This easy Crock Pot Lasagna recipe is the quickest way to make lasagna with just 15 minutes of prep time. It also has minimal mess since you don't even need to boil the noodles. Just layer and let the slow cooker do the work for you - your family will think you were cooking for hours.
Reader Review: "I'm glad I used a crockpot liner! The lasagna was perfect! Thank you for the easy recipe!" - Sandra
If you're a lasagna lover, I have the easiest version for you to make. This Crock Pot Lasagna is always on my family's dinner rotation for weeknight meals, holidays, and nights when we need to feed a lot of people.
It takes roughly 15 minutes to prep the meat sauce and ricotta mixture. Then all you have to do is layer in the slow cooker and set it for 3 hours. Forget feeling like lasagna takes forever to assemble and makes a mess too; this easy recipe solves those problems. Now with my classic version, I use ground beef, but you can easily swap the protein for chicken or turkey if you prefer.
Serve it with a simple salad, and dinner really is stress-free. If you're a fan of the slow cooker, my Crock Pot Buffalo Mac and Cheese and Crock Pot Marry Me Chicken are two other great options.
Jump to:
Why You'll Love This Recipe
- No need to boil the noodles! All you have to do is cook the meat sauce and mix the ricotta cheese mixture before layering.
- Feed a hungry crowd. Kids and adults love this; it can easily serve 6 to 8 with no problem.
- Makes for even better leftovers. We know that lasagna is oftentimes better the next day. That's why this lasagna in the slow cooker often makes our list of meal prep recipes.
Ingredients
- Ground Beef: Use your favorite fat ratio here - just in case the beef releases a lot of fat, it's best to drain it off before stirring in the remaining meat sauce ingredients.
- Lasagna Noodles: The key to stacking the lasagna into layers.
- Ricotta: For that classic ricotta cheese layer you see in so many lasagna recipes. Make sure you buy whole milk ricotta for the creamiest texture and flavor.
- Mozzarella and Parmesan: Grate these cheeses fresh. The mozzarella adds the melty and gooey quality, while the parmesan gives the lasagna saltiness.
- Marinara Sauce: Use your favorite brand here.
- Seasonings: Salt, Pepper, Oregano, Basil, and Garlic Powder are my personal favorite combination for maximum Italian flavor.
- Eggs: Added to the ricotta mixture to help bind the lasagna together, especially in the slow cooker.
Equipment and Supplies
- 8 Quart Crock Pot - With an 8 qt Slow Cooker, you don't have to worry about running out of room ever again! The removable stoneware is dishwasher safe and easy to clean.
- Flint and Flame Knives - These are the everyday knives that I love! Use code ChefTim40 for 40% off your set.
- Cheese Grater - A rotary cheese grater with 3 different-sized blades that leaves no cheese chunks unshredded.
How to make crockpot lasagna
- Grate the Cheese: Shred the Mozzarella and Parmesan cheese.
- Prepare the Cheese Filling: Shred the Mozzarella and Parmesan cheese. In a large mixing bowl, combine 3 cups of mozzarella, 1 cup of Parmesan, Ricotta cheese, Eggs, Salt, Pepper, Basil, and Oregano.
Tip: Reserve the remaining 1 cup of Mozzarella and ¼ cup Parmesan for the cheesy topping.
- Cook the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease, then season with salt, pepper, and garlic.
- Make the Meat Sauce: Pour one jar (24 oz) of marinara sauce into the skillet with the cooked beef. Stir until well combined, then remove from the heat.
- Start Layering: Spread 1 cup of marinara sauce over the bottom of the slow cooker. Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread half of the meat sauce over the noodles, then top with half of the ricotta cheese mixture.
- Repeat the Layers: Add another layer of lasagna noodles, followed by the remaining meat sauce and the rest of the ricotta mixture.
- Finish the Lasagna: Top with a final layer of lasagna noodles. Spread the remaining marinara sauce evenly over the noodles, making sure they are completely covered. Sprinkle the reserved mozzarella and Parmesan cheese over the top.
- Slow Cook: Cover and cook on high for 3 hours, or until the noodles are tender and the cheese is melted and bubbly.
- Let it Rest: Turn off the slow cooker and let the lasagna rest for 15 minutes before slicing and serving. This helps layers set up, making it much easier to serve.
Expert Tips
- Always put some sauce on the bottom first. This might be the most important layer! This keeps the noodles from burning and sticking to the bottom of your Slow Cooker or Crock Pot.
- To fully cover a layer with noodles, break them up to fit into the Crock Pot. You likely won't use all of your lasagna noodles, but if you're feeding more, use more!
- Don't boil the noodles! Avoid this at all costs; they will cook in the sauce in the slow cooker, genius, right? The starch from the noodles releases as they cook, helping to bind the lasagna together.
- Adding egg to the ricotta helps to bind the lasagna in the slow cooker. The ricotta helps to hold the layers of the lasagna together. When adding egg to the mixture, it firms up this layer, giving your lasagna more structure.
- Let the lasagna rest for at least 15 minutes before serving. Just like with an oven-baked lasagna, the layers need to set to make slicing clean and easy.
- Don't skip a layer; it's important to be precise when using the crock pot. Each layer serves a purpose and gives your slices of lasagna that beautiful, uniform look when serving. I made an easy graphic for you to reference below.
Expert tips
- Always put some sauce on the bottom first. This might be the most important layer! This keeps the noodles from burning and sticking to the bottom of your Slow Cooker or Crock Pot.
- To fully cover a layer with noodles, break them up to fit into the Crock Pot. You likely won't use all of your lasagna noodles, but if you're feeding more, use more!
- Don't boil the noodles! Avoid this at all costs; they will cook in the sauce in the slow cooker, genius, right? The starch from the noodles releases as they cook, helping to bind the lasagna together.
- Adding egg to the ricotta helps to bind the lasagna in the slow cooker. The ricotta helps to hold the layers of the lasagna together. When adding egg to the mixture, it firms up this layer, giving your lasagna more structure.
- Let the lasagna rest for at least 15 minutes before serving. Just like with an oven-baked lasagna, the layers need to set to make slicing clean and easy.
- Don't skip a layer; it's important to be precise when using the crock pot. Each layer serves a purpose and gives your slices of lasagna that beautiful, uniform look when serving. I made an easy graphic for you to reference below.
Variations
We've made this so many different ways over the years. Here are some other options for changing it up, because I guarantee you'll want to make it more than once!
- Use other seasonings: Adding freshly minced garlic or crushed red pepper flakes kicks up your spice to a new level!
- Try a different sauce: Make it a "white" lasagna by swapping your tomato sauce for an Alfredo or Bechamel.
- Add some veggies:
- Spinach or Kale
- Eggplant Slices (add between meat and ricotta layers)
- Roasted Red Peppers
- Mushrooms (add to meat mixture)
- Zucchini and Squash (add to meat mixture)
- Use a different protein:
- Italian Sausage - Use a hot sausage for extra heat
- Ground Turkey or Chicken for leaner options
- Shredded Rotisserie Chicken
- Bacon (cook first and drain)
- Sliced Meatballs
Storage
Allow the lasagna to cool before storing it in an airtight container. This slow cooker lasagna is good for up to 4 days in the refrigerator. To reheat, place in the oven for 20-30 minutes at 350°F or reheat in the microwave for a few seconds.
To freeze, slice into portions and wrap tightly in foil. Place in an airtight container and freeze for up to 3 months. Reheat from frozen at 375°F for 1 hour.
It's also best to make it ahead of time. Assemble it in the morning and then let it cook over the day until it's time to enjoy (your house will smell great too).
FAQs
Do I need to boil the noodles first?
No! The handy slow cooker will do that for you. Just layer and cook, and the noodles will be perfectly al dente by the time you plan to serve.
Can I make this lasagna vegetarian?
Of course. Omit the meat or layer with thinly sliced eggplant. You can even stir other veggies into the meat sauce before layering.
How long does it take to cook a lasagna in the slow cooker?
On high, about 3 hours, which makes it perfect for prepping quickly on a busy weeknight afternoon.
Video
Recipe
Crock Pot Lasagna
This easy Crock Pot Lasagna recipe is the quickest way to make lasagna with just 15 minutes of prep time. It also has minimal mess since you don't even need to boil the noodles. Just layer and let the slow cooker do the work for you - your family will think you were cooking for hours.
Equipment
- Skillet
Ingredients
- 2 Lb Ground Beef
- 16 Oz Lasagna Noodles
- 3 Eggs
- 4 Cups Ricotta Cheese
- 4 Cups Mozzarella shredded
- 1¼ Cups Parmesan Cheese shredded
- 48 oz Marinara Sauce
- 1½ teaspoon Oregano
- 1½ teaspoon Basil
- ¾ teaspoon Salt
- ¾ teaspoon Pepper
- ¾ teaspoon Garlic Powder
Instructions
- Grate the Cheese: Shred the Mozzarella and Parmesan cheese.
- Prepare the Cheese Filling: In a large mixing bowl, combine 3 cups of mozzarella, 1 cup of Parmesan, Ricotta cheese, Eggs, Salt, Pepper, Basil, and Oregano. 4 Cups Mozzarella 1¼ Cups Parmesan Cheese 4 Cups Ricotta Cheese 3 Eggs ¾ Tsp Salt 1½ Tsp Basil ¾ Tsp Pepper 1½ Tsp Oregano
- Cook the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease, then season with salt, pepper, and garlic. 2 Lb Ground Beef
- Make the Meat Sauce: Pour one jar (24 oz) of marinara sauce into the skillet with the cooked beef. Stir until well combined, then remove from the heat. 48 oz Marinara Sauce
- Start Layering: Spread 1 cup of marinara sauce over the bottom of the slow cooker. Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Spread half of the meat sauce over the noodles, then top with half of the ricotta cheese mixture. 16 Oz Lasagna Noodles
- Repeat the Layers: Add another layer of lasagna noodles, followed by the remaining meat sauce and the rest of the ricotta mixture.
- Finish the Lasagna: Top with a final layer of lasagna noodles. Spread the remaining marinara sauce evenly over the noodles, making sure they are completely covered. Sprinkle the reserved mozzarella and Parmesan cheese over the top.
- Slow Cook: Cover and cook on high for 3 hours, or until the noodles are tender and the cheese is melted and bubbly.
- Let it Rest: Turn off the slow cooker and let the lasagna rest for 15 minutes before slicing and serving. This helps layers set up, making it much easier to serve.
Notes
Tip: You should have ¼ cup of Parmesan and 1 cup of Mozzarella remaining. This will be for the lasagna topping.
Tip: To fully cover a layer with noodles, break them up to fit into the Crock Pot.
You likely won't use all of your lasagna noodles, but if you're feeding more, use more!
Storage:
Allow the lasagna to cool before storing it in an airtight container. This slow cooker lasagna is good for up to 4 days in the refrigerator. To reheat, place in the oven for 20-30 minutes at 350°F, or reheat in the microwave for a few seconds.
To freeze, slice into portions and wrap tightly in foil. Place in an airtight container and freeze for up to 3 months. Reheat from frozen at 375°F for 1 hour.
It's also best to make it ahead of time. Assemble it in the morning and then let it cook over the day until it's time to enjoy (your house will smell great too).
Nutrition
Calories: 1011kcalCarbohydrates: 59gProtein: 64gFat: 57gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 252mgSodium: 1877mgPotassium: 1181mgFiber: 5gSugar: 9gVitamin A: 1850IUVitamin C: 12mgCalcium: 906mgIron: 6mg
Tried this recipe?Rate it and let me know how it was!
Sandra says
I'm glad I used a crockpot liner! The lasagna was perfect! Thank you for the easy recipe!
Christy Watkins says
Thank you! This will be a weekly go to!
CookitwithTim says
I am so glad that you loved it! It is a favorite around here also!
Michele M Freydberg says
Love your quick and easy recipes.
I’m a more than 10 ingredients and I’m out kind of cook.
CookitwithTim says
My wife is like that also! I am glad you are enjoying them. This lasagna is a favorite for sure.