Description

Crockpot Lasagna is the ultimate set-it-and-forget-it comfort food. With layers of tender noodles, savory meat sauce, creamy ricotta, and melted cheese, this slow cooker version of the classic dish is perfect for busy weeknights or a cozy family dinner. Minimal prep and maximum flavor make this a recipe you’ll return to again and again!

Ingredients

Scale

For the Meat Sauce:

1 lb (450 g) ground beef or Italian sausage
1 small onion, finely chopped
3 cloves garlic, minced
1 jar (24 oz/680 g) marinara sauce
1 can (14 oz/400 g) diced tomatoes, drained
2 tsp Italian seasoning
1 tsp salt
½ tsp black pepper

For the Ricotta Mixture:

1 container (15 oz/425 g) ricotta cheese
1 large egg
½ cup grated Parmesan cheese
1 tsp dried parsley

Other Ingredients:

9–12 lasagna noodles (uncooked)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese (for topping)

Instructions

1. Prepare the Meat Sauce:

Heat a large skillet over medium heat. Add the ground beef or sausage and cook until browned, breaking it up with a spoon.
Add the onion and garlic, cooking until softened, about 3–4 minutes.
Stir in the marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper. Let simmer for 5 minutes, then remove from heat.

2. Make the Ricotta Mixture:

In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and parsley. Mix until smooth and set aside.

3. Assemble the Lasagna in the Crockpot:

Spray the inside of the slow cooker with non-stick cooking spray.
Spread a thin layer of meat sauce on the bottom of the crockpot.
Layer 3–4 lasagna noodles on top, breaking them as needed to fit.
Spread a layer of the ricotta mixture over the noodles, followed by a layer of meat sauce. Sprinkle with mozzarella cheese.
Repeat the layers (noodles, ricotta, meat sauce, mozzarella) until all ingredients are used, ending with a layer of meat sauce and a generous sprinkle of mozzarella and Parmesan cheese on top.

4. Cook the Lasagna:

Cover the crockpot and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the noodles are tender and the cheese is melted and bubbly.

5. Serve:

Turn off the crockpot and let the lasagna rest for 15 minutes before slicing.
Garnish with fresh parsley if desired and serve warm.

Notes

Notes & Tips:

Substitutions: Use cottage cheese instead of ricotta or ground turkey instead of beef for a lighter option.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Cheese Variation: Add shredded provolone or a mix of Italian cheeses for extra flavor.

Prep Time: 20 minutes
Cook Time: 4–6 hours (on LOW)
Category: Main Dish
Method: Slow Cooker
Cuisine: Italian

Nutrition

Calories: 450
Fat: 20 g
Carbohydrates: 35 g
Protein: 30 g