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A close-up shot of a bubbling, cheesy Easy Crockpot Lasagna served in a bowl, with the slow cooker visible in the background.

Easy Crockpot Lasagna

Enjoy classic lasagna flavors with minimal effort using your slow cooker! Layers of savory meat sauce, tender noodles, and creamy cheeses come together for a comforting family meal.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Sauce
  • 1 lb ground beef or Italian sausage
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can crushed tomatoes (28 oz)
  • 1 can tomato sauce (15 oz)
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp sugar optional, to balance acidity
For the Cheese Layers
  • 1 container ricotta cheese (15 oz)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 3 cups shredded mozzarella cheese divided
Other Ingredients
  • 9-12 oven-ready lasagna noodles broken into 2-3 pieces each, or regular lasagna noodles (boiled al dente and rinsed)
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • 6-quart (or larger) Slow Cooker
  • Large Skillet
  • Large Mixing Bowl

Method
 

Prepare the Meat Sauce
  1. In a large skillet, brown the ground beef (or Italian sausage) over medium-high heat. Drain any excess grease.
  2. Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, and optional sugar. Bring to a simmer, then reduce heat to low and let it cook gently for at least 10 minutes to allow flavors to meld.
Prepare the Cheese Mixture
  1. In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well until everything is thoroughly combined.
Assemble the Lasagna
  1. Lightly grease the inside of your 6-quart (or larger) slow cooker.
  2. Spread about 1 cup of meat sauce on the bottom of the slow cooker.
  3. Place a single layer of broken lasagna noodles over the sauce, ensuring they don't overlap too much. You may need to break them into smaller pieces to fit the shape of your slow cooker.
  4. Spoon about half of the ricotta cheese mixture over the noodles, spreading it gently. Sprinkle with 1 cup of shredded mozzarella cheese.
  5. Repeat the layers: another layer of meat sauce (about 1.5 cups), noodles, the remaining ricotta mixture, and another 1 cup of mozzarella.
  6. Finish with a final layer of noodles, the remaining meat sauce, and top with the last 1 cup of mozzarella cheese.
Cook
  1. Cover the slow cooker and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, or until the noodles are tender and the cheese is melted and bubbly.
Serve
  1. Once cooked, turn off the slow cooker and let the lasagna rest, covered, for 15-20 minutes before serving. This helps it set and makes it easier to slice.
  2. Garnish with fresh chopped parsley, if desired, and serve warm.

Notes

For best results, use oven-ready lasagna noodles as they soften perfectly in the slow cooker without needing to be pre-boiled. If using regular noodles, boil them until al dente (slightly firm) before layering. The cooking time may vary slightly depending on your slow cooker model. Always check for noodle tenderness before serving. This lasagna makes great leftovers and can be stored in an airtight container in the refrigerator for up to 3-4 days.