Crockpot Lasagna has all the layers of a traditional lasagna with meat sauce, tender lasagna noodles, creamy ricotta filling, Parmesan, and plenty of melted mozzarella. Instead of baking it in the oven, everything is layered in the slow cooker and cooked until hot, cheesy, and ready to slice.
Why I Love This Recipe
Ingredient Notes
- Lasagna Noodles: I use traditional lasagna noodles and cook them before assembling the lasagna. I’ve found this works better than using them uncooked, which can require extra liquid and make the lasagna watery.
- Ground Beef: Adds hearty flavor to the meat sauce without making the lasagna too heavy.
- Italian Sausage: I like using hot Italian sausage for a little extra flavor and heat, but mild Italian sausage works too.
- Marinara Sauce: Use your favorite jarred marinara sauce. I combine it with the ground beef and Italian sausage to make an easy meat sauce for layering throughout the lasagna.
- Garlic: Fresh minced garlic adds extra flavor to the meat sauce.
- Whole Milk Ricotta Cheese: Whole milk ricotta makes the cheese filling rich and creamy.
- Eggs: Help bind the ricotta filling so the cheese layers hold together better when the lasagna is sliced.
- Mozzarella Cheese: Mozzarella is used in the ricotta mixture and throughout the layers for plenty of melted cheese in every serving.
- Parmesan Cheese: Adds a salty, savory flavor to the ricotta filling.
- Parsley: I use fresh parsley when I have it, but dried parsley works too.
Be sure to check out the full recipe and ingredient list below
How To Make Crockpot Lasagna
- Cook the ground beef and Italian sausage in a large skillet over medium-high heat, breaking the meat into crumbles as it cooks. Add the garlic and cook until the meat is browned. Drain any excess grease.
- Add the 48 ounces of marinara sauce to the cooked meat and stir to combine. Set the meat sauce aside.
- Cook the lasagna noodles according to the package directions. Drain and set aside.
- In a large bowl, combine the ricotta cheese, 8 ounces of mozzarella, Parmesan cheese, parsley, and eggs. Mix until combined.
- Spread a layer of meat sauce over the bottom of the slow cooker.
- Add a layer of cooked lasagna noodles, breaking or trimming them as needed to fit the slow cooker.
- Spread a layer of the ricotta mixture over the noodles. Add another layer of meat sauce.
- Repeat the noodles, ricotta mixture, and meat sauce until all of the ingredients are used, finishing with meat sauce on top.
- Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- During the last hour of cooking, sprinkle the remaining 16 ounces of mozzarella evenly over the top.
- Cover and continue cooking until the cheese is melted.
- Turn off the slow cooker and let the lasagna rest for 15–20 minutes before slicing and serving.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Cook the lasagna noodles first. I’ve tried using uncooked noodles, but I find they need extra liquid and can leave the lasagna watery. Cooking them first gives me better results.
- Drain the meat well. After browning the ground beef and Italian sausage, remove the excess grease before adding the marinara sauce.
- Jarred marinara is my shortcut. It saves a lot of time compared with making homemade sauce, especially since there are already several steps to assembling lasagna.
- Break the noodles to fit the Crockpot. They don’t have to look perfect. I break or trim them as needed to cover each layer.
- Spread the ricotta mixture evenly. This helps make sure every serving has plenty of the creamy cheese filling.
- Save plenty of mozzarella for the top. Adding it during the last hour gives the lasagna that thick, melted cheesy layer I want.
- Check the lasagna toward the end of cooking. Slow cookers can vary, so I don’t rely only on the clock.
- Let the lasagna rest before cutting it. I give it about 15–20 minutes after cooking. This helps the layers set and makes it much easier to slice instead of having everything slide apart.
Frequently Asked Questions
More Lasagna Recipes I Love 🍝💙
CROCKPOT LASAGNA
Crockpot Lasagna has layers of meat sauce, tender lasagna noodles, creamy ricotta, Parmesan, and plenty of melted mozzarella. Using jarred marinara keeps the prep easier while ground beef and Italian sausage give the sauce plenty of hearty flavor.
Ingredients
- 1 pound lasagna noodles, cooked according to package directions
- ½ pound ground beef
- ½ pound Italian sausage — I use hot
- 48 ounces marinara sauce
- 1 clove garlic, minced
- 32 ounces whole milk ricotta cheese
- 2 eggs, lightly beaten
- 24 ounces mozzarella cheese, shredded, divided
- 4 ounces Parmesan cheese, grated
- 2 tablespoons fresh parsley, or dried parsley
Instructions
- Cook the ground beef and Italian sausage in a large skillet over medium-high heat, breaking the meat into crumbles as it cooks. Add the garlic and cook until the meat is browned. Drain any excess grease.
Add the 48 ounces of marinara sauce to the cooked meat and stir to combine. Set the meat sauce aside.
Cook the lasagna noodles according to the package directions. Drain and set aside.
In a large bowl, combine the ricotta cheese, 8 ounces of mozzarella, Parmesan cheese, parsley, and eggs. Mix until combined.
Spread a layer of meat sauce over the bottom of the slow cooker.
Add a layer of cooked lasagna noodles, breaking or trimming them as needed to fit the slow cooker.
Spread a layer of the ricotta mixture over the noodles.
Add another layer of meat sauce.
Repeat the noodles, ricotta mixture, and meat sauce until all of the ingredients are used, finishing with meat sauce on top.
Cover and cook on HIGH for 4 hours or LOW for 8 hours.
During the last hour of cooking, sprinkle the remaining 16 ounces of mozzarella evenly over the top. Cover and continue cooking until the cheese is melted.
Turn off the slow cooker and let the lasagna rest for 15–20 minutes before slicing and serving.
Notes
For traditional lasagna noodles, I prefer to cook them before assembling the lasagna. I’ve found this gives me better results and helps prevent a watery Crockpot lasagna.
Oven-ready/no-boil lasagna noodles can also be used when you want to skip boiling the pasta. Make sure the noodles are well covered with meat sauce so they have enough moisture to soften.
Drain the ground beef and Italian sausage well before adding the marinara sauce.
Break or trim the lasagna noodles as needed to fit your slow cooker. They don't have to fit perfectly.
Add the final 16 ounces of mozzarella during the last hour of cooking.
Slow cookers can vary, so check the lasagna toward the end of the cooking time.
Let the finished lasagna rest for 15–20 minutes before slicing. This gives the layers time to set and makes it much easier to serve.
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I made this lasagna for a work potluck and I came back with an empty crockpot. This was super yummy! I didn’t have the 32 oz ricotta so I made due with the 16oz. 🤗👌🏼
Can I cut this in half? And if so, how does that affect cooking time?
Same cooking time
If I don’t have enough ricotta can I add cottage cheese?
Sure
How many servings does this make?
How long can I bake it for in the oven?
1 hour