A traditional recipe for a Crock-Pot Layered Lasagna Casserole that comes out beautifully and makes for a simple dinner on any night. This recipe is cooked in the rectangular casserole shaped slow cooker but could easily be adapted to a round or oval slow cooker too.
Crock-Pot Layered Lasagna Casserole
Many of my recipes lately have been using my newest addition to my Crock-Pot collection. This 3.5 quart casserole Crock-Pot is slowly becoming one of my favorite slow cookers in my arsenal. Oh sure, I still love my trusty 6.5 quart oval slow cooker too but the rectangular shape of this casserole slow cooker is just so darn handy! Even though it is smaller by volume I can still fit a lot of food in it! Plus some things just look better when they are cooked in this shape.
Lasagna is one of those dishes. Oh sure there are several recipes out there that are made in a traditional round or oval slow cooker (we have a couple HERE and HERE). They come out tasty oh sure, but they don’t quite LOOK like the traditional layered lasagna that we all know and love. But this one does…it is put together just like a oven-baked lasagna is and in fact is the exact same recipe I would use if I was going to bake it in the oven.
But I don’t like to bake things in my oven, not if I can crock it instead. Otherwise this blog would be called Oven Ladies. 😀
So here you go, my go to recipe for lasagna made in the slow cooker. To feed my family I made up a quick salad and  and some crusty bread. A winner for dinner any night!
Watch The Crock-Pot Layered Lasagna Casserole Video:
More Fantastic Slow Cooker Lasagna Recipes:
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| Servings | 10People |
| Prep Time | 30Mintues |
| Cook Time | 6Hours On LOW |
- 2 Lbs. Italian Sausage
- 1 Whole Onion (Diced small)
- 3 Cloves Garlic (Minced)
- 15 Oz. Low Fat Ricotta Cheese
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- 1 Teaspoon Dried Parsley
- 1 Whole Egg
- 1 Cup Parmesan Cheese
- 48 Ounces Jarred Marinara Sauce Store Bought Or Homemade
- 4 Cups Mozzarella Cheese (Shredded)
- 9 Oz. Lasagna Noodles (No cook variety - I use Barilla brand)
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Ingredients
Servings: People
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- In a large skillet cook the Italian sausage, onion and minced garlic. Breaking up the sausage into crumbles and cooking until the sausage is cooked and no longer pink. Drain to remove excess grease and set aside.
- In a medium bowl stir together the ricotta cheese, oregano, basil, parsley, egg and Parmesan cheese until well mixed. Set aside.
- In the bottom of a 3.5 quart casserole shaped slow cooker add 1 1/2 cup of marinara sauce and spread it to cover the entire bottom of dish.
- Lay down on top of the sauce 1 layer of uncooked lasagna noodles.
- On top of the lasagna noodles spread half of the ricotta cheese mixture making sure it is evenly distributed.
- Sprinkle a a layer of mozzarella cheese on top of the ricotta cheese.
- Add a layer of the browned sausage, onion & garlic mixture.
- Add a layer of marinara sauce.
- Repeat layers - noodles, ricotta cheese, mozzarella cheese, sausage, sauce. Ending with sauce then a light layer of mozzarella cheese.
- Cover crock-pot and cook on LOW for 6-8 hours.
- Serve with a side salad and some crusty bread or garlic bread for a wonderful and easy dinner.
If you do not have a casserole Crock-Pot you can still make this recipe in a 6 to 6.5 quart or round slow cooker. You will just need to break up your noodles to make them fit as a layer since it is kind of hard to make rectangular shaped noodles fit neatly inside a rounded shape.
Jean Feltman says
January 11, 2016 at 10:36 AMI did this yesterday in my casserole crock pot and the 6 to 8 hours is too long. Ended up burning the edges and parts of the bottom. I cooked it for 7 hours. I think time needs to be adjusted.
Lady Heidi says
January 12, 2016 at 7:49 AMWell 7 hours falls into the 6 to 8 hour time range. Some crock-pots cook a little hotter than others that is why we give a time range on most recipes. We always recommend cooking for the shortest amount of time (in this case 6 hours) and checking to see if it needs further cooking.
Maggie says
September 4, 2017 at 9:05 AMI cooked mine for 6 hours on low and one side was burned.
Lady Heidi says
September 5, 2017 at 7:24 AMI am sorry your lasagna burned. When you mention that it burned on only one side that makes me think that your slow cooker is heating unevenly as it shouldn’t do that.
Sherry Deiter says
April 26, 2019 at 6:46 AMWhen I make my lasagna in the casserole crock pot without cooking the noodles, I always use about a cup and a half of water. It helps cook the noodles without burning them .
Crock-Pot Ladies says
April 30, 2019 at 12:05 PMGreat tip, thanks for sharing Sherry! I have never had an issue with the noodles burning but I think it would depend on the type of marinara sauce you use too. Some are more watery than others. If I am using a thicker brand of sauce I sometimes add a little water to the empty jar and give it a shake and pour that into my lasagna.
Susan says
March 29, 2016 at 7:15 PMHeidi, this recipe looks great! I bought this same crockpot but have not used it yet. Now I have a plan.
Thanks,
Lady Heidi says
March 30, 2016 at 9:07 AMYou’re welcome Susan, this Crock-Pot is one of my favorites and I find myself using it at least once a week. We have several recipes here on the site for it (and I am always working on more) but I also just find the size nice for things like meatloaf, casseroles (of course) and baked potatoes & sweet potatoes.
chasity says
October 20, 2016 at 9:06 AMHow would you suggest I adjust the time if I am using cooked noodles (I’ve already assembled the casserole)? FYI, I am using the same crockpot as the one you have pictured in this post just the programmable version.
Lady Heidi says
October 20, 2016 at 8:39 PMIf you are using cooked noodles the lasagna does not need to cook quite as long. I would shave an hour or two off the cooking time.
Beth says
August 9, 2017 at 9:30 AMHi, can we use regular lasagna noodles? I don’t have the no-cook ones on hand
Lady Heidi says
August 9, 2017 at 8:16 PMHi Beth, I have not tried this recipe with regular lasagna noodles as I always use the no-cook ones. I think it should work but cannot be 100% sure. If you try it, please come on back and let us know how it turned out for you!
Susan says
May 6, 2018 at 9:24 AMTrying this for the first time today, fingers crossed it comes out okay. I will definitely let you know how it came out. I love my casserole slow cooker and need more recipes for it.
Lady Heidi says
May 8, 2018 at 10:27 AMHope you enjoy the lasagna recipe Susan! That casserole crock-pot is one of my favorites too!
Also, you can find more recipes here on the site for the 3.5 quart casserole slow cooker here -> https://crockpotladies.com/tag/3-5-quart-casserole-crock-pot/
Jennifer says
January 30, 2019 at 9:38 AMDo you know if I can assemble the lasagna in this crock pot pan the night before and go straight from fridge to heating? If so, fo you think it will take the full 8 hours to bake?
Heidi says
February 4, 2019 at 10:16 AMHi Jennifer, while I have not personally assembled and refrigerated this lasagna recipe I am pretty sure it would work. I think the cooking time should be pretty close to the original recipe but cannot give a for sure answer. I would give it a try and just sort of watch it there near the end (maybe check on it at 6 hours). Come back and let me know how it turned out!