Slow cooker lasagna-rootsandcook

Slow cooker lasagna

Slow cooker lasagna or as I like to call it, the lazy lasagna.

I am going to show you how to make the easiest and juiciest lasagna on the slow cooker.

We are going to make a meat ragú with lots of vegetables and the “assembly” the lasagna in the laziest and easiest way.

slow cooker lasagna-rootsandcook
The lazy lasagna on the crockpot

Can I make a vegan version?

Of course, you can use canned lentils instead of minced meat and adjust cooking times.

Cook the filling 2 hours on HIGH instead of 3 and then 1 hour on HIGH with the pasta in it. The result is as good 🙂

Looking for more Slow Cooker recipes?

Fish, legumes, meat, summer recipes… yes you can cook all kind of recipes on the slow cooker.

Do you need inspiration?

Video recipe:

The lazy lasagna on the slow cooker. Let’s start!

Slow cooker lasagna

Recipe by Enara ParraCourse: MainCuisine: ItalianDifficulty: Easy


Prep time


Cooking time




  • Filling or ragu
  • 500 g ground meat (beef or half beef and half pork)

  • 1 large onion, chopped

  • 1 garlic clove, chopped

  • 1 carrot, chopped

  • 1/2 red or green bell pepper

  • 1/2 celery stalk, chopped

  • 1/4 zucchini, chopped

  • 1/4 aubergine, chopped

  • 400 g canned tomato, blended

  • 2 tablespoon olive oil

  • 1 cup red wine

  • Salt

  • Pepper

  • 1/2 teaspoon cinnamon powder

  • 1/2 teaspoon dried oregano

  • Bechamel sauce
  • 350 ml milk

  • 30 g unsalted butter

  • 40 g all-purpose flour

  • Salt

  • Nutmeg

  • Grated cheese

  • 6 lasagna noodles, uncooked


  • Heat 1 tablespoon of olive oil in a large pan over high heat.
  • Stir in the chopped onion, garlic, celery, zucchini, aubergine, bell pepper and carrot and sauté, until a little bit golden. About 5 minutes. Transfer to the slow cooker.
  • Heat 1 tablespoon of olive oil on the same medium-size pan over high heat.
    Season the meat with salt and pepper. Stir in the ground meat and sauté for 5 minutes, until slightly golden.
  • Pour the red wine and cook for 2 minutes. Transfer to the slow cooker.
  • Add the tomate sauce, the cinnamon and the oregano. Stir to combine. Cover with the lid and cook for 3 hours on HIGH.
  • Bechamel sauce:
  • When the meat filling in almost ready: Heat the butter on a medium size pot over medium heat.
  • When it melts, add the flour and whisk quickly. Cook for 1 minute and add ¼ of the milk, whisking constantly. Add another ¼ of the milk and keep stirring. Add the rest of the milk, a pinch of salt, pepper and nutmeg, and boil over low heat until the sauce thickens. About 4-5 minutes. Set aside.
  • Assembly
  • When the meat in ready: Break each lasagna noodle into 2 pieces.
  • Take 4 pieces and submerge them into bottom of the slow cooker using a wooden spoon.
  • Take another 4 pieces and repeat but this time submerge them until the middle of the filling.
  • Take the last 4 pieces and place them on top of the filling.
  • Pour the bechamel sauce over the last lasagna noodle layer and sprinkle with the grated cheese.
  • Cover with the lid and cook for 1 hour on HIGH.
  • Let sit for 30 minutes and serve. Enjoy!

Recipe Video

The slow cooker I use is this one from Crockpot. It is almost 6 years old and still loving it.

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