Make dinner easy with this slow cooker crock pot lasagna. It's layered with a rich meat sauce, tender noodles, and plenty of cheese for a cozy meal for two without leftovers.
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I keep coming back to this crockpot lasagna recipe because it solves the biggest problem I have on busy days which is time. I can layer everything in the a few hours from dinner, walk away, and have a comforting, homemade meal when it's time to eat. I've learned that letting it rest before slicing makes a huge difference in getting clean layers. It's a reliable recipe when I need something hearty that my picky daughter will eat without the stress.
I've even used this slow cooker method with my chicken lasagna with broccoli recipe. Both go well with my homemade Italian artisan bread to make dinner feel extra special. I also found that using a mix of cheeses gives the best flavor and texture. If you want a no-fuss main dish for two, this one is worth making.
Ingredients
- Ground beef
- Salt and pepper
- Marinara or spaghetti sauce
- Shredded mozzarella cheese
- Ricotta cheese
- Grated Parmesan cheese
- Uncooked lasagna noodles
Scroll down to the recipe card for quantities used.
Instructions
Follow these simple steps to make lasagna in a slow cooker.
- Cook the ground beef with salt and pepper in a skillet over medium heat until browned. Drain any excess fat, then stir in the marinara sauce.
- Spread a thin layer of the meat sauce on the bottom of the slow cooker. Break the lasagna noodles as needed and place a layer over the sauce.
- Spread ricotta cheese over the noodles, then sprinkle with mozzarella and a little Parmesan.
- Repeat the layers of sauce, noodles, ricotta, mozzarella, and Parmesan until the ingredients are used, finishing with sauce and a final layer of mozzarella and Parmesan.
- Cover use a cook time of 4 to 5 hours on LOW or 2 to 3 hours on HIGH. The lasagna is ready when the noodles are tender, and the cheese is fully melted and bubbly throughout.
- Let the lasagna rest for 10 minutes before slicing and serving.
Tips
Top tip: Cook on low for the best texture and to avoid overcooking the edges.
- Lightly brown the ground beef first to build a deeper flavor and prevent excess grease. Drain fat before adding meat to slow cooker.
- Spray or grease the slow cooker to avoid sticking and make cleanup easier.
- Break the noodles as needed to fit and create even layers throughout.
- Don't overdo the sauce. Too much can make the lasagna watery.
- Add a layer of cheese on top during the last 15 to 20 minutes for a melted finish.
Variations
Here are some simple swaps and variations for this easy slow cooker lasagna recipe:
- You can swap the ground beef with Italian sausage or ground turkey. Italian sausage adds extra seasoning to the sauce, while turkey keeps the filling lighter and still holds together well during the slow cook.
- Cottage cheese works well in place of ricotta if you want a slightly lighter layer. It softens as it cooks and blends into the sauce without becoming watery in the slow cooker.
- For the noodles, traditional lasagna noodles tend to hold their shape best during the long cook time. No-boil noodles can be used, but they usually turn softer because they absorb more moisture from the sauce.
- If you want to add vegetables, finely chopped mushrooms or spinach work best. They cook down easily in the slow cooker and blend into the layers without making the lasagna watery.
Storage
Let the lasagna cool completely, then store the leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions or the whole pan tightly wrapped for up to 3 months.
Reheat single servings in the microwave or warm larger portions in a 350°F oven covered with foil to prevent drying out. If reheating a layered slice in the oven, keep it covered so the top cheese doesn't overbrown before the center heats through.
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Recipe
Slow Cooker Crock Pot Lasagna
Ingredients
- ½ pound ground beef
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 24 ounces jar marinara or spaghetti sauce I used one 24 ounce jar
- 8 oz shredded mozzarella cheese
- 6 oz ricotta cheese
- ¼ cup grated Parmesan cheese
- ½ package lasagna noodles about 6 oz
Instructions
- Brown the ground beef with salt and pepper in a skillet over medium heat until fully cooked, then drain any excess fat.
- Stir the marinara sauce into the cooked beef.
- Spread a thin layer of the meat sauce on the bottom of the slow cooker. Break the lasagna noodles as needed to fit and place a layer of noodles over the sauce.
- Spread a portion of ricotta cheese over the noodles, then sprinkle with mozzarella and a little Parmesan.
- Repeat the layers: start with sauce, noodles, ricotta, mozzarella, Parmesan and so on, until all ingredients are used, finishing with sauce and a final layer of mozzarella and Parmesan on top.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the noodles are tender and the cheese is melted and bubbly.
- Let the lasagna rest for about 10 minutes before slicing and serving.
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