The Easiest Ever Crockpot Lasagna Recipe

Busy weeknights call for comforting meals, but who has time for complicated cooking? This crockpot lasagna delivers all the rich, cheesy goodness you crave with minimal fuss—just layer, set, and let the slow cooker do the work.

Why You’ll Love This Crockpot Lasagna Recipe

This recipe is a true game-changer for your dinner routine.

• Effortless prep: Simple ingredients, no chef skills required.
• Minimal hands-on time: Assemble and walk away.
• Family favorite: Saucy, cheesy, and satisfying.
• Meal-prep friendly: Great leftovers and freezer-friendly.
• No pre-boil noodles: Use uncooked noodles less mess, less time.

Ingredients

Gather these simple ingredients for your delicious crockpot lasagna recipe:

• Cooking spray
• 1 lb extra-lean ground beef
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1/2 tsp each salt & pepper
• 2 (650mL) jars tomato sauce (I used Classico’s sweet basil marinara sauce)
• 1 lb lasagna noodles (can use either oven ready or normal) uncooked
• 1 (475g) tub ricotta cheese
• 2 cups mozzarella cheese
• 1/2 cup water
• Chopped fresh basil or parsley, for garnish

Notes & Substitutions

• Protein: Use ground turkey, Italian sausage, or plant-based ground.
• Aromatics: Pre-minced garlic/frozen onions save time.
• Sauce: Jarred for speed; homemade marinara works too.
• Noodles: Regular noodles are fine break to fit.
• Ricotta swap: Cottage cheese works (slightly different texture).
• Cheese boost: Add grated Parmesan to mozzarella for extra flavor.
• Water: Don’t skip—helps cook noodles and keeps lasagna moist.

Equipment

You won’t need many specialized tools for this easy slow cooker lasagna recipe.

• Large frying pan
• Spatula or spoon for browning meat
• Measuring spoons and cups
• 6-quart slow cooker (or larger)
• Cutting board and knife (for onion and garlic)
• Optional: Meal prep containers for leftovers

Instructions

Making your crockpot lasagna is simple with these step-by-step directions.

1. Brown the meat: In a large frying pan over medium-high heat, cook ground beef until nearly done. Add onion, garlic, salt, and pepper; cook until beef is browned and onions are soft. Drain excess fat.
2. Make meat sauce: Stir in 1 jar of tomato sauce; heat through and remove from heat.
3. Prep the cooker: Spray the slow cooker with cooking spray. Spread a thin layer of the meat sauce on the bottom.
4. Layer: Add a layer of uncooked lasagna noodles (break to fit), dollop/spread about ⅓ of the ricotta, sprinkle mozzarella, then spoon over meat sauce. Repeat layers noodles, ricotta, mozzarella, meat sauce aiming for 3 full layers.
5. Top & add moisture: Pour the second jar of tomato sauce evenly over the top. Sprinkle remaining mozzarella. Carefully pour ½ cup water around the inside edge so it seeps down (avoid pouring on the cheese).
6. Cook: Cover and cook on LOW 6 hours or HIGH 3 hours, until noodles are tender and the center is hot and bubbly.
7. Rest & serve: Let stand 10–15 minutes with the lid off to set. Garnish with basil/parsley, slice, and serve.

Pro Tips for the Best Crockpot Lasagna

To master your crockpot lasagna, consider these helpful tips. Choose a 6-quart or larger slow cooker to ensure your layers fit without overflowing. Do not overcrowd the layers, as this can prevent noodles from cooking properly.

• Safety first: Cook ground beef to 160°F internal temperature before layering.
• Avoid watery results: Drain beef well; use a thicker sauce. For extra steam control, prop the lid slightly or place a paper towel under the lid for the final 30 minutes.
• Even cooking: Don’t overstuff layers; keep them level.
• Veggies: Add sautéed spinach, mushrooms, or zucchini between layers (sauté to remove moisture).
• Flavor boost: Stir 1 tsp Italian seasoning or a pinch of red pepper flakes into the meat sauce.

For optimal food safety, the USDA recommends cooking ground beef to a safe minimum internal temperature of 160°F. Learn more about ground beef safety and handling guidelines from the USDA.

Serving Suggestions & Variations

Serve with: Garlic bread or a crusty baguette, simple green salad (Caesar or arugula), and roasted broccoli or green beans.

Variations

• Vegetarian: Use plant-based ground, lentils, or extra sautéed veg.
• Spicy: Use spicy Italian sausage or add red chili flakes.
• Cheese blends: Try provolone, smoked mozzarella, or Italian blend.
• White lasagna: Swap marinara for Alfredo; use chicken or mushrooms.

Storage & Meal Prep

Make ahead: Assemble in the slow cooker insert, cover, and refrigerate up to 24 hours. Rest at room temp 30 minutes before cooking.
Fridge: Store cooked leftovers airtight up to 5 days. Cool fully first.
Freeze (cooked or assembled): Wrap tightly (plastic + foil) up to 3 months. Thaw overnight before cooking/reheating.
Reheat: Individual slices in microwave 2–3 minutes; whole dish covered at 350°F (175°C) for 20–30 minutes until hot.

Nutrition Information

Frequently Asked Questions (FAQ)

Conclusion

This easy crockpot lasagna proves comfort food can be stress-free. With quick assembly and hands-off cooking, you get a hearty, cheesy dinner the whole family will love—perfect for busy nights and meal prep alike.

Tried it? Rate the recipe ⭐⭐⭐⭐⭐ and drop a comment—your tips and tweaks help other readers!

The Easiest Ever Crockpot Lasagna Recipe

This recipe provides a simple and delicious way to make lasagna in your slow cooker, minimizing prep time with uncooked noodles and a straightforward layering process for a comforting meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Servings 8 people

Calories 470 kcal

Equipment

• Frying pan
• Slow cooker

Ingredients

  

Main Ingredients

• Cooking spray
• 1 lb extra-lean ground beef
• 1 yellow onion diced
• 2 cloves garlic minced
• 1/2 tsp salt & pepper each
• 2 jars tomato sauce 650mL, I used Classico’s sweet basil marinara sauce
• 1 lb lasagna noodles uncooked, can use either oven ready or normal
• 1 tub ricotta cheese 475g
• 2 cups mozzarella cheese
• 1/2 cup water
• fresh basil or parsley chopped, for garnish

Instructions

 

Preparation

• Brown the meat: In a large frying pan over medium-high heat, cook ground beef until nearly done. Add onion, garlic, salt, and pepper; cook until beef is browned and onions are soft. Drain excess fat.
• Make meat sauce: Stir in 1 jar of tomato sauce; heat through and remove from heat.
• Prep the cooker: Spray the slow cooker with cooking spray. Spread a thin layer of the meat sauce on the bottom.
• Layer: Add a layer of uncooked lasagna noodles (break to fit), dollop/spread about ⅓ of the ricotta, sprinkle mozzarella, then spoon over meat sauce. Repeat layers noodles, ricotta, mozzarella, meat sauce aiming for 3 full layers.
• Top & add moisture: Pour the second jar of tomato sauce evenly over the top. Sprinkle remaining mozzarella. Carefully pour ½ cup water around the inside edge so it seeps down (avoid pouring on the cheese).
• Cook: Cover and cook on LOW 6 hours or HIGH 3 hours, until noodles are tender and the center is hot and bubbly.
• Rest & serve: Let stand 10–15 minutes with the lid off to set. Garnish with basil/parsley, slice, and serve.

Notes

This recipe is incredibly flexible, allowing you to use either oven-ready or regular lasagna noodles. The longer cooking time on low heat can yield a more tender result. Ensure not to overfill your slow cooker to prevent spillage during cooking.