This is the Easiest Ever Crockpot Lasagna Recipe – it cooks hands-off all day and is super easy to assemble. Plus, it freezes well!
Whenever I’m having a lazy day, I love making this lasagna. I throw everything in, set it and forget it, then I save leftover squares for the freezer!
Why you’ll love this recipe
- Easier method: It’s a super easy way to make lasagna in the slow cooker.
- Hands off meal: Assemble your layers, then set it to cook hands-off all day.
If you like this recipe then you’ve got to check out my Crockpot Lasagna Soup!
Ingredients and substitutions
- Extra-lean ground beef – ground turkey or Italian sausage would work too.
- Yellow onion – or white onions or shallots.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Jarred tomato sauce – I like Classico’s sweet basil marinara sauce, but any tomato sauce will work.
- Lasagna noodles – use oven-ready or normal lasagna noodles.
- Ricotta cheese – cottage cheese will work, but the texture will be different.
- Mozzarella cheese – add some extra parmesan for more flavour.
- Fresh basil – fresh parsley would also be good.
How to make lasagna in the crockpot
Step 1: Brown the beef.
Sauté until almost cooked through.
Step 2: Make the sauce.
Add the onion, seasonings and tomato sauce.
Step 3: Assemble your layers.
Add three layers of meat sauce, noodles, ricotta and mozzarella. Top with a jar of tomato sauce and mozzarella.
Step 4: Cook the lasagna.
Pour water in on the sides, then cook on high for 3 hours or low for 6 hours.
Tips & Variations for the perfect lasagna
This Crockpot Lasagna is super easy to make but here are some tips and variations to make it your own:
- Grease your slow cooker: Lightly coat the insert with cooking spray to prevent sticking.
- Layer evenly: Spread sauce, noodles, and cheese evenly to ensure each bite is perfectly balanced.
- Let it rest: Allow lasagna to sit for 15–20 minutes after cooking so it sets up for easy slicing.
- Add more veggies: Spinach, mushrooms, zucchini, or broccoli are all great ways to sneak in extra nutrients.
- Swap the meat: Ground turkey, chicken, or Italian sausage all work beautifully.
- Make it vegetarian: Skip the meat entirely, use tofu, or load up on extra veggies.
- Add some spice: Use a spicy tomato sauce or sprinkle in some red chili flakes for heat.
Frequently Asked Questions
Should you cook it on high or low?
It’s all a matter of preference. You can cook it on high for 3 hours or low for 6 hours.
Why do you need to add water?
The water will prevent the lasagna from drying out and from sticking to the sides of the pot.
How many layers should you have?
The lasagna should have about three one-inch layers. You may have more or less depending on the size of your crockpot.
What to serve with lasagna
- Fresh crusty bread or some warm garlic bread
- Caesar salad or a light side salad with my homemade salad dressings!
- Roasted or steamed veggies
Storing and reheating
Prep ahead: Assemble the lasagna, then store it in the fridge overnight. Cook the next day as normal.
Storing: Store the leftovers in airtight containers in the fridge for up to 5 days.
Reheating: Sprinkle a little water on top, then microwave for 2–3 minutes or reheat the whole lasagna in the oven at 350° F for about 20 minutes.
Freezing: Freeze cooked or uncooked lasagna for up to 3 months.
Defrosting and reheating: Thaw in the fridge overnight, then reheat as directed above.
More crockpot comfort food recipes
Easiest Ever Crockpot Lasagna Recipe
Equipment
Ingredients
- 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
Instructions
- In a large frying pan, brown the ground beef over med-high heat. When beef is almost cooked through, add onions, garlic, salt & pepper and 1 jar of tomato sauce, then stir to combine.
- Spray slow cooker with cooking spray, then layer in a bit of meat sauce. Add the uncooked lasagna noodles (you may need to break some into pieces to make them fit), then add some ricotta and mozzarella cheese, and more of the meat sauce. Repeat until the slow cooker is full – usually 3 layers total.
- Pour the other jar of tomato sauce overtop of lasagna, then add mozzarella cheese to the top. Pour water in on the sides. Cook on high for 3 hours, or on low for 6 hours.
- Garnish lasagna with basil and/or parsley, then serve and enjoy!
Video
Comments & Reviews
Jojo says
Would this work in a round crockpot?
Taylor Stinson says
Hey Jojo – I’ve never tried it but I really don’t see it being a problem!
Ngan says
Hi Taylor, I liked your explanations of which lasagna pasta and the different types of tomato sauces to use… very educational. It was so nice to make the recipe in the crock pot and have it ready 4 hours later when we were hungry after being out all morning. Thanks for the delicious recipe.
Taylor Stinson says
I’m so happy you enjoyed 🙂 Thank you so much for the kind words and leaving your review!!
Michaela says
Can this recipe be doubled? In one crockpot….
Taylor Stinson says
Hi Michaela – I would advise against this. There will not be enough space.
Carol Ann Speight says
Excuse to get a second crockpot!👍
Linda says
Can you use cottage cheese instead of ricotta?
Taylor Stinson says
Hi Linda – I wouldn’t advise doing this as I think it would change the taste.
Helga Adshead says
I made it tonight tasted great but when it came to serving it was more like
Lasagna soup. I followed the recipe in every way maybe my crockpot to
Small not sure. I will make again but will treat like what is it very tasty.
Helga Adshead says
I have it going right now I think however my crock pot should have been
Larger because it is very full might not serve up to smoothly but you never know
Darleen says
I’m going to make this recipe tomorrow! I’m so excited! What size crock pot did you use? I have 2 sizes and I honestly don’t know which one to use!
Taylor Stinson says
Hi Darleen – I have the 8 quart crockpot but I believe this recipe would also work with the 6 quart!
Melodie says
Yummy! I made this for dinner and we loved it. It came out a bit runny at first due to it still being so hot. But once it had time to cool down it was ok. I’ll definitely make it again. It was super easy and very tasty! I used the half cup of water around the edges but won’t do that again. Other than that, no complaints! Great recipe! 💖
Taylor Stinson says
So happy you enjoyed Melodie 🙂
Emily says
Did the water make it runny?
Charley Cline says
Yes I made it yesterday and my husband hates Lasagna, I made a few changes added 2 more types of cheeses, and spices I knew he liked. I was shocked when he eat the first big plate and Salad, much less when he went back for second’s. And amazed when we had Lasagna today, so I had to give this Recipe 5 stars.
Taylor Stinson says
I’m so happy you enjoyed, Charley! So glad it was such a hit!
Angelica says
Making it as we speak. I just don’t know if I can add the pasta uncooked or do I have to boil them before adding them in.
Taylor Stinson says
Hi Angelica – you add them in uncooked. Don’t worry, I’d let you know to cook the pasta outside the crockpot if you needed to!
Susan Azana says
This was a delicious and very easy recipe to prepare! My family loved it! I’ll definitely keep it amongst my favorites!!