The Best Slow Cooker Lasagna Recipe EVER!

Lasagna in a crockpot? Say what! Thats right, and I gotta say, this was one of my favorite dishes i’ve ever made in the old slow cooker! It came out so tender and delicious, everything was perfect. The only thing I like is a crusty cheese top but thats something you can do with a torch if need-be. Otherwise, enjoy your new favorite dish!


  • 1 pound, ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 2 cans (15 ounces each) Italian-style tomato sauce
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 3 cups shredded mozzarella cheese (8 ounces)
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese(optional)
  • 15 “no cook” lasagna noodles


  1. Cook ground beef and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until beef is no longer pink; drain. Stir in tomato sauce, basil and salt.
  2. Spoon one-fourth of the meat mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the meat mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the meat mixture. Top with remaining 5 noodles and remaining meat mixture.
  3. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.