I really enjoy making this crock pot lasagna when I want a comforting, homemade meal with very little effort. Everything cooks slowly in one pot, allowing the flavors to blend beautifully. The result is a rich, cheesy lasagna with tender noodles and a hearty meat sauce that always feels satisfying.
Why You’ll Love This Recipe
I like this recipe because it’s simple, reliable, and perfect for busy days. I don’t need to boil noodles or watch the stove, and the slow cooker handles everything for me. I also love how flexible it is, making it easy to adjust flavors or add extra ingredients based on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
9 lasagna noodles, broken to fit
24 oz marinara sauce
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
I begin by cooking the ground beef in a skillet over medium heat. Once it starts browning, I add the diced onion and cook until soft. I stir in the garlic and cook briefly, then season everything with salt, pepper, and Italian seasoning. After draining excess grease, I set the meat aside.
In a bowl, I mix the ricotta cheese, egg, and half of the Parmesan until smooth. I lightly grease the crock pot and spread a thin layer of marinara sauce on the bottom. I place a layer of broken lasagna noodles on top, followed by meat sauce, ricotta mixture, and shredded mozzarella.
I repeat the layers until all ingredients are used, finishing with sauce and the remaining mozzarella and Parmesan on top. I cover the crock pot and cook on low until the noodles are tender and the cheese is melted.
Servings And Timing
This recipe usually gives me 6 to 8 servings. Preparation takes about 15 minutes, and cooking time is around 4 to 5 hours on low. The total time comes out to approximately 4 hours and 15 minutes to 5 hours and 15 minutes.
Variations
I sometimes add sautéed mushrooms, spinach, or zucchini for extra vegetables. When I want a creamier texture, I mix a small amount of shredded mozzarella into the ricotta layer. I also like using a seasoned marinara sauce to enhance the overall flavor.
Storage/Reheating
I store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the whole dish in the oven, covered, until heated through. I add a little extra sauce if needed.
FAQs
Can I make this recipe ahead of time?
I can assemble the layers ahead of time and refrigerate the crock pot insert for up to 24 hours before cooking.
Do the noodles really cook fully in the crock pot?
I’ve found that the noodles cook perfectly as long as they’re fully covered with sauce.
Can I cook this recipe on high?
I can cook it on high for about 2 to 3 hours, but I prefer cooking on low for the best texture.
How do I prevent watery lasagna?
I make sure to drain the cooked beef well and avoid using overly thin sauce.
Can this lasagna be frozen?
I can freeze it after cooking and cooling completely, storing it for up to 2 months.
Conclusion
This crock pot lasagna is one of my favorite easy comfort meals. I love how simple it is to prepare and how consistently delicious it turns out. It’s a dependable recipe that fits perfectly into my routine whenever I want something warm, filling, and homemade.
This Crock Pot Lasagna is an easy, comforting slow cooker meal made with layers of rich meat sauce, creamy ricotta, tender noodles, and melty cheese. Perfect for busy days when you want a homemade dish with minimal effort.
Total Time:4 hours 15 minutes to 5 hours 15 minutes
Yield:6 to 8 servings
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
9 lasagna noodles, broken to fit
24 oz marinara sauce
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a skillet over medium heat, cook the ground beef until it starts browning. Add diced onion and cook until softened. Stir in garlic, salt, pepper, and Italian seasoning. Cook briefly, then drain any excess grease and set aside.
In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix until smooth.
Lightly grease the crock pot insert and spread a thin layer of marinara sauce on the bottom.
Layer broken lasagna noodles over the sauce, followed by a portion of the meat mixture, a layer of ricotta mixture, and a sprinkle of mozzarella.
Repeat the layers until all ingredients are used, ending with sauce and topping with remaining mozzarella and Parmesan cheese.
Cover and cook on low for 4 to 5 hours, or until noodles are tender and the cheese is melted and bubbly.
Let it rest for 10 minutes before serving for easier slicing.
Notes
Use seasoned marinara sauce for added depth of flavor.
Add spinach, mushrooms, or zucchini for extra vegetables.
To avoid watery lasagna, fully drain the meat and use a thicker sauce.
Freeze leftovers for up to 2 months; reheat thoroughly before serving.
Lasagna can be assembled ahead and stored in the fridge before cooking.
