Jodi’s Slow Cooker Lasagna

Red Sauce – with meat (cooked & mixed together)

(use either your fave jar OR make from scratch)

Oven Ready Lasagna Noodles

Whipped Cream Cheese

Shredded Cheddar Cheese

Shredded Mozzarella Cheese


To begin – the red sauce doesn’t even have to be hot.  That’s why this recipe is great for leftover red sauce.

Spray bottom of slow cooker with a little cooking spray.  Spoon 1 thin layer or meat/sauce mixture on bottom.  Then spread a thin layer of cream cheese on uncooked lasagna noodle.  (break them if you need to make them fit your slow cooker)

Next, sprinkle some of the shredded cheese.  Top that cheesy layer with a little of the meat mixture.  Then you repeat – starting with spreading the whipped cream cheese on the uncooked long noddle.   Do shredded cheese again, then red sauce.  Top that layer of sauce with a little more shredded cheese.  THEN you are ready to cover it tightly in the slow cooker.  Put it on low, and cook for 3 – 3 ½ hours.  DO NOT open it to check on it.  (that cuts slow cooking time down by 30 minutes)

It should be perfect and ready after 3 – 3 ½ hours.  SO good!!!!

***no need to go heavy on any of the layers.  But use the amounts YOU like.   There is no hard measurement for the cheeses…..that’s your call.

Oh, and be sure to PLUG your slow cooker in.  :o)


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Traci Henderson
Traci Henderson
6 years ago

I made this last night and totally forgot the mozzarella cheese until the end. Didn’t matter a bit, still delicious. I used an oval crockpot so I had to break the noodles and overlap them as well. Still turned out perfectly. This recepie is almost goof proof! Thanks Jodi for sharing, I’ll try Producer Emily’s next time!

Sherry Irion
Sherry Irion
6 years ago

We tried this recipe today… I was skeptical about the cream cheese, bit it was amazing. We will definitely do this again..

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