I’m always looking for new recipes to make in my crockpot, and this crockpot lasagna recipe has become one of my go-to weekday recipes. I love to quickly whip up some meat sauce on the stovetop and layer everything in my slow cooker for a deliciously layered lasagna with tender noodles, creamy sauce, and lots of cheese. This slow cooker lasagna is quick, easy, and delicious! I may never go back to making it in my oven again.
I love this crockpot lasagna recipe because I can have homemade lasagna in the summertime without having to heat up my kitchen to have it. I can spend my summer days playing in the yard with my kids while this lasagna cooks itself in the slow cooker– so easy!
What’s in This Crockpot Lasagna Recipe?
- Ground Beef: I prefer to use lean ground beef for this recipe. If using beef that is lower than 85% lean, you may want to drain off any excess grease before adding the marinara sauce.
- Onion + Garlic: Create a savory base of flavor for the meat sauce.
- Italian Seasoning: Adds classic Italian flavor to the sauce.
- Marinara Sauce: Using a jar of your favorite store-bought sauce saves time! I often use leftover homemade sauce as well when I have it on hand.
- Cheese: A combination of ricotta, mozzarella, and Parmesan cheeses makes this lasagna gooey, creamy, and cheesy. You can substitute the ricotta for small curd cottage cheese if you prefer.
- Egg: Helps bind the filling.
- Basil: Dried basil adds flavor to the filling and fresh basil makes a beautiful (and flavorful!) garnish.
- Noodles: Always use the no-boil lasagna noodles. They won’t get soggy and will absorb extra liquid. The uncooked noodles go straight into the crockpot, so you don’t even have to boil them first. Just let the crockpot do the work.
Tips for Success
- Use a 5-6 quart oval slow cooker for best results.
- You want to layer your lasagna in a way that cooks the lasagna noodles most effectively. Because the noodles need water to soften, you want to make sure the lasagna noodles are always placed on top of the meat sauce.
- Let the lasagna cool completely before serving. This will thicken the sauce and prevent the layers from falling apart. Let it rest for about 20 minutes.
How to Store and Reheat
You can place any leftover lasagna in an airtight container and store it in the refrigerator. Properly stored lasagna will last for 4 days in the fridge. Additionally, you can wrap the lasagna in heavy-duty aluminum foil or freezer wrap and store it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 30-45 minutes, or until warmed through.
Serving Suggestions
This crockpot lasagna is the perfect all-in-one meal solution. I like to serve it with my favorite copycat Olive Garden salad and some easy cheesy garlic bread.
Crockpot Lasagna Recipe
Equipment
- Crockpot
Ingredients
- 1 pound ground beef
- ½ cup diced onion
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- 24 ounces marinara sauce (1 jar)
- ½ cup water
- 15 ounces ricotta cheese drained
- 2½ cups freshly shredded mozzarella cheese divided
- ½ cup freshly shredded Parmesan cheese
- 1 large egg lightly beaten
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- 9-12 no-boil lasagna noodles
- Fresh basil optional, for garnish
Instructions
- Spray the crock of a slow cooker with nonstick cooking spray.
- In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for 5 minutes, or until onions are softened.1 pound ground beef, ½ cup diced onion, 4 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt
- Stir in the marinara sauce and ½ cup of water, then simmer for 5 minutes.24 ounces marinara sauce, ½ cup water
- Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, all of the Parmesan cheese, egg, basil, and pepper.15 ounces ricotta cheese, 2½ cups freshly shredded mozzarella cheese, ½ cup freshly shredded Parmesan cheese, 1 large egg, 1 teaspoon dried basil, ½ teaspoon ground black pepper
- Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.9-12 no-boil lasagna noodles
- Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining mozzarella cheese on top.
- Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.Fresh basil
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Lasagna Step by Step
Brown the Beef: Spray the crock of a slow cooker with nonstick cooking spray. In a skillet set over medium-high heat, brown 1 pound of ground beef, ½ cup of diced onion, 4 minced cloves of garlic, 1 teaspoon of Italian seasoning, and ½ teaspoon of kosher salt for 5 minutes, or until onions are softened.
Simmer the Sauce: Stir in 24 ounces (1 jar) of marinara sauce and ½ cup of water, then simmer for 5 minutes.
Mix the Filling: Meanwhile, in a large bowl, combine 15 ounces of drained ricotta cheese, 1 cup of shredded mozzarella cheese, ½ cup of shredded Parmesan cheese, 1 large egg, 1 teaspoon of dried basil, and ½ teaspoon of ground black pepper.
Layer the Lasagna: Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 dry lasagna noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.
Repeat the Layers: Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining 1½ cups of mozzarella cheese on top.
Cook the Lasagna: Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.
Could you make this with Alfredo sauce instead of marinara or would it curdle?
It will probably work with store-bought sauce, but homemade may curdle!