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This Crockpot Lasagna is everything I love about classic lasagna, just made easier in the slow cooker. You still get layers of meat sauce, tender noodles, and lots of melty cheese, but there is no boiling the noodles first and no heating up the oven. It is the kind of family dinner that feels hearty and homemade, but still works on a busy day.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“THANK YOU SO MUCH FOR THIS RECIPE! It saved time and was delicious!” – Gina
“This was the easiest lasagna we’ve ever had. The house smelled amazing for the entire afternoon as it cooked. And I was a little intrigued making it with raw noodles – but they turned out perfectly cooked and with such delicious flavor and texture. Thanks for another winning recipe!” – Lisalia
“Absolutely brilliant using the slow cooker! I will definitely make this again!” – Lauren
Why I Love This Crockpot Dinner
I love this recipe because it gives you all the comfort of lasagna without the extra work of boiling noodles and layering everything into a baking dish. The uncooked noodles go right into the Crockpot with the sauce, and as it cooks, the noodles soften and soak up all that flavor. It is cheesy, filling, and exactly the kind of dinner I like to serve with a simple salad and garlic bread.
This recipe also works well because the sauce, noodles, and cheese all cook together low and slow. The key is making sure the noodles are covered with enough sauce and keeping an eye on your slow cooker the first time you make it. Some slow cookers run hotter than others, especially with dense recipes like lasagna, so once you know how yours cooks, this recipe becomes really easy to repeat.
🩷 Echo
Ingredients You’ll Need
- Ground beef – This gives the sauce a rich, hearty flavor. You can also use ground turkey or Italian sausage.
- Onion and garlic – These add flavor to the meat sauce and make the whole kitchen smell amazing.
- Tomato sauce and tomato paste – These make a thick, flavorful sauce that helps cook the noodles right in the slow cooker.
- Seasonings – Salt, pepper, and dried oregano keep the sauce simple but well seasoned.
- Cottage cheese or ricotta cheese – Cottage cheese makes the lasagna creamy and helps keep it from drying out, but ricotta works too.
- Parmesan cheese – Freshly grated Parmesan adds the best flavor, but the shaker kind works if that is what you have.
- Mozzarella cheese – This gives the lasagna that melted, cheesy layer everyone wants.
- Uncooked lasagna noodles – Regular lasagna noodles cook right in the sauce, so there is no need to boil them first.
- Fresh parsley or basil – Optional, but a little fresh garnish makes the finished lasagna look and taste even better.
- Nonstick cooking spray – This helps keep the edges from sticking to the slow cooker.
Ingredient Additions and Substitutions
- Ground beef substitutions: Use ground turkey, ground chicken, mild Italian sausage, or a half beef and half sausage mix.
- Cottage cheese or ricotta: Cottage cheese keeps the filling creamy and moist. Ricotta has a thicker texture and works well too.
- Add vegetables: Spinach, mushrooms, zucchini, bell peppers, or shredded carrots can be added to the meat sauce. Cook watery vegetables first so they do not make the lasagna too thin.
- Use marinara sauce: You can replace the tomato sauce and tomato paste with your favorite marinara or pasta sauce. If the sauce is very thick, add a splash of water around the edges.
- Make it spicier: Add red pepper flakes or use spicy Italian sausage.
- Try different cheeses: A little provolone, fontina, or an Italian cheese blend can be mixed in with the mozzarella.
- Make it gluten-free: Use gluten-free lasagna noodles and double check that your sauce and seasonings are gluten-free. Gluten-free noodles may cook a little faster, so check them early.
- Add an egg to the cheese mixture: This recipe does not require an egg, but you can stir one into the cottage cheese or ricotta if you want that layer to set up a little firmer.
How to Make Crockpot Lasagna
- Make the meat sauce. Brown the ground beef with the onion and garlic in a large skillet. Drain any extra grease, then stir in the tomato sauce, tomato paste, salt, pepper, and oregano. Warm the sauce through until everything is well combined.
- Layer in the Crockpot. Spray the slow cooker with nonstick cooking spray. Spoon a layer of meat sauce into the bottom, then add uncooked lasagna noodles, breaking them as needed to fit.
- Add cheese and more sauce. Top with cottage cheese or ricotta, Parmesan, and mozzarella. Add more meat sauce.
- Keep Layering. Repeat the layers, ending with sauce and cheese on top.
- Cook. Cover and cook on LOW for 4 to 5 hours, or until the noodles are tender. Make sure the noodles are covered with sauce so they soften as they cook. Slow cookers vary, so check near the 4 hour mark the first time you make it.
- Serve. Turn off the slow cooker and let the lasagna rest with the lid off for 10 to 15 minutes before serving. This helps the layers set up and makes it easier to scoop or slice.
Recipe Tips
- Do not boil the noodles first: The noodles cook right in the sauce, which saves time and keeps the lasagna from getting watery.
- Cover the noodles with sauce: Dry noodles need moisture to soften. If a piece of noodle is sticking out without sauce, it can stay firm.
- Use enough sauce: If your sauce is extra thick or your slow cooker runs hot, add a little extra sauce or a small splash of water around the edges.
- Watch for hot spots: Many slow cookers have one side that cooks hotter. Layer and fold sheets of heavy-duty foil until you have a six-layer foil rectangle. Press the rectangle into the “hot spot” side of the slow cooker insert. The food will help hold the foil in place during cooking. I learned this trick from Karen at 365 Days of Slow Cooking
- Spray the slow cooker well: Nonstick spray helps with cleanup and keeps the edges from sticking.
- Low heat is best: I prefer cooking this lasagna on LOW because it gives the noodles time to soften before the edges get too dark.
- Check early the first time: Every slow cooker cooks a little differently. Check around 4 hours and look for tender noodles and melted cheese.
- Let it rest before serving: It will be softer than oven-baked lasagna, but resting helps the layers settle.
- Do not lock the lid while cooking: If your slow cooker has locking latches, save those for transporting food, not cooking.
Frequently Asked Questions
No, you do not need to boil the noodles first. The uncooked lasagna noodles go straight into the slow cooker and soften as they cook in the sauce.
Yes, regular uncooked lasagna noodles work well in this recipe. Just break them as needed to fit the shape of your slow cooker and make sure they are covered with sauce.
Yes, you can use no-boil noodles, but they are not required. Since this recipe is already designed to cook the noodles in the sauce, regular lasagna noodles are a great option.
A 4-quart to 6-quart slow cooker will work. An oval slow cooker is easiest for layering noodles, but a round slow cooker can work too. You may need to break the noodles into smaller pieces to fit.
This usually means your slow cooker runs hot or has a hot spot. Dense recipes like lasagna can cook faster along the edges. Next time, spray the insert well, use the foil hot spot trick, make sure there is enough sauce, and check the lasagna earlier.
The noodles may not have been fully covered with sauce, or your slow cooker may need a little more time. Make sure each noodle layer has sauce above and below it. If your sauce is very thick, add a little extra sauce or a small splash of water around the edges.
Yes, ricotta works well in this recipe. Cottage cheese makes the filling a little creamier and helps keep the lasagna moist, while ricotta gives it a more traditional texture.
No, this recipe does not need an egg. If you like a firmer cheese layer, you can mix one egg into the cottage cheese or ricotta before layering.
Yes, use gluten-free lasagna noodles and make sure your sauce and seasonings are gluten-free. Check the noodles early because gluten-free pasta can sometimes soften faster.
I recommend cooking this recipe on LOW for the best texture. HIGH heat can make the edges cook too quickly before the center noodles are tender. If you do use HIGH, check it early and make sure the noodles are well covered with sauce.
Make Ahead and Storage
- Make ahead: You can brown the beef and make the meat sauce a day ahead. Store it in the refrigerator, then layer everything in the slow cooker when you are ready to cook.
- Assemble ahead: You can assemble the lasagna in the slow cooker insert, cover it, and refrigerate it for up to 24 hours. Let the insert sit at room temperature for a bit before cooking so it is not going straight from cold refrigerator to heat.
- Storing leftovers: Store leftover Crockpot Lasagna in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooled leftovers in a freezer-safe container for up to 3 months.
- Reheating: Reheat single servings in the microwave. For larger portions, cover and warm in the oven at 350 degrees F until heated through.
- Best texture tip: Add a spoonful of sauce or a small splash of water before reheating if the leftovers seem dry.
Pairing Ideas
Crockpot Lasagna is filling on its own, but I love serving it with something fresh and something bread-y. A simple green salad, Caesar salad, roasted broccoli, sautéed asparagus, garlic bread, breadsticks, or cheesy garlic bread all go really well with the rich meat sauce and cheese.
More Pasta Recipes
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- Easy Shrimp Alfredo Pasta is creamy, rich and indulgent but ready in minutes!
- Pizza Pasta Salad will be a hit at your next get together.
- Artichoke Chicken Pasta is so creamy and delicious and simple to throw together.
- Pasta Sausage Bake is a quick meal your family will love.
- Summer Skillet Pasta has no heavy cream, no butter and loads of flavor.
- 35 Quick and Easy To Follow Dinner Ideas
This Crockpot Lasagna is one of those slow cooker dinners that makes life easier without giving up the comfort of a homemade meal. The noodles cook right in the sauce, the cheese gets melty and creamy, and the slow cooker does most of the work for you.
If you try this recipe, please leave a comment and a star rating below. I would love to hear what you thought! 💛
Crockpot Lasagna
Video
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1/2 teaspoon garlic, minced
- 30 ounces tomato sauce
- 6 ounces tomato paste
- 1 1/2 teaspoon salt
- 1 teaspoon oregano, dried
- 16 ounces Cottage cheese, or ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 12 ounces Mozzarella cheese
- 12 lasagna noodles, uncooked
Instructions
- Brown the ground beef, onion, and garlic in a large skillet. Drain any excess grease.Add tomato sauce, tomato paste, salt, pepper, and oregano to the skillet. Stir well and cook just until the sauce is warmed through.
- Spray the slow cooker with nonstick cooking spray. Spoon about one-third of the meat sauce into the bottom of the slow cooker. Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Top with one-third of the cottage cheese or ricotta, Parmesan cheese, and mozzarella cheese.
- Repeat the layers two more times, ending with sauce and cheese on top. Make sure the noodles are covered with sauce.
- Cover and cook on LOW for 4 to 5 hours, or until the noodles are tender.
- Let the lasagna rest with the lid off for 10 to 15 minutes before serving. Garnish with parsley or basil, if desired.
Equipment
- Crockpot Slow Cooker
Notes
- Regular uncooked lasagna noodles work well. You do not need to boil them first.
- Be sure the noodles are covered with sauce so they soften properly.
- Slow cookers vary, so check around 4 hours the first time you make this recipe.
- If your slow cooker runs hot or has a hot spot, use a folded foil barrier along the hot side of the insert.
- If your sauce is very thick, add a little extra sauce or a small splash of water around the edges.
- Cottage cheese keeps the filling creamy, but ricotta can be used instead.
- Let the lasagna rest before serving so it sets up and is easier to scoop.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Cooked on low 4 hrs. Came out burnt on sides and bottom. Noodles were not tender. this one is a miss…..
Oh no! I am sorry this didn’t turn out for you. Crock pots can vary in how they heat and it sounds like you may not have had enough liquid in the pot.
THANK YOU SO MUCH FOR THIS RECIPE! It saved time and was delicious!
This was the easiest lasagna we’ve ever had. The house smelled amazing for the entire afternoon as it cooked. And I was a little intrigued making it with raw noodles – but they turned out perfectly cooked and with such delicious flavor and texture. Thanks for another winning recipe!
This looks so good! I love having more slow cooker meals. I’ll be trying this one soon.
Absolutely brilliant using the slow cooker! I will definitely make this again!
So easy using the slow cooker! This will be perfect on a busy weeknight!
What a great idea to use the slow cooker for a recipe like this! I will definitely put this on my list of things to try!
This looks amazing! Adding this to my dinner line up for the week!
Is the Parmesan block cheese that is hand grated, or from a shaker can? Thanks!
You can use either. I usually prefer the hand grated but you can use whatever you have on hand. Hope this helps!
This looks awesome-can’t wait to try it! I’m always looking for more slow cooker recipes. Now that they have gluten-free lasagna noodles, I’ll pass this recipe along to my daughter.
This sounds so good! I’ve added the ingredients to my grocery list and can hardly wait to try it.
One Question: In all the slow cooker recipes the size is never mentioned. I have a 6 or 6.5 oval quart. Does size and shape matter?
It shouldn’t matter. I have a 4qt (circle) and 6qt (oval) and I do the same times on both
You can use regular noodles dry when making lasagna in the oven. I NEVER boil my noodles and I hate the no boil noodles they are weird. Just be sure you have plenty of sauce covering the layers and it comes out perfectly!
So you use regular lasagna noodles and not the no boil noodles? I would really like that if you use regular ones! This looks so good…I will be trying this next weekend!