This Crockpot Lasagna delivers all the classic comfort with minimal effort. The slow cooker creates tender pasta and deeply melded flavors, making it perfect for busy days. You’ll love coming home to this hearty, cheesy Crockpot Lasagna.
Love Crockpot Lasagna? So do we! If you're into Crockpot Recipes or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Crockpot Lasagna
- Hands-off cooking: The slow cooker does all the work while you relax.
- Uniquely comforting texture: Tender pasta and infused, cohesive flavors.
- Crowd-pleasing lifesaver: Scales beautifully for family dinners or parties.
- No-boil noodles: Skip a step—they cook perfectly in the sauce.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 lb ground beef (or Italian sausage)
- 1 (24-oz) jar of your favorite marinara sauce
- 1 (15-oz) can crushed tomatoes
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 (15-oz) container whole-milk ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 12 no-boil lasagna noodles
- 4 cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Tools: A 6-quart or larger slow cooker, a large skillet, and a medium mixing bowl.
Notes: Don’t skip the egg in the ricotta—it helps bind the cheesy layer. Whole-milk ricotta adds creaminess and flavor.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 42 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 4 hours (on Low) | Total Time: 4 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Can I use regular lasagna noodles? I really don’t recommend it. No-boil noodles are formulated to absorb the exact right amount of liquid in this environment. Regular noodles would likely become mushy or remain too firm.
- Is browning the meat necessary? Absolutely. This step isn’t just about cooking the meat through; it’s about building a deep, savory fond (those browned bits) in the pan that will flavor your entire sauce. Don’t rush it!
- What’s the deal with the egg in the ricotta? It might seem odd, but it acts as a stabilizer. It prevents the ricotta layer from becoming watery and separating, ensuring you get distinct, creamy layers in every bite.
- Can I make it ahead? You sure can! Assemble the entire lasagna in the crockpot insert the night before, cover it, and keep it in the fridge. Just add about 30 extra minutes to the cooking time since it will be starting from cold.
How to Make Crockpot Lasagna
Step 1: Build Your Flavor Base. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 5 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for just another minute until fragrant—you’ll notice that amazing aroma. Now, add the ground beef, breaking it up with a spoon. Cook until it’s well-browned, which should take about 6-8 minutes. Season generously with salt and pepper.
Step 2: Create the Saucy Foundation. Drain any excess grease from the skillet. Pour in the jar of marinara sauce and the can of crushed tomatoes. Stir in the dried oregano and basil. Let this come to a gentle simmer, then reduce the heat and let it cook for about 5 minutes. This little simmer helps the flavors start to marry. You should have a rich, thick, and wonderfully aromatic meat sauce.
Step 3: Prepare the Creamy Cheese Layer. In your medium mixing bowl, combine the entire container of ricotta cheese, the egg, the chopped fresh parsley, and a good pinch of salt and pepper. Mix it all together until it’s smooth and well-combined. The mixture will be thick and hold its shape. Set this aside for a moment.
Step 4: Begin the Layering Process. Now for the fun part! Spread about 1 cup of the meat sauce evenly over the bottom of your slow cooker. This first layer of sauce prevents the noodles from sticking. Next, arrange a single layer of no-boil lasagna noodles over the sauce. You’ll likely need to break a few to fit them neatly and cover the surface.
Step 5: Build the Cheese and Sauce Layers. Spoon half of the ricotta mixture over the noodles and spread it as evenly as you can—a small offset spatula or the back of a spoon works great here. Sprinkle with 1 cup of the shredded mozzarella and a third of the Parmesan cheese. Now, carefully spoon about 1.5 cups of the meat sauce over the cheese layer. Repeat the entire sequence: noodles, the remaining ricotta, another cup of mozzarella, another third of Parmesan, and another 1.5 cups of sauce.
Step 6: The Finale and the Cook. For your top layer, place the last of the noodles, then cover them with the remaining meat sauce. Make sure every bit of noodle is covered in sauce; this is crucial for proper cooking. Top with the remaining 2 cups of mozzarella and the last of the Parmesan. Put the lid on the slow cooker and cook on LOW for 4 hours. Do not open the lid during cooking—the trapped steam is what cooks the pasta!
Step 7: The Rest is Best. Once the cooking time is up, turn off the slow cooker and carefully remove the lid. You’ll see a beautifully bubbly, cheesy masterpiece. Now, this is important: let it rest for at least 20-30 minutes before you try to serve it. This allows the lasagna to set up, making it infinitely easier to slice and serve without it turning into a soupy mess.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 4 days.
- Freezer: Portion and freeze in airtight containers for up to 3 months.
- Reviving: Thaw overnight in fridge, reheat in oven at 350°F or microwave until hot.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula with a light lemon vinaigrette cuts through the richness of the lasagna beautifully.
- Garlic bread or breadsticks — It’s a non-negotiable classic for a reason. Perfect for scooping up every last bit of sauce from your plate.
- Roasted broccoli or green beans — A side of tender-crisp roasted vegetables adds a lovely texture contrast and a healthy balance to the meal.
Drinks
- A medium-bodied Chianti — The bright acidity and cherry notes of this Italian red wine are a timeless pairing with tomato-based pasta dishes.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus cleanse the palate wonderfully between each decadent bite.
- A light Italian lager — A crisp, cold beer is fantastic for cutting through the cheese and fat, making each mouthful feel fresh again.
Something Sweet
- Tiramisu — Stay with the Italian theme! The coffee-soaked ladyfingers and mascarpone cream are a light yet decadent way to finish.
- Panna Cotta with a berry coulis — The silky, smooth texture and slight tartness of the berries provide a perfect, refreshing end note.
- Affogato — Incredibly simple but so satisfying. A scoop of vanilla gelato or ice cream “drowned” in a shot of hot espresso is pure magic.
Top Mistakes to Avoid
- Mistake: Using the high setting on your slow cooker. The gentle, low heat is essential for cooking the noodles through without turning the exterior to mush. High heat will likely give you a burnt edge and an undercooked center.
- Mistake: Peeking under the lid during cooking. I know it’s tempting, but every time you lift that lid, you let out a significant amount of heat and steam, which can add 15-20 minutes to your cooking time and affect the pasta’s texture.
- Mistake: Skipping the rest time after cooking. If you dig in right away, the lasagna will be soupy and impossible to serve in neat portions. Letting it rest allows the starches to set and the layers to firm up.
- Mistake: Not covering the noodles completely with sauce. Any exposed pasta will remain hard and crunchy. Be generous with that final layer of sauce to ensure every noodle softens perfectly.
Expert Tips
- Tip: Add a thin layer of sauce to the bottom first. This isn’t just for flavor—it creates a non-stick barrier so your first layer of noodles doesn’t fuse to the crockpot insert, making cleanup much easier.
- Tip: Let your ricotta come to room temperature. If it’s straight from the fridge, it can be a bit stiff and difficult to spread evenly. Taking it out 15 minutes before you start makes the layering process much smoother.
- Tip: Use a liner for effortless cleanup. A slow cooker liner is a game-changer for a cheesy, saucy dish like this. It eliminates any scrubbing and lets you focus entirely on enjoying the meal.
- Tip: Grate your own mozzarella. The pre-shredded bags contain anti-caking agents that can prevent the cheese from melting as smoothly and beautifully. A block of whole-milk mozzarella that you shred yourself will give you that perfect, stretchy pull.
FAQs
Can I make this Crockpot Lasagna vegetarian?
Absolutely! It’s a very easy swap. Simply omit the ground beef and add in about 2 cups of finely chopped vegetables instead. I love a mix of mushrooms, zucchini, and spinach for this. Sauté them with the onions until they’re tender and have released their moisture, then proceed with the recipe as written. You’ll still get a deeply flavorful and satisfying result.
Why is my lasagna watery?
A couple of things can cause this. First, you might be using a marinara sauce with a high water content—look for a thicker, robust variety. Second, not letting it rest is a huge factor. As it rests, the pasta continues to absorb liquid. Finally, if you used fresh mozzarella (the kind packed in water), it can release more moisture. Low-moisture, pre-shredded or block mozzarella is best here.
Can I freeze the leftovers?
You sure can! Let the lasagna cool completely, then portion it into airtight containers. It will keep well for up to 3 months. To reheat, you can thaw it overnight in the fridge and then warm it in the microwave or a 350°F oven until bubbly. For a quick fix, you can reheat a frozen portion directly in the microwave, using a lower power setting and stirring occasionally.
Do I really need to use no-boil noodles?
Yes, for this specific method, I highly recommend it. They are engineered to hydrate and cook perfectly in the precise amount of liquid and steam a slow cooker provides. Traditional noodles require a boiling water bath first and would likely end up overcooked and mushy in the long, slow cooking process. Trust the no-boil sheets—they work like a charm.
My slow cooker is a different size. Will this still work?
A 6-quart is the ideal size, but you can adapt. If yours is smaller, you may need to make fewer layers or break the noodles down more to fit. If it’s larger, the cooking time might be slightly less as the layer will be thinner, so start checking for doneness around the 3.5-hour mark. The key visual cue is bubbly sauce and melted, slightly browned cheese on top.
Crockpot Lasagna
Make the easiest Crockpot Lasagna with no-boil noodles and rich, cheesy layers. Perfect for a hands-off family dinner. Get the simple recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (finely diced)
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4 cloves garlic (minced)
-
1 lb ground beef (or Italian sausage)
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1 jar marinara sauce (24-oz, your favorite)
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1 can crushed tomatoes (15-oz)
-
2 tsp dried oregano
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1 tsp dried basil
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1 container whole-milk ricotta cheese (15-oz)
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1 large egg
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1/4 cup fresh parsley (chopped)
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12 no-boil lasagna noodles
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4 cups shredded mozzarella cheese
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1 cup freshly grated Parmesan cheese
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Salt and black pepper (to taste)
Instructions
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Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 5 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for just another minute until fragrant—you’ll notice that amazing aroma. Now, add the ground beef, breaking it up with a spoon. Cook until it’s well-browned, which should take about 6-8 minutes. Season generously with salt and pepper.01
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Drain any excess grease from the skillet. Pour in the jar of marinara sauce and the can of crushed tomatoes. Stir in the dried oregano and basil. Let this come to a gentle simmer, then reduce the heat and let it cook for about 5 minutes. This little simmer helps the flavors start to marry. You should have a rich, thick, and wonderfully aromatic meat sauce.02
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In your medium mixing bowl, combine the entire container of ricotta cheese, the egg, the chopped fresh parsley, and a good pinch of salt and pepper. Mix it all together until it’s smooth and well-combined. The mixture will be thick and hold its shape. Set this aside for a moment.03
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Spread about 1 cup of the meat sauce evenly over the bottom of your slow cooker. This first layer of sauce prevents the noodles from sticking. Next, arrange a single layer of no-boil lasagna noodles over the sauce. You’ll likely need to break a few to fit them neatly and cover the surface.04
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Spoon half of the ricotta mixture over the noodles and spread it as evenly as you can—a small offset spatula or the back of a spoon works great here. Sprinkle with 1 cup of the shredded mozzarella and a third of the Parmesan cheese. Now, carefully spoon about 1.5 cups of the meat sauce over the cheese layer. Repeat the entire sequence: noodles, the remaining ricotta, another cup of mozzarella, another third of Parmesan, and another 1.5 cups of sauce.05
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For your top layer, place the last of the noodles, then cover them with the remaining meat sauce. Make sure every bit of noodle is covered in sauce; this is crucial for proper cooking. Top with the remaining 2 cups of mozzarella and the last of the Parmesan. Put the lid on the slow cooker and cook on LOW for 4 hours. Do not open the lid during cooking—the trapped steam is what cooks the pasta!06
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Once the cooking time is up, turn off the slow cooker and carefully remove the lid. You’ll see a beautifully bubbly, cheesy masterpiece. Now, this is important: let it rest for at least 20-30 minutes before you try to serve it. This allows the lasagna to set up, making it infinitely easier to slice and serve without it turning into a soupy mess.07
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