Would you like to save this?
We'll email this post to you, so you can come back to it later!
Say goodbye to oven hassles—this cheesy, hearty Crockpot Lasagna brings all the comfort of classic Italian pasta dinner right to your slow cooker for an easy, family-friendly feast.
Lasagna doesn’t have to mean standing by a hot oven. With this Crockpot Lasagna recipe, you layer no-boil noodles, savory meat sauce, and creamy cheese right in your slow cooker. It’s perfect for busy weeknights, potlucks, or cozy Sunday suppers. As a 50-year-old home cook, I love that it frees up oven space during holidays and keeps the heat off my kitchen in summer. Plus, swapping in lean turkey or gluten-free pasta makes it as healthy—or as indulgent—as you like.
Why You’ll Love This Crockpot Lasagna
- No oven needed—set it, forget it, and let your slow cooker work its magic
- Family-friendly: picky eaters adore its cheesy layers
- Hands-off prep—just brown, layer, and walk away
- Budget-wise: uses pantry staples and simple ingredients
- Keeps warm: your slow cooker doubles as a buffet server
- Customizable: swap meats, cheeses, or veggies for endless twists
- Perfect for potlucks or busy nights when you need a crowd-pleaser
Ingredients for Crockpot Lasagna
- 1 lb lean ground beef (or turkey for a lighter twist)
- 1 small yellow onion, finely chopped (keeps flavor mellow)
- 3 garlic cloves, minced (fresh is best—jarred if you’re in a pinch)
- 2 (24-oz) jars marinara sauce (store-bought or homemade—look for low-sodium)
- 6–8 no-boil lasagna noodles (use Barilla no-boil or any slow-cooker–safe variety)
- 15 oz ricotta cheese (whole-milk ricotta gives extra creaminess)
- 1 large egg, lightly beaten (helps bind the cheese mixture)
- 2 cups shredded mozzarella cheese (freshly shredded melts more evenly)
- ¾ cup grated Parmesan cheese (Parmigiano-Reggiano if you can splurge)
- 1 tsp dried Italian seasoning (or a pinch of oregano, basil, and thyme)
- Salt & pepper, to taste
- Fresh basil leaves for garnish (optional)
Directions for Crockpot Lasagna
- Brown the meat & aromatics: In a medium skillet over medium-high heat, add a splash of olive oil, then sauté onion until translucent. Toss in garlic for 30 seconds, then add ground beef (or turkey). Break it up, season with a pinch of salt and pepper, and cook until no pink remains. Drain any excess fat.
Tip: Lining your skillet with a bit of nonstick spray cuts splatter and cleanup. - Stir in marinara & seasoning: Pour marinara sauce into the skillet, stir in Italian seasoning, then simmer for 2–3 minutes to meld flavors.
Tip: If you prefer a chunkier sauce, skip the simmer step and layer directly. - Layer in the slow cooker: Lightly spray the crockpot insert with cooking oil. Spread a thin layer of meat sauce on the bottom, then arrange 2–3 no-boil noodles on top (they’ll soften as they cook). Dollop half the ricotta mixture (ricotta + egg + a pinch of salt), then sprinkle with a third of the mozzarella and Parmesan. Repeat layers—sauce, noodles, ricotta, cheeses—until you use all components, ending with a cheese layer.
- Cook low & slow: Cover and cook on LOW for 4–5 hours, or on HIGH for 2½–3 hours. Resist lifting the lid—every peek adds cooking time.
Tip: The edges will bubble and the top will look set when ready. - Rest & serve: Turn off the crockpot and let lasagna rest with the lid off for 10–15 minutes—this helps firm up the layers. Garnish with fresh basil, slice into squares, and scoop out with a wide spatula.
Servings & Timing
Makes 8–10 generous servings
Prep Time: 20 minutes (including browning and layering)
Cook Time: 4–5 hours on LOW (or 2½–3 hours on HIGH)
Rest Time: 10–15 minutes
Total Time: About 5½ hours (mostly hands-off!)
Variations of Crockpot Lasagna
- Spinach & Feta: Stir 2 cups fresh spinach and ½ cup crumbled feta into the ricotta for a Greek twist.
- Veggie-Loaded: Add layers of sautéed mushrooms, bell peppers, and zucchini for extra veggies.
- Alfredo Style: Swap marinara for 2 cups Alfredo sauce and stir in roasted chicken strips.
- Mexican-Fusion: Use a chunky salsa verde instead of marinara, add black beans and corn, top with pepper jack.
- Pesto Swirl: Dollop basil pesto between noodle layers for a herby zing.
Storage & Reheating Tips
Refrigerate any leftovers in an airtight container for up to 4 days.
To freeze, wrap individual slices in foil and freeze for up to 3 months—label with date.
Reheat in the microwave for 2–3 minutes (midway stir if possible) or bake covered at 350°F until warmed through, about 20 minutes.
Make-ahead hack: Assemble layers the night before, cover, refrigerate, then cook next day—just tack on an extra 30 minutes.
Notes
• Noodle caution: No-boil lasagna noodles absorb sauce as they cook—if you go calorie-conscious, add an extra splash of water or sauce.
• Cheese blend: Mixing part provolone with mozzarella gives a gooey pull without overpowering richness.
• Testing tip: If the top layer seems dry, stir in ¼ cup sauce before the final 30 minutes of cooking.
FAQs
Q: Can I use frozen meat sauce?
A: Absolutely—just thaw it in the fridge overnight and skip the simmer step before layering.
Q: Do I need to pre-cook noodles?
A: No, these no-boil noodles are designed to soften right in the crockpot. Standard noodles need a quick par-boil.
Q: Will the bottom burn?
A: A light coating of oil and keeping the cooker on LOW helps prevent scorching; stirring at the halfway mark can also help.
Q: Can I double this recipe?
A: You can, but you’ll need two crockpot inserts or to cook in batches—overcrowding slows cooking.
Q: What if I don’t have ricotta?
A: Cottage cheese (blended until smooth) is a fine substitute, though the texture shifts slightly.
Q: Is this gluten-free?
A: Swap in gluten-free no-boil noodles and ensure your sauce has no hidden wheat—it’s just that easy.
Q: How do I make it vegetarian?
A: Replace meat with a blend of lentils, chopped mushrooms, or store-bought meat substitute for a protein punch.
Q: Can I turn it into a freezer meal?
A: Yes—assemble in a freezer-safe slow cooker liner and freeze; thaw in the fridge overnight before cooking.
Conclusion
This Crockpot Lasagna is your ticket to a hands-off, cheesy, and hearty Italian dinner that feels special without the fuss. Give it a whirl on busy weeknights or lazy weekends, then come back here to let me know how it turned out—or share your own twist. Happy slow-cooking!
Crockpot Lasagna
Ingredients
- 1 lb lean ground beef (or turkey for a lighter twist)
- 1 small yellow onion, finely chopped keeps flavor mellow
- 3 garlic cloves, minced fresh is best—jarred if you’re in a pinch
- 2 (24-oz) jars marinara sauce (store-bought or homemade—look for low-sodium)
- 6–8 no-boil lasagna noodles (use Barilla no-boil or any slow-cooker–safe variety)
- 15 oz ricotta cheese (whole-milk ricotta gives extra creaminess)
- 1 large egg, lightly beaten helps bind the cheese mixture
- 2 cups shredded mozzarella cheese (freshly shredded melts more evenly)
- ¾ cup grated Parmesan cheese (Parmigiano-Reggiano if you can splurge)
- 1 tsp dried Italian seasoning (or a pinch of oregano, basil, and thyme)
- Salt & pepper, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- In a medium skillet over medium-high heat, sauté onion until translucent. Add garlic, then ground beef or turkey. Cook until no pink remains.
- Pour marinara sauce into the skillet, stir in Italian seasoning, simmer for 2–3 minutes to meld flavors.
- Lightly spray the crockpot insert with cooking oil. Alternate layers of meat sauce, noodles, ricotta mixture, and cheeses.
- Cover and cook on LOW for 4–5 hours, or on HIGH for 2½–3 hours. Do not lift the lid during cooking.
- Turn off the crockpot. Let lasagna rest for 10–15 minutes. Garnish with fresh basil, slice, and serve.
