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Simple crockpot lasagna is just like the classic everyone loves, but made easier in the slow cooker.

Crockpot Lasagna recipe served on a white plate.

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!
Cooked ground beef in a white serving bowl.

Ingredients

  • 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. 
Layering pasta, meat sauce, and ricotta mixture in a crockpot.

How to Make Crockpot Lasagna

  1. 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.
  2. CHEESE. In a medium bowl, mix 15 ounces ricotta, 1½ cups of mozzarella cheese, ¼ cup parmesan cheese, 1 egg, and 2 teaspoons parsley.
  3. 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.
  4. 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.
Pasta, meat sauce, and cheese layered and cooked in a crock pot.
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4.92 from 12 votes

Crockpot Lasagna Recipe

By: Lil’ Luna
This delicious crockpot lasagna recipe is just like the classic everyone loves, but made simpler in the slow cooker.
Servings: 8
Prep: 25 minutes
Cook: 4 hours 15 minutes
Sitting Time: 15 minutes
Total: 4 hours 55 minutes

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
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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.

Additional Info

Course: Main Course
Cuisine: Italian
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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.

For More Lasagna Recipes:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




18 Comments

  1. Donna says:

    Can leftovers be frozen?

    1. Lil'Luna Team says:

      I typically store these leftovers in an airtight container for up to 3 days, but yes, they should be able to freeze as well.

  2. Rhonda Foster says:

    5 stars
    I honestly think this is the best lasagna I’ve ever made! I think I will always use this recipe from now on 😁

    1. Lil'Luna Team says:

      Yay!! I’m so happy to hear that. Glad you enjoyed the recipe. And that crockpot makes it slick and easy to cook too!