Easy Crockpot Lasagna Recipe | Slow Cooker Comfort Food Family Dinner
This easy crockpot lasagna layers no-boil noodles, a quick meat sauce, and creamy ricotta for a cozy, low-effort dinner. The slow cooker delivers tender noodles and bubbly, cheesy layers with minimal hands-on time.
Ingredients
Ingredients
- 1 pound ground beef (or Italian sausage, or a 50/50 mix)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 24–28 ounces marinara sauce (jarred or homemade)
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 15 ounces ricotta cheese (whole milk)
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 1 teaspoon dried parsley or Italian seasoning
- 1/2 teaspoon kosher salt
- 9–12 no-boil lasagna noodles (break to fit)
- 2 cups shredded mozzarella cheese, divided
- Nonstick spray or light coating of oil for the slow cooker
- Fresh basil or parsley for garnish (optional)
Instructions
Instructions
- Heat a large skillet over medium-high, add the ground beef, and cook until browned and no longer pink, about 5–7 minutes, then drain excess fat if needed.
- Add the diced onion and cook until softened, about 3 minutes, then stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in marinara sauce, tomato paste, Italian seasoning, red pepper flakes if using, kosher salt, and black pepper, then simmer 3–5 minutes to slightly thicken and adjust seasoning to taste.
- In a bowl, mix ricotta, egg, grated Parmesan, dried parsley or Italian seasoning, and kosher salt until smooth.
- Coat the slow cooker insert with nonstick spray, then spread a thin layer of meat sauce on the bottom.
- Add a layer of no-boil noodles, breaking pieces to fit with slight overlap.
- Dollop and spread about one-third of the ricotta mixture over the noodles, then sprinkle with some mozzarella.
- Repeat layers of sauce, noodles, ricotta, and mozzarella, aiming for 3 layers, finishing with sauce on top and the remaining mozzarella.
- Cover and cook on Low for 3.5–4.5 hours until noodles are tender and edges are bubbling, checking at 3.5 hours.
- Turn off heat and let rest, covered, for 15–20 minutes to set the layers.
- Garnish with chopped basil or parsley, slice, and serve.
Notes
For faster cooking, use High for 2–2.5 hours and check early. A 6-quart oval slow cooker works best. To avoid watery lasagna, drain excess fat, simmer the sauce to thicken, and rest before slicing. Store leftovers up to 4 days in the fridge or freeze up to 3 months. Reheat covered in the microwave 2–3 minutes or in a 350°F oven 20–25 minutes. Variations: use vegetarian fillings, spicy sausage, turkey or chicken, or swap marinara for Alfredo with chicken and spinach.