Name: Slow Cooker Lasagna Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 1 Box Barilla Oven Ready or No Boil Lasagna Noodles; 2 (26 oz) cans Spaghetti Sauce (I use Hunt’s 4 Cheese); 1 lb. Ground Sausage; 1 lb. Ground Beef; 1/2 Cup Diced Onion; 2 Garlic cloves, crushed; 1 Cup Sour Cream (divided); 2 1/2 tsp Italian seasoning (divided); 4 Cups Shredded Mozzarella (about 1 1/2 lbs Mozzarella)

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Check out the best crockpot lasagna with no boil noodles and easy step by step instructions! The ultimate fix it and forget it meal!

The seasons are starting to change here. Nice crisp mornings that smell like fall. So out with the no bake summer recipes and in with the slow cooker/crockpot comfort food recipes! This recipe is easy to prepare and I love that I can make it while my kids are at school leaving me free to be with them when they get home and still able to serve them a delicious, home cooked dinner. This crockpot lasagna uses no boil noodles which is a huge time saver and if you use slow cooker liners clean up is a snap!

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How to make:

Slow cooker lasagna is really simple. Start by lining your 6 quart slow cooker with a slow cooker liner (affiliate link) or by spraying your slow cooker well with non-stick cooking spray. Then:

Brown the hamburger and sausage, adding the onion and garlic when it is about 2/3 cooked. Drain well and set aside.
Grate 4 cups of Mozzarella cheese and set aside.
Get your no boil lasagna noodles open and ready. The lasagna noodles called for in the recipe are Barilla brand “oven ready” or “no boil” lasagna noodles.
Open the spaghetti sauce. If you want to pour the spaghetti sauce into something and stir all the italian seasoning (affiliate link) into it you can. For ease, I just sprinkle seasoning over the sauce as I add it.
Layer the ingredients in a 6 quart crockpot (affiliate link) the following order:

1/2 Cup Spaghetti Sauce

Sprinkle 1/2 tsp Italian seasoning

3 Lasagna Noodles (snap them in half and fit them in the best you can)

1/3 cup Sour Cream spread over noodles

1 Cup shredded Mozzarella

1/2 the browned Meat

1 1/2 Cups Spaghetti Sauce

Sprinkle 1/2 tsp Italian Seasoning

3 Sheets Lasagna Noodles

1/3 Cup Sour Cream spread over noodles

1 Cup shredded Mozzarella

1 1/2 Cups JUST Spaghetti Sauce

Sprinkle 1/2 tsp Italian Seasoning

3 Sheets Lasagna Noodles

1/3 Cup Sour Cream

Remaining 1/2 of browned Meat

1 1/2 Cups Spaghetti Sauce

Sprinkle with Italian Seasoning

Add whatever is left of the lasagna noodles

Add remaining spaghetti sauce

Sprinkle 1/2 tsp Italian Seasoning

Rest of shredded Mozzarella

Cover with slow cooker lid and cook on LOW for 4 hours.

How many layers should there be?

Typically lasagna has two layers of meats and 3 layers of pasta held together by sauce and cheese.

Do you have to pre-cook the noodles?

Not for this recipe. This recipe calls for Barilla no boil, oven ready noodles.

Can you prep it the night before?

Yes, you can! Once you have your slow cooker lasagna assembled, cover with the lid and put it in the fridge. Just add an extra hour to the cooking time the next day since your crockpot will have to heat up the lasagna from a chilled state.

Why is my lasagna soupy or runny?

Lasagna can end up soupy or runny if you don’t drain the browned meats, or if you were using noodles you had to boil, not draining the noodles well. You’re naturally going to have some juices run from the sauce, but having excess meat grease or water from noodles can cause a soupy mess.

What to serve with this recipe:

I like to serve this crockpot lasagna with a big green salad and a hot loaf of this French Bread!

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