The Best Crockpot Lasagna
The Best Crockpot Lasagna: A Comforting Family Favorite
Lasagna has always been one of those dinners my family gets excited about, and this crockpot version makes it so much easier to get on the table. It has all the layers of hearty meat sauce, creamy ricotta and melty mozzarella we love, without having to boil the noodles first.
When I was a young single mom, crockpot meals helped me get dinner made on busy days. This is still one of my favorites. Brown the beef, put your layers together and let the crockpot take it from there!
Try these other great recipes while you are here!
Smothered Chicken in the Crockpot
Mississippi Meatballs in the Crockpot
Chicken Bacon Ranch Potato Soup in the Crockpot
Why You’ll Love This Recipe
- No boiling the noodles. Regular lasagna noodles go straight into the crockpot uncooked.
- All the classic lasagna flavors. Seasoned ground beef, marinara and three kinds of cheese make this a hearty, comforting dinner.
- The crockpot handles the cooking. Once everything is layered, you can get on with your afternoon.
- It feeds the family. This recipe makes about eight servings and is great with garlic bread and a simple salad.
- The leftovers are delicious. Save a portion for an easy lunch or dinner the next day.
Ingredients:
- Olive oil: For softening the onion before adding the garlic and beef.
- Yellow onion and fresh garlic: These give the meat sauce a flavorful start.
- Ground beef: I use one pound. Drain excess grease after browning, if needed.
- Salt, pepper and garlic seasoning blend: I use one tablespoon to season the cooked beef. Different blends vary in saltiness, so choose one you enjoy.
- Dried basil and oregano: Half a tablespoon of each goes into the cooked beef along with the seasoning blend.
- Red pepper flakes: Optional if you like a little heat.
- Tomato paste: Adds richness to the sauce.
- Marinara sauce: Two 24-ounce jars, for 48 ounces total. Use your favorite.
- Water: Just half a cup total. I add a quarter cup to each empty sauce jar, shake and pour it into the pan.
- Ricotta cheese: Creates the creamy cheese layers.
- Eggs: Help bind the ricotta mixture.
- Grated Parmesan: Adds flavor to the ricotta filling.
- Regular uncooked lasagna noodles: Break them to fit your crockpot. Do not use oven-ready noodles; I have tried them in this recipe, and they turned mushy.
- Mozzarella cheese: I prefer freshly grated mozzarella for the layers and topping.
- Dried parsley: For the ricotta mixture and a little sprinkle on top.
How To Make The Best Crockpot Lasagna:
This is just a summary, the full recipe is below. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about five minutes, until softened. Stir in the garlic and cook for another minute.
Add the ground beef and cook, breaking it apart, until browned. Drain excess grease if needed. Season the cooked beef with the salt, pepper and garlic blend, dried basil, dried oregano and optional red pepper flakes.
Stir in the tomato paste and cook for about three minutes. Add both jars of marinara. Pour a quarter cup of water into each empty jar, shake to loosen the remaining sauce and add it to the skillet. That’s half a cup of water total, not two full jars of water. Let the sauce simmer briefly while you mix the ricotta.
For the Ricotta Mixture
In a mixing bowl, combine 15 ounces of ricotta cheese with 2 eggs, 1 cup of grated Parmesan cheese, and a sprinkle of fresh parsley. Stir until everything is well blended and smooth.
Layer the Lasagna in the Crockpot
Start by spreading a thin layer of the meat sauce at the bottom of your crockpot. This prevents the noodles from sticking. Next, lay down a layer of dry lasagna noodles. You’ll need to break them up to fit the shape of your crockpot.
On top of the noodles, spread a generous layer of the ricotta mixture, followed by a sprinkle of freshly grated mozzarella. Repeat the layers—sauce, noodles, ricotta, mozzarella—until you’ve used all your ingredients. Make sure to end with a layer of sauce, topped with noodles, more sauce, and finally a thick layer of mozzarella. Garnish with a bit of parsley for a pop of color.
Cover and cook on low for 4 to 5 hours or high for 3-4. I cooked mine for 3.5 hours and it was perfect, but all crockpots cook differently. You’ll know the lasagna is ready when the noodles are tender and the cheese on top is beautifully melted and golden.
Enjoy this lasagna with a side of garlic bread and a simple salad for the ultimate cozy dinner!
Tips for the Best Results
- Stick with regular noodles. Oven-ready noodles became mushy when I tested them in this recipe.
- Measure the water. Add only half a cup total, divided between the two empty sauce jars.
- Keep the noodles covered with sauce. They need that moisture to soften as they cook, especially around the edges and on top.
- Drain excess grease. This helps keep the finished lasagna from being oily.
- Watch the cooking time. Once the noodles are tender, the lasagna is ready. Cooking much longer can make them too soft.
- Let it rest before scooping. Ten to fifteen minutes helps the layers hold together better.
- Expect melted cheese on top. You don’t need a browned or golden topping to know this crockpot lasagna is done.
Storage and Reheating
Refrigerate: Transfer leftovers to shallow, airtight containers and refrigerate within two hours of cooking. Use within 3–4 days.
Freeze: Freeze individual portions in freezer-safe containers for up to three months for best quality. Thaw overnight in the refrigerator before reheating.
Reheat: Microwave individual portions, loosely covered, until heated through. For a larger portion, place it in an oven-safe dish, cover with foil and warm at 350°F (175°C). Reheat leftovers to an internal temperature of 165°F (74°C).
What to Serve With Crockpot Lasagna
We love this with garlic bread and a simple green salad. Roasted broccoli or green beans would also make an easy side. It’s a hearty dinner, so you don’t need much to go with it!
The Best Crockpot Lasagna
Equipment
- 1 6 Quart or larger crockpot (slow cooker)
- 1 Large Pan for making the sauce in
Ingredients
- 1 tbsp Olive Oil
- 1 medium Yellow Onion, Diced
- 7-8 Garlic Cloves, minced
- 1 lb Ground Beef or any type of ground meat you prefer
- 1 tbsp Kinders the Blend Seasoning Or any other salt, pepper, garlic blend
- 2.5 tsp Dried Oregano
- 2.5 tsp Dried Basil
- Pinch of Red Pepper Flakes optional for a hint of heat
- 1 tbsp Tomato Paste
- 48 oz Marinara Sauce
- 1/2 Cup Water
- 15 oz Ricotta Cheese
- 2 Large Eggs
- 1 Cup Grated Parmesan Cheese
- 12 Dry Lasagna sheets
- 4-5 Cups Freshly Grated Mozzarella Cheese
- 3-4 tbsp Chopped Fresh Parsley
Instructions
- In a large pan, heat the olive oil over medium heat. Saute the diced onion for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef and cook, breaking it apart, until browned and fully cooked. Drain excess grease if needed. Season the cooked beef with the salt, pepper and garlic blend, dried basil, dried oregano and optional red pepper flakes. Stir to combine
- Stir in the tomato paste and cook for about three minutes. Add both jars of marinara sauce. Pour ¼ cup water into each empty jar, shake and pour into the skillet. Use ½ cup water total. Simmer briefly while preparing the ricotta filling.
- Make the ricotta mixture by mixing together the ricotta, the eggs and the parmesan cheese. Sprinkle in 2 tbsp of the parsley. Stir until smooth and well blended.
- Spread a thin layer of the meat sauce into the bottom of the crockpot. Next, lay down a layer of dry lasagna noodles. You will need to break them up for them to fit. On top of the noodles, spread a generous layer of the ricotta, followed by a layer of the mozzarella.
- Repeat the layers until you have used up all of the ingredients. Be sure to end with a layer of mozzarella on top. Garnish with some dried parsley.
- Cook on low for 4-5 hours or on high for 3-4. It is done when the lasagna noodles are tender and the cheese is melted and golden.
- Let it rest for 10-15 minutes before serving. This helps it hold its shape while scooping it out.
Notes
• Cheese variations: Feel free to add layers of shredded Italian cheeses or even a bit of provolone for a richer flavor.
• Make it ahead: You can assemble the lasagna in the crockpot the night before and store it in the fridge. In the morning, just set it on low and let it cook throughout the day.
Notes
- Use regular uncooked lasagna noodles, not oven-ready noodles. Oven-ready noodles turned mushy when I tested them.
- The water measurement is half a cup for the entire recipe, not half a cup per jar or two jars filled with water.
- The original LOW setting was 4–5 hours; the latest batch was cooked on HIGH for about 3½ hours. Check noodle tenderness rather than relying only on the clock.
- Salt levels vary by seasoning blend and marinara brand. Adjust the blend if needed for your ingredients and taste.
Frequently Asked Questions
Do I need to boil the lasagna noodles first?
No! Use regular lasagna noodles straight from the package. They cook in the sauce right in the crockpot.
Can I use oven-ready lasagna noodles?
I don’t recommend them for this recipe. I have tried them, and they turned mushy. Regular uncooked noodles give me the best results.
How much water do I add?
Half a cup total. Add a quarter cup to each of the two empty marinara jars, shake and pour both into the meat sauce. Do not fill the jars with water.
What size crockpot should I use?
Use a six-quart or larger slow cooker with enough room for the layers and the lid to close properly.
Can I cook it on LOW?
The original version called for 4–5 hours on LOW. My latest batch cooked on HIGH for about 3½ hours, so that is the timing featured in the updated recipe. With either setting, check for tender noodles and avoid overcooking.
Can I use a different ground meat?
You can substitute ground turkey or Italian sausage for the beef. If using seasoned sausage, adjust the seasoning blend to account for the salt and spices already in the meat.
Can I get anything ready ahead of time?
You can prepare the meat sauce and ricotta mixture ahead and refrigerate them separately in covered containers. Save the layering for when you’re ready to cook. Starting with cold ingredients may change the cooking time.
Why is my lasagna difficult to serve in neat portions?
Crockpot lasagna is softer to scoop than a firm oven-baked lasagna. Letting it rest for 10–15 minutes helps it set up. Using the full amounts of noodles and cheese, and measuring the water carefully, also helps keep the balance right.
I never knew you could make lasagna in the crockpot. My mom made pretty much everything growing up, but she never made lasagna. I guess that’s why it’s intimidated me for all these years, but, actually, it’s extremely easy! I followed this recipe and I enjoyed it.
I am going to make the taco soup in crockpot today!
That is so great! I love that you were not afraid to try something new and it worked out for you. Thank you for the nice review!
Looks delicious. Question about the ingredients. Most jars of marinara are 24oz. Do you add just 24 oz of water to the recipe or 48 oz?
Hi Matt! Thank you for your question. I used (2) 24 oz jars of marinara and only 1/2 cup of water! If you use 24 oz, you will have lasagna soup. Thank you and I hope you enjoy the recipe!
You should probably tweak the instructions then please. It says “Fill the jar with the water, shake it up and pour it into the pan”. That’s 24 oz of water, right?
The recipe ingredients specify 1/2 cup of water. “Fill the jar with THE water” means the 1/2 cup of water specifically stated in the recipe list of ingredients. I think the instructions are perfectly clear.
I made this and it turned out great! Next time I would go with 32 ounces of ricotta though. I also bought an extra package of Italian sausage links, grilled them and sliced them. I added these in with the meat sauce. Nice surprise for folks.
The grilled sausage links sound amazing! I will have to try that! Thank you, chuck!
Wondering if you’re using no boil lasagna noodles or traditional boiled?
Recipe doesn’t clarify?
I just use the regular ones and I could have sworn I specified that. So sorry, I will check again and correct that.
The recipe is very easy to follow. At first I also thought I had to fill the jar with water, but then I looked back at the ingredients. I also got shredded parmesan cheese instead of grated by a mistake. So I grated it finer and mixed it with the ricotta. I’m not sure what the difference will be because it’s cooking now. It won’t be done for 2 more hours. I can’t wait !!!
Also, the ingredients say 1 tbsp of tomato paste, but the summary says 2 tbsp. I just noticed this so hopefully it won’t matter. Also, all the ricotta cheese containers is 15 oz. I couldn’t find 16 oz.
Thanks for sharing. I will let yall know how it turns out.
Thank you so much for sharing and for letting me know I goofed on the measurements! I have fixed that now. Thanks so much!
How should you reheat after being in the refrigerator?
You can reheat it in the microwave or on a low setting in the air fryer!
Have you ever tried to make a vegetable version of this? I don’t eat meat.
I am sorry buy I have not. What would you usually replace meat with in a recipe like this? I am thinking zucchini maybe?
I didn’t have enough ricotta or mozzarella and ended up with too much sauce ?
You may need to let it sit for a bit to absorb the sauce.