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
Marla Parks says
What size jars of sauce?
Taylor Stinson says
The recipe does say 650mL. You will need 2 of these size jar.
Shannon Wagner says
This was excellent on a cool night with salad and garlic toast.
Taylor Stinson says
I’m so happy you enjoyed!
Karen says
Making this morning …. sounds so delicious!
Just want to be 100% sure that when using regular lasagna noodles, you DO NOT have to cook them first before putting in crock pot??
And is it ok to add an egg to the cheese mixture?
Thank you so much for a reply!
Taylor Stinson says
This recipe works as written with either oven ready or regular noodles so no need to do anything different. I have never added an egg but you could try it!
Deb Smith says
You’re kind of snotty with your “it’s in the recipe” responses. I wasn’t entirely sure either if you should cook or not cook the noodles. It isn’t clear in the recipe and now in the comments, still not clear! The pictures look like cooked noodles but with adding all the water…and you never actually say to cook the noodles…so I’m guessing don’t cook the noodles. Based on your snarky response.
Taylor Stinson says
I’m not sure how that is a snotty response. The crockpot cooks the noodles.
Jacquelene says
If I am using regular noodles (NOT oven ready) should I cook them first or put them in raw?
Taylor Stinson says
This recipe works as written with either oven ready or regular noodles so no need to do anything different 🙂
Margaret Johnson. says
Serving it up!
Margaret Johnson. says
Sergei g up that beautiful crockpot lasagna. The smell is beyond awesome. So good!
veronica says
Just made this this morning and it’s a hit~ Will definitely make again and use it as an option for a potluck!
Taylor Stinson says
So happy you enjoyed!
Evelyn says
HI there, just wondering if the recipe is to be cooked on high for 3 or 4 hours? The video says 4 but the recipe says 3, thanks in advance.
Taylor Stinson says
I sometimes tweak recipes and update them to make them better so that would be why you’re seeing a different time. Sorry for the confusion, it’s 3 hours.
Marcia Smith says
can you please translate your measurements to oz for us in the united states? Thanks
Taylor Stinson says
Unfortunately this would be very time consuming to go back to all my previous recipes to do this but I will consider adding it for future recipes! You should be able to Google the translations for the older recipes.
Sheila Mary Knurowski says
HI Marcie, you can also go on the internet and do a conversion – 650 mls = 21 oz and 475 grams = 16 oz.
Trish says
Thank you Sheila!
Anita says
If cottage cheese is used instead of ricotta cheese what size container is needed.?
Taylor Stinson says
It should be the same size as the ricotta container