Back to Recipe
Slow Cooker 12 Layer Lasagna

Slow Cooker 12 Layer Lasagna

If you love cheesy, comforting lasagna but not the fuss of boiling noodles or babysitting the oven, this Slow Cooker 12 Layer Lasagna is your new go-to. It’s rich, hearty, packed with melty mozzarella and made right in your crock pot! Perfect for busy weeknights or cozy weekends in.

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 4 hours

Total Time: 4 hours 25 minutes

Servings: 12 servings

Calories: 482 kcal per serving

Ingredients

  • 2 pounds - dark meat ground turkey
  • 2 tablespoons - oil
  • 2 clove - garlic
  • 28 ounces - diced tomatoes
  • 2 ounces - tomato paste
  • 1 tbsp - dried Italian herbs
  • 2 teaspoons - kosher salt
  • 2 - large eggs
  • 3 cups - low-fat cottage cheese
  • 1 cup - parmesan cheese
  • 16 ounces - mozzarella cheese
  • 1 lb - dried lasagna noodles

Instructions

  1. Heat 1 tablespoon of oil in a large sauce pot over medium heat. Add the turkey and cook for 5 minutes, until cooked though, breaking apart any chunks with the side of a wooden spoon to make bite sized pieces. Remove the turkey to a plate, and then drain the liquid.
  2. Add the remaining 1 tablespoon of oil to the pot, then onions and cook for 5 minutes, until soft. Add the garlic and cook for 1 more minute. Return the turkey to the pot, add the drained tomatoes, tomato paste, salt and Italian herbs. Bring to a boil, and cook for 3-5 minutes, until the sauce thickens slightly.
  3. In a bowl, whisk the eggs and mix in the cottage and parmesan cheeses.
  4. Spread a thin layer of sauce in the bottom of the slow cooker. Add a single layer of the dried lasagna noodles (I break them into pieces and slightly overlap to fit the crock pot), 1/3 of the cottage cheese mixture, and 1/3 of the mozzarella cheese. Repeat layering until you have 3 layers of each, ending with mozzarella cheese.
  5. Cover and cook on low for 4-6 hours until the noodles are tender.
  6. Turn off the crock pot, remove the lid, and allow to rest for 20 minutes before serving. This will help the lasagna keep its shape.

Nutrition

Energy: 482 kcal | Total Fat: 21 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 123 mg | Total Carbs: 35 g | Fiber: 2 g | Sugars: 5 g | Proteins: 39 g | Sodium: 1,014 mg | Polyunsaturated: 3 g | Monounsaturated: 6 g

©2026 OnlineCook LLC