Easy Crockpot Lasagna - Cheesy Slow Cooker Dinner

Slow cooker lasagna is the dinner that saves the night when you have zero energy left. You layer the ingredients in the crockpot in the morning, and by dinner time you have a bubbling, cheesy dish that tastes like you fussed for hours.

The trick is using no-boil lasagna noodles. They soak up the moisture from the sauce as they cook, so you never have to boil a pot of water.

This recipe feeds six hungry people, and it tastes even better the next day. Leftovers are a gift.

About the Ingredients

1 pound (450g) ground beef

You can also use ground turkey or Italian sausage. If using sausage, skip the salt in the sauce.

1 small onion, diced

About 1 cup. Yellow or white onion both work fine.

3 cloves garlic, minced

Fresh garlic gives the best flavor. In a pinch, use 1/2 teaspoon garlic powder.

1 jar (24 ounces / 680g) marinara sauce

Pick a good-quality jarred sauce. You need about 3 cups total. If you like a chunkier sauce, use crushed tomatoes with Italian seasoning.

1 can (14.5 ounces / 411g) diced tomatoes, undrained

Fire-roasted diced tomatoes add a subtle smoky note. If you don't have them, regular diced tomatoes are fine.

1 teaspoon dried oregano

Adds that classic Italian flavor. You can use 1 tablespoon fresh oregano if you have it.

1/2 teaspoon salt

Skip this if your sauce or tomatoes are already salty. Taste the sauce before adding.

1/4 teaspoon black pepper

Freshly ground is best, but pre-ground is okay.

15 ounces (425g) ricotta cheese

Whole-milk ricotta gives the creamiest result. If you only have part-skim, that works too. You can substitute cottage cheese, but the texture will be a bit different.

1 large egg

This helps the ricotta set up like a custard. If you are avoiding eggs, you can omit it – the lasagna will just be a little softer.

1/2 cup grated Parmesan cheese

Freshly grated melts better than the stuff in a green can. Use about 2 ounces.

2 cups (8 ounces / 225g) shredded mozzarella cheese

Low-moisture mozzarella is best for slow cooking. It melts smoothly without turning the dish watery.

12 no-boil lasagna noodles

These are the flat sheets that say 'no-boil' or 'oven-ready' on the box. They soften as they cook in the sauce.

Step-by-Step Instructions

1. Brown the beef

In a large skillet over medium-high heat, cook the ground beef with the onion until the beef is browned and the onion is soft, about 5 to 7 minutes. Add the garlic and cook for 1 more minute. Drain off any excess fat.

2. Make the sauce

Stir in the marinara sauce, diced tomatoes, oregano, salt, and pepper. Let it simmer for 5 minutes, then turn off the heat.

3. Mix the cheese filling

In a medium bowl, combine the ricotta, egg, and Parmesan cheese. Stir until well mixed.

4. Layer the lasagna

Spread a thin layer of sauce (about 1/2 cup) on the bottom of the slow cooker. Place a layer of no-boil noodles, breaking them to fit. Spread with 1/3 of the ricotta mixture, then 1/3 of the remaining sauce, and sprinkle with 1/3 of the mozzarella. Repeat the layers two more times, ending with a final layer of noodles, sauce, and mozzarella on top.

5. Cook on low

Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. You will know it is done when the noodles are tender and the cheese is melted and bubbly.

6. Rest and serve

Turn off the slow cooker and let the lasagna rest for 10 minutes. This helps it set. Cut into portions and serve hot.

Tips & Tricks

• Do not overcook the ground beef. Just brown it until it is no longer pink, about 5 to 7 minutes. It will finish cooking in the slow cooker.
• If you are using regular lasagna noodles that need boiling, cook them first until just al dente, then layer them. But no-boil noodles are the way to go here.
• Make sure the sauce is not too thick. If it looks like a paste, add a splash of water or broth. The noodles need moisture to soften.
• The edges of the lasagna will get a little brown and crispy. That is a good thing. If you want it softer, keep the lid on for the whole cooking time.

Delicious Variations

Vegetarian

Skip the beef and use a mix of sautéed mushrooms, zucchini, and bell peppers. You can also use a plant-based meat crumble.

Spicy

Add 1/2 teaspoon red pepper flakes to the sauce, or use hot Italian sausage instead of ground beef.

Spinach

Add a 10-ounce box of frozen chopped spinach, thawed and squeezed dry, to the ricotta mixture. It adds color and nutrients.

How to Store Crockpot Dinner Recipes design inspiration

Frequently Asked Questions

If you make this slow cooker lasagna, I hope it makes your evening easier. It is one of those dinners that feels like a treat, even on a Tuesday. ¡Buen provecho, Carlos!

Easy Crockpot Lasagna – Cheesy Slow Cooker Dinner

Easy Crockpot Lasagna that is creamy, cheesy, and perfect for busy weeknights. This slow cooker dinner is a family favorite!

15 minPrep time35 minCook time6Servings420 kcalCalories

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🧂 Ingredients

• 1 pound (450g) ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jar (24 ounces / 680g) marinara sauce
• 1 can (14.5 ounces / 411g) diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 15 ounces (425g) ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups (8 ounces / 225g) shredded mozzarella cheese
• 12 no-boil lasagna noodles

📋 Instructions

1. 1Brown the beef — In a large skillet over medium-high heat, cook the ground beef with the onion until the beef is browned and the onion is soft, about 5 to 7 minutes. Add the garlic and cook for 1 more minute. Drain off any excess fat.
2. 2Make the sauce — Stir in the marinara sauce, diced tomatoes, oregano, salt, and pepper. Let it simmer for 5 minutes, then turn off the heat.
3. 3Mix the cheese filling — In a medium bowl, combine the ricotta, egg, and Parmesan cheese. Stir until well mixed.
4. 4Layer the lasagna — Spread a thin layer of sauce (about 1/2 cup) on the bottom of the slow cooker. Place a layer of no-boil noodles, breaking them to fit. Spread with 1/3 of the ricotta mixture, then 1/3 of the remaining sauce, and sprinkle with 1/3 of the mozzarella. Repeat the layers two more times, ending with a final layer of noodles, sauce, and mozzarella on top.
5. 5Cook on low — Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. You will know it is done when the noodles are tender and the cheese is melted and bubbly.
6. 6Rest and serve — Turn off the slow cooker and let the lasagna rest for 10 minutes. This helps it set. Cut into portions and serve hot.

👨🍳 Chef's Note: This recipe is a great starting point. Adjust the seasoning to your taste, and feel free to add more vegetables. The slow cooker does the work, but you get the credit.

Servings: 6

Cuisine: Italian-American

Course: Dinner

RecipesCooker15 minutes35 minutes60 minutes

Nutrition (per serving): 420 kcal · 24g protein · 32g carbs · 22g fat