This cheesy Crockpot Lasagna recipe is a quick and easy way to make the ultimate comfort meal. It still has all of the ingredients you know and love, but instead, they are added to the slow cooker. I promise you are going to love this version of lasagna!
Easy Lasagna in the Crockpot
I love easy and delicious dinners and highly recommend adding this one to your list. The lasagna is tender and flavorful and requires minimal hands-on work! It’s perfect to prepare in the morning so it’s ready to enjoy by suppertime. The slow cooker is one of my favorite appliances because it simplifies cooking! There are so many nights where I am not up to cooking and it still gives us a homemade meal without any work. You will never want to make lasagna any other way! Plus, my kids love it — it’s a win-win.
Why You’ll Love This Crockpot Lasagna
- It takes only 15 minutes to prepare. In just 15 minutes, you will have your lasagna layered and ready to cook.
- Easy to make ahead. It’s easy to prepare and store in the refrigerator the night before you want to have it for dinner.
- Common ingredients. This is a simple dinner with common, easy-to-find ingredients.
Recipe Ingredients
This is the perfect dinner on a budget. I typically have almost all of these ingredients readily available, so I can prepare it quickly any night of the week. Scroll down to the recipe card to find the exact measurements needed.
- Ground beef: I like to use 80% lean ground beef for this recipe. It has just enough fat to make a tasty meat sauce.
- Onion: When you saute the yellow onion, it adds a sweetness that compliments the marinara sauce and cheeses.
- Garlic: Fresh garlic adds a sharp flavor and a delightful aroma as it cooks.
- Seasonings: A simple combination of salt, pepper, and Italian seasoning.
- Marinara sauce: You can use any variety and brand of pasta sauce you prefer as long as it’s 48 oz. You may even make it homemade and try this Easy Marinara Sauce recipe.
- Lasagna noodles: Any brand of lasagna noodles is fine. You may have to break up the noodles to fit in the crock pot.
- Cheese: I use a cheese mixture of ricotta, grated parmesan, and shredded mozzarella cheese.
How to Make Crock pot Lasagna
Here are all the steps to set up your lasagna in the crock pot. The only real cooking involved is browning the meat similar to our traditional lasagna recipe! To make it easiest to serve, I recommend spraying the inside of the crock pot with nonstick cooking spray before you begin layering.
- Cook the meat, onion, and garlic. Heat a large skillet over medium-high heat. Add the ground beef, a medium onion, and garlic to the pan. Cook until the beef is no longer pink and the onions are soft.
- Season and drain the fat. Add salt, pepper, and Italian seasoning to the cooked beef mixture and stir well. Drain any excess fat from the meat and set the skillet aside.
- Layer the sauce and noodles. In the bottom of the slow cooker spoon a thin and even layer of marinara sauce. Top with lasagna noodles, covering the sauce layer.
- Add cheeses. Spread ⅓ of the ricotta cheese evenly over the noodles. Then, sprinkle ¼ of the mozzarella and 1 tablespoon of parmesan on top of the ricotta cheese.
- Layer the beef mixture. Spoon ⅓ of the beef over the cheese.
- Repeat the layers. Repeat the sauce, noodles, cheeses, and meat layers 2 more times.
- Cook. Cover the pot and cook high for 3 hours or low for 5-6 hours. Use a fork to test the tenderness of the noodles.
- Let it cool. Allow it to cool slightly before scooping it so it stays together.
- Garnish and serve. Top with chopped basil and an extra sprinkle of parmesan cheese. Enjoy!
Tips for Success
- Use the right size slow cooker. A 5-6 quart slow cooker is ideal to ensure that all of the ingredients fit well.
- Experiment with other ground meats. To change the flavor of your lasagna, try Italian sausage, ground turkey, or a blend of your favorite ground meats.
- No need to precook the noodles. This recipe is easily made with uncooked lasagna noodles. You don’t need to cook them first.
- Try it with veggies. Add mushrooms in addition to or to replace the meat. Try zucchini, mushrooms, or carrots.
Proper Storage
Leftover slow cooker lasagna can be stored in an airtight container in the refrigerator for 3-4 days. For best results, reheat large portions in a 350-degree F oven or individual portions in the microwave. Freeze the lasagna in a freezer-safe container for up to 1 month and thaw overnight in the refrigerator before you reheat it.
More Crockpot Pasta Recipes to Try
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In a non-stick skillet over medium-high heat, cook the ground beef with the diced onion and minced garlic until the beef is fully browned. Season the beef with the salt, pepper, and Italian seasoning and mix to combine. Drain any excess fat and set aside.
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Coat the inside of your slow cooker with non-stick cooking spray. Spread 1 cup of marinara sauce evenly on the bottom.
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Place 3-4 lasagna noodles on the bottom of the slow cooker, breaking them as needed to fit.
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Spoon 1/3 of the ricotta cheese over the noodles and spread it evenly.
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Sprinkle 1/4 of the shredded mozzarella cheese and 1 tablespoon of grated Parmesan cheese over the ricotta layer.
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Evenly layer 1/3 of the cooked ground beef mixture on top of the cheeses.
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Pour another cup of marinara sauce over the beef layer. Repeat the layering steps (noodles, ricotta, mozzarella, Parmesan, beef, marinara) two more times.
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Add a final layer of lasagna noodles, followed by the remaining marinara sauce and the rest of the shredded mozzarella cheese.
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Cover the slow cooker and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the noodles are tender.
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Let the lasagna cool for 10-15 minutes before slicing and serving. Sprinkle with any remaining Parmesan cheese and garnish with fresh basil or parsley if desired. Enjoy!
Last Step:
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- For the best flavor and texture, use ground beef with an 80/20 lean-to-fat ratio. This will ensure that the meat remains juicy during cooking.
- A sprinkle of crushed red pepper flakes can add some heat to the lasagna if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F (175°C) until heated through.
- To save time, you can prep the lasagna layers a day in advance. Assemble the lasagna in the slow cooker insert, cover it, and refrigerate overnight. When ready to cook, simply set the slow cooker to the desired temperature and follow the cooking instructions. Adjust cooking time accordingly as it may take longer to cook from chilled.
Calories: 788kcal | Carbohydrates: 74g | Protein: 43g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1885mg | Potassium: 1187mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1593IU | Vitamin C: 17mg | Calcium: 444mg | Iron: 5mg
