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
PC Scott says
I made this yesterday and showed the pic in the crockpot. It is very good. I credited to you and shared your web page with the recipe. Salad and garlic toast filled out the meal.
Katie Didow says
So glad you enjoyed this recipe! Salad and garlic toast make excellent sides for lasagna!
Amy says
I made this yesterday and it is easy and very delicious!! The family loved it!! I cooked it for 5 hrs on low. Next time, I’ll turn it off at 4hrs and let it sit and settle. The noodles were a little mushy for my taste but totally edible. Thanks.
Katie Didow says
So happy you enjoyed this recipe!
Audrey says
Can I do half the recipe with the same cook time? Low – 6 hours, or high – 3 hours. I’m only cooking for 2.
Taylor Stinson says
I think it should work but I have never tried it myself. You may want to check after half the time has passed to see if the pasta is cooked and adjust time accordingly.
Bill says
Can I substitute cottage cheese in place of the ricotta?
Taylor Stinson says
You could but I imagine the taste would be more tangy.
Kira Mcsweeney says
Ive made lasagna with cottage cheese and ricotta mix and was great.
Dee Mittie says
I’ve made it with cottage often, but I use small curd and mash it through a strainer and then add egg, a little itallian seasoning or fresh parsley, mozzarella and fresh grated parm just like a any ricotta filling. My daughter loves ricotta, and she was amazed that I hadn’t used real ricotta because she could not tell the difference.
Donna Kulakowski says
How much water do you add to pour around side??
Taylor Stinson says
It’s 1/2 cup, it is listed in the recipe card. You’re not the first to comment this so I’m wondering if you’re seeing water listed elsewhere in the blog post missing the amount and that’s why this is causing confusion? Just want to fix that if that is the case.
Sheila says
I felt it was a little dry even with the 2 jars of sauce. But it was very tasty. I put more Italian seasoning in and also added hot pepper flakes. Will add more sauce when I reheat.
Ashleigh says
I made this tonight and it was fantastic! Subbed bison for ground beef, added a few extra herbs and spices to the meat sauce mixture, and combined the mozzarella and ricotta into one cheese spread. I cooked on low for 5 hours (it was ready by then). I found it to be a little heavy on red sauce, and will likely reduce the sauce on top by half next time. This will definitely make its way into the rotation – thanks for sharing!
Taylor Stinson says
I’m so happy you enjoyed!
Nancy says
Can this be cooked in an oven in a pan
Taylor Stinson says
I wouldn’t recommend trying to make this recipe in the oven, but I have a similar oven lasagna recipe you can use! Just swap out the veggies for ground meat of your choice, or add the meat in addition to the veggies 🙂 https://thegirlonbloor.com/vegetarian-lasagna/
Denise says
What size crockpot do you use?
Taylor Stinson says
I have a 6-quart.
Leah says
The cook time is stated as 4 hours with 30 minutes of prep but in the actual recipe it says “cook on high for 3 hours or low for 6 hours”. What is the actual cook time if on high- 3 or 4 hours?
Taylor Stinson says
It is 3 hours. I have updated the recipe to reflect that.