that tip! I usually use olive oil but it is an extra light olive oil (not extra virgin) because the extra light has a higher smoke point and doesn’t burn easily. Reply

      • Brittany
        September 11, 2017

        Making this today ! I don’t want to burn my noodles, have you tried regular veggie oil for the sides ? Reply

        • Natasha
          natashaskitchen
          September 11, 2017

          Hi Brittany, I haven’t tried that since I haven’t had any issues with burning the sides, but vegetable oil should work just as well. Reply

  • Diana
    July 22, 2017

    I bought the oven ready noodles. Will they work in this recipe? Reply

    • Natasha
      natashaskitchen
      July 22, 2017

      Hi Diana, with oven ready, you run the risk of the pasta becoming mushy which is why I specified: 9 regular uncooked lasagna noodles (NOT “oven ready”). It will probably still taste good but the noodles might be mushy and falling apart. Reply

  • Sandra
    April 26, 2017

    Made this yesterday and it was delish! Thank you Reply

    • Natasha's Kitchen
      April 26, 2017

      You’re welcome! Thanks for sharing Sandra 🙂 Reply

  • Angelina
    April 4, 2017

    I’ve never made homemade lasagna, always thought it was too complicated plus husband preferred stouffers store bought lasagna. I decided to give this recipe a try and oh myyyyyyy we’re hooked! Better than any lasagna we ever tasted !! Thanks so much for a delicious, easy step-by-step recipe! You rock 🙌🏻 Reply

    • Natasha
      natashaskitchen
      April 4, 2017

      Awww that is so great!! I’m so happy you both loved the lasagna 🙂 Thank you for the wonderful review! Reply

  • Oksana
    March 15, 2017

    Made this today. I used everything as the recipe stated and unfortunately the sides of lasagna were scorched. Also, the noodles were very soft. I used the regular lasagna noodles, not oven ready. I used my 6 quart crock pot that I purchased at Costco. Oiled it beforehand and added the 1/2 a cup of water around the edges when I finished layering. Not sure, do you think that less time on low could fix this problem? But in the end, it was still worth it. My family emptied out the crock pot in no time!!! Reply

    • Natasha
      natashaskitchen
      March 16, 2017

      Hi Oksana! I’m so glad you all enjoyed it! I probably have that same slow cooker (mine is from Costco also) and I haven’t experienced that. Maybe try cooking it for less time next time – maybe 30 minutes less. The noodles should be cooked through by then. And, you used the same amount of marinara? Reply

  • Marlene
    March 15, 2017

    Hi Natasha,
    Hi Natasha,
    I made the lasagna yesterday and it was delicious, but the noodles were almost as soft as the cheese sauce. I’m not sure if less cooking time is required for the shallow crock that I use (it’s a 9″ x 13″ casserole crock pot). Do you think I should reduce the cooking time for a firmer lasagna? Reply

    • Natasha
      natashaskitchen
      March 15, 2017

      Hi Marlene! You might reduce it for a shallower crockpot – I would try to cut into it at 3 hours and then again at 3 1/2 hours to see how easilly the noodles slice. I had that happen when I made this with gluten free noodles that were made out of brown rice – it still taste good but it was way too soft. Also, make sure you are using regular uncooked lasagna noodles, not the no-cook or ready made ones. Reply

      • Oksana
        March 16, 2017

        Hi Natasha,

        Yes, I used 3 cups of marinara sauce for the meat sauce and 1 cup for the bottom of a slow cooker. I am going to attempt this recipe again next week and see if decreasing the cooking time by 30 minutes might fix my problem. Thank you! Reply

        • Natasha
          natashaskitchen
          March 16, 2017

          Ok, keep me posted!! Also, did you make it ahead of time and refrigerate overnight or did you just put it in the slow cooker right away and start it on low? Just curious… Thanks!! Reply

          • Oksana Savitskiy
            March 17, 2017

            I put it in the slow cooker right away and started on low;) Thanks!

  • Natalie
    March 12, 2017

    I made this again today and wow was it good!! It seriously tastes just like the oven version and I love that I can make it ahead which is perfect for Sundays! Thanks!! Reply

    • Natasha
      natashaskitchen
      March 12, 2017

      I’m so happy you loved it!! Thanks for sharing your great review 🙂 Reply

  • Hannah
    March 12, 2017

    Mine overcooked and it was burnt on the sides, and I did use low heat setting. 😔I wish I used an oven for this same recipe instead of a slow cooker. Reply

    • Natasha
      natashaskitchen
      March 12, 2017

      I’m not sure why that would happen. I’ve made it over and over and I’ve never had it burn on the edges, but I’m always happy to help troubleshoot. Can you tell me what kind of slow cooker you are using? Did you alter the proportions at all? Used the same amount of marinara and added the water before turning it on? Also, did you possibly start the slow cooker on high and then reduce the heat to low? Reply

  • JEANNE ERICKSON
    March 10, 2017

    Delicious! You’re right, it does taste just like the oven baked version!

    Thanks for another great slow-cooker recipe. 🙂 Reply

    • Natasha
      natashaskitchen
      March 10, 2017

      I’m so happy you loved it!! 🙂 Thank you for the awesome review 🙂 Reply

  • Sarah
    March 10, 2017

    Hi, Natasha. At the moment, this lasagna is cooking away for a work potluck and it looks scrumptious!

    I am curious to know: why not cook the lasagna on high, for a shorter period of time? Reply

    • Natasha
      natashaskitchen
      March 10, 2017

      Hi Sarah, cooking on high won’t allow the noodles to cook properly and you’ll end up with scorched sides and an undercooked center. Reply

  • Ella
    March 9, 2017

    Hello Natasha!
    If I make half the recipe, how long should I cook the lasagna?

    Thanks! Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      Hi Ella, that’s a tough question because the noodles need the full cooking time to be cooked through but it might end up a little dry with half the recipe. It would work if you were putting it into a smaller round crockpot so that it stacks a little taller even with half the recipe. I hope that helps! 🙂 Reply

      • Ella
        March 9, 2017

        Maybe I could do an oven version. Would that help? Reply

        • Natasha
          natashaskitchen
          March 9, 2017

          Yes that would be fine. I have my oven version posted here. You could halve the recipe and put it in a smaller baking dish then bake as usual. It might be done 10 minutes sooner 🙂 Reply

  • Lilian
    March 7, 2017

    Hi Natasha,

    I have a 4Qt slow cooker and dont want to go out and buy the 6qt one. Can you give me any advise on how to adjust the recipe to fit the 4qt slow cooker? Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      Hi Lilian, I would suggest making 2/3 of the recipe for a 4Qt slow cooker. The full recipe would overwhelm a 4Qt slow cooker while half would not be quite enough. Some of the ingredients are difficult to calculate to 2/3 but I think as long as you get close, you’ll be ok. You don’t have to be ultra precise with this recipe. I hope that helps! Reply

  • Ksusha. A
    March 6, 2017

    Natasha, is there anything i can substitute the cottage cheese with(like cream cheese?) or does it make a big difference if i just opt out? Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Hi Ksusha, I haven’t tested it that way and this recipe is how I always make my classic lasagna also so I’m not sure. I can’t really recommend that without testing it myself. Reply

  • Yum! I love a good lasagna and it’s even better that this can sit in the slowcooker! Slowcooker is life! Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      I agree – it saves time and makes cooking so much easier!! 🙂 It’s my favorite little appliance especially for Sundays! Reply

  • Katie D.
    March 5, 2017

    Wow this recipe is great! First time using my crockpot too lol. Never made lasagna before but last night was a huge hit! Thanks for posting 🙂 Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      I’m so happy it was a huge hit for you!! Thank you for sharing your wonderful review! 🙂 Reply

      • Katie D.
        March 6, 2017

        You’re welcome. The only thing was that the edges were burnt. I followed all the instructions, not sure why it came out that way. Reply

        • Natasha
          natashaskitchen
          March 6, 2017

          Hi Katie, I wonder if it is a difference in how various slow cooker’s heat, or maybe it has to do with the seal on the lid. The slow cooker I’m using is this one and it didn’t burn the edges at all. This entire lasagna disappeared in 1 Sunday afternoon :). I’m just curious, what brand and size of slow cooker are you using? Also, did you only cook on low heat (not high?) Reply

          • Katie D.
            March 8, 2017

            This is the one I have. Yes, I cooked it on low

          • Natasha
            natashaskitchen
            March 8, 2017

            Thanks for sharing that! Interesting – it’s almost the same one I have. Yours is a little fancier than mine but same brand. Did you add the extra 1/2 cup water and use the same amount of marinara?

          • Katie D.
            March 13, 2017

            Yep! Did everything the same. Not sure why it came out the way it did

          • Natasha
            natashaskitchen
            March 14, 2017

            It must be a difference in slow cookers. Have you ever tried making a casserole in your slow cooker before?

  • I love lasagna so much…this method looks amazing! Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      Thank you Sara! It’s easier and I honestly thought it was just as good as the classic! 🙂 Reply

  • Alinka
    March 5, 2017

    Thank you Natasha once again for a wonderful recipe. All the flavors came together perfectly! Just a little tip i would cook it 3 hours on low instead of 4. The edges were burnt, pasta was a little over cooked and he ricotta too dry. Also I think next time I’ll try adding 1 cup wanted at the end instead of 1/2. 😘 Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      Hi Alinka, I’m so glad you liked it!! I wonder if it is a difference in how various slow cooker’s heat, or maybe it has to do with the seal on the lid. I’m just curious, what brand and size of slow cooker are you using? Also, did you only cook on low heat (not high?) or change anything I. The proportions of the recipe? Thanks so much! 🙂 Reply

  • March 4, 2017

    Mmmmm wow yummmm never slow cooked lasagna recipe looks really way scrumptious especially the cheese thanx for posting sweetheart cheers Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      Oh I hope you love it! I seriously love it just as much as classic lasagna. This is definitely a slow-cooker winner!! 🙂 Reply

  • Mary Theresa
    March 4, 2017

    Natasha,

    When you say you can assemble it the night before, do you put the crockpot dish in the fridge overnight or on the counter? Sounds like a wonderful recipe and would like to do the night before to save time.

    Thankyou! Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      Hi Mary, yes assemble completely then cover and refrigerate overnight and the following day cook as usual. Reply

    • Mary Theresa
      March 5, 2017

      Even though the dish will be cold from the fridge, does it still cook within the frame of time you suggested?

      Mary Theresa
      =) Reply

      • Natasha
        natashaskitchen
        March 5, 2017

        I cooked it for the same amount of time and it was great. 🙂 Reply

  • Ella
    March 4, 2017

    Do you think this will taste good with eggplant instead of beef? Reply

    • Natasha
      natashaskitchen
      March 4, 2017

      Hi Ella, I definitely think you could make it taste great as a vegetarian lasagna and I do love eggplant so let me know if you experiment with it. 🙂 Reply

  • Dasha Peredereyev
    March 4, 2017

    Hi Natasha!
    What if munch slow cooker can only be set on high for 4 hours, and doesn’t have an option for setting it on low for 4 hours? Reply

    • Dasha Peredereyev
      March 4, 2017

      I just figured out that I can set it to 8 hours on low and open It after 4. Haha Reply

      • Natasha
        natashaskitchen
        March 4, 2017

        Oh perfect!! Yes that should work fine 🙂 Reply

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