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Easy Crockpot Lasagna

A simple, no-fuss lasagna recipe made in a slow cooker, perfect for busy families. Layers of meat, cheese, and pasta come together for a delicious meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Lasagna
  • 1 pound ground beef or Italian sausage (or turkey/plant-based crumbles) Choose your preferred protein
  • 24 oz pasta sauce (marinara or your favorite flavor) Use any type you prefer
  • 9–12 pieces uncooked lasagna noodles (regular or oven-ready) May break to fit in the crockpot
  • 2 cups ricotta cheese (or cottage cheese) Ricotta is preferred for creaminess
  • 2 cups shredded mozzarella cheese For topping and layers
  • 1/2 cup grated Parmesan cheese For added flavor
  • 1 large egg Helps bind the cheese mixture
  • 1 teaspoon dried Italian seasoning Adds flavor to the cheese mixture
  • 1/2 teaspoon garlic powder Enhances flavor
  • to taste Salt and pepper For seasoning
  • 1 cup chopped spinach Optional for added nutrition
  • 1/2 cup diced mushrooms Optional for flavor
  • 1/2 cup chopped bell pepper Optional for flavor
  • as needed Fresh basil leaves For serving
  • as needed Extra grated Parmesan For serving

Method
 

Preparation
  1. In a large skillet, cook ground beef or sausage over medium heat for 6–8 minutes, breaking it up as it cooks. Add salt and pepper to taste. If adding veggies, toss the mushrooms or peppers in during the last 2–3 minutes. Drain excess fat.
  2. In a mixing bowl, combine ricotta cheese, egg, Italian seasoning, garlic powder, and half the Parmesan. Stir until smooth.
  3. Spray the crockpot with non-stick spray or rub it down with olive oil. Spread 1 cup of pasta sauce on the bottom.
Layering
  1. Layer 3–4 uncooked noodles over the sauce, breaking them to fit if necessary.
  2. Top with a third of the meat, a third of the cheese mixture, and about 2/3 cup mozzarella. Repeat those layers: sauce, noodles, meat, cheese, mozzarella, finishing with sauce and the remaining mozzarella and Parmesan on top.
Cooking
  1. Cover and cook on LOW for 4–5 hours or HIGH for 2–2.5 hours, until the edges are bubbly and the cheese is melting beautifully.
  2. Turn off the crockpot and let the lasagna rest (lid off) for 15–20 minutes before slicing.
Serving
  1. Slice and serve with fresh basil and extra Parmesan if desired.

Notes

Store leftovers in the fridge for up to 3-5 days. Reheat individual portions in the microwave or bake until heated through. For longer storage, freeze it for up to 3 months, tightly covered.