I love how effortless this lasagna is to put together. There’s no need to pre-cook the noodles or bake in the oven. Once I layer everything into the crockpot, I just set it and let it cook low and slow. It comes out tender, cheesy, and full of flavor every single time. It’s perfect for busy days, family dinners, or even meal prep since the leftovers reheat beautifully.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ pound ground beef ½ pound ground Italian sausage (or use all ground beef) 1 teaspoon Italian seasoning ½ cup chopped onion 24 ounces spaghetti sauce (or marinara sauce) 1 cup water, divided 15 ounces ricotta cheese 2 cups shredded mozzarella cheese, divided ½ cup grated parmesan cheese 1 large egg 9–12 uncooked lasagna noodles Optional: Fresh basil for serving
Directions
Step 1: Prepare the crockpot I spray the inside of the crockpot with nonstick cooking spray to keep everything from sticking.
Step 2: Make the meat sauce In a skillet over medium heat, I brown the ground beef and Italian sausage. After draining the fat, I stir in Italian seasoning and chopped onion. I let it cook until the onion softens, then stir in the spaghetti sauce and ½ cup of water. I let that simmer for about 5 minutes.
Step 3: Mix the cheese filling While the sauce is simmering, I mix the ricotta, 1 cup of the mozzarella, the parmesan cheese, and the egg in a bowl until well combined.
Step 4: Layer the lasagna I start by spreading 1 cup of the meat sauce in the bottom of the crockpot. Then I place 3 uncooked lasagna noodles on top (breaking them to fit). I spread a third of the cheese mixture over the noodles, then repeat with more sauce, noodles, and cheese mixture for two more layers.
Step 5: Add water and cheese Once all the layers are assembled, I pour the remaining ½ cup of water around the sides to help the noodles cook evenly. If I’m using thicker noodles, I add an extra 2 tablespoons of water. Then I sprinkle the remaining 1 cup of mozzarella on top.
Step 6: Cook the lasagna I set the crockpot to low and let it cook for 4 to 5 hours, until the noodles are tender. When it’s done, I turn off the heat and let it rest for 15 minutes before slicing and serving. A sprinkle of fresh basil on top makes a nice finishing touch.
When I want to go meatless, I skip the beef and sausage and layer in sautéed zucchini, mushrooms, and spinach instead. I’ve also swapped in ground turkey for a lighter version. To boost the veggies, I sometimes mix chopped spinach into the ricotta layer or add mushrooms to the sauce. And for a shortcut, I use store-bought oven-ready noodles, though I find they get a little softer than traditional ones in the crockpot.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days in an airtight container. When I want to reheat, I microwave individual portions or warm them in the oven until hot. For longer storage, I freeze cooled slices in freezer containers for up to 3 months. I thaw them overnight in the fridge before reheating.
FAQs
Can I use oven-ready noodles in this recipe?
Yes, I’ve used them, but they tend to soften more quickly than regular noodles. I just make sure not to overcook to keep the texture intact.
How do I prevent the lasagna from getting watery?
I always drain the fat from the meat and avoid overly watery sauces. Letting the lasagna rest after cooking also helps it set and prevents soggy layers.
Can I make this vegetarian?
Absolutely. I’ve made it without meat and added vegetables like mushrooms, zucchini, and spinach. The flavors still come out rich and delicious.
What’s the best way to serve crockpot lasagna?
I let it rest for at least 15 minutes after cooking, then slice and serve with a sprinkle of fresh basil. A side salad and garlic bread round out the meal perfectly.
Can I double this recipe?
It depends on the size of the crockpot. If I’m using a large 7–8 quart slow cooker, I can double the recipe, but I add extra cook time and make sure not to fill it more than two-thirds full.
Conclusion
This crockpot lasagna is one of my favorite easy comfort food recipes. It’s everything I love about classic lasagna—rich meat sauce, creamy cheese, and tender noodles—without the work of boiling or baking. It’s a hands-off, hearty meal that always satisfies, and the leftovers are just as good the next day.
This slow cooker lasagna is layered with tender noodles, hearty meat sauce, and creamy cheeses—perfect for busy days and no-fuss dinners.
Author:Ella
Prep Time:15 minutes
Cook Time:4 hours
Total Time:4 hours 30 minutes
Yield:8
Category:Main Course
Method:Slow Cooker
Cuisine:Italian-American
Ingredients
For the Meat Sauce:
½ pound ground beef
½ pound ground Italian sausage (or use 1 full pound of beef)
1 teaspoon Italian seasoning
½ cup chopped onion
24 oz spaghetti or marinara sauce
1 cup water, divided
For the Cheese Mixture:
15 oz ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 large egg
For Assembly:
9–12 lasagna noodles, uncooked (regular, not oven-ready recommended)
Fresh basil (optional, for garnish)
Instructions
Prepare Crockpot: Spray the inside of your slow cooker with nonstick cooking spray.
Cook Meat Sauce: In a skillet over medium heat, brown the beef and sausage. Drain fat. Add Italian seasoning and chopped onions. Cook until onions soften. Stir in the sauce and ½ cup of water. Simmer for 5 minutes.
Mix Cheese Filling: In a medium bowl, mix ricotta, 1 cup mozzarella, Parmesan, and egg until well combined.
Assemble Lasagna in Crockpot:
Spread 1 cup of meat sauce in the bottom of the crockpot.
Top with 3 uncooked noodles (break as needed).
Add ⅓ of the cheese mixture.
Repeat the layers until all ingredients are used.
Pour the remaining ½ cup water around the sides (add extra water if using thick noodles).
Sprinkle remaining 1 cup of mozzarella on top.
Cook: Cover and cook on LOW for 4–5 hours, or until noodles are tender.
Rest and Serve: Turn off heat and let sit for 15 minutes before slicing. Garnish with fresh basil if desired.
Notes
No-Boil Noodles: Avoid using oven-ready noodles, as they may break down too quickly.
Make It Vegetarian: Omit the meat and add veggies like zucchini, mushrooms, spinach, or eggplant.
Healthier Version: Use ground turkey instead of beef.
Homemade Sauce Option: Use your favorite homemade marinara if time allows.
Storage: Store leftovers in the fridge up to 3 days or freeze up to 3 months. Reheat in the oven or microwave.
