Easy Crockpot Lasagna Recipe | Slow Cooker Italian Comfort Dinner
This easy crockpot lasagna layers rich meat sauce, creamy cheeses, and no-boil noodles for a hands-off, oven-free Italian comfort dinner. The slow cooker yields tender noodles, caramelized edges, and melty cheese with minimal prep.
Ingredients
Ingredients
- 1 pound ground beef (85–90% lean) or Italian sausage
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 jar (24–26 ounces) marinara sauce
- 1 cup low-sodium beef broth or water
- Salt and black pepper, to taste
- 15 ounces ricotta cheese
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley or 2 teaspoons dried
- 2 cups shredded mozzarella cheese, divided
- 10–12 no-boil lasagna noodles (or regular noodles broken to fit)
- Nonstick cooking spray or a light coating of oil
- Fresh basil or parsley, chopped (optional, for serving)
- Extra Parmesan for serving (optional)
Instructions
Instructions
- Heat a large skillet over medium-high, add the ground beef or sausage, and cook until browned and no longer pink, 5–7 minutes, draining excess fat if needed.
- Add the diced onion and cook until softened, about 3 minutes.
- Stir in the garlic, Italian seasoning, and red pepper flakes and cook until fragrant, about 30 seconds.
- Stir in the marinara sauce and broth, simmer 2–3 minutes, and season with salt and black pepper to taste; the sauce should be slightly loose.
- In a bowl, mix ricotta, egg, grated Parmesan, parsley, 1 cup of the mozzarella, and a pinch of salt and pepper until smooth.
- Spray the inside of a 5- to 6-quart slow cooker with nonstick spray.
- Spread a thin layer of meat sauce on the bottom of the slow cooker to prevent sticking.
- Add a layer of noodles, breaking to fit in a single layer.
- Spread a third of the ricotta mixture over the noodles, then add a generous layer of meat sauce.
- Repeat the layers—noodles, ricotta, sauce—two more times for three total ricotta layers.
- Top with the remaining 1 cup mozzarella and an optional sprinkle of Parmesan.
- Cover and cook on LOW for 3.5 to 4.5 hours, until the noodles are tender and the edges are bubbling.
- Turn off the heat and let the lasagna rest 15–20 minutes with the lid slightly ajar to set the layers.
- Top with chopped basil or parsley, slice, and serve.
Notes
Use a thick marinara and avoid adding too much broth to prevent watery layers. Regular lasagna noodles can be used if you add an extra 1/4 cup liquid to the sauce. Assemble up to 24 hours ahead and add 15–20 minutes to cook time if starting cold. For spice, use hot Italian sausage or more red pepper flakes. Stores 4 days refrigerated or 3 months frozen; reheat covered in the microwave 2–3 minutes or in a 350°F oven 15–20 minutes with a splash of water.