Hearty Slow Cooker Lasagna Recipe
Hearty Slow Cooker Lasagna Recipe photo by Taste of Home
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Hearty Slow Cooker Lasagna Recipe

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Lasagna is a popular holiday meal, but it's hard to find time to put it together. This slow cooker version will allow you to enjoy time with your family and still put an elegant dinner on the table. —Kathryn Conrad, Milwaukee, Wisconsin
TOTAL TIME: Prep: 25 min. Cook: 4 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 4 hours + standing
MAKES: 8 servings


  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped carrot
  • 1 jar (24 ounces) marinara sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 2 cartons (15 ounces each) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 4 large eggs
  • 1/2 cup loosely packed basil leaves, chopped
  • 12 no-cook lasagna noodles
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • Quartered grape tomatoes and additional chopped fresh basil, optional

Nutritional Facts

1 slice: 631 calories, 32g fat (15g saturated fat), 199mg cholesterol, 1074mg sodium, 40g carbohydrate (8g sugars, 3g fiber), 43g protein.


  1. Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray.
  2. In a 6-qt. stockpot, cook beef over medium heat 6-8 minutes or until beef is no longer pink; drain. Set beef aside.
  3. In same pot, heat oil over medium-high heat. Add onion, zucchini and carrot; cook and stir 2-3 minutes or until just tender. Stir in beef mixture, marinara sauce, Italian seasoning and if desired, crushed red pepper. In a large bowl, combine ricotta, Parmesan, eggs and basil.
  4. Spread 1/2 cup meat sauce into the bottom of the slow cooker. Layer with four noodles, breaking as needed to fit. Top with 1-1/2 cups meat mixture, 1-2/3 cups cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Cook, covered, on low 4 hours or until noodles are tender. Let stand 30 minutes. If desired, sprinkle with grape tomatoes and additional basil. Yield: 8 servings.
Originally published as Hearty Slow Cooker Lasagna in Holiday Slow Cooker 2014, p36

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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sstetzel User ID: 158954 264259
Reviewed Apr. 3, 2017

"This is an excellent lasagna! Love that I can prep it the night before and the kids can set it and forget it when they get home from school. I also lined mine with foil as Wildwestwishes suggested."

Amateur.Cook User ID: 8582679 246537
Reviewed Apr. 3, 2016

"Was just ok. I agree with Imm2497 - more difficult than making lasagna in a baking pan."

lmm2497 User ID: 3132350 244060
Reviewed Feb. 18, 2016

"This sounded really interesting but complicated. I started to make this in the crockpot but ended up just making it the regular way in the oven, much easier and only took an hour to bake."

Wildwestwishes User ID: 8326781 243858
Reviewed Feb. 15, 2016

"Linda line the crock pot with foil. Then spray with cooking spray ;0)"

LindasPrincess User ID: 7678020 243852
Reviewed Feb. 15, 2016 Edited Apr. 3, 2017

"I haven't tried this recipe yet, and before you all go ballistic, I have a question. The picture looks really nice, but how did you get it out of the crock pot without it completely falling apart? I understand about the foil directions. Do you do the spokes so closely as to completely cover the bottom AND sides of the pot? And does it cook so solidly that it isn't juicy and alternately isn't dripping when you remove it? I really think this would be something I want to try, but have concerns that serving something like this would fall apart or be over cooked.

Addendum: Thank you to 'wildwestwishes' for your response. This makes better sense than the foil strips. I think I will give this a try later this week."

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