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Slow Cooker Lasagna

Slow Cooker Lasagna
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The following recipe and photography was provided courtesy of Julia of A Cedar Spoon.

This set-it-and-forget-it spin on classic lasagna is a great way to enjoy comfort food any night of the week!

Prepared quickly and finished in a slow cooker while you go about your day, this dish has the most mouthwatering flavor thanks to ground sausage and beef, rich tomatoes, vegetables and a creamy cheese mixture.

Slow Cooker Lasagna

Slow Cooker Lasagna


  • 2 Tbsp. Heinen's olive oil
  • 1 lb. Heinen's CARE Certified Italian pork sausage, casings removed
  • 1 lb. Heinen's CARE Certified ground beef
  • 2 garlic cloves, minced
  • 1/2 cup sweet onion, chopped
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 15 oz. can Heinen's diced tomatoes
  • 1 15 oz. can Heinen's tomato sauce
  • 1 6 oz. can Heinen's tomato paste
  • 1 tsp. Heinen's oregano
  • 1/2 tsp. Heinen's thyme
  • 9-10 lasagna noodles
  • 2 cups Heinen's shredded mozzarella cheese, divided
  • 1 1/2 cups cottage cheese
  • 1 cup ricotta cheese (part-skim)
  • 1/4 cup Heinen's 24-month aged Parmigiano Reggiano
  • Fresh parsley, for garnish
  • Fresh basil, for garnish


  1. In a large pot, heat 2 Tbsp. of olive oil over medium-high heat. Add the ground beef and sausage, breaking up the meat with a wooden spoon as it cooks. Cook until it is browned, about 5 minutes. Drain the fat and return to the pot.
  2. Add the garlic, onion, carrots, celery, diced tomatoes, tomato sauce, tomato paste, oregano and thyme and simmer for 10 minutes. Remove from the  heat. Set aside.
  3. In another mixing bowl, combine 1 cup mozzarella cheese, 1 1/2 cups cottage cheese and 1 cup part-skim ricotta cheese. Mix well.
  4. Spray the slow cooker with a nonstick spray.
  5. Spread an even layer of the meat sauce on the bottom of the slow cooker. Layer three noodles on top of the sauce, breaking them as needed to make them fit. Follow with another even layer of meat sauce, then the cheese mixture, then more noodles. Repeat two more times. You should end with sauce on top of noodles.
  6. Spread the 1 remaining cup of mozzarella cheese over top of the sauce.
  7. Cook on low for 3-4 hours, or until the cheese is just bubbling and the noodles are soft. Do not overcook or the noodles or they will become tough.
  8. Remove the lid, sprinkle with Parmesan cheese, fresh parsley and basil. Serve warm.

Slice of Slow Cooker Lasagna on Plate

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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