Crockpot Lasagna is layers of meat sauce, three types of cheese and noodles, all slow simmered to perfection in your slow cooker. A satisfying, flavorful, family-friendly meal that’s perfect for feeding a crowd! Delicious comfort food in just 15 minutes of prep time!

serving of crockpot lasagna on a plate

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Crockpot Lasagna is the ultimate set-it-and-forget-it cozy meal! With layers of tender pasta, rich meat sauce, creamy cheese and savory spices, this slow cooker version tastes just as good as classic lasagna but is easier than ever. It’s perfect for busy days when you want a hearty, home-cooked meal without the hassle. Let your crockpot do the work, and come home to a warm, cheesy dish that the whole family will love! Even my picky kiddos are down for this dinner!

This was the first recipe I made in my new slow cooker. It’s seriously the best way to make lasagna. No mess, no fuss, only delicious results. My family loved this and I’ll make again for sure.

— Gloria

Reasons you’ll love this recipe

  • Effortless cooking: This slow cooker lasagna only takes 15 minutes to prep, then the crockpot does all the work, making this recipe perfect for busy days.
  • Rich and hearty flavors: No one can resist the layers of tender pasta, melty cheese and rich meat sauce that come together for a warm, satisfying meal.
  • Make-ahead friendly: Assemble this the night before and store it in the fridge overnight. In the morning, simply take it out, plug it in and get it cooking before you leave the house for the day. Sometimes, I even prep it in the morning because it doesn’t take that much time.

Serve this delicious lasagna casserole alongside a simple Italian salad or a caesar salad and garlic bread for a cozy dinner that’s perfect this time of the year!

servings of crockpot lasagna on plates served with wine

Ingredients you’ll need

There’s nothing better than a great big cheesy slice of lasagna! My favorite way to prepare this dish is with this crock pot lasagna recipe. It’s one of the easiest dinners and one that both adults and kids always enjoy. Meat sauce, cheese sauce, melty cheese between the layers – so much to love! Here’s everything you’ll need:

  • Ground meat. Any ground meat will work great. However, if you’re using ground beef with a higher fat content, you’ll want to drain off any excess grease after browning it. I like to use lean ground beef for this recipe.
  • Marinara sauce. You can definitely use homemade marinara, but I find that my favorite store-bought brands are almost just as delicious and save so much time and energy when making lasagna. My favorite brands of tomato sauce and spaghetti sauce are Rao’s or Organico Bello – both are available at Target, Kroger and Amazon.
  • Water. We’re adding 1 cup of water to the meat sauce for the perfect consistency. The water also helps to cook the noodles they are slow cooking.
  • Cheese. This lasagna recipe combines three cheeses – ricotta, mozzarella and Parmesan. All three give this dish that traditional flavor we know and love!
  • Egg. One egg is stirred into the cheese mixture to help everything bind together.
  • Parsley. Fresh parsley is stirred into the cheese sauce for that wonderful Italian flavor.
  • Lasagna noodles. Use regular uncooked lasagna noodles, NOT oven ready noodles. Feel free to use gluten-free noodles, if preferred.

Protip: I highly recommend using freshly grated mozzarella and parmesan cheese for the best flavor and perfect melting. Shredded cheese from a bag contains anti-caking agents, cellulose coating and preservatives, and do not melt as smoothly.

Variations

This lasagna is so easy and packed with flavor, but feel free to change it up and make it your own. Here’s some ideas on ways that it can be customized:

  • Vegetables. Add in your favorite veggies. Chopped mushrooms or onion would be great in the meat sauce. You could also add a thawed 10-ounce package of frozen chopped spinach to the cheese mixture. Be sure to squeeze out as much water from the spinach as you can.
  • Meat. Try using Italian sausage instead of ground beef or ground turkey in the sauce.
  • Sauce. For a white sauce lasagna, replace the marinara with a creamy Alfredo sauce.
  • Cheese. You can mix the mozzarella with other cheeses that melt well, such as fontina or provolone.

How to make this recipe

This crockpot lasagna recipe is easy to assemble and even easier to cook! Who knew that you could throw lasagna ingredients into a slow cooker and have it turn out just like a lasagna out of the oven? Not only is this version super easy, but it also has a wonderful texture and flavor.

Please see the recipe card for the full, printable recipe with all of the details.

Stirring meat sauce in a large pot.

Step 1. Brown the meat in large skillet; drain. Stir in the marinara with the meat. Add 1 cup water to the empty marinara sauce jar; cover with lid and shake well. Pour the water into the meat and marinara mixture; stir until blended.

Topping lasagna noodles with cheese sauce in a crockpot.

Step 2. In a medium mixing bowl, stir ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley together. Spray the bottom and sides of the crockpot with nonstick cooking spray or use a crockpot liner. Spoon 1 cup meat sauce into the slow cooker and spread evenly on the bottom; top with layers of half each of the noodles, broken to fit, and cheese mixture. 

Adding meat sauce over cheese mixture in a slow cooker.

Step 3. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid. Cook on low 4 to 6 hours or until liquid is absorbed. 

Cooked crockpot lasagna topped with fresh parsley.

Step 4. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until cheese is melted. Garnish with fresh basil or parsley, if you’d like. Serve and enjoy!

Helpful tips

  • Pre-cook the meat: Brown the ground beef or sausage before adding it to the crockpot to ensure it’s fully cooked and flavorful.
  • Break the noodles as needed: Snap lasagna noodles to fit the shape of your crockpot for even layers. No need to pre-cook the noodles!
  • Layer strategically: Start and end with sauce to prevent noodles from sticking or drying out.
  • Use low heat: Cook on low to avoid overcooking and to allow flavors to meld together perfectly.
  • Let it rest: Allow the lasagna to sit for 15-30 minutes after cooking to set the layers and make slicing easier.

Serving suggestions

We love this recipe paired with either garlic knots or garlic bread. So delicious!

Since lasagna is a heavier dish, I like to balance out the meal with a fresh green salad. Simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and/or croutons. Better yet, serve this with my favorite Italian salad. Such a perfect pairing!

Frequently asked questions

What’s the best slow cooker for cooking lasagna?

This 6-quart crockpot works great for making this lasagna recipe. Note: If you use a 3 quart, you will need to cut the recipe in half.

How long does it take to cook lasagna in the slow cooker?

This crockpot lasagna takes about 4 to 6 hours on LOW. I think the texture is better when you use the low setting to cook the lasagna. However, if you’re in a hurry, cook it on high for about 2 hours. Be sure to check that every layer of the lasagna is cooked before turning the slow cooker off and serving.

Do I have to precook the noodles?

One of the best things about this recipe is there is no need to precook the lasagna noodles before assembling everything in the crockpot. Do make sure all of the noodles are covered in sauce, so they fully cook. Also, no need to use “oven-ready” noodles. The regular lasagna noodles hold up better to slow cooking. These noodles go in dry and will be the perfect al dente texture when you are ready to eat.

Storing & freezing recommendations

  • Storing leftovers. Place leftover lasagna in an airtight container in the refrigerator for up to 4 to 5 days. Reheat either in the oven or in the microwave until warm.
  • Freezing. Crockpot lasagna freezes really well. Cook according to the directions in the recipe card. Let the lasagna cool completely and then cut it into individual servings. Place the pieces into freezer-safe airtight containers and mark them with the date. This will keep well in the freezer for up to about 3 months.
  • To thaw and cook after freezing. Let thaw in the refrigerator for 24 hours or at room temperature until thawed. Microwave for 3-5 minutes or warm it in the oven at 350ºF for 10-15 minutes.
slice of lasagna on a white plate garnished with fresh parsley

More favorite Italian recipes

Looking for other cozy, comforting Italian meals? Here are some family favs:

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Serving of crockpot lasagna on a plate.
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4.86 from 28 votes
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Crockpot Lasagna

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 30 minutes
Crockpot Lasagna is layers of meat sauce, three types of cheese, and noodles, all slow simmered to perfection in your slow cooker. A satisfying, flavorful, family-friendly meal that's perfect for feeding a crowd!
Author: Kim

Ingredients

  • 1 pound lean ground beef
  • 1 (24-26 ounce) jar marinara sauce
  • 1 cup water
  • 1 (15 ounce) container ricotta cheese
  • 1 (8 ounce) package (2 cups) shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese, divided
  • 1 large egg
  • 2 tablespoons chopped fresh parsley + more for garnish
  • 6 uncooked lasagna noodles, NOT “oven ready”

Instructions 

  • Brown meat in large skillet; drain. Stir in marinara with meat. Add 1 cup water to the empty marinara sauce jar; cover with lid and shake well. Pour the water into the meat and marinara mixture; stir until blended.
  • In a medium mixing bowl, stir ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley together. Spray the bottom and sides of the crockpot with nonstick cooking spray or use a crockpot liner. Spoon 1 cup meat sauce into slow cooker and spread evenly on the bottom; top with layers of half each of the noodles, broken to fit, and cheese mixture.
  • Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid. Cook on low 4 to 6 hours or until liquid is absorbed.
  • Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until cheese is melted.

Notes

*For best results, do not cook on the high heat setting.
**To make ahead: Layer the ingredients in the slow cooker the night before and refrigerate. The next day, cook according to instructions. 
Storing lasagna. Place leftover lasagna in an airtight container in the refrigerator for up to 4 to 5 days. Reheat either in the oven or in the microwave until warm.
Freezing lasagna. Let the lasagna cool completely and then cut it into individual servings. Place the lasagna pieces into freezer-safe airtight containers and mark them with the date. The lasagna will keep well in the freezer for up to about 3 months.
Photography by Sasha at Eat Love Eats
Author: Kim
Course: Main
Cuisine: Italian
Serving: 1serving, Calories: 355kcal, Carbohydrates: 23g, Protein: 29g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 102mg, Sodium: 739mg, Potassium: 621mg, Fiber: 2g, Sugar: 5g, Vitamin A: 905IU, Vitamin C: 8mg, Calcium: 278mg, Iron: 3mg

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