If you love the comforting, cheesy goodness of classic lasagna but want to save time and energy, this Easy Crockpot Lasagna Recipe is about to become your new best friend. Imagine layers of tender noodles, rich meat sauce, and creamy cheeses all slow-cooked to perfection without heating up your kitchen or standing over the stove. It’s an effortless way to enjoy a hearty, home-cooked meal that feels truly special with minimal fuss. Whether you’re feeding a crowd or prepping ahead for a busy weeknight, this recipe brings warmth and flavor together into one satisfying dish you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are simple and accessible, yet each one plays a crucial role in building the layers of flavor, texture, and color that make this Easy Crockpot Lasagna Recipe so irresistible.
- 1 lb ground beef (80/20 fat content): Provides a juicy, savory base that’s full of meaty flavor.
- 1 small onion (finely diced): Adds a subtle sweetness and depth to the sauce.
- 2 garlic cloves (pressed): Gives a fragrant punch to your meat sauce.
- 1/4 cup red wine (or beef broth): Enhances richness and adds complexity to the sauce.
- 32 oz marinara sauce: The heart of your lasagna’s tomato flavor, bright and tangy.
- 1/4 tsp dried thyme: A hint of herbal freshness to brighten up the sauce.
- 1/2 tsp sea salt: Balances all the flavors perfectly.
- 1/4 tsp black pepper: Adds mild heat and sharpness.
- 1/2 tsp granulated sugar: Cuts acidity and rounds out the sauce’s flavor.
- 4 Tbsp fresh parsley (chopped and divided): Freshness and a pop of green color in layers and topping.
- 15 oz reduced fat ricotta cheese: Creamy, smooth texture that enriches every bite.
- 16 oz low-fat cottage cheese: Adds lightness and moisture to the cheese blend.
- 1 large egg: Binds the cheese filling for perfect slices.
- 1 lb mozzarella cheese (4 cups shredded, divided): Melts beautifully to give you that ooey-gooey topping and layers.
- 9 lasagna noodles (uncooked, NOT oven-ready): The sturdy noodles will cook slowly in the crockpot, soaking up all those delicious flavors.
- 1/2 cup water: Keeps the noodles moist and ensures even cooking during the long crockpot bake.
How to Make Easy Crockpot Lasagna Recipe
Step 1: Prepare the Meat Sauce
Start by heating a large deep pan over medium heat, then combine the ground beef and diced onion. Cook until the beef loses its pink color, about 5 minutes, breaking it up with a spatula as you go. This gives you a flavorful base with tender beef and softened onions. Add pressed garlic and sauté for another 1 to 2 minutes so the aroma really blooms. Pour in the red wine (or beef broth if you prefer), and simmer until most of the liquid evaporates, intensifying the flavors.
Step 2: Season and Simmer the Sauce
To your meat mixture, add 3 cups of marinara sauce, sea salt, black pepper, thyme, sugar, and half of the fresh parsley. This blend creates a perfectly balanced sauce that’s both savory and slightly sweet. Mix everything well, cover, and let it simmer gently for about 5 minutes so the flavors marry beautifully.
Step 3: Make the Cheese Mixture
While the sauce simmers, combine ricotta, cottage cheese, egg, 1 cup of shredded mozzarella, and the remaining parsley in a bowl. The egg helps hold the cheeses together, while the mozzarella adds that lovely melting texture. This mixture brings richness and creaminess to every lasagna layer, making it irresistible.
Step 4: Layer Your Lasagna in the Crockpot
Lightly oil your 6-quart slow cooker to prevent sticking. Spread a cup of marinara sauce on the bottom for moisture and flavor. Layer three lasagna noodles on top, breaking them as necessary to fit snugly. Over the noodles, add one-third of your meat sauce, sprinkle with 3/4 cup mozzarella, then spread half of the cheese mixture. Repeat these layers two more times ending with noodles topped by the rest of the meat sauce and mozzarella. Pour the water around the edges of the crockpot, allowing some to seep down the sides — this is key to cooking the noodles evenly and keeping everything wonderfully moist.
Step 5: Slow Cook and Finish with Cheese
Cover the crockpot and cook on LOW for 3 1/2 to 4 hours. This slow cooking lets the noodles soften perfectly while the flavors meld into something truly comforting. Once time’s up, sprinkle the reserved mozzarella on top, cover again, and cook for an additional 10 minutes until the cheese melts and bubbles invitingly. Let the lasagna rest for 15 minutes after cooking to make serving easier and let the layers set beautifully.
How to Serve Easy Crockpot Lasagna Recipe
Garnishes
Fresh garnishes add that final touch to your Easy Crockpot Lasagna Recipe. Sprinkle extra chopped parsley or fresh basil leaves on top for a burst of herbal freshness and color that lifts the dish. A light drizzle of high-quality olive oil before serving can add a silky richness that makes each slice shine.
Side Dishes
The smoky richness of the lasagna pairs beautifully with crisp, refreshing sides. Consider a simple mixed green salad with a zesty vinaigrette to cut through the richness, or roasted vegetables like asparagus or Brussels sprouts that bring a lovely earthy counterbalance. Garlic bread is a classic companion to soak up every last bit of sauce, making the meal even more indulgent.
Creative Ways to Present
If you’re looking to impress, serve individual portions of the lasagna in mellow ceramic ramekins or small casserole dishes straight from the crockpot. Garnish each with a sprinkle of Parmesan cheese or a sprig of fresh herbs. For a casual gathering, present the whole crockpot at the table and let everyone scoop their own, which adds a cozy communal feel to your meal.
Make Ahead and Storage
Storing Leftovers
This Easy Crockpot Lasagna Recipe keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to maintain moisture and freshness. When you’re ready to dig in again, reheating gently prevents drying out while preserving those delicious layers.
Freezing
You can freeze this lasagna safely for up to 2 months. For best results, freeze in individual portions or the entire dish wrapped tightly in plastic wrap and aluminum foil to avoid freezer burn. Thaw overnight in the fridge before reheating to ensure even warming and a perfect texture.
Reheating
Reheat leftover lasagna in the oven at 350°F (175°C) covered with foil for 20-25 minutes until warmed through. You can also microwave individual slices on medium power to keep it moist and melty, adding a splash of water or sauce before heating if it seems dry.
FAQs
Can I use no-boil noodles for this Easy Crockpot Lasagna Recipe?
It’s best to use uncooked regular lasagna noodles rather than no-boil or oven-ready ones here. The crockpot needs some extra liquid and time to soften the noodles properly, so standard noodles combined with added water give you the best texture.
What if I don’t have red wine for the meat sauce?
If you prefer not to use wine, beef broth makes an excellent substitute that still adds depth and richness to your sauce without alcohol.
Can I make this recipe vegetarian?
Absolutely! Simply omit the ground beef and add layers of sautéed mushrooms, spinach, zucchini, or eggplant for a hearty vegetarian twist that’s just as satisfying.
How long can I leave the lasagna in the crockpot without overcooking?
Cooking it on LOW for around 3 1/2 to 4 hours is ideal. Going much longer may cause the noodles to become overly soft and the edges to dry out, so keeping a close eye near the end of cooking is best.
Is it okay to add extra cheese on top of the crockpot lasagna?
Yes! Adding extra shredded mozzarella or Parmesan in the last 10 minutes enhances that melty, golden crust everyone loves and makes your Easy Crockpot Lasagna Recipe even more irresistible.
Final Thoughts
This Easy Crockpot Lasagna Recipe is truly a game-changer if you crave a comforting homemade meal but want to keep things simple. It’s full of layers of wonderful textures and rich flavors that develop beautifully with slow cooking. I promise once you try this, it’ll become your go-to for busy nights or relaxed weekends. So grab your crockpot and all your ingredients, and treat yourself to a slice of pure cozy happiness!
Print
Easy Crockpot Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 10 slices
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Description
This Easy Crockpot Lasagna recipe offers a comforting, cheesy, and flavorful twist on traditional lasagna made effortlessly in a slow cooker. Layers of seasoned ground beef simmered with marinara sauce, combined with a creamy ricotta and cottage cheese mixture, and melted mozzarella create a hearty meal perfect for family dinners. Using uncooked noodles, the slow cooking method allows all flavors to blend beautifully without the need for oven baking.
Ingredients
Meat Sauce
- 1 lb ground beef (80/20 fat content)
- 1 small onion (finely diced)
- 2 garlic cloves (pressed)
- 1/4 cup red wine (or beef broth)
- 32 oz marinara sauce
- 1/4 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp granulated sugar
- 4 Tbsp fresh parsley (chopped and divided)
Cheese Mixture
- 15 oz reduced fat ricotta cheese
- 16 oz low-fat cottage cheese
- 1 large egg
- 1 lb mozzarella cheese (4 cups shredded, divided)
Other
- 9 lasagna noodles (uncooked, NOT “oven ready”)
- 1/2 cup water
Instructions
- Cook the Meat: In a large deep pan over medium heat, combine ground beef and diced onion. Cook, breaking up the meat with a spatula until no longer pink, about 5 minutes. Add pressed garlic and sauté for 1 to 2 minutes until fragrant. Pour in 1/4 cup red wine (or beef broth), simmer until nearly evaporated, approximately 5 minutes.
- Season the Sauce: Stir in 3 cups of marinara sauce, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried thyme, 1/2 tsp granulated sugar, and 2 Tbsp chopped fresh parsley. Mix well, cover, and simmer gently for 5 minutes to blend flavors.
- Prepare Cheese Mixture: In a medium bowl, combine reduced fat ricotta cheese, low-fat cottage cheese, large egg, 1 cup shredded mozzarella cheese, and remaining 2 Tbsp parsley. Mix thoroughly until smooth and evenly combined.
- Assemble Lasagna: Lightly oil a 6-quart slow cooker. Spread 1 cup of marinara sauce evenly on the bottom. Layer 3 uncooked lasagna noodles over the sauce, breaking to fit as needed. Spoon one-third of the meat sauce over the noodles, sprinkle with 3/4 cup shredded mozzarella, then spread half of the cheese mixture. Repeat layering twice more, ending with meat sauce and mozzarella on top. Pour 1/2 cup water around the edges, allowing some to seep down the sides for even cooking.
- Slow Cook: Cover and cook on LOW setting for 3 1/2 to 4 hours until noodles are tender and lasagna is cooked through. Then, top with reserved mozzarella cheese, cover again, and cook an additional 10 minutes or until the cheese melts.
- Rest and Serve: Remove lid and let the lasagna rest in the slow cooker for 15 minutes before serving. This allows the layers to set for easier slicing and serving.
Notes
- You can substitute beef broth for red wine to make the recipe alcohol-free.
- Make sure to use uncooked lasagna noodles indicated as NOT “oven-ready”; they soften perfectly in the slow cooker with the added moisture.
- Letting the lasagna rest after cooking ensures easier slicing and better presentation.
- For best results, avoid opening the slow cooker lid during the cooking process to maintain temperature and cooking time.
- Use a slow cooker with at least 6-quart capacity to fit all layers properly.
