Slow Cooker Lasagna
This Slow Cooker Lasagna provides 30g protein and 452 calories per serving, stretching across 10 servings for extended meal prep. Quick assembly before slow cooking maximizes batch efficiency, giving you a week's worth of containers from one session. High protein-to-calorie ratio makes it viable for both cutting and moderate surplus phases.
Ingredients
- •Italian Pork Sausage(454g)
- •Pasta Sauce, Marinara, Canned
- •Lasagna Noodles, No-Boil, Dry
- •Cheese, Ricotta, Whole Milk(907g)
- •Mozzarella Cheese(480g)
Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.
- •Parmesan Cheese(120g)
Grated Parmesan — the shelf-stable canister is fine for cooking.
- •Spinach(480g)
- •Basil, Fresh(60g)
Instructions
- 1Add the ground Italian sausage (or ground beef) to a large saute pan, and cook over medium-high heat until browned and cooked through, using a large spoon to stir and break up the meet into small crumbles as it cooks. Remove from heat and drain off any excess grease. Set aside.
- 2Spread 1 1/2 cups pasta sauce evenly along the bottom of the slow cooker.
- 3Layer about 4 lasagna noodles — breaking them into smaller pieces as needed to fit — evenly over the sauce to cover the bottom of the slow cooker.
- 4Layer about 1/3 of the ricotta cheese (a little over 1 cup) evenly on top of the noodles. (I found it was easiest to do this in small spoonfuls, and then spread them out with a spatula. It’s totally ok if it’s messy and uneven!)
- 5Sprinkle 1/2 cup of the shredded Mozzarella cheese and 2 Tablespoons of the Parmesan cheese in an even layer on top of the ricotta.
- 6Layer about 1/3 of the cooked ground meat in an even layer on top of the cheeses.
- 7Layer about 1/3 of the chopped spinach in an even layer on top of the ground meat.
- 8Layer 1 cup of pasta sauce in an even layer on top of the spinach.
- 9Repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, ground meat, spinach, and sauce. Then repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, ground meat, spinach, and sauce. Then add one more layer of noodles, sauce, and Mozzarella.
- 10Place the lid on the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the noodles are tender.
- 11Turn off the heat, and sprinkle the top of the lasagna evenly with the remaining Parmesan and fresh basil. Serve immediately. (Or if you let the lasagna sit and rest for 30 minutes, it will cut into pieces much more easily.)
Nutrition — Per Serving
452
calories
30g
protein
31g
fat
- Carbohydrates
- 13g
- Saturated fat
- 16.5g
- Sodium
- 907 mg
- Dietary fiber
- 1.1g
10 servings per batch · ~250g each
Macro data sourced from USDA FoodData Central
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How much protein does Slow Cooker Lasagna have per serving?
Each serving delivers 30g of protein and 452 calories with 31g fat and 13g carbs. The macros skew fat-forward while maintaining solid protein content.
How long does Slow Cooker Lasagna take to prep?
Quick prep time and 10 servings means you can make multiple weeks of dinners in one batch cooking session. The slow cooker handles all cooking after layering.
Is Slow Cooker Lasagna good for muscle gain?
At 30g protein per 452 calories, this recipe works for muscle gain phases when protein target is 150-180g daily and total calories support a surplus. The moderate carb content makes it suitable for non-training day meals.
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