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
Kevin says
I do not eat beef, so I made it with ground pork. I added mushrooms (same volume as the chopped onion) AND spinach (aprx half of a 16-oz package of frozen spinach) – as well as doubled the garlic to four cloves. In addition to mozzerella & ricotta – I added parmesan cheese. It turned out sooo scrumptous! FYI – I cooked it on High for 3.5 hrs & that seemed Just Right! Thanks!!
Taylor Stinson says
I’m so happy you enjoyed! 🙂
Terry says
Hi Taylor! Would you please tell me what SIZE Crockpot you used for this recipe? I only have one that’s 6qt, and I don’t think, based on the ingredients list, that I would get 1″ layers.
Thanks in advance, from an old Alberta woman! It’s currently -15°C, with a “Real Feel” of -24. We’re supposedly going to have nighttime lows of -39 & -43°C respectively, this Thursday and Friday. Definitely NOT looking forward to that!
Taylor Stinson says
Hi Terry! I have a 6qt so you should be fine. I have removed the wording around 1-inch thick layers because it doesn’t matter so much, just as long as there are 3 layers. You can choose to do 4 if you’d like, either way it will taste delicious! Hope it helps you stay warm 🙂
Melissa says
Anyone make this with ground turkey? Any alterations if I do?
Taylor Stinson says
I’ve made it before! No need to change anything 🙂
Dianne says
If you double the recipe (I need to serve 10-12 people) will it fit in a regular size crockpot?
Taylor Stinson says
No I don’t believe it would unfortunately but I still believe you could get up to 12 servings out of it. I would just serve a salad and garlic bread on the side to ensure everyone is full enough. This recipe does make a massive amount of food, the squares will just be a little smaller. One thing you could do though to ensure people are more full is add a half pound more ground beef and maybe 1 cup more mozzarella. That way you add more protein!
Kathy says
The instructions for crockpot lasagna said cook on high for 3 hours. The video said cook on high for 4 hours???
Taylor Stinson says
The video is outdated. Occasionally we re-test recipes to make sure they are as spot on as possible, the instructions in the recipe card will always be correct. Sorry for any confusion!
Cheryl says
Could I cook the whole thing today, put in the fridge after it cools and bring it to a work thing tomorrow and reheat it in the crockpot?
Taylor Stinson says
I’m not sure how well it will reheat in the crockpot or if it would reheat quickly enough – I’m also not sure of the food safety implications so I’m afraid I can’t recommend it.
Ashley Manahan says
Hello !
I just made this and I did the 3 layers but didn’t use the whole box of noodles so I’m hoping it will come out good… do you use the whole box? Crap lol.
Taylor Stinson says
You don’t need to use the full box, no! Don’t worry, as long as you made 3 layers you should be good 🙂
Nickiej says
I’ve made this recipe many, many times. Only thing I change is I don’t add cheese to it at all because I’m lactose intolerant. Everyone else just adds cheese to theirs & microwaves it for a few seconds to help it melt. It always turns out amazing & is def a favorite quick meal in our home. In fact, I’m making it again tomorrow for dinner cuz we have a busy day & I don’t need to tend to it.
Claire says
How many grams is one serving?
Taylor Stinson says
I don’t provide servings by weight/cup unfortunately! You will need to take the number of servings listed and divide into portions. Each portion is a serving.
Darlene Rubinrott says
Have you tried this with cottage cheese instead of ricotta?
Taylor Stinson says
I have not but I imagine it would turn out fine!
Carol says
Whenever I make lasagna, I use small curd cottage cheese. One of my daughters is lactose intolerant, and I don’t care for ricotta cheese. And it works great. I also add chopped spinach to the cottage cheese & Parmesan. It was one way to camouflage veggies for my kids when they were growing up. I still do it and they’re all grown up now.