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Simple crockpot lasagna is just like the classic everyone loves, but made easier in the slow cooker.
We LOve a Crockpot Option!
We LOVE Homemade Lasagna, but when time is running short we turn to the trusty crockpot for a slow cooker version of the famous recipe.
With all of the same luscious layers, this crockpot lasagna recipe is a dinner win for busy nights or a less stressful but absolutely delicious Sunday meal.
Why we love it:
- Slow cooker convenience. The “set it and forget it” nature of this dish allows for a deliciously easy dinner waiting for you with minimal effort.
- Less prep. Not having to boil the noodles and the option to use store-bought instead of Homemade Marinara makes this version easier than traditional recipes.
- Classic flavors. The crockpot version has all of the classic flavors of cheesy lasagna with half the work!
Ingredients
PREP TIME: 40 minutes
COOK TIME: 4 hours 15 minutes
- 1 pound ground beef – Or use a mixture of beef and Italian sausage, ground turkey, or omit the meat for a vegetarian option. While you can add raw ground beef, I recommend browning first to avoid added grease.
- ½ medium onion
- 1 (24-ounce) jar spaghetti sauce – can be store-bought or Homemade Spaghetti Sauce
- ½ cup water
- 15 ounces ricotta cheese – or cottage cheese
- 2 cups shredded mozzarella cheese – While mozzarella is a classic, you can use burrata, Gruyère, provolone, fontina, or a combination of these cheeses.
- ¼ cup grated parmesan cheese
- 1 egg
- 2 teaspoons dried parsley
- 9 uncooked lasagna noodles – Use regular or no-boil lasagna and break them to fit the crock pot.
How to Make Crockpot Lasagna
- SAUCE. In a large skillet, cook 1 pound ground beef, breaking it into small chunks. Drain the fat. Add ½ chopped medium onion to the skillet and cook until softened.
- Add 1 (24-ounce) jar spaghetti sauce and ½ cup water to the skillet and bring it to a simmer. Simmer 5 minutes, then remove from heat.
- CHEESE. In a medium bowl, mix 15 ounces ricotta, 1½ cups of mozzarella cheese, ¼ cup parmesan cheese, 1 egg, and 2 teaspoons parsley.
- LAYER. Spread 1 cup of the tomato sauce in the bottom of the slow cooker. Add 3 lasagna noodles, breaking them into pieces as needed to cover the bottom loosely.
- Spread half of the ricotta mixture evenly over the noodles, followed by 1 cup of the tomato sauce. Add another layer of noodles, followed by the other half of the ricotta mixture. Add the final layer of noodles, then spread the remaining tomato sauce over the top.
- COOK. Cook the lasagna on low for 4 hours, or until the noodles are soft. Sprinkle with the remaining ½ cup of mozzarella cheese and cover.
- Cook 10-15 minutes, or until the mozzarella is melted. Turn off the heat, uncover, and let sit 15 minutes before serving. Top with fresh basil if desired.
Complete the Meal
- SIDE DISHES: Cheesy Garlic Bread, Fried Zucchini, Easy Tortellini Salad
- DESSERTS: Cream Puff Cake, Chocolate Sheet Cake, Snickerdoodle Blondies
- More Lasagna recipes: Lasagna Soup, Skillet Lasagna, Spinach Lasagna Rolls
More collections: Crockpot Dinner Ideas, Easy Slow Cooker Recipes, Italian Dinner Recipes
Crockpot Lasagna Recipe
This delicious crockpot lasagna recipe is just like the classic everyone loves, but made simpler in the slow cooker.
Ingredients
- 1 pound ground beef
- ½ medium onion, chopped
- 1 (24-ounce) jar spaghetti sauce
- ½ cup water
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
- 1 egg
- 2 teaspoons dried parsley
- 9 lasagna noodles, uncooked
Instructions
- In a large skillet, cook ground beef, breaking it into small chunks. Drain the fat. Add chopped onion to the skillet and cook until softened.
- Add spaghetti sauce and water to the skillet and bring it to a simmer. Simmer 5 minutes, then remove from heat.
- In a medium bowl, mix ricotta, mozzarella cheese, parmesan cheese, egg, and parsley.
- Spread 1 cup of the tomato sauce in the bottom of the slow cooker. Add 3 lasagna noodles, breaking them into pieces as needed to cover the bottom loosely. Spread half of the ricotta mixture evenly over the noodles, followed by 1 cup of the tomato sauce.
- Add another layer of noodles, followed by the other half of the ricotta mixture. Add the final layer of noodles, then spread the remaining tomato sauce over the top.
- Cook the lasagna on low for 4 hours, or until the noodles are soft. Sprinkle with the remaining mozzarella cheese and cover. Cook 10-15 minutes, or until the mozzarella is melted. Turn off the heat, uncover, and let sit 15 minutes before serving.
Video
Notes
Prep ahead of time. Cook and mix up the different elements of this recipe and keep them in separate containers in the fridge. The next morning add the ingredients to the slow cooker and come home to a warm delicious meal.
STORE. Place leftovers in an air-tight container in the refrigerator for up to 3 days or freeze for up to 3 months.
To reheat, use the microwave or place it in a baking dish and cook on low heat in the oven until heated through.
Nutrition
Calories: 461kcal, Carbohydrates: 26g, Protein: 28g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 112mg, Sodium: 317mg, Potassium: 318mg, Fiber: 1g, Sugar: 1g, Vitamin A: 485IU, Vitamin C: 0.5mg, Calcium: 308mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to Prep ahead of time?
- Cook and mix up the different elements of this crockpot lasagna recipe and keep them in separate containers in the fridge. The next morning add the ingredients to the slow cooker and come home to a warm delicious meal.
How to store crockpot lasagna?
- Place leftover easy crockpot lasagna recipe in an air-tight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To reheat, use the microwave or place it in a baking dish and cook on low heat in the oven until heated through.
This was such a comforting meal to come home to! I will be making this many more times.
Yes please! this lasagna was everything and more that I wanted it to be! thank you so much for sharing this amazing recipe
I loved how easy this was to put together in the crockpot! It was delicious!
Can leftovers be frozen?
I typically store these leftovers in an airtight container for up to 3 days, but yes, they should be able to freeze as well.
I honestly think this is the best lasagna I’ve ever made! I think I will always use this recipe from now on 😁
Yay!! I’m so happy to hear that. Glad you enjoyed the recipe. And that crockpot makes it slick and easy to cook too!