Go Back
Crockpot Lasagna
Print Recipe

Crockpot Lasagna (Easy Slow Cooker Recipe)

This Crockpot Lasagna is an easy slow cooker dinner made with layers of hearty meat sauce, creamy ricotta cheese, tender lasagna noodles, mozzarella, and Parmesan cheese. No boiling noodles required—just layer everything in the crockpot and let it cook to cheesy, comforting perfection.
Prep Time20 minutes
Cook Time4 hours 30 minutes
Rest Time15 minutes
Total Time5 hours 5 minutes
Course: Main Course
Cuisine: Italian-American
Keyword: Crockpot Lasagna, Crockpot Pasta Dinner, Easy Lasagna Recipe, Family Dinner Recipe, Slow Cooker Italian Dinner, Slow Cooker Lasagna
Servings: 8
Calories: 520kcal

Ingredients

  • Meat Sauce
  • 1 pound lean ground beef
  • ½ pound Italian sausage optional
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 24-ounce jar marinara sauce
  • 1 15-ounce can tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Cheese Mixture
  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons chopped fresh parsley
  • Lasagna Layers
  • 9 uncooked lasagna noodles broken to fit the slow cooker
  • Cooking spray

Instructions

  • Lightly coat the inside of the slow cooker with cooking spray.
  • Heat a large skillet over medium heat and cook the ground beef, Italian sausage, and diced onion until browned.
  • Drain any excess grease and stir in the minced garlic. Cook for 30 seconds.
  • Add the marinara sauce, tomato sauce, Italian seasoning, oregano, garlic powder, onion powder, salt, and black pepper. Simmer for 5 minutes.
  • In a mixing bowl, combine the ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, and parsley until smooth.
  • Spread a thin layer of meat sauce on the bottom of the slow cooker.
  • Add a layer of broken lasagna noodles.
  • Spread a layer of the ricotta cheese mixture over the noodles.
  • Repeat the layers of meat sauce, noodles, and cheese mixture until all ingredients are used.
  • Finish with the remaining meat sauce and sprinkle the remaining 1 cup mozzarella cheese over the top.
  • Cover and cook on LOW for 4–5 hours, or until the noodles are tender and the cheese is melted.
  • Turn off the slow cooker and let the lasagna rest for 15–20 minutes before slicing.
  • Garnish with chopped parsley and extra Parmesan cheese before serving.

Notes

  • No need to boil the lasagna noodles before layering.
  • Break the noodles into pieces that fit your slow cooker.
  • Avoid lifting the lid while cooking to maintain an even temperature.
  • Let the lasagna rest before serving so the layers can set.
  • Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.
  • If your slow cooker runs hot, begin checking for doneness around the 4-hour mark.

Nutrition (Per Serving)

  • Calories: 520
  • Carbohydrates: 34g
  • Protein: 31g
  • Fat: 29g
  • Saturated Fat: 13g
  • Cholesterol: 105mg
  • Sodium: 860mg
  • Potassium: 670mg
  • Fiber: 3g
  • Sugar: 7g
  • Vitamin A: 920 IU
  • Vitamin C: 6mg
  • Calcium: 360mg
  • Iron: 3.8mg