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This Crockpot Lasagna Recipe is my favorite way to get this classic Italian dish on the table! The noodles cook perfectly in the slow cooker and the lasagna is so rich and hearty.
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Look, I don’t want to throw my mama under the bus here or anything, but I have to tell you something…
The only lasagna I ate as a kid was the frozen kind.
I mean, I get it.
She just hadn’t discovered crock pot lasagna and didn’t really how truly easy lasagna can be!
Now we’re all lasagna snobs over here. Homemade or bust, my friends! 😉
We love this crockpot lasagna recipe because it’s really simple to throw together – no need to boil the lasagna noodles first. Everything cooks up together in the slow cooker just perfectly. The flavors are so rich and the method is simple.
Slow cooker lasagna is really made just like traditional lasagna. The big difference here is that you don’t boil the noodles and you get to start it well in advance of the dinner rush so it’s ready when you’re ready.
Crock Pot Lasagna Ingredients:
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Lasagna Noodles – Regular lasagna noodles here. You don’t need the ‘no boil’ variety, though we aren’t going to boil them.
Meat Sauce – You will prepare this pasta meat sauce from ground beef, garlic & onion, marinara sauce, Italian seasoning, and tomato paste. The tomato paste will add lots of great tomato flavor to the lasagna and it doesn’t take much! If you’re feeling ambitious, make our homemade spaghetti sauce.
Cheese Mix – The cheese layer is actually a mixture of three cheeses: ricotta, mozzarella, and Parmesan as well as some minced garlic and freshly chopped parsley. You can sub the ricotta for cottage cheese if you prefer!
What Readers are Saying!
“Amazing!! Never thought lasagna could taste this good out of a crock pot. I’ve shared this with friends and coworkers and everyone has the same to say. Amazing!!” – Ann P.
Crockpot Recommendation!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
How to Make Lasagna in the Crockpot:
Meat Sauce: Brown the beef along with onion and garlic. Drain off any excess fat once the meat is cooked through and stir in the marinara, tomato pasta, water, and seasoning.
PICKY KID Tip!
Cut the onions very small or even blitz them in a blender or food processor. You’ll still get the flavor without the chunks that kids seem to hate!
Cheese Mix: Prep your cheeses by combining ricotta, mozzarella, Parmesan, garlic, and parsley. You can use cottage cheese in place of ricotta if that’s more your speed.
Layer: Crock pot lasagna layers just like traditional lasagna. Meat sauce, noodles, cheese, repeat. Start by adding 1/4 of the meat sauce you just prepared to the bottom of the crockpot. Top with noodles – feel free to break them in pieces to help them fit and don’t worry if they overlap a bit. The final layer is the cheese mixture. Just keep repeating your layers for a total of three layers.
Top Layer: Top it all off with any remaining meat sauce and a sprinkle of mozzarella.
Slow Cook: This crockpot lasagna recipe cooks on low in about 5 hours and I love that I can assemble it at lunch time and then have it ready to go at dinner. It makes the dinner rush so much more manageable!
Try serving this easy Crockpot lasagna recipe with some of my favorite cream cheese garlic bread!
FAQs:
Yes! This slow cooker lasagna recipe can be made in advance. Layer it all in the crock pot and then pop it in the fridge. I like to let it set out for an hour to come to room temp before I start cooking it.
This lasagna will last in the fridge, tightly covered, for 3-5 days.
You could also freeze the leftovers for 2-3 months.
We use plain old regular lasagna noodles here!
There’s no need to buy the no-boil variety and there’s no need to boil the regular variety for this crockpot recipe.
The lasagna noodles will cook in the crock pot and turn out just perfect.
The crockpot isn’t shaped quite the same as a traditional lasagna pan, which means that you’ll end up with a taller, thicker lasagna. Cut your serving pieces a bit smaller than you traditionally would to account for the thickness.
MORE ITALIAN INSPIRED RECIPES!
Baked Spaghetti: Similar to a lasagna, but with spaghetti.
Homemade Italian Dressing: An easy and low carb salad dressing!
Homemade Alfredo Sauce: So creamy and so easy!
Pork Tenderloin: Topped off with a garlic butter sauce.
Eggplant Parmesan: This classic Italian recipe is so easy in the air fryer!
Turkey Meatballs: Serve these with some spaghetti and marinara for a healthier take on spaghetti and meatballs.
Baked Ziti with Meat: The white sauce makes this recipe extra special.
Crockpot Lasagna
Ingredients
- 1 pound ground beef
- 1 sweet onion minced
- 5 cloves garlic minced, divided
- 24 ounces marinara
- 6 ounces tomato paste
- 1 teaspoon dried Italian seasoning
- 12 ounces lasagna noodles
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella divided
- 1 cup shredded Parmesan
- 1/4 cup fresh chopped parsley
- 1 teaspoon salt
Instructions
- Add the ground beef, onion, and 3 cloves of garlic to a skillet over medium heat, crumbling the meat as it cooks. Drain the grease from the skillet and add the marinara, tomato paste, Italian seasoning and 1 cup of water to the beef. Stir well to combine.
- Spray a slow cooker with non-stick spray.
- Place ¼ of the meat sauce into the bottom of the slow cooker.
- Layer 1/3 of the noodles over the sauce, breaking them up to cover the entire area. The noodles will overlap a bit.
- Add the ricotta, 1 cup of mozzarella, Parmesan, parsley, salt, and reserved 2 cloves of minced garlic to a small bowl and stir to combine.
- Spoon 1/3 of the ricotta mixture over the noodles. Repeat layers twice, ending with meat sauce.
- Sprinkle with the reserved cup of mozzarella cheese.
- Cover and cook on low for 5 hours or until noodles are tender.
Tips & Notes:
Nutrition Information:
This recipe was originally published in January 2020. It’s been updated with new photos. Original photos below.
Dolores Ensinia says
Could you make that recipe using a crock pot liner bag to avoid clean up ? Sounds so yummy can’t wait to try it .
Karly says
I’ve never used the liner bags, so I’m not sure how or if they’d change anything.
Jennie D says
I was just wondering if it’s possible to use spaghetti sauce instead of marinara for this?
Karly says
Yep!
Bill Wind says
This turned out to be absolutely fantastic lasagna! I was very skeptical but it was easy and fun to make. I used 1/2 ground beef and 1/2 Italian sausage. I also used cottage cheese. Couldn’t tell the difference. I made the sauce a day ahead of time and assembled everything at lunch time. It was done perfectly by supper time!
Karly says
So glad you enjoyed it, Bill!
Shelby says
Has anyone tried using the no boil noodles? That’s all I have on hand at home and would love to not go to the grocery store.
Karly says
I haven’t tried it myself. Not sure how they’d turn out – they might be fine and just cook a bit quicker.
Ann P says
Amazing!! Never though lasagna could taste this good out of a crock pot. I’ve shared this with friends and coworkers and everyone has the same to say. Amazing!!
Karly says
So glad you gave it a try! 🙂
Susan Bobier says
I just made this and it was so easy and soooo delicious!!! I will be making this again a small again!!!
Susan Bobier says
Typo! I will be making again and again!!!
Karly says
Awesome! Thanks, Susan!
Phyllus Lattimer says
So not keto
Karly says
Haha, no. Definitely not keto. I’m not sure why you thought it would be?
Terri says
Totally delicious and very easy to put together. Grandkids and hubby approved!
Carolyn Toney says
Good time saving Lasagna
Paul Garneau says
Wow! SOOO Yummy! I used vegi ground instead of ground beef! Tastes as good as my kids Nana use to make! Will definetly do again and will share with my kids! Thank you very much for this great recipe
Karly says
Thanks, Paul!
Jessica Brazier says
This may seem like a silly question but do you precook your noodles or place them in the crockpot dry/not cooked?
Or do you use the no boil noodles?
Karly says
I use regular noodles (not the no boil) and put them in dry/uncooked. They cook perfectly and soak up the sauce in the crockpot. 🙂
MrBosski says
Never cook the pasta beforehand, not even when not using a slow cooker! Pasta made in the juices of the meat and sauce is the essence of good lasagna.
Carla says
I agree, my much loved late son in law made lasagna without cooking the noodles/pasta. He increased the sauce, eliminated the ricotta, and just used ground beef (if you like, you could substitute spinach or ground turkey) sauce and a lot of shredded mozzarella. He baked it for an hour, checked it and if necessary, depending upon the size of the pan of lasagna, baked it longer. Once out of the oven let the lasagna stand for 15 minutes to allow to set.
Shane Daugherty says
I took it to the next level by substituting Italian Sausage in place of the ground beef!
Pam says
I made this last weekend and it was the best lasagna I have ever made. I will never make lasagna the traditional way again. Mine did cook in about 3 1/2 hours. I think all Crock Pots are different. So good.
Pam
www.busylifestylegal.com
Karly says
Hi Pam! I’m so glad you gave it a try! You’re totally right about crockpot cooking differently – glad you gave it a check before it was overdone! 🙂
Sandy says
Best lasagna EVER!!! So good, and easy to make. Thank you!!!!!!
Karly says
I’m so glad you tried it! Thanks, Sandy!
mary says
This looks like a great recipe. I have a deep and meaningful relationship with my slow cooker.
Karly says
Haha, love it!