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
Scorpia says
For those of you saying the assembly is easy, it’s the same even if you bake it in the oven. I just made it. I have a large crock pot and didn’t have enough of anything except noodles. I regret not adding egg to the ricotta. The meat sauce barely got me through 2 levels
Taylor Stinson says
I don’t know how 2 jars of pasta sauce and an entire pound of ground beef isn’t enough. Thousands of people have made this recipe over several years and say it’s a staple in their house. I guess we all have different opinions.
Audrey says
I’ve never made lasagna before because it seemed like a lot of work. This was so easy and so delicious! My whole family loved it. I followed the recipe exactly. Will definitely make again. Thanks!
Taylor Stinson says
I’m so happy you enjoyed!!!
Denise Clark says
It’s been cooking on low for 4 hours and I think it’s done?! But you said cook for 6 hours on low. Could it be done? How do I tell? Thanks!
Taylor Stinson says
It will depend on your noodles, sometimes they cook faster. If the noodles seem soft enough it is likely done.
Wendy says
My whole family loves this lasagna! It is so easy to make and delicious!
Jennifer aldag says
Can you make this without the ricotta cheese? My family doesn’t like ricotta or cottage cheese
Taylor Stinson says
You should be able to!
Carla Davis-Buford says
Hello,
Can you clarify the amount of tomato sauce? Is it 2 jars of 650 mL each, or 2 jars for a total of 650 mL? I just want to make sure I don’t over moisturize it.
Thank you!
Taylor Stinson says
It is 2 jars of sauce (650mL) each. Thanks!
Lola says
Pretty easy to assemble! I added a few extra things like tofu with the ricotta, then I mixed an egg in it and added a dash of nutmeg. I also cut up some broccoli as an added extra. Yum!
Taylor Stinson says
I’m so happy you enjoyed, thank you for leaving a review! 😀
Diana Burdett says
This recipe is great! I used my 6qt crockpot and added 2 eggs to the ricotta and it filled the pot to the top. I cooked it on low for 3 hours while at church. My husband said it was the best lasagna he has ever eaten. Thank you for sharing your recipe!
Taylor Stinson says
I’m so happy you enjoyed!
myra mason says
I am going to try this recipe tomorrow. CAN THIS BE made in a 4 qt. crockpot? I am only cooking for one person. If so do I have to adjust any ingredients or cook time? Thank you so much for sharing this recipe.
Taylor Stinson says
Unfortunately I don’t think this can be made in a smaller crockpot but you could try cutting the recipe in half if you want to give it a try.
Shannon says
I’ve made this twice and my family LOVES it. My hubby says it’s better than going to an Italian restaurant. ( Only thing I add is Italian seasoning. I sprinkle it between the layers). Thanks so much for sharing this!
Katie Didow says
That’s such high praise, Shannon! So glad you and your family love this recipe recipe!
Kristen says
Question: if making this a day ahead of time and storing it in the fridge, should I add the water right before I cook it or before I store it? Thanks!
Taylor Stinson says
I’d say before you cook it.