The Best Crockpot Lasagna
The Best Crockpot Lasagna: A Comforting Family Favorite
There’s something about the scent of slow-cooked lasagna wafting through the house that feels like a warm hug. When I was a young single mother, I leaned heavily on crockpot meals to get through busy days. This crockpot lasagna became a favorite—it’s hearty, comforting, and a meal my family always looks forward to.
What I love about this recipe is that it captures the essence of traditional lasagna but with the ease of using a crockpot. It’s perfect for a cozy evening when you want a home-cooked meal without standing over the stove all day.
This crockpot lasagna is perfect for busy families, especially if you’re looking for a hands-off, comforting meal. When I made this during my days as a young mother, it was such a lifesaver—easy to prepare and always well-loved by everyone. Plus, there’s something special about sitting down to a meal that’s been slowly cooking, filling the home with delicious smells and anticipation.
And while you are here, check out these other great recipes!
Smothered Chicken in the Crockpot
Mississippi Meatballs in the Crockpot
Chicken Bacon Ranch Potato Soup in the Crockpot
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 7 to 8 garlic cloves, minced
- 1 pound ground beef
- 2 teaspoon Kinder’s The Blend seasoning (or salt and pepper)
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- Pinch of red pepper flakes (optional, for a hint of heat)
- 1 tablespoon tomato paste
- 48 ounces spaghetti sauce
- ½ cup water (rinse out the spaghetti sauce jar)
- 15 ounces ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan cheese
- Dried parsley (for both the ricotta mixture and garnish)
- Dry lasagna noodles (about 10-12 noodles, broken to fit the crockpot)
- 4-5 cups freshly grated mozzarella cheese
How To Make The Best Crockpot Lasagna:
This is just a summary, the full recipe is below. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it’s soft and translucent. Then, stir in the minced garlic and cook for another minute until fragrant.
Next, add the ground beef to the pan. Season with 1 teaspoon of Kinder’s The Blend, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes. Brown the meat, breaking it up as it cooks. Once cooked through, drain some of the excess grease.
Stir in 1 tablespoon of tomato paste and let it cook down for about 3 minutes, intensifying the flavors. Then, pour in the 48 ounces of spaghetti sauce. Fill the jar with ½ cup of water, shake it, and pour the liquid into the pan to get every last bit of sauce. Season with the same spices as we used for the ground beef. Let the sauce simmer on low for a few minutes while you prepare the ricotta mixture.
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 dried 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 dried parsley for a pop of color.
Cover and cook on low for 4 to 5 hours. 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!
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 tsp Kinders the Blend Seasoning Or any other salt, pepper, garlic blend
- 1 tsp Dried Oregano
- 1 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
- 10-12 Dry Lasagna sheets
- 4-5 Cups Freshly Grated Mozzarella Cheese
- Dried 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 to the pan and season with half of the seasonings listed above. Once fully cooked, drain the excess grease if necessary.
- Stir in the tomato paste and let that cook down for 3 minutes then add in the marinara sauce. Fill the jar with the water, shake it up and pour it into the pan. Season with the rest of the seasonings listed above and add salt and pepper if needed.
- Make the ricotta mixture by mixing together the ricotta, the eggs and the parmesan cheese. Sprinkle in some dried parsley for a pop of color. 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. Feel free to customize the recipe to your family’s taste. Add vegetables like spinach or mushrooms, or swap the ground beef for ground turkey or sausage. The beauty of this recipe is its versatility.
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.