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overhead view of a wooden spoon lifting a slice of lasagna from a crockpot.
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4.65 from 17 votes

Crockpot Lasagna Recipe

This crockpot lasagna recipe is so quick and easy. Make a simple meat sauce, then layer everything in the slow cooker, set it, and forget it!
Step-by-step photos can be seen below the recipe card.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Dinner
Cuisine: American
Servings: 8 people
Author: Becky Hardin

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
    meat sauce in a large pan with a wooden spoon.
  • 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
    mixing ricotta and shredded cheeses in a glass bowl with a spoon.
  • 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
    ricotta cheese filling spread over noodles and meat sauce in a crockpot.
  • Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining mozzarella cheese on top.
    shredded cheese over lasagna in a crockpot.
  • Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.
    Fresh basil
    lasagna in a crockpot topped with fresh basil.

Video

Notes

Storage: Store crockpot lasagna in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 519kcal | Carbohydrates: 32g | Protein: 32g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1005mg | Potassium: 629mg | Fiber: 3g | Sugar: 5g | Vitamin A: 926IU | Vitamin C: 7mg | Calcium: 405mg | Iron: 3mg