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Lasagna with melted cheese and herbs is cooked in a black Crockpot slow cooker.
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Slow Cooker Crock Pot Lasagna

This Crock Pot lasagna recipe simplifies cooking the classic dish. The covered slow cooker traps moisture so the noodles cook through without needing to boil them first.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Main Course
Cuisine: American, Italian
Servings (Adjustable): 4
Calories: 664kcal
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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.
    A frying pan with cooked ground beef on a light wooden surface, partially covered by a sheer, textured cloth.
  • Stir the marinara sauce into the cooked beef.
    A pan with cooked ground beef and tomato sauce sits on a sheer cloth atop a white wooden surface.
  • 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.
    An overhead view of uncooked lasagna noodles layered over sauce in a black slow cooker, set on a light-colored wooden surface with a piece of beige fabric underneath.
  • Spread a portion of ricotta cheese over the noodles, then sprinkle with mozzarella and a little Parmesan.
    A slow cooker filled with layers of sauce, cheese, and possibly pasta, sits on a light wooden surface with a gray cloth underneath.
  • 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.
    Top view of an uncooked lasagna in a slow cooker, with visible layers of dry lasagna noodles and tomato sauce.
  • 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.
    A round slow cooker filled with baked lasagna, topped with melted cheese, sits on a rustic wooden surface with a sheer gray cloth underneath.
  • Let the lasagna rest for about 10 minutes before slicing and serving.
    A crockpot filled with baked lasagna topped with melted cheese and sprinkled with chopped herbs on a beige cloth.

Notes

No need to pre-cook noodles: Regular dry lasagna noodles work perfectly in the slow cooker. They will soften as they cook in the sauce.
Avoid dryness: Make sure each noodle layer is well covered with sauce so the pasta cooks evenly and doesn’t dry out.
 
 
 

Nutrition

Calories: 664kcal | Carbohydrates: 54g | Protein: 38g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1494mg | Potassium: 884mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1363IU | Vitamin C: 12mg | Calcium: 476mg | Iron: 4mg

Equipment

slow cooker

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