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Under 30 Minutes

Slow-Cooker Sausage Lasagna

This meat sauce starts quickly on the stove, but hours in the slow cooker adds depth.

  • Prep:
  • Total Time:
  • Servings: 8
Slow-Cooker Sausage Lasagna

Source: Everyday Food, March 2009


  • 1 pound Italian pork sausage, casings removed
  • 1 pound ground beef sirloin
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 can (6 ounces) tomato paste
  • 1 can (28 ounces) crushed tomatoes in puree
  • 9 lasagna noodles
  • 2 cups shredded part-skim mozzarella (8 ounces)


  1. In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.

  2. Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).

  3. Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.

Cook's Note

To fit lasagna noodles into a round slow cooker, break off corners as needed. You don't have to precook the noodles. When the lasagna's done, they'll be ready, too.

Reviews (18)

  • ciciyoumell 11 Dec, 2013

    We made the sauce with a little extra meat (1.5 pounds of each) and added a dash of cinnamon and nutmeg to the sauce...
    it was a little "left" of what lasagna usually tastes lik but it was outstanding!

  • amycooper 21 May, 2012

    Everyone has already mentioned this is great - so no need to restate that.

    Have tried with a variety of cheeses as well -all turns out great.

    Only one word of caution - don't overcook it. I used regular noodles from Culinary Circle not "oven ready" kind. Still when I let it cook for 6 1/2 hours, the noodles got really overdone. In all previous attempts, using regular noodles and cooking 4 hours yielded the best lasagna ever.

  • tlp1215 7 Jan, 2011

    I usually like cheesier lasagna, but this was yummy. I used a 4 quart slow cooker and somehow it all fit and was done in about 3 1/2 hrs.

  • ELinteria 28 Dec, 2010

    I also had half sweet sausage and half hot sausage for added kick that was subtle.

  • ELinteria 28 Dec, 2010

    I made this and it was amazing a huge hit with the whole family. I have a 6qt slow-cooker and it fit with the additions I had. Since this lasagna does not have the ricotta I incorporated it into this recipe. I combined 4 cups (32 oz) whole-milk ricotta cheese and 2 large eggs in a separate mixing bowl. I also had 1 lb fontina cheese (4 cups), shredded. I mixed the fontina and mozzarella and layered sauce, noodles, sauce ricotta, cheese ect. Ended with sauce on top added cheese 10mins b4 serving.

  • teesa23 19 Nov, 2010

    Turned out great. Used ground turkey instead of beef. Used jarred marinara instead of tomato paste and chopped tomatoes. Also added ricotta and parmesan cheese. Did end up with extra meat sauce even with 3 layers.

  • epeace 13 May, 2010

    This is cooking now, but I was only able to do 2 full "layers" instead of the three. Any suggestions on this?

  • Cabeshoney 25 Mar, 2009

    I used leftover spaghetti sauce. My husband loved it. Of course, it was his sauce. Seriously, I always thought about lasagna in the crock pot - just needed guidance.

  • levonnept1 21 Mar, 2009

    I added oregano and thyme to the sauce. A little too dense for my taste--I will try with ricotta or cottage cheese next time.

  • rbrode 17 Mar, 2009

    it was delicious! My Husband doesnt like Ricotta cheese - so finally here is a lasagna he will eat. We cant wait to make it again

  • STREET8716 5 Mar, 2009

    I took this to a pot-luck dinner

  • NapaCindy 5 Mar, 2009

    Adding ricotta worked fine; 2 cups mixed with 1/2 cup Parmesan 1 T. parsley. Would seem boring without it. Agree with Susie Homemaker...serves 8-9. Herbs can also be added, but spices in sausage were enough.

  • TGRAHAM31 4 Mar, 2009

    I make a similar recipe that I bake in the oven.
    But for that recipe it has to sit assembled in the refrigerator overnight.
    That allows the pasta to absorb the liquid.
    I bake at 350 for at least 1 hour.

  • susiehomemakernumber1 3 Mar, 2009

    I made this recipe recently using the Barella no boil lasagna noodles. I also had a little extra sausage about 1/2 lb. I used some ricotta and parmesan cheese between layers and added a little oregano. There was enough for three layers topping off with some mozzarella, ricotta and parmesan cheeses. It baked beautifully in the slow cooker being enough for nine servings. Delicious. Tasted better the next day.

  • NapaCindy 3 Mar, 2009

    I haven't made it yet, but am willing to give it a try tomorrow with ricotta and report back! :-))

  • Stambaugh 3 Mar, 2009

    Can you cook it in the oven? What temp?

  • lisawo 3 Mar, 2009

    Has anyone tried this with ricotta?

  • ChillyWilly521 26 Feb, 2009

    I just made this receipe, but I wonder how it will taste since there are no herbs in the receipe. Also if you use 2 cups of sauce you will never be able to make 3 layers.

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