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+ servings
5 from 1 vote

Slow Cooker Lasagna

Prep Time20 mins
Cook Time8 hrs
Resting time10 mins
Total Time8 hrs 20 mins
Course: Main Dish
Cuisine: Italian
Keyword: crock pot, lasagna, pasta, slow cooker
Servings: 6
Calories: 944kcal
Author: Christina Hitchcock


  • 2 Tbsp olive oil
  • 1 small onion - diced
  • 3 cloves garlic - minced
  • 1.5 pounds lean ground beef
  • Salt and pepper to taste
  • 2 23.5 oz jars jars pasta sauce
  • 4 cups shredded mozzarella - divided
  • 15 ounces ricotta cheese
  • 1/2 cup shredded parmesan cheese
  • 2 eggs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 16 lasagna noodles - uncooked and broken in half length-wise
  • 36 slices pepperoni
  • Nonstick cooking spay


  • Heat olive oil in a large skillet until shimmering.
  • Add onion and saute until translucent, about 5 minutes.
  • Add garlic and ground beef, season with salt and pepper.
  • Brown the ground beef until no longer pink.
  • Add pasta sauce to pan and simmer for five minutes.
  • Meanwhile, in a large mixing bowl, combine 3 cups of mozzarella cheese, ricotta, Parmesan, eggs, Italian seasoning, parsley, salt and pepper (to taste) and mix well.
  • Spray the slow cooker with nonstick cooking spray.
  • Spread a thin layer of the sauce mixture in the bottom of the slow cooker and top with one layer of lasagna noodles; You should be able to get 4 noodles broken in half across.
  • Spread a layer of the cheese mixture across using a spatula or the back of a large spoon.
  • Add a layer of the sauce mixture and 9 pieces of pepperoni.
  • Top with four more noodles.
  • Repeat until you have four layers, ending with pepperoni on top.
  • Cover and cook on LOW for 4 hours.
  • After 4 hours, sprinkle remaining 1 cup mozzarella cheese on top.
  • Leave uncovered and allow the cheese to melt.
  • Once cheese has melted, turn off the slow cooker and allow the lasagna to set for about 10 minutes before serving.
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