Slow Cooker Lasagna

I absolutely adore lasagna! The rich tomato sauce, noodles, ground beef and cheese are just heavenly to me. But I don’t make lasagna as often as my husband would like because it is more labor intensive than other dishes that I make. So when I thought about experimenting with making lasagna in the crock pot, I was intrigued by the possibility.

So I basically created this recipe on the spot, layered the ingredients in my slow cooker, turned it on to let it cook for four hours and voila! It was really, really, REALLY good! It does require a little more work than some of the slow cooker recipes on the site, but it is so worth it!

Slow Cooker Lasagna
Prep time
Total time
Serves: 8 servings
  • 1 pound ground beef, pasture raised
  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • ½ cup mushrooms, chopped
  • 29 oz tomato sauce
  • 1 cup water
  • 1 small can tomato paste
  • 1 tsp unrefined sea salt
  • 1 tsp oregano
  • 1 tsp basil
  • 2 cloves garlic, chopped
  • 1 pkg lasagna noodles (I used brown rice noodles that do not need to be pre-cooked)
  • 4 cups mozzarella cheese, grated
  • 1½ cups ricotta cheese or small curd cottage cheese
  • ½ cup parmesan cheese, grated
  • ½ tsp dried parsley
  • ½ tsp unrefined sea salt (for cheese filling)
  1. Brown the ground beef with the onion, green pepper and mushrooms.
  2. Stir in tomatoes, water, tomato paste, unrefined sea salt, oregano, basil
  3. In a medium size mixing bowl, combine mozzarella, parmesan, ricotta, parsley and ½ tsp unrefined sea salt and set aside.
  4. Spread ⅓ of the tomato meat sauce on the bottom of the un-greased crock.
  5. Arrange dry noodles on top. You may need to break some in order to get them to fit.
  6. Spread ½ of the cheese mixture on top of noodles.
  7. Spread another layer of meat sauce, noodles and cheese mixture.
  8. Top with remaining meat sauce.
  9. Cook on low for 4 hours.