Crock Pot Lasagna Recipe (Easy!)

Crockpot Lasagna cooks all day while you’re away. It is so easy to assemble the simple layers of pasta, meat sauce, and cheese in a slow cooker, then enjoy a ready-made-meal.

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Crockpot Lasagna is a delicious, easy-to-make family meal! In only 15 minutes, you can prepare this hearty, meaty, cheesy meal, then set it and forget it while the crockpot does the work!

The best Crockpot Lasagna Recipe

This dish is filled with layers of tender pasta, mountains of melted cheese, and a savory meat sauce that tastes just as good as my Lasagna Roll-Ups and Lasagna Casserole, but it’s even easier to make!

In just minutes, you can brown the ground beef and simmer it into a flavorful red meat sauce, then layer it with noodles and a cheese mixture and let it cook hands-off into the ultimate fuss-free comfort food.

There’s no need to pre-cook the pasta because the noodles soften in the slow cooker and become tender with a perfect texture.

Our lasagna still has all of the rich and zesty flavors you’d find in the classic casserole, but it simply tastes like you spent all day making it, without any of the hassles.

Crock Pot Lasagna ingredients

• Ground beef
• Italian seasoning
• Can roasted garlic herb spaghetti sauce: You can use your favorite type of tomato sauce or pasta sauce instead. 
• Beef broth: Replace this with chicken or vegetable broth if needed.
• Mozzarella cheese: Switch this out for provolone, cheddar, or even Monterey jack cheese if you want.
• Small curd cottage cheese: You can use large curd cottage cheese, though it won’t be as easy to spread.
• Egg
• Lasagna noodles (uncooked)
• Fresh minced parsley (optional garnish)

Recommended Tools

• Large deep skillet
• Crockpot

How to Make Easy Crockpot Lasagna

1. Brown the ground beef in a skillet over medium high heat.
2. Drain any excess grease, then mix in the spaghetti sauce, beef broth, and Italian seasoning with the meat.
3. Simmer the meat sauce uncovered on low to medium heat for 10 minutes or until slightly thickened.
4. While the sauce is simmering, combine the cups of mozzarella cheese, cottage cheese, Italian seasoning, and egg in a bowl.
5. Spray the bottoms and sides of your crockpot and begin layering. 
6. Spread a layer of meat sauce on the bottom of the crockpot.
7. Place 3 lasagna noodles on top of meat sauce.
   Pro Tip: Use regular (NOT no-boil) lasagna noodles, and layer the noodles uncooked in your slow cooker. Depending on the shape of your crockpot, you may need to break two lasagna noodles and leave one unbroken lasagna noodle for the middle layer.
8. Spread the cheese mixture on top of the noodles.
   Pro-Tip: It’s important to cover the noodles completely with the sauce and cheese mixture so that the noodle actually has enough liquid to cook. If necessary, check the lasagna about halfway through to make sure the noodles are cooking. You can push them into the sauce or cover them as best as you can so it finishes cooking. 
9. Repeat the layering until everything has been used. You should have enough for four sets of layers.
10. Top the last layer of noodles with mozzarella cheese. 
11. How long to cook Crockpot Lasagna – Cover and cook on low for 3-5 hours or until the noodles absorb the liquid and are soft.
    Pro Tip: You can check the noodles for tenderness by lifting them up and poking them with a fork or cutting them with a knife. After the cook time ends, you may want to turn off the heat and let the lasagna rest for 20 to 30 minutes. The rest time will make it easier to slice and serve your lasagna. If you are crunched for time, you can cook the lasagna on high for 2 hours.
12. Plate and serve warm with some minced parsley as a garnish, optional.
13. Enjoy!

Can I make Crockpot Lasagna ahead of time?

Yes, you can assemble this entire meal ahead of time and cook it the next day. Make your meat sauce and then assemble the layers in your crockpot by following the instructions in the recipe. Place the entire crockpot in the refrigerator overnight. The next day, cook the lasagna as instructed.

What to serve with this Crockpot Lasagna Recipe

This lasagna is a hearty, substantial meal and does not need much to complete it. I love to pair it with my Olive Garden salad, Cheesy Pull-Apart Garlic Bread, Air Fryer Garlic Knots, or a simple steamed vegetable.

More like this Easy Crockpot Lasagna Recipe!

• Crockpot Philly Cheesesteak
• Pulled Crockpot BBQ Chicken Recipe
• Slow Cooker Chili
• The Best Crockpot Little Smokies Recipe
• Slow Cooker Queso Chicken Tacos
• Slow Cooker Sloppy Joes
• Crockpot Yankee Pot Roast

5 from 21 votes

Easy Crockpot Lasagna

Author — Jennifer Fishkind

Serves — 10

Crockpot Lasagna cooks all day while you’re away. It is so easy to assemble the simple layers of pasta, meat sauce, and cheese in a slow cooker, then enjoy a ready-made-meal.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Ingredients

  

1x2x3x

• ▢ 1½ pounds ground beef
• ▢ 2 tbsp Italian seasoning divided in half
• ▢ 24 ounce can roasted garlic herb spaghetti sauce
• ▢ 1 cup beef broth
• ▢ 2½ cups shredded mozzarella cheese divided (you’ll need a 16 ounce bag or 16 ounce block)
• ▢ 2½ cups small curd cottage cheese (you’ll need a 24 ounce tub)
• ▢ 1 large egg
• ▢ 12 lasagna noodles (NOT NO-BOIL) uncooked
• ▢ Fresh minced parsley optional garnish

Instructions

 

• In a large deep skillet over medium high heat, brown the ground beef until no longer pink.
• Drain any excess grease and then add the spaghetti sauce, beef broth, and 1 Tablespoon of Italian seasoning to the skillet and stir until everything is well mixed.
• Simmer uncovered for 10 minutes or until slightly thickened.
• In the meantime, combine 1 ½ cups of the divided mozzarella cheese, small curd cottage cheese, 1 Tablespoon Italian seasoning, and large egg together in a bowl. Stir everything together well.
• Spray the bottoms and sides of your crockpot and begin layering.
• Spread a layer of 1 cup of the meat sauce on the bottom of the crockpot.
• Layer 3 lasagna noodles on top of meat sauce. Fit the crock pot by breaking two lasagna noodles and leave one unbroken lasagna noodle for the middle layer. This will depend on the shape of your crockpot.
• Spread 1 cup of the cheese mixture on top of the noodles.
• Repeat the layering until everything is used. You should have enough for four sets of layers.
• Top the last layer of noodles with the remaining mozzarella cheese.
• Cover and cook on low for 3-5 hours or until the noodles absorb the liquid and are soft. You can check the noodles for tenderness by lifting them up and poking them with a fork or cutting them with a knife.
• Plate and serve warm with some minced parsley as a garnish, optional.

Jenn’s Notes

Storage :

• To Store: You can store this lasagna in an airtight container in the refrigerator for about 3-4 days.
• To Freeze: Leftovers can be frozen for 3 months if stored in a freezer-safe container.
• To Reheat: Reheat refrigerated leftovers in the microwave for 3-4 minutes. You can also reheat the whole casserole in a 350 F oven for 20 minutes. To reheat individual squares from frozen, simply microwave for 7-8 minutes.

Tips:

• Use regular (NOT no-boil) lasagna noodles, and layer the noodles uncooked in your slow cooker. 
• After the cook time ends, you may want to turn off the heat and let the lasagna rest for 20-30 minutes. The rest time will make it easier to slice and serve your lasagna.
• If you are crunched for time, you can cook the lasagna on high for 2 hours.
• It’s important to cover the noodles completely with the sauce and cheese mixture so that the noodle actually has enough liquid to cook. If necessary, check the lasagna about halfway through to make sure the noodles are cooking. You can push them into the sauce or cover them as best as you can so it finishes cooking. 

Nutrition Info

Calories: 380kcal | Carbohydrates: 32g | Protein: 33g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 866mg | Potassium: 643mg | Fiber: 3g | Sugar: 6g | Vitamin A: 598IU | Vitamin C: 5mg | Calcium: 227mg | Iron: 3mg

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