Why Make This Recipe
This easy crockpot lasagna recipe is perfect for busy families who want a tasty home-cooked meal without spending hours in the kitchen. You can prepare it in advance and let the slow cooker do the work while you handle daily activities. It is comforting, filling, and can be customized to your family’s tastes. Plus, it can feed a crowd, making it ideal for gatherings or leftovers.
How to Make Easy Crockpot Lasagna
Ingredients:
- 1 pound ground beef or Italian sausage (or turkey/plant-based crumbles)
- 1 jar (24 oz) pasta sauce (marinara or your favorite flavor)
- 9–12 uncooked lasagna noodles (regular or oven-ready)
- 2 cups ricotta cheese (or cottage cheese)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1 cup chopped spinach
- Optional: 1/2 cup diced mushrooms
- Optional: 1/2 cup chopped bell pepper
- For serving: Fresh basil leaves
- For serving: Extra grated Parmesan
Directions:
- In a large skillet, cook the ground beef or sausage over medium heat for 6–8 minutes, breaking it up as it cooks. Add salt and pepper. If you’re using veggies, add mushrooms or bell peppers in the last 2–3 minutes. Drain any excess fat.
- In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, garlic powder, and half of the Parmesan. Stir until smooth.
- Spray the crockpot with non-stick spray or rub it with olive oil. Spread 1 cup of pasta sauce on the bottom.
- Layer 3–4 uncooked noodles over the sauce, breaking them if needed to fit.
- Top with a third of the meat, a third of the cheese mixture, and about 2/3 cup of mozzarella. Repeat the layers: sauce, noodles, meat, cheese, mozzarella. Finish with sauce and the remaining mozzarella and Parmesan.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–2.5 hours, until the edges are bubbly and the cheese is melted.
- Turn off the crockpot and let the lasagna rest (lid off) for 15–20 minutes before slicing.
- Slice and serve with fresh basil and extra Parmesan if desired.
How to Serve Easy Crockpot Lasagna
Serve the lasagna hot from the crockpot. You can add fresh basil leaves on top for added flavor. A sprinkle of extra grated Parmesan cheese will enhance the taste even more. Pair it with a simple green salad or some garlic bread for a complete meal.
How to Store Easy Crockpot Lasagna
Store any leftovers in an airtight container in the refrigerator. It will last for about 3–4 days. To reheat, you can use the microwave or oven. If you want to freeze the lasagna, slice it into portions, wrap them tightly, and freeze for up to 2–3 months.
Tips to Make Easy Crockpot Lasagna
- You can customize the filling by adding your choice of vegetables or using different proteins.
- For extra creaminess, consider adding more ricotta cheese.
- Make sure to break the noodles to fit your crockpot and create even layers.
- Don’t skip the resting time after cooking; it helps the lasagna set and makes for easier slicing.
Variation
You can try a vegetarian version by using only vegetables and skipping the meat. Adding some zucchini or extra spinach can provide more flavor and nutrition. You can also experiment with different sauces, like Alfredo or pesto, for a twist on the classic recipe.
FAQs
Can I use no-boil lasagna noodles?
Yes! No-boil or oven-ready noodles are perfect for this recipe. Just layer them directly without pre-cooking.
Can I make this lasagna the night before?
Absolutely! You can assemble it the night before, store it in the fridge, and then cook it the next day when you’re ready.
How do I know when the lasagna is done?
Check if the edges are bubbly and the cheese on top is melted and lightly browned. If you have a food thermometer, the internal temperature should reach at least 165°F.
Easy Crockpot Lasagna
Ingredients
Method
- In a large skillet, cook the ground beef or sausage over medium heat for 6–8 minutes, breaking it up as it cooks. Add salt and pepper. If using veggies, add mushrooms or bell peppers in the last 2–3 minutes. Drain any excess fat.
- In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, garlic powder, and half of the Parmesan. Stir until smooth.
- Spray the crockpot with non-stick spray or rub it with olive oil. Spread 1 cup of pasta sauce on the bottom.
- Layer 3–4 uncooked noodles over the sauce, breaking them if needed to fit.
- Top with a third of the meat, a third of the cheese mixture, and about 2/3 cup of mozzarella. Repeat the layers: sauce, noodles, meat, cheese, mozzarella. Finish with sauce and the remaining mozzarella and Parmesan.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–2.5 hours, until the edges are bubbly and the cheese is melted.
- Turn off the crockpot and let the lasagna rest (lid off) for 15–20 minutes before slicing.
- Slice and serve with fresh basil and extra Parmesan if desired.