If you’re searching for a comforting, hands-off dinner that’s bursting with Italian flavor, this Crockpot Lasagna Recipe is about to become your new best friend. Picture tender layers of noodles, rich sausage-infused tomato sauce, creamy cottage cheese, and melty mozzarella all perfectly cooked together in your slow cooker. This meal takes the classic lasagna to a whole new level of ease and satisfaction, allowing you to come home to a bubbling, delicious dinner without the fuss of the oven or standing over a stove. Let me walk you through everything you need to create this cozy, crowd-pleasing dish.
Ingredients You’ll Need
These ingredients are simple but thoughtfully chosen to build layers of flavor and texture. Each component contributes something special—from the savory, spiced Italian sausage to the creamy cheese blend, culminating in a perfectly satisfying lasagna with a slow-cooked depth you can’t get any other way.
- Italian sausage (1¼ pounds): Using sausage removed from casings ensures even cooking and easy crumbling for a meaty sauce base.
- Spaghetti sauce (1 26-oz jar): Adds rich tomato and herb flavors, anchoring the sauce beautifully.
- Tomato sauce (2 8-oz cans): Helps deepen the sauce’s intensity and creates that luscious lasagna texture.
- Cottage cheese (4 cups): A creamy, slightly tangy filling that balances the meaty sauce layers perfectly.
- Large egg (1): Binds the cottage cheese mixture so it stays luscious and not crumbly.
- Dried parsley (1½ Tbsp): Adds a bright herbal note that breathes life into the cheese filling.
- Mozzarella cheese slices (16 oz): When melted, these provide gooey, stringy goodness throughout the lasagna.
- Grated Parmesan cheese (¾ cup): Sprinkled on layers for that nutty, salty punch that’s classic in every Italian dish.
- Lasagna noodles (12 uncooked): No need to boil ahead—these cook perfectly within the slow cooker, soaking up all those delicious flavors.
How to Make Crockpot Lasagna Recipe
Step 1: Prepare the Sausage Sauce
Start by cooking the Italian sausage in a skillet until it’s nicely browned and crumbled, with no pink remaining. It’s important to drain the excess fat so the sauce doesn’t get greasy. Then add both the jar of spaghetti sauce and cans of tomato sauce to the skillet, stirring everything together gently to combine the robust flavors. Set this sauce aside; it’s going to be the heart of your lasagna.
Step 2: Mix the Cheese Filling
In a separate bowl, combine the cottage cheese, egg, and dried parsley. This mixture is a creamy, herb-infused layer that adds softness and richness between the noodles and sauce. The egg works as a binder, making sure it doesn’t spill out when serving.
Step 3: Prepare Your Slow Cooker
Spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking. This step makes cleanup after such a delicious meal so much easier and keeps your lasagna intact. Spread a cup of sauce evenly on the bottom to start off the layering.
Step 4: Build the First Layer
Lay down four lasagna noodles over the sauce, breaking them if needed to fit. On top, spread one-third of the cottage cheese mixture evenly, then layer with one-quarter of the mozzarella slices. Cover the cheese with one-third of the remaining sauce and finish the layer by sprinkling one-third of the grated Parmesan on top. These deliberate layers create the iconic texture and flavor that makes this dish a winner.
Step 5: Repeat Layers and Top
Repeat the layering process twice more—noodles, cottage cheese mixture, mozzarella, sauce, and Parmesan—to build your lasagna higher and heartier. Finally, top everything off with the remaining mozzarella slices to get that irresistible golden-bubbly finish.
Step 6: Slow Cook to Perfection
Cover the slow cooker with the lid and cook on LOW for 4 hours. This slow, gentle heat allows the noodles to become tender and absorb the lovely flavors from the sauce and cheese, resulting in a dish that tastes like it simmered for hours but took almost no effort at all.
How to Serve Crockpot Lasagna Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley on top brightens the rich layers and adds a pop of herbaceous color that’s both beautiful and inviting. You can also add a dusting of Parmesan cheese and a light drizzle of good-quality olive oil for that extra touch of indulgence.
Side Dishes
A crisp green salad dressed in lemon vinaigrette or a simple Caesar salad balances the hearty lasagna perfectly. Garlic bread or warm, crusty bread also pairs wonderfully, soaking up any leftover sauce and adding delicious texture contrasts.
Creative Ways to Present
Serve the lasagna straight from the slow cooker for a cozy family-style meal or transfer portions onto fresh plates for a fuss-free dinner party presentation. For a festive touch, add small edible flowers or microgreens around the dish, or plate with colorful roasted vegetables to turn this simple meal into an eye-catching spread.
Make Ahead and Storage
Storing Leftovers
This Crockpot Lasagna Recipe tastes just as good the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it perfect for quick lunches or dinners throughout the week.
Freezing
If you want to enjoy this meal later, freeze individual portions in freezer-safe containers. This recipe freezes well for up to 3 months—just thaw overnight in the fridge before reheating to keep all those luscious flavors intact.
Reheating
Reheat leftovers in the microwave for a couple of minutes or warm them gently in the oven at 350°F until heated through. Cover with foil to retain moisture, ensuring the lasagna remains creamy and saucy, just like when freshly made.
FAQs
Can I use ground beef instead of Italian sausage?
Absolutely! Ground beef can be substituted if you prefer a milder flavor, but for that signature savory kick, seasoned Italian sausage really brings the dish to life.
Do I need to pre-cook the lasagna noodles?
Nope! This recipe is designed so that uncooked lasagna noodles cook perfectly right inside the slow cooker, absorbing the flavors as they soften.
Can I make this lasagna dairy-free or vegetarian?
For a dairy-free version, you can substitute the cheeses with plant-based alternatives, though the texture will differ slightly. As for vegetarian, simply replace the sausage with sautéed vegetables or plant-based meat substitutes and use a vegetable sauce.
What if my slow cooker is smaller than 6 quarts?
In that case, you might need to scale down the recipe accordingly or use a longer, oval-shaped slow cooker to fit the layers comfortably.
Can I add extra vegetables to this recipe?
Definitely! Spinach, mushrooms, or zucchini work wonderfully layered in. Just sauté them lightly first to avoid excess moisture.
Final Thoughts
This Crockpot Lasagna Recipe is genuinely one of those dishes you’ll want to make again and again. It’s effortless enough for busy weeknights but impressive and flavorful enough to serve guests. Trust me, once you try it, you’ll wonder how you ever made lasagna without your slow cooker. So go ahead—gather your ingredients, set it up, and get ready to enjoy a slice of slow-cooked Italian comfort that warms the heart and fills the belly.
Print
Crockpot Lasagna Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This Crockpot Lasagna recipe offers a comforting and easy way to enjoy a classic Italian favorite with minimal effort. Layers of savory Italian sausage, rich tomato sauce, creamy cottage cheese, and gooey mozzarella melt together slowly in the slow cooker, creating a delicious, hearty meal perfect for family dinners or gatherings. The recipe requires minimal prep time and cooks to tender perfection over four hours on low heat.
Ingredients
Meat and Sauces
- 1¼ pounds Italian sausage, removed from casings
- 1 (26-oz) jar spaghetti sauce
- 2 (8-oz) cans tomato sauce
Dairy and Cheese
- 4 cups cottage cheese
- 1 large egg
- 1½ Tbsp dried parsley
- 16 oz mozzarella cheese slices
- ¾ cup grated parmesan cheese
Pasta
- 12 lasagna noodles (uncooked)
Instructions
- Cook the Italian Sausage: In a large skillet over medium heat, cook Italian sausage, breaking it up with a spoon until browned and no longer pink. Drain off any excess fat, then stir in the jar of spaghetti sauce and both cans of tomato sauce until well combined. Set this sauce mixture aside.
- Prepare the Cottage Cheese Mixture: In a medium bowl, combine the cottage cheese, large egg, and dried parsley. Mix thoroughly to create a smooth, herbed cheese layer. Set aside.
- Prepare the Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking. Spread about 1 cup of the prepared meat and tomato sauce evenly on the bottom of the slow cooker.
- Assemble the First Layer: Arrange 4 uncooked lasagna noodles over the sauce, breaking them as needed to fit the shape of the cooker. Spread one-third of the cottage cheese mixture evenly over the noodles. Layer one-quarter of the mozzarella cheese slices on top, followed by one-third of the remaining sauce mixture. Sprinkle one-third of the grated parmesan cheese evenly over the sauce.
- Repeat Layering: Repeat the layering process two more times in the same order: noodles, cottage cheese mixture, mozzarella, sauce, and parmesan cheese. This builds multiple rich and flavorful layers.
- Top with Cheese and Cook: Finish the lasagna by topping the final layer with the remaining mozzarella cheese slices. Cover the slow cooker with its lid and cook the lasagna on LOW heat for 4 hours, allowing the noodles to soften and the flavors to meld beautifully.
Notes
- Do not pre-cook the lasagna noodles; they will soften during the slow cooking process.
- Using cottage cheese instead of ricotta gives a lighter texture but feel free to substitute if preferred.
- For added flavor, consider sprinkling fresh basil or oregano on top before serving.
- Ensure the slow cooker is large enough to fit the lasagna layers snugly for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
