Simple Crockpot Lasagna

Alright, confession time: every crockpot lasagna I’ve ever made was just…. fine. Edible. Nothing worth texting my sister about.

THIS one though?? Tender noodles, saucy beef, melty mozzarella, and zero pre-boiling required. We have a WINNER, folks.

Why Cook Lasagna in a Crockpot?

1. Skip boiling the noodles entirely…. they soften right in the sauce, saving you a whole pot and ten minutes of effort
2. No oven required, so your kitchen stays COOL (summer dinner win!)
3. Slow, gentle heat melts the cheese into gooey layers without drying out the edges
4. Set it, walk away, come back to dinner ready
5. One pot means easier cleanup
6. Frees up your oven for garlic bread or a side salad

How to Layer Crockpot Lasagna

SPRAY the crockpot generously with nonstick spray first (skip this and you’ll regret it later). DOLLOP a thin layer of meat sauce across the bottom to anchor the noodles.

Break uncooked noodles to fit, then layer them over the sauce. Add RICOTTA in spoonfuls, sprinkle MOZZARELLA, and top with more meat sauce. REPEAT until full, usually three layers works perfectly!

Storage & Reheating Tips

Here’s how to keep that crockpot lasagna tasting fresh for days after the first feast.

1. Fridge storage: Scoop portions into airtight containers once the lasagna has cooled to room temp. They’ll stay good for 3 to 4 days. (Skip the cooling step and you’ll end up with soggy noodles.)
2. Freezer storage: Wrap slices tightly in plastic wrap, then foil, then slide into freezer bags. Label them with the date! Good for up to 3 months.
3. Fridge reheat: Microwave single portions on medium power for 2 to 3 minutes, stirring at the halfway mark. Or bake covered at 350°F for 20 minutes.
4. Frozen reheat: Thaw overnight in the fridge first. Microwaving straight from frozen gives you rubbery noodles and cold centers, just don’t!
5. Moisture rescue: Splash a tablespoon of water or extra sauce on top before reheating to prevent dry bites.

Similar Recipes

• Crockpot Ground Beef Pasta
• Baked Mostaccioli with Cottage Cheese
• Baked Ziti with Ground Turkey and Spinach
• Sausage Baked Mostaccioli with Spinach
• Crockpot Baked Ziti With Ground Turkey
• Pastitsio Greek Lasagna

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-4000
• Protein: 180-210 g
• Fat: 110-130 g
• Carbohydrates: 410-450 g

Ingredients

For the meat sauce:

• Nonstick cooking spray
• 1 lb extra-lean ground beef
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 jars (22 fl oz each) tomato sauce (such as classico sweet basil marinara)
• 1/2 cup water

For the lasagna assembly:

• 1 lb uncooked lasagna noodles
• 1 tub (16.8 oz) ricotta cheese
• 2 cups shredded mozzarella cheese

For garnish:

• Fresh parsley or basil, chopped

Step 1: Brown Beef and Simmer Sauce

• 1 lb extra-lean ground beef
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 jar (22 fl oz) tomato sauce (such as Classico sweet basil marinara)

In a large frying pan over medium-high heat, brown the extra-lean ground beef, breaking it up with a spoon as it cooks.

When the beef is nearly cooked through, add the chopped yellow onion and minced garlic.

Season with salt and black pepper, then stir to combine.

Pour in one jar of tomato sauce and mix well, allowing the flavors to meld for a couple of minutes.

Remove from heat.

Step 2: Prep the Pot and Base

• nonstick cooking spray
• meat sauce from Step 1

Spray the inside of your slow cooker generously with nonstick cooking spray to prevent sticking.

Spoon a small amount of the meat sauce from Step 1 onto the bottom of the slow cooker to create a thin layer.

Step 3: Alternate the Pasta and Cheese

• 1 lb uncooked lasagna noodles
• 1 tub (16.8 oz) ricotta cheese
• 2 cups shredded mozzarella cheese
• meat sauce from Step 1

Begin assembling the lasagna by layering uncooked lasagna noodles over the meat sauce base, breaking the noodles as needed to fit.

Add dollops of ricotta cheese and a sprinkle of shredded mozzarella cheese over the noodles.

Spoon more meat sauce from Step 1 on top.

Repeat these layers—noodles, ricotta, mozzarella, and meat sauce—until the slow cooker is full or you’ve used up the ingredients, typically about 3 layers in total.

Step 4: Add Final Sauce and Water

• 1 jar (22 fl oz) tomato sauce (such as Classico sweet basil marinara)
• 2 cups shredded mozzarella cheese (remaining, if any)
• 1/2 cup water

Pour the second jar of tomato sauce evenly over the top layer of the lasagna.

Sprinkle the remaining mozzarella cheese on top.

Gently pour the water around the sides of the lasagna in the slow cooker to help the noodles cook evenly and avoid dryness.

Step 5: Slow Cook and Garnish

• fresh parsley or basil, chopped

Cover the slow cooker and cook the lasagna on high for 3 hours, or on low for 6 hours, until the noodles are tender and the cheese is bubbly.

Once cooked, let the lasagna rest for a few minutes.

Garnish generously with chopped fresh parsley or basil before serving.

Simple Crockpot Lasagna

Delicious Simple Crockpot Lasagna recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 38 minutes mins

Cook Time 3 hours hrs 17 minutes mins

Total Time 4 hours hrs 55 minutes mins

Servings: 4

Calories: 3800

Ingredients Method

Ingredients

  

For the meat sauce:

• nonstick cooking spray
• 1 lb extra-lean ground beef
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 jars (22 fl oz each) tomato sauce (such as Classico sweet basil marinara)
• 1/2 cup water

For the lasagna assembly:

• 1 lb uncooked lasagna noodles
• 1 tub (16.8 oz) ricotta cheese
• 2 cups shredded mozzarella cheese

For garnish:

• fresh parsley or basil, chopped

Method

 

1. In a large frying pan over medium-high heat, brown the extra-lean ground beef, breaking it up with a spoon as it cooks. When the beef is nearly cooked through, add the chopped yellow onion and minced garlic. Season with salt and black pepper, then stir to combine. Pour in one jar of tomato sauce and mix well, allowing the flavors to meld for a couple of minutes. Remove from heat.
2. Spray the inside of your slow cooker generously with nonstick cooking spray to prevent sticking. Spoon a small amount of the meat sauce from Step 1 onto the bottom of the slow cooker to create a thin layer.
3. Begin assembling the lasagna by layering uncooked lasagna noodles over the meat sauce base, breaking the noodles as needed to fit. Add dollops of ricotta cheese and a sprinkle of shredded mozzarella cheese over the noodles. Spoon more meat sauce from Step 1 on top. Repeat these layers—noodles, ricotta, mozzarella, and meat sauce—until the slow cooker is full or you've used up the ingredients, typically about 3 layers in total.
4. Pour the second jar of tomato sauce evenly over the top layer of the lasagna. Sprinkle the remaining mozzarella cheese on top. Gently pour the water around the sides of the lasagna in the slow cooker to help the noodles cook evenly and avoid dryness.
5. Cover the slow cooker and cook the lasagna on high for 3 hours, or on low for 6 hours, until the noodles are tender and the cheese is bubbly. Once cooked, let the lasagna rest for a few minutes. Garnish generously with chopped fresh parsley or basil before serving.