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
Trish says
I’m looking forward to trying this for an upcoming potluck. I would like to add fresh zucchini and mushrooms. Will this leave too much water in the lasagna? I’m concerned if I cook the veg ahead of time the zucchini will be too mushy.
Taylor Stinson says
Hi Trish! I would saute both the zucchini and mushrooms ahead of time before adding to the crockpot but only cook them for a few minutes so they aren’t cooked completely. This should help you avoid any water issues but also avoid mushiness 🙂
Trish says
Thank you!!
CS says
Do I precook the pasta? I am confused by that step.
Taylor Stinson says
No you just add it uncooked to the crockpot.
Kimberley Schroy says
Made it for bday party with our friends. Turned out amazingly.
Taylor Stinson says
I’m so happy you all enjoyed! 🙂
Christy says
I’m not sure where I went wrong but my noodles came out very mushy. I used the oven ready noodles. I followed the recipe and didn’t make any adjustments. Thoughts? Otherwise it was delicious! Thank you!
Taylor Stinson says
The noodles won’t be al dente like you might be used to with the oven method, they will be softer than usual. If you’d like them harder, you can use regular (not oven ready) noodles next time. Glad you enjoyed overall!
Amy H says
I made this on a hot summer day in august and it cooked while we were out on the boat. It was incredible! My husband couldn’t stop raving and I sent the recipe to many!
Taylor Stinson says
I’m so happy you enjoyed and thank you so much for sharing it 🙂
Jena says
Definitely choose your spaghetti sauce wisely. I used Prego and it ended up being a little sweet for my taste.
But the method of the recipe was solid sand it looked more like typical lasagna than I expected!
I prepared the sauce and built the lasagna the night before and refrigerated overnight. Even though I set the Crock-Pot pot for an hour before I started cooking, it still took longer to cook than stated. After 4.5 hours on high, the middle of it only reached 148* – not good for food safety.
So while I will make this again, I will not assemble it ahead of time again! Maybe premade the meat sauce but warm it up again before assembly and cooking.
Benjamin Welch says
If you cooked the meat beforehand there wouldn’t be any issue. Pasta and cheese don’t have a temp requirement.
Cindy says
I am allergic to tomatoes and used Alfredo sauce instead of tomato sauce and it was amazing!
Taylor Stinson says
Oooooh good to know you enjoyed it this way!
Tom Gravatt says
Excellent recipe! Thank you for posting. Easy and delicious. My teenage son loves this.
doris says
how much water do you add at the last step to making the lasagna? Thanks!
Taylor Stinson says
It’s 1/2 cup, it’s there in the recipe (you may have missed it!)
Richard Irish says
Heya what setting for the crockpot? High or low? What’s best for it ?
.
Taylor Stinson says
You can do either. I typically cook on high so it’s done faster but you can cook on low if you need it to be going all day (you’re busy and want to set it and forget it during your work day sort of thing)
Linda says
I made it and it was easy and delicious!