Crockpot Lasagna Recipe

ByCarla Hours Posted on Hours Updated On:
4.4 Stars (104 Reviews)
 Servings: 12 Total Time: 4 hrs 15 mins

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.

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Crockpot Lasagna Recipe

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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.

Crockpot Lasagna Recipe

Why I Love This Recipe

  • All the layers of traditional lasagna without tying up my oven.
  • Ground beef and Italian sausage make the meat sauce hearty and flavorful.
  • Ricotta, Parmesan, and mozzarella give it plenty of cheesy layers.
  • Homemade or jarred sauce works, depending on how much time I have.
  • Great for feeding a family or crowd.
  • The Crockpot does the cooking once everything is assembled.
Ingredients for Crockpot Lasagna

About the Ingredients ⭐

  1. Meat: Ground beef and Italian sausage make the hearty meat sauce.
  2. Pasta Sauce: Use homemade sauce or your favorite jarred sauce.
  3. Lasagna Noodles: Cook the noodles before layering them in the slow cooker.
  4. Cheese: Ricotta, mozzarella, and Parmesan make up the cheesy layers.
  5. Eggs & Parsley: Help bind and season the ricotta mixture.

Be sure to check out the full recipe and ingredient list below

How to Make Crockpot Lasagna

Prepare the Meat Sauce: Brown the ground beef and Italian sausage until cooked through. Add your homemade sauce or stir in your favorite jarred pasta sauce.

  • Meat Sauce for lasagna

Cook the Noodles: Cook the lasagna noodles according to the package directions. Drain and let them cool slightly.

Make the Cheese Mixture: Combine the ricotta, mozzarella, Parmesan, parsley, and eggs in a large bowl.

Layer the Lasagna: Spread a thin layer of meat sauce in the slow cooker. Add layers of noodles, cheese mixture, meat sauce, and mozzarella. Repeat, finishing with meat sauce on top.

  • Pasta-assembly-for-crockpot-lasagna
  • layering-cheese-for-lasagna
  • Meat-sauce-on-top-of-cheese-for-lasagna
  • repeat-layer-for-crockpot-lasgana

Slow Cook: Cover and cook on HIGH for 4 hours or LOW for 8 hours. Add the remaining mozzarella during the last hour of cooking.

  • Lasagana-Ready-to-cook-in-crockpot

Tips I Found Helpful 💙

  • Drain the Meat: Remove excess grease before adding the sauce.
  • Don’t Overcook the Noodles: Keep them slightly firm so they hold up in the slow cooker.
  • Layer Evenly: Spread each layer to the edges.
  • Let It Rest: Wait about 15 minutes before slicing so the layers hold together.

Frequently Asked Questions

Yes. You can prepare the meat sauce and ricotta mixture ahead of time and keep them covered in the refrigerator. I prefer assembling the lasagna closer to when I’m ready to cook it.

You can substitute cottage cheese if you prefer, but I use whole milk ricotta because I like the creamy texture it gives the cheese layers.

Drain the ground beef and sausage well before adding the marinara. I also prefer cooking traditional lasagna noodles before layering because I’ve found this gives me better control over the amount of liquid in the finished lasagna.

Store leftover lasagna in an airtight container in the refrigerator for 3–4 days. Individual portions are easy to reheat for lunch or dinner.

Yes. Let the cooked lasagna cool completely, then freeze individual portions or a larger amount in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat individual servings in the microwave until hot throughout. For larger portions, cover and reheat in the oven until heated through.

More Lasagna Recipes I Love 🍝💙

Slow cooker Lasagna
Yield: 12

CROCKPOT LASAGNA

Crockpot Lasagna Recipe
4.4 Stars (104 Reviews)

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.

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

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

  1. 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.

  2. Add the 48 ounces of marinara sauce to the cooked meat and stir to combine. Set the meat sauce aside.

  3. Cook the lasagna noodles according to the package directions. Drain and set aside.

  4. In a large bowl, combine the ricotta cheese, 8 ounces of mozzarella, Parmesan cheese, parsley, and eggs. Mix until combined.

  5. Spread a layer of meat sauce over the bottom of the slow cooker.

  6. Add a layer of cooked lasagna noodles, breaking or trimming them as needed to fit the slow cooker.

  7. Spread a layer of the ricotta mixture over the noodles.

  8. Add another layer of meat sauce.

  9. Repeat the noodles, ricotta mixture, and meat sauce until all of the ingredients are used, finishing with meat sauce on top.

  10. Cover and cook on HIGH for 4 hours or LOW for 8 hours.

  11. 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.

  12. 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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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 589Total Fat: 37gSaturated Fat: 19gUnsaturated Fat: 18gCholesterol: 153mgSodium: 1260mgCarbohydrates: 26gFiber: 5gSugar: 7gProtein: 38g

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© Adventures of a Nurse
Cuisine: American / Category: slow cooker

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Hi, I’m Carla, the recipe creator behind Adventures of a Nurse. After more than 25 years in nursing, I traded my scrubs for an apron and turned my love of cooking into a full-time food blog.

My recipes are all about easy comfort food, family favorites, and the dishes I grew up with in Central New York. You’ll find everything from simple weeknight dinners to Utica classics like Chicken Riggies and Utica Greens.

I’m glad you’re here—let’s get cooking! 💙
....Carla Adventures of a Nurse

15 Comments

  1. 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. 🤗👌🏼

    Reply
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