There’s something almost magical about walking into a house that smells like lasagna.

It’s a warm, cheesy hug that seems to make everything feel right with the world.

Why Your Slow Cooker is a Lasagna Game-Changer

Let’s be honest, a traditional lasagna is a bit of a project, a delicious one, but a project nonetheless.

Using your crockpot, however, turns this classic comfort food into a truly hands-off dinner.

You get to skip the noodle-boiling, the frantic layering while the oven is hot, and the constant checking.

Instead, you just assemble, set it, and go live your life, coming home to a meal that tastes like you spent all day in the kitchen.

Ingredients Needed for the Recipe

• Ground Beef (1 pound): This forms the hearty, savory base of our meat sauce.
• Small Yellow Onion & Garlic Cloves (3): Diced and minced, they create the essential aromatic foundation for any great sauce.
• Tomato Sauce (44 ounces) & Tomato Paste (6 ounces): The sauce provides the liquid, while the paste thickens it into a rich, robust texture.
• Dried Oregano, Basil, Kosher Salt, Black Pepper, & Red Pepper Flakes: This simple blend of seasonings builds a deeply flavorful, Italian-inspired profile.
• Regular Lasagna Noodles (12 ounces): The uncooked, standard noodles will soften perfectly as they slow-cook in the saucy environment.
• Ricotta Cheese (15 ounces), Large Eggs (2), Mozzarella (16 ounces), & Parmesan Cheese (1 cup): This is your creamy, dreamy cheese filling and gooey topping, with the eggs acting as a crucial binder.

The Secret to a Truly Spectacular Sauce

This isn’t just a quick mix of jarred sauce and meat; it’s a from-scratch masterpiece.

Browning the beef with onion and garlic first unlocks a depth of flavor that simply can’t be achieved any other way.

When you add the tomato sauce and paste, along with those dried herbs, something wonderful happens over the heat.

The sauce reduces slightly, the flavors marry, and you’re left with something thick, rich, and entirely your own.

How to make Crockpot Lasagna?

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Step 1- Build the Flavor Foundation

Grab a large skillet and brown your ground beef over medium heat, breaking it up as it cooks.

Once it begins to brown, stir in the diced onion and minced garlic, cooking until the onions have softened and become fragrant.

Step 2- Create the Signature Sauce

Drain any excess fat from the skillet, then add in the tomato sauce, tomato paste, and all your seasonings.

Give it a good stir, let it simmer for a few minutes, and this is the most important part—taste it, adjusting the salt and pepper until it’s perfect for you.

Step 3- Prepare the Cheesy Layers

In a separate bowl, set aside a portion of the mozzarella and Parmesan for the final, melty topping.

Now, mix the ricotta cheese, eggs, and the remaining mozzarella and Parmesan together in a large bowl until it’s well-combined and wonderfully creamy.

Step 4- Assemble the Layers

Lightly spray your crockpot with cooking spray, then spread a single ladle of the meat sauce across the bottom.

Next, add a layer of uncooked lasagna noodles, breaking them to fit as needed, then spoon over a layer of the ricotta mixture, followed by more meat sauce.

Step 5- Repeat and Top

Keep repeating these layers—noodles, cheese, sauce—until you’ve used up all your ingredients.

Finish by sprinkling the reserved mozzarella and Parmesan cheese generously over the very top layer.

Step 6- The Slow Cook

Place the lid securely on your crockpot and set it to cook on low.

The cooking time can vary, but it will typically take between four to six hours for the noodles to become tender and the entire dish to be bubbly and hot.

A Little Note on the Noodles

It might feel strange, even a little rebellious, to use completely uncooked noodles.

Trust the process, the ample sauce provides all the moisture needed to cook them through perfectly.

You’ll end up with noodles that are tender, yet still hold their structure, having absorbed all the wonderful flavor from the sauce.

It’s a fantastic little shortcut that genuinely works, and it’s one less pot to wash.

Tips

• Shred Your Own Cheese: It melts so much creamier and more evenly than the pre-shredded kind, which is coated in anti-caking agents.
• Don’t Skip the Taste Test: Tasting your sauce before assembling is non-negotiable, it’s your chance to make it truly yours.
• Grease the Pot Well: A good coating of cooking spray is the best insurance against any stubborn sticking.

Making This Lasagna Your Own

If your family isn’t a fan of ricotta, don’t write off this recipe just yet.

An equal amount of small-curd cottage cheese, blended until smooth if you prefer, makes a fantastic and creamy substitute.

For a spicier kick, try using Italian sausage instead of ground beef, or use a mix of both.

And if you need a gluten-free version, several readers have reported great success using no-boil gluten-free noodles.

What to Serve with Your Masterpiece

A crusty, buttery slice of garlic bread is the classic partner for a reason—it’s perfect for sopping up every last bit of sauce.

A simple, crisp Caesar salad or a light Mediterranean salad with a tangy vinaigrette provides a refreshing contrast to the rich, cheesy lasagna.

For a green vegetable side, roasted broccoli with a sprinkle of Parmesan is a family-friendly choice that complements the meal beautifully.

Really, you can’t go wrong, this lasagna is the undeniable star of the show.

Storing and Freezing for Future You

Any leftovers can be stored in the refrigerator for up to four days, and many say it tastes even better the next day.

To freeze, cut the cooled lasagna into individual portions and flash-freeze them on a baking sheet for a few hours first.

Once solid, transfer the portions to a freezer-safe container or bag where they will keep beautifully for up to three months.

It’s like having a delicious, homemade freezer meal ready whenever you need it.

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Print Recipe

Crockpot Lasagna Recipe

Author: Elly Cooking Method: Slow Cooking Cuisine: Italian Courses: Main Course Recipe Keys: F family dinner M make ahead W weeknight meal

Difficulty: easy Prep Time 20 mins Cook Time 300 mins Rest Time 10 mins Total Time 5 hrs 30 mins

Servings: 8 Estimated Cost: $ 20 Calories: 485

Best Season: Fall, Winter

Description

This Crockpot Lasagna is a comforting slow cooker meal packed with layers of pasta, rich meat sauce, and three kinds of cheese—all made without boiling noodles or turning on your oven. Come home to a warm, bubbling lasagna that’s perfect for busy weeknights or cozy weekends.

ingredients

Servings

Meat Sauce

• 1 pound ground beef ((453.6 grams))
• 1 small yellow onion (diced)
• 3 cloves garlic (minced)
• 44 ounces tomato sauce ((29 oz + 15 oz cans; 1247 grams))
• 6 ounces tomato paste ((170 grams))
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 ¹⁄₂ teaspoon kosher salt ((reduce if using table salt))
• ¹⁄₂ teaspoon black pepper
• ¹⁄₂ teaspoon red pepper flakes (optional)

Cheese & Pasta Layers

• 12 ounces lasagna noodles (regular (not no-boil); (340 grams))
• 15 ounces ricotta cheese ((425 grams))
• 2 large eggs
• 16 ounces mozzarella cheese (shredded from block; (452 grams))
• 1 cup Parmesan cheese (freshly grated; (100 grams))

Instructions

1. Make the Sauce

   In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Add onion and garlic; cook until soft (about 5 minutes). Drain excess fat. Stir in tomato sauce, tomato paste, oregano, basil, kosher salt, black pepper, and red pepper flakes. Simmer 5 minutes. Taste and adjust salt or pepper as needed.
   Mark as complete

2. Prepare Cheese Mixture

   In a bowl, mix ricotta, eggs, 12 oz mozzarella, and 3/4 cup Parmesan cheese until well combined.
   Mark as complete

3. Assemble in Crockpot

   Grease a 6–8 quart crockpot. Spread 1 ladle of meat sauce on the bottom. Layer broken uncooked lasagna noodles to cover. Add 1/3 of the cheese mixture, then more sauce. Repeat layers (noodles → cheese → sauce) until ingredients are used, ending with a sauce layer.
   Mark as complete

4. Top and Cook

   Sprinkle remaining 4 oz mozzarella and 1/4 cup Parmesan over the top. Cover and cook on LOW for 4–6 hours, until noodles are tender and lasagna is bubbly.
   Mark as complete

5. Rest and Serve

   Let rest 10 minutes before slicing. This helps the layers set for cleaner cuts.
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 piece

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Amount Per Serving

Calories 485kcal

% Daily Value *

Total Fat 25g39%

Saturated Fat 12g60%

Cholesterol 95mg32%

Sodium 980mg41%

Potassium 760mg22%

Total Carbohydrate 38g13%

Dietary Fiber 5g20%

Sugars 10g

Protein 28g57%

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Calcium 25 mg

Iron 20 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make ahead tip: This lasagna tastes even better the next day! Store cooled leftovers in an airtight container for up to 4 days.
• Freezing instructions: Portion, flash freeze for 8 hours, then transfer to freezer bags. Keeps up to 3 months.
• Gluten-free option: Use no-cook gluten-free lasagna noodles—readers confirm success!
• Cheese note: Always shred your own mozzarella and Parmesan from blocks for best melt and flavor.

Keywords: crockpot lasagna, slow cooker lasagna, easy lasagna recipe, no-boil lasagna, homemade lasagna