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This easy Crockpot Lasagna is everything I love about homemade lasagna without having to turn on the oven! Layers of hearty meat sauce, creamy ricotta, tender pasta and gooey melted cheese cook together in the slow cooker for a cozy, comforting dinner. And the best part? You don’t even need to boil the noodles first!
Table of Contents
- Kellie’s Note Easiest Lasagna Ever!
- Why You’ll Love My Crockpot Lasagna
- Ingredients For Crockpot Lasagna
- How to Make Crockpot Lasagna
- Kellie’s Tips for the best CrockPot Lasagna
- What to Serve with Crockpot Lasagna
- How to Store Crockpot Lasagna
- More Easy Pasta Recipes
- Crockpot Lasagna Recipe
- Crockpot Lasagna FAQs
Kellie’s Note
Easiest Lasagna Ever!
I’ve always loved making homemade lasagna, but once I started making it in the Crockpot, I never went back to baking it in the oven. Being able to get dinner started earlier in the day, before everything gets crazy, is a total game changer.
And this isn’t one of those slow cooker recipes that turns into a big, cheesy pile of pasta when you try to serve it. I’ve found that the secret is making a thick, flavorful meat sauce, using the right cheeses and giving the lasagna a little time to rest before slicing.
The result is a rich, cheesy slow cooker lasagna with tender noodles and layers that actually stay together. It’s become one of my favorite ways to make an easy, hearty family dinner.
Why You’ll Love My Crockpot Lasagna
- No boiling noodles! Regular lasagna noodles cook right in the sauce, saving you an extra pot to wash.
- Perfect for busy days. Get everything assembled before the afternoon gets hectic and let the slow cooker handle dinner.
- Rich, hearty flavor. A combination of ground beef, Italian sausage and a thick tomato sauce makes every bite extra delicious.
- Cheesy, creamy layers. Ricotta, mozzarella and Parmesan create that classic lasagna flavor everyone loves.
- It actually holds together! A few simple tricks keep your lasagna from turning into a sloppy mess when you slice it.
- The leftovers are amazing. This is one of those dinners that tastes just as good, if not better, the next day.
Ingredients For Crockpot Lasagna
You don’t need anything fancy to make this Crockpot Lasagna recipe, just a few classic ingredients that come together for one really delicious dinner.
Here’s what you’ll need, along with a few easy substitutions.
For the Meat Sauce
- Ground Beef and Italian Sausage: I like using lean ground beef and Italian sausage together because you get a rich, hearty sauce with tons of flavor. You can use all ground beef, ground turkey or mild Italian sausage if you prefer.
- Onion and Garlic: These build the flavor of the sauce right from the start. Yellow onion is my favorite, but a sweet onion works just as well.
- Marinara Sauce and Crushed Tomatoes: A good-quality marinara keeps things simple, while crushed tomatoes add texture and body. You can use my homemade marinara sauce if you have some on hand.
- Tomato Paste: Just a little makes the sauce richer and helps thicken it so your lasagna isn’t watery.
- Seasonings: Italian seasoning, kosher salt, black pepper and a pinch of red pepper flakes bring everything together. Leave out the red pepper if you prefer a milder sauce.
For the Cheese Filling
- Ricotta Cheese: Whole milk ricotta makes the filling extra creamy. You can substitute well-drained cottage cheese, although the texture will be slightly different.
- Egg: This helps bind the ricotta filling so the layers hold together when you cut the lasagna. I recommend keeping it in the recipe.
- Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty flavor. Pecorino Romano is a great substitute if you like something a little sharper.
- Fresh Parsley and Garlic Powder: These add flavor without overpowering the creamy cheese filling. Dried parsley works in a pinch.
For the Lasagna
- Lasagna Noodles: Use regular, uncooked lasagna noodles. There’s no need to boil them first! I prefer regular noodles instead of oven-ready noodles because they hold up better during slow cooking.
- Mozzarella Cheese: Low-moisture, whole-milk mozzarella is my favorite for that perfectly gooey, cheesy finish. Avoid fresh mozzarella packed in water because it can make the lasagna too wet.
- Fresh Basil or Parsley: A little fresh greenery over the top is the perfect finishing touch.
How to Make Crockpot Lasagna
Making lasagna in a Crockpot is surprisingly simple. You’ll cook the meat sauce on the stovetop, mix the cheese filling and layer everything right in the slow cooker.
Here’s how it comes together.
- Make the meat sauce. Brown the ground beef, Italian sausage and onion in a large skillet. Once the meat is cooked, stir in the garlic and tomato paste until fragrant. Add the tomatoes, marinara and seasonings, then let everything simmer until the sauce is thick, rich and hearty.
- Mix the cheese filling. Stir together the ricotta, egg, Parmesan, parsley and seasonings until creamy and well combined. It should be thick enough to spread without running all over the place.
- Layer the lasagna. Spoon a little meat sauce into the bottom of your greased slow cooker. Add a layer of uncooked noodles, breaking them to fit, followed by ricotta, mozzarella and more sauce. Continue layering, finishing with sauce and plenty of cheese on top.
- Let the slow cooker do its thing. Cover and cook on LOW for 3–4 hours. The noodles should be tender when pierced with a knife, and the cheese on top should be beautifully melted.
- Give it a rest. This is the step you don’t want to skip! Turn off the slow cooker, remove the lid and let the lasagna rest for 30–40 minutes. The sauce thickens and the cheese filling firms up, making it much easier to cut neat portions.
- Slice and serve. Use a sharp knife to cut the lasagna and a wide spatula to lift each piece out. Sprinkle with fresh basil or parsley and dinner is ready!
Kellie’s Tips for the best CrockPot Lasagna
I’ve learned a few things about making lasagna in the slow cooker, especially if you want those gorgeous layers to stay put when you serve it.
- Thicken the sauce first. Unlike the oven, a slow cooker traps moisture. Simmering the sauce before assembling helps prevent watery lasagna. You want it thick but still saucy enough to soften the noodles.
- Use whole milk ricotta. It makes a rich, creamy filling that holds together beautifully. If yours looks watery, drain it before using.
- Don’t skip the egg. It’s one of the little tricks that helps the ricotta layer stay firm instead of sliding apart.
- Stick with low-moisture mozzarella. Fresh mozzarella can release too much water, which isn’t ideal for slow cooker lasagna.
- Keep the layers even. Spread the ricotta and sauce all the way to the edges. Thick piles of cheese can make the layers uneven and harder to slice.
- Don’t overcook it. Start checking around the 3-hour mark. You want tender noodles, not mushy ones.
- Let it rest uncovered. This is my biggest tip! Giving the finished lasagna at least 30 minutes to rest allows steam to escape and the layers to firm up.
My favorite make-ahead trick: If you want especially neat slices for entertaining, cook the lasagna the day before. Cool and refrigerate it promptly, then cut it into portions once it’s chilled. The layers hold together even better when you reheat them!
We love this programmable slow cooker with auto warm setting by CrockPot! It’s a great way to make dinners easy and keep them warm until you’re ready to eat. We pull this one out at least once a week and the price can’t be beat!
What to Serve with Crockpot Lasagna
This easy slow cooker lasagna is hearty enough to be dinner all on its own, but I love adding a simple side or two to round out the meal.
- Garlic Bread: Because you need something to soak up every last bit of that delicious sauce!
- Caesar Salad: Crisp romaine, Parmesan and a creamy dressing are the perfect contrast to rich, cheesy lasagna.
- Italian Chopped Salad: A fresh, crunchy salad with a tangy vinaigrette helps balance the meal.
- Roasted Broccoli: A simple vegetable side that’s easy to make while the lasagna rests.
- Roasted Green Beans: Quick, flavorful and perfect for a weeknight dinner.
For a casual dinner party, I’ll serve the lasagna right from the slow cooker with a big salad and a basket of warm garlic bread. Easy entertaining doesn’t get much better than that.
How to Store Crockpot Lasagna
One of my favorite things about homemade lasagna is having leftovers for another meal. This Crockpot Lasagna reheats beautifully, and you can even freeze individual portions for busy nights.
- Refrigerator: Let the lasagna cool, then transfer it to an airtight container and refrigerate for up to 4 days. Don’t leave it sitting out for more than 2 hours.
- Freezer: Wrap individual portions tightly or store them in freezer-safe containers for up to 3 months. Freezing separate portions makes it easy to grab just what you need.
- Reheating: Warm individual servings in the microwave until heated through, or cover with foil and reheat in a 350°F oven until hot. Add a spoonful of marinara sauce if the noodles seem a little dry. Reheat leftovers to 165°F.
- Make Ahead: You can prepare the meat sauce and ricotta filling a day ahead and keep them refrigerated separately. When you’re ready, assemble the lasagna and cook as directed. I prefer this method because the uncooked noodles won’t sit in the sauce overnight.
More Easy Pasta Recipes
If you love an easy, hearty pasta dinner, here are a few more favorites to add to your dinner rotation.
- Homemade Bolognese Sauce – Rich, hearty and perfect for tossing with your favorite pasta.
- One Pan Tuscan Chicken Pasta – A creamy, flavorful dinner with minimal cleanup.
- Chicken Parmesan – A family favorite that’s always delicious served with pasta.
- Easy Pasta alla Norma – Roasted eggplant, tomato sauce and pasta make a cozy, satisfying dinner.
- Homemade Cheeseburger Macaroni – A one-skillet dinner that’s even better than the boxed version.
- Pasta e Fagioli – A hearty Italian pasta and bean soup that’s perfect for chilly nights.
Crockpot Lasagna Recipe
Equipment
- 1 6-quart oval slow cooker, large skillet, mixing bowl
- 1 large skillet
- 1 silicone spatula
Ingredients
For the Meat Sauce
- 1 pound lean ground beef, 90/10 recommended
- 1/2 pound Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 24-ounce jar marinara sauce
- 1 14.5-ounce can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
For the Ricotta Filling
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
For Assembling the Lasagna
- 9 –12 regular lasagna noodles, uncooked (not oven-ready)
- 3 cups shredded low-moisture, whole-milk mozzarella cheese, divided
- 1/4 cup freshly grated Parmesan cheese
- Fresh basil or parsley, for garnish
- Cooking spray
Instructions
- Prepare the Meat Sauce. In a large skillet over medium-high heat, cook the ground beef, Italian sausage and diced onion for 6–8 minutes, breaking the meat into small pieces as it browns. Drain excess grease.
- Add the garlic and tomato paste. Cook for 1 minute, stirring until fragrant. Stir in the marinara sauce, crushed tomatoes, Italian seasoning, salt, black pepper and red pepper flakes, if using. Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until thickened. The sauce should be hearty but still have enough moisture to cook the noodles. If unusually thick or dry, add a few tablespoons of water.
- Make the Ricotta Filling: In a medium bowl, combine the ricotta, egg, Parmesan cheese, parsley, garlic powder and salt. Stir until smooth and set aside.
- Assemble the Lasagna: Lightly coat a 6-quart oval slow cooker with cooking spray. Spread approximately 3/4 cup meat sauce over the bottom. Add a single layer of uncooked lasagna noodles, breaking them as needed to fit.
- Spread one-third of the ricotta filling over the noodles. Sprinkle with approximately 3/4 cup mozzarella cheese, followed by another generous layer of meat sauce. Repeat the layers twice more, reserving enough sauce to cover the final layer of noodles.
- Finish with a final layer of noodles, the remaining meat sauce, remaining mozzarella and 1/4 cup grated Parmesan. Make sure the top noodles are completely covered with sauce.
- Slow Cook: Cover and cook on LOW for 3–4 hours, or until the noodles are tender when pierced with a knife. Begin checking at 3 hours to prevent overcooking.
- Rest: Turn off the slow cooker and remove the lid. Allow the lasagna to rest uncovered for 30–40 minutes before slicing so the layers can set.
- Serve: Cut the lasagna into portions with a sharp knife. Use a wide, flexible spatula to lift each serving from the slow cooker. Garnish with fresh basil or parsley and serve.
Notes
- Use Regular Lasagna Noodles: There’s no need to boil them first. Regular uncooked noodles hold up better during slow cooking than thinner oven-ready varieties.
- Prevent Watery Lasagna: Simmer the meat sauce until thick and use low-moisture mozzarella. Drain ricotta if it looks excessively watery.
- Keep the Layers Together: Don’t skip the egg in the ricotta filling, and spread the ingredients in thin, even layers.
- Let It Rest: Rest uncovered for 30–40 minutes before slicing. This allows the cheese filling to firm up and makes it much easier to serve neat portions.
- Slow Cooker Size: This recipe is designed for a 6-quart oval slow cooker. Cooking times may vary with a different size or model.
- Make Ahead: Prepare the meat sauce and ricotta filling up to 1 day ahead and refrigerate separately. Assemble when ready to cook.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Crockpot Lasagna FAQs
Do I need to boil lasagna noodles before putting them in the Crockpot?
Nope! That’s one of the best things about this recipe. Regular, uncooked lasagna noodles soften as they absorb moisture from the sauce while cooking. Just make sure they’re completely covered with sauce so there are no dry, crunchy edges.
Can I use oven-ready lasagna noodles?
Regular lasagna noodles work best for this recipe. Oven-ready noodles are thinner and may soften more quickly, which can make them mushy in the slow cooker. If you use them, begin checking for doneness earlier.
How long does lasagna take to cook in the Crockpot?
This slow cooker lasagna takes approximately 3–4 hours on LOW in a 6-quart slow cooker. Cooking times can vary depending on your appliance, so start checking the noodles at 3 hours. Remember to allow another 30–40 minutes for resting before serving.
Why is my Crockpot Lasagna watery?
The most common reasons are sauce that’s too thin, watery ricotta or extra moisture from the cheese. Simmer the meat sauce until thick, use low-moisture mozzarella and let the finished lasagna rest uncovered before slicing.
Can I make Crockpot Lasagna ahead of time?
Absolutely! You can prepare the meat sauce and cheese filling the day before, then assemble and cook the lasagna when you’re ready. You can also cook the entire lasagna ahead and reheat individual portions.
Can I cook Crockpot Lasagna on HIGH?
I recommend cooking it on LOW. The slower, gentler heat gives the noodles time to cook evenly without scorching the edges or drying out the sauce.
How do I keep Crockpot Lasagna from falling apart?
Use a thick meat sauce, keep the cheese layers thin and even, and avoid overcooking the noodles. Most importantly, let the lasagna rest uncovered for at least 30 minutes before slicing. That little bit of patience makes a big difference!
