Crockpot lasagna is a slow cooker version of the classic Italian-American comfort dish where dry, unboiled lasagna noodles are layered with a ground beef meat sauce, a ricotta and mozzarella cheese mixture, and jarred pasta sauce directly inside the slow cooker. It cooks on HIGH for 3 hours or LOW for 5 to 6 hours, and the steam from the added water cooks the noodles to a perfect tender texture without any boiling.
We are making this super easy crockpot lasagna that can be prepped in less than 10 minutes, making it the perfect weeknight meal.
Simply toss everything in the crockpot before work, or even at lunch, and you have a mouthwatering, cheesy dinner ready in a few hours. Seriously, it is that simple!
Table of Contents
Why You Will Love This Crockpot Lasagna Recipe
You are absolutely going to love this recipe because it gives you all the cozy, cheesy goodness of a traditional baked lasagna with a fraction of the effort. You do not even have to boil the noodles! Plus, assembling it takes less than 10 minutes, and as it slow cooks, it will have your whole house smelling so good. You absolutely could not wait for dinner!
If you love easy, cheesy comfort food dinners like this one, you are also going to want to check out our Creamy Slow Cooker Chicken and Rice, another set-it-and-forget-it crockpot recipe that is just as hands-off and just as satisfying.
What You Will Need
Special Equipment
- 5 to 6 quart slow cooker (crockpot)
- Large skillet
- Medium mixing bowl
The Ingredients
- 1 lb (454g) ground beef
- 1 tsp garlic powder (or seasonings to taste)
- ½ medium yellow onion, diced
- 2 jars (24 oz / 680g each) of your favorite pasta sauce
- 15 to 16 oz (425g) ricotta cheese (or small curd cottage cheese)
- 1 large egg (helps bind the cheese layer)
- 2 cups (225g) shredded mozzarella cheese, divided (1½ cups for the filling, ½ cup for the topping)
- 1 box (approx. 9 noodles) regular, dry lasagna noodles (do not use oven-ready or no-boil noodles)
- ½ cup (120ml) water
Let’s Get Cooking
1. Getting That Meat Sauce Going
Start by browning one pound of ground beef in a large skillet over medium heat. You can add in any seasonings you would like, or just use garlic powder to keep it simple and delicious. While that is cooking, dice up half of a yellow onion.
Once the ground beef is most of the way cooked, drain any excess grease out of the pan and return it to the stove. Then add in your chopped onion and let that simmer on low for about 1 to 2 minutes until translucent.
2. Mix the Meat Sauce
Next, pour in one full jar (24 oz) of your favorite pasta sauce right into the skillet with the beef and onions. Give it a stir until it is well combined, then remove from heat. This is the meat sauce mixture you will use to build your layers!
Pro Tip: If you are going to be running low on time in the morning, you can always premake this meat sauce the night before so it is ready to go.
3. The Cheesy Goodness
Set your meat sauce aside while you make the cheese filling. In a separate mixing bowl, mix together 15 to 16 ounces of ricotta cheese and 1½ cups of shredded mozzarella. Add one large egg to this mixture to help the cheese bind together perfectly as it cooks! Stir until completely mixed.
If you do not like ricotta, you can absolutely swap it for small curd cottage cheese! It gives the lasagna a slightly different texture and a little bit higher protein, but both work great.
4. Time to Layer It Up!
This is where we assemble the crockpot lasagna right inside the slow cooker. Lightly spray the inside of your crockpot with non-stick spray.
5. The Base
Start by adding one third of the meat sauce to the bottom of the crockpot. Make sure to spread it evenly across the bottom so the noodles do not stick.
6. The Noodles
Add a layer of dry, uncooked lasagna noodles over the sauce. You can break them into smaller pieces so they fit better into the oval shape of your crockpot.
7. The Cheese
Once the noodles are in, add one third of the cheese mixture and spread that evenly over the noodles.
8. Repeat
Repeat this layering process (meat sauce, noodles, cheese mixture) two more times for a total of three layers.
9. The Finishing Touches
Once you have all three layers in the crockpot, pour your second jar of pasta sauce over the final layer. Make sure you cover all the exposed noodles completely so they do not dry out while cooking. Then pour ½ cup of water around the inside edges of the crockpot insert to create steam to help the dry noodles cook evenly. Top everything off with the remaining ½ cup of shredded mozzarella cheese.
10. Cook
Cover the crockpot and let the slow cooker do the work! Cook on HIGH for 3 hours or on LOW for 5 to 6 hours, until the noodles are fork-tender and the cheese is melted.
11. Rest (This Step is Crucial!)
Turn off the slow cooker, remove the lid, and let the lasagna rest for 20 to 30 minutes before serving. This allows the liquids to absorb and the layers to set up so it slices beautifully. That is it! Your family is absolutely going to love this recipe.
This crockpot lasagna goes beautifully with a simple green salad or some garlic bread on the side. And if you want another crowd-pleasing, cheesy family dinner for later in the week, our Ultimate Baked Mac and Cheese is the perfect follow-up recipe that the whole table will devour.
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FAQs
Do you have to boil noodles for crockpot lasagna?
No, you do not need to boil the noodles first! Regular, dry lasagna noodles are layered directly into the slow cooker completely uncooked. The steam from the added water and the moisture from the pasta sauce get trapped inside the slow cooker, cooking the noodles to a perfect al dente texture. Preboiling the noodles actually makes them prone to turning into mush!
Why did my crockpot lasagna turn out watery or soggy?
If your lasagna turned out a little watery, it is usually because it was not allowed to rest. Lasagna is very hot and liquid-heavy right when the cooking timer ends. You absolutely must turn off the heat, take the lid off, and let it rest for 20 to 30 minutes before cutting into it. This gives the noodles time to absorb the remaining moisture and set into firm, sliceable layers. Also, always drain your ground beef before mixing it with your sauce!
Can I use cottage cheese instead of ricotta in crockpot lasagna?
Yes, absolutely! Cottage cheese is a very popular, budget-friendly swap for ricotta. If using cottage cheese, use small curd cottage cheese in equal measurements to the ricotta. It melts beautifully and gives the lasagna a lighter, incredibly creamy texture with a little extra protein. This is a great option for a crockpot lasagna with cottage cheese that the whole family will still love.
Can I assemble crockpot lasagna ahead of time?
Yes, you can easily prep this the night before. You can brown the meat, mix the cheeses, and layer the lasagna completely inside your ceramic slow cooker insert. Cover the insert and store it in the refrigerator overnight. In the morning, just place the insert back into the heating base and turn it on. Since the ceramic insert is starting cold from the fridge, you may need to add 30 to 45 minutes to your total cooking time.
How long do leftovers last, and can they be frozen?
Leftover lasagna is the best! Store it in an airtight container in the fridge for up to 3 to 4 days. If you want to freeze it, let it cool completely, then store individual slices (or the whole batch) in freezer-safe containers for up to 3 months. Just thaw in the refrigerator overnight before reheating.
Looking for another hearty, layered comfort food bake the family will love? Our Mac and Cheese Meatloaf Casserole is a cheesy crowd-pleaser that gives the same cozy, crowd-feeding energy as this lasagna.
The Easiest Crockpot Lasagna
Course: Main CourseCuisine: Italian-AmericanDifficulty: Easy8
servings10
minutes3
hours450
kcal30
minutes3
hours30
minutesA mouthwatering, cheesy lasagna you can prep in under 10 minutes! No boiling noodles required. Just layer the ingredients in your slow cooker for the perfect weeknight family dinner.
Ingredients
- Equipment Needed:
5 to 6 quart slow cooker
Large skillet
Mixing bowl
- Ingredients:
454g (1 lb) ground beef
1 tsp garlic powder
½ yellow onion, diced
2 jars (680g / 24 oz each) pasta sauce
425g (15 oz) ricotta cheese (or small curd cottage cheese)
1 large egg
225g (2 cups) shredded mozzarella cheese, divided (1½ cups for filling, ½ cup for topping)
9 regular dry lasagna noodles (approx. half a box), uncooked
120ml (½ cup) water
Directions
- Cook the ground beef and garlic powder in a large skillet over medium heat until mostly browned. Drain excess grease and return to the stove.
- Add the diced yellow onion to the beef and simmer on low for 1 to 2 minutes until translucent.
- Stir in one jar of pasta sauce. Mix until well combined, then set aside.
- In a mixing bowl, combine the ricotta cheese, egg, and 1½ cups of shredded mozzarella. Mix until smooth.
- Lightly spray the inside of the slow cooker with non-stick spray. Spread one third of the meat sauce onto the bottom.
- Add a layer of dry lasagna noodles, breaking them to fit the oval shape. Top with one third of the cheese mixture.
- Repeat the layers (meat sauce, noodles, cheese) two more times for a total of three layers.
- Pour the second jar of pasta sauce over the top layer, covering all exposed noodles completely.
- Pour the ½ cup of water around the inner edges of the slow cooker. Sprinkle the remaining ½ cup of mozzarella over the top.
- Cover and cook on HIGH for 3 hours or LOW for 5 to 6 hours, until the noodles are fork-tender and the cheese is melted.
- Turn off the heat, uncover, and let rest for 20 to 30 minutes before slicing and serving.
Notes
- The Resting Step is Non-Negotiable: Do not skip the 20 to 30 minute rest at the end! This allows the noodles to absorb remaining liquid so the slices hold their shape when serving.
- Make Ahead Option: Premake the meat sauce the night before. You can also fully assemble the lasagna in the removable crockpot insert, store it in the fridge overnight, and pop it into the heating base the next day. Add 30 to 45 minutes to the cook time since the insert will be cold.
- Cottage Cheese Swap: Small curd cottage cheese is a fantastic, budget-friendly swap for ricotta. It melts beautifully and adds extra protein.
- Noodle Note: Use regular dry lasagna noodles only. Do not use oven-ready or no-boil noodles, as they can become too soft and fall apart in the slow cooker.
- Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze individual portions for up to 3 months.
