Lasagna has a reputation for being an all-day situation, and chile, I simply do not have time for all of that every time I want a good pan of lasagna. The Crockpot completely changes the game. After more than a decade of developing easy recipes for busy folks, this has become one of my favorite ways to get those saucy layers of seasoned meat, tender pasta, and plenty of cheese without boiling a single noodle or babysitting the oven.
Here's the Tea From Brandi
This is the kind of shortcut I can get behind! Let the slow cooker do the heavy lifting while you get on with your day, then come back to a homemade lasagna that tastes like you worked a whole lot harder than you did.
Crockpot Lasagna Ingredients
- Ground Beef, Turkey, Or Italian Sausage
- Onions
- Bell Peppers
- Garlic
- Italian Seasoning
- Salt, Pepper, and Sugar (or sweetener)
- Marinara Sauce
- Parmesan Cheese
- Ricotta Cheese
- Mozzarella Cheese
- Lasagna Noodles: Regular noodles work, you don't have to use oven-ready noodles.
How to Make Slow Cooker Crockpot Lasagna
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Make the Meat Sauce: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Drain any excess grease.
- Saute the Vegetables: Toss in the onions and bell peppers, and saute with the beef. Cook until softened and fragrant, about 3–4 minutes.
- Season the Meat: Add the garlic, Italian seasoning, sugar or sweetener (to balance acidity), and salt and pepper to taste. Stir to combine.
- Add Sauce to the Mixture: Add marinara sauce and stir. Add 1 cup of water to the marinara sauce and shake the bottle to get as much out as you can. Add the watery mixture to the pan. Stir to combine and remove the pan from heat. Taste repeatedly and add additional spices/salt if needed.
- Layer the Lasagna: Add a layer of meat sauce followed by lasagna noodles. You will have to break up some of the noodles to get them to fit. Then add some of the ricotta, Parmesan, and mozzarella cheese. Repeat the layers. You want to end with meat sauce topped with mozzarella cheese.
- Finish With Plenty of Sauce: Completely cover the final layer of noodles with the remaining meat sauce. Make sure there aren't any exposed pieces of pasta, or they can turn dry and hard. Sprinkle cheese over the top. Feel free to add more cheese than the recipe calls for.
- Slow Cook: Cook on Low.
- Let it Rest: Turn off the Crockpot and let the lasagna rest uncovered for 20 to 30 minutes before slicing. This gives the layers time to set and makes it much easier to serve.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
If you want to make homemade marinara, check out my Marinara Sauce recipe.
Slow Cooker Crockpot Lasagna
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 1 pound ground beef, turkey, or Italian sausage
- ½ cup diced onions
- ½ cup diced green bell peppers
- 3-4 garlic cloves Minced
- 1-2 teaspoons Italian Seasoning I use 2 teaspoons.
- salt and pepper to taste
- 2 tablespoons sugar or sweetener
- 24 oz marinara sauce
- 1 cup water
- 1 ½ cups ricotta cheese
- 1 cup grated Parmesan reggiano cheese
- 2 cups grated mozzarella cheese Add more cheese if you like it really cheesy.
- 12-16 ounces lasagna noodles Uncooked, I only use 12 ounces of noodles, I didn't need the whole box.
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Drain any excess grease.1 pound ground beef, turkey, or Italian sausage
- Toss in the onions and bell peppers, and saute with the beef. Cook until softened and fragrant, about 3–4 minutes.½ cup diced onions, ½ cup diced green bell peppers
- Add the garlic, Italian seasoning, sugar or sweetener (to balance acidity), and salt and pepper to taste. Stir to combine.3-4 garlic cloves Minced, 1-2 teaspoons Italian Seasoning, salt and pepper to taste, 2 tablespoons sugar or sweetener
- Add marinara sauce and stir. Add 1 cup of water to the marinara sauce bottle and shake the bottle to get as much out as you can. Add the watery mixture to the pan. Stir to combine and remove the pan from heat. Taste repeatedly and add additional spices/salt if needed.24 oz marinara sauce, 1 cup water
- I use a 7 Quart Slow Cooker: Add a layer of meat sauce to the slow cooker, followed by lasagna noodles. You will have to break up some of the noodles to get them to fit. Then add some of the ricotta, Parmesan, and mozzarella cheese. Repeat the layers. You want to end with meat sauce topped with mozzarella cheese. I like to season each layer, so I add a little salt and pepper for each layer because once the pasta is added, the starch from the lasagna noodles will impact the flavor and I want to avoid bland lasagna. This is optional.1 ½ cups ricotta cheese, 1 cup grated Parmesan reggiano cheese, 2 cups grated mozzarella cheese, 12-16 ounces lasagna noodles
- Completely cover the final layer of noodles with the remaining meat sauce. Make sure there aren't any exposed pieces of pasta, or they can turn dry and hard. Sprinkle cheese over the top. Feel free to add more cheese than the recipe calls for.
- Cook on Low 3 to 4½ hours, or until the noodles are tender and the cheese is melted. Start checking the lasagna around the 2-hour mark because slow cookers vary. You don't want the edges of the lasagna to burn. Mine is always ready in under 3 hours.This is important. Do not set it and forget it, if it's your first time making the dish. Every slow cooker cooks at varying speeds and some run hotter than others. If you leave the dish unattended for multiple hours, the sides may burn.
- Turn off the Crockpot and let the lasagna rest uncovered for 20 to 30 minutes before slicing. This gives the layers time to set and makes it much easier to serve.
Notes
How to Avoid Dry Lasagna
- Be generous with the sauce. Every layer of noodles should have enough sauce to completely cover them, especially the top layer.
- Don't add extra noodles just because they'll fit. More layers require more liquid. Adding noodles without increasing the sauce is an easy way to end up with dry lasagna.
- Don't overcook the noodles. This is not a set it and forget it type recipe, especially if it's your first time making the dish because every slow cooker model cooks at varying speeds. Some run pretty hot even when cooking on Low. One of my Crockpots does! Overcooked noodles will dry out the lasagna.
- Watch your meat-to-sauce ratio. Lots of ground beef with too little tomato sauce can make the finished lasagna feel dry. The meat sauce should still look saucy before layering. Add a little water or broth if your meat sauce is lacking.
- Don't skimp on the cheese mixture. Ricotta or cottage cheese adds moisture between the layers along with the sauce. Add more than the recipe says if you feel the need!
- Keep the lid closed. Every time you lift it, heat and steam escape. That trapped steam helps cook the noodles.
- Don't leave it sitting on WARM for hours. The noodles will continue absorbing sauce even after they're cooked, and eventually the lasagna can become dry.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
How to Avoid Dry Lasagna
- Be generous with the sauce. Every layer of noodles should have enough sauce to completely cover them, especially the top layer.
- Don't add extra noodles just because they'll fit. More layers require more liquid. Adding noodles without increasing the sauce is an easy way to end up with dry lasagna.
- Don't overcook the noodles. This is not a set it and forget it type recipe, especially if it's your first time making the dish because every slow cooker model cooks at varying speeds. Some run pretty hot even when cooking on Low. One of my Crockpots does! Overcooked noodles will dry out the lasagna.
- Watch your meat-to-sauce ratio. Lots of ground beef with too little tomato sauce can make the finished lasagna feel dry. The meat sauce should still look saucy before layering. Add a little water or broth if your meat sauce is lacking.
- Don't skimp on the cheese mixture. Ricotta or cottage cheese adds moisture between the layers along with the sauce. Add more than the recipe says if you feel the need!
- Keep the lid closed. Every time you lift it, heat and steam escape. That trapped steam helps cook the noodles.
- Don't leave it sitting on WARM for hours. The noodles will continue absorbing sauce even after they're cooked, and eventually the lasagna can become dry.
Frequently Asked Questions and Recipe Pro Tips
Yes. There's no need to boil the noodles first. They cook right in the slow cooker as they absorb moisture from the sauce, which saves time and means fewer dishes to wash.
Oven-ready noodles work well in the Crockpot and don't need to be cooked beforehand. Regular lasagna noodles also work without boiling since they'll soften as they cook in the sauce.
Use a thick meat sauce and avoid adding extra liquid. If your sauce is on the thinner side, simmer it on the stove for a few minutes before assembling the lasagna. Let the lasagna rest for 15–20 minutes after cooking so it has time to set before slicing.
I don't because I start with meat sauce for my first layer and I find the lasagna doesn't stick to the sides of the slow cooker either. BUT if you are using a slow cooker that is prone to sticking, go ahead and spray it.
Low is my preferred method because it cooks the noodles more evenly and gives the flavors more time to come together. If you're short on time, High works too, but keep an eye on it so the edges don't overcook.
Absolutely. Assemble the lasagna, cover it, and refrigerate it overnight. When you're ready to cook, place the insert in the slow cooker and cook as directed. If you're starting with a cold insert from the refrigerator, you may need to add a little extra cooking time.
Yes. Let it cool completely, then wrap individual portions or the entire lasagna tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.
Ground beef, Italian sausage, or a combination of both all work well. Using half beef and half sausage adds even more flavor to the sauce.
Yes. Cottage cheese is a great substitute if you prefer it or already have it on hand. Just be sure to use small curd cottage cheese and drain any excess liquid if needed.
The noodles should be tender when pierced with a fork, the cheese should be fully melted, and the sauce should be bubbling around the edges. If the noodles still have a bite, cook for another 20–30 minutes and check again.
The noodles need enough sauce to soften while they cook. Make sure every noodle is covered with sauce, especially around the edges. If the lasagna seems dry, add a little more marinara and continue cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through.
Only if your slow cooker is large enough. A 6- to 8-quart Crockpot is ideal for a standard recipe. Overfilling the slow cooker can lead to uneven cooking, so avoid filling it more than about three-quarters full.
Pair Lasagna with these Recipes
A side salad and/or some green veggies pair so well! Check out my Southern green beans and potatoes, bow tie pasta salad with Italian dressing, air fryer garlic bread, and air fryer mixed vegetables.
Leave a Reply