This Crockpot Lasagna is one of our favorite easy dinners because it delivers all the cheesy, hearty flavor of classic lasagna with barely any effort.
For this recipe, the slow cooker does all the work, making this the perfect recipe for busy days, family dinners, or weekends when you want something comforting waiting at dinnertime. The layers of tender noodles, rich meat sauce, creamy ricotta, and melted mozzarella turn out so good every time. It has all the homemade flavor you want without the extra hassle of baking traditional lasagna in the oven. Plus, using uncooked noodles keeps prep easy and cuts down on dishes.
Serve this lasagna with Garlic Bread, Caesar Salad, Breadsticks, or Roasted Vegetables for a complete family dinner everyone will love.
Why you’ll love it + Why it works:
- 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!
- Uncooked Noodles: The noodles soften perfectly while absorbing flavor from the sauce.
Crockpot Lasagna Ingredients
- Ground beef (1 pound): Adds hearty flavor and makes the lasagna filling and satisfying. Lean ground beef helps reduce excess grease. 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 it first to avoid added grease.
- Medium onion, chopped (½ medium onion): Adds flavor and depth to the meat sauce while softening as it cooks.
- Spaghetti sauce (1 (24-ounce) jar): Creates the rich tomato base for the lasagna. Use your favorite jarred sauce for easy prep. Use store-bought or Homemade Spaghetti Sauce.
- Water (½ cup): Helps provide enough moisture for the uncooked noodles to soften in the slow cooker.
- Ricotta cheese (15 ounces): Adds creamy texture and creates the classic cheesy layers.
- Shredded mozzarella cheese, divided (2 cups): Melts into gooey cheesy layers and creates the bubbly topping. While mozzarella is a classic, you can use burrata, Gruyère, provolone, fontina, or a combination of these cheeses.
- Grated parmesan cheese (¼ cup): Adds salty, rich flavor to the cheese mixture.
- Egg (1 egg): Helps bind the ricotta mixture together so the layers hold their shape.
- Dried parsley (2 teaspoons): Adds a little color and fresh flavor to the cheese filling.
- Lasagna noodles, uncooked (9 lasagna noodles): Forms the layers of the lasagna while soaking up flavor as they cook.
How to Make Crock Pot 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.
Kristyn’s Recipe Tips
- Leaner meat helps prevent extra grease in the slow cooker.
- Check the noodles around the 4-hour mark so they stay tender and not mushy.
- Lightly grease the slow cooker before layering for easier cleanup.
- Resting the lasagna before serving helps the slices hold together better.
- Add spinach, mushrooms, or Italian sausage for extra flavor and texture.
Crockpot Lasagna Recipe
Video
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.
Notes
- Leaner meat helps prevent extra grease in the slow cooker.
- Check the noodles around the 4-hour mark so they stay tender and not mushy.
- Lightly grease the slow cooker before layering for easier cleanup.
- Resting the lasagna before serving helps the slices hold together better.
- Add spinach, mushrooms, or Italian sausage for extra flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
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.
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This recipe was first shared September, 2019.
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!