This is the easiest ever Crockpot Lasagna Recipe – it cooks hands-off all day and is super easy to assemble. Plus, it freezes well!

Step 1 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.

Step 2 Spray slow cooker with cooking spray, then layer in a bit of meat sauce. Add 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. All layers should be about 1 inch thick. Repeat until the slow cooker is full - usually 3 layers total.

Step 3 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 4 hours, or on low for 8 hours.

Step 4 Garnish lasagna with basil and/or parsley, then serve and enjoy!

Storing and Reheating After the lasagna is cooled, you can store the leftovers in an airtight container in the refrigerator for up to 5 days. It makes a satisfying lunch or dinner! This recipe tastes great, even after being reheated in the microwave. Be sure to sprinkle a little water overtop and then reheat in the microwave for 3-4 minutes.

Freezing Slow Cooker Lasagna You will need to brown the meat before freezing it. After that, you can choose to freeze the entire meal. Put everything except the tomato sauce together in an airtight container and freeze. When you are ready to cook it, let it thaw in the refrigerator overnight and then dump it in the crockpot the next morning. Your layers will not be perfect. It will be more like a casserole, but the flavor will be the same.

Check out a couple of our other slow cooker recipes below!