Go Back
–+ servings
Easy Crockpot Lasagna Recipe

Crockpot Lasagna

iamwinfred
This Crockpot Lasagna transforms a traditionally time-consuming Italian classic into a completely hands-off meal that practically makes itself. Layers of seasoned ground beef and Italian sausage, rich marinara, creamy ricotta, and three types of melted cheese cook together low and slow until the noodles are perfectly tender and the flavors deeply developed. No pre-boiling, minimal cleanup, and a result that rivals any baked version.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 485 kcal

Equipment

  • 6-quart slow cooker or crockpot Oval shape preferred for easier noodle layering
  • Large skillet For browning the meat
  • Mixing bowl For preparing the ricotta mixture
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife For mincing garlic
  • Ladle or large spoon For spreading sauce layers

Ingredients
  

Meat

  • 1 lb ground beef about 450g, 80/20 blend recommended
  • 0.5 lb Italian sausage about 225g, mild or hot; casings removed

Sauce

  • 24 oz marinara sauce about 680g; 1 standard jar, good-quality jarred preferred
  • 15 oz crushed tomatoes about 425g; 1 standard can

Cheese Layer

  • 15 oz ricotta cheese about 425g; whole milk ricotta recommended
  • 1 egg large; binds the ricotta mixture
  • 3 cups shredded mozzarella cheese about 340g, divided; fresh mozzarella gives best results
  • 0.5 cup grated Parmesan cheese about 50g, divided

Noodles & Seasoning

  • 12 lasagna noodles uncooked; oven-ready noodles strongly recommended
  • 2 garlic cloves minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste

Garnish

  • fresh basil for serving

Instructions
 

  • Heat a large skillet over medium-high heat and cook the ground beef and Italian sausage, breaking them up, for 7 to 8 minutes until no longer pink. Add minced garlic in the last minute, then drain excess fat and season with salt, pepper, basil, and oregano.
  • In a mixing bowl, combine the ricotta cheese, egg, half the Parmesan (about 1/4 cup), and a pinch of salt and pepper. Stir until smooth and set aside.
  • In a large bowl, stir together the browned meat, marinara sauce, and crushed tomatoes until evenly combined. Taste and adjust seasoning. The sauce should be slightly thinner than usual since noodles will absorb liquid during cooking.
  • Spray the slow cooker insert with non-stick spray. Spread 1 cup meat sauce on the bottom, add a layer of broken noodles, one-third of the ricotta mixture, 3/4 cup mozzarella, and another cup of sauce. Repeat two more times, finishing with meat sauce, remaining mozzarella, and remaining Parmesan on top.
  • Cover tightly and cook on low for 4 hours or on high for 2 hours without lifting the lid. The lasagna is done when a knife inserted in the center slides through the noodles without resistance and the cheese is melted and bubbly.
  • Turn off the slow cooker and let the lasagna rest for 15 to 20 minutes before serving to allow the layers to set. Lift out portions with a large spatula and garnish each serving with fresh basil.

Notes

  • Use oven-ready (no-boil) lasagna noodles for best texture. Regular noodles can turn mushy in the slow cooker.
  • Always start and end your layers with sauce to prevent noodles from drying out or sticking to the insert.
  • Break noodles to fit the shape of your slow cooker. Perfect coverage matters more than whole noodles.
  • Do not lift the lid during cooking. Each peek adds 15 to 20 minutes to the cook time.
  • If your sauce is very thick, add 1/4 to 1/2 cup of water or broth to ensure noodles have enough liquid to soften.
  • Sauté any added vegetables (zucchini, mushrooms, spinach) before layering to remove excess moisture and prevent watery lasagna.
  • You can assemble the lasagna in the insert the night before, refrigerate it, and cook it the next day. Add 15 to 30 minutes to cook time if starting from cold.
  • Leftovers store in the refrigerator for up to 4 days and freeze well for up to 3 months. Add a splash of water or sauce when reheating to keep it moist.
  • For a vegetarian version, omit the meat and use a double portion of sautéed vegetables in its place.
  • Whole milk ricotta and freshly shredded mozzarella produce the best texture. Pre-shredded cheese contains anti-caking agents that can affect melting.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 34gProtein: 32gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 890mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 18IUVitamin C: 10mgCalcium: 35mgIron: 20mg
Keyword crockpot lasagna, easy weeknight dinner, italian comfort food, no boil lasagna, slow cooker lasagna
Tried this recipe?Let us know how it was!