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serving of crockpot lasagna on a plate

Crockpot Lasagna

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Crockpot Lasagna is layers of meat sauce, three types of cheese, and noodles, all slow simmered to perfection in your slow cooker. A satisfying, flavorful, family-friendly meal that's perfect for feeding a crowd!
Course Main
Cuisine Italian
Keyword crockpot lasagna, Easy Lasagna, slow cooker lasagna
Prep Time 15 mins
Cook Time 6 hrs 15 mins
Total Time 6 hrs 30 mins
Servings 8 servings
Calories 355
Author Kim


  • 1 pound lean ground beef
  • 1 (24-26 ounce) jar marinara sauce
  • 1 cup water
  • 1 (15 ounce) container ricotta cheese
  • 1 (8 ounce) package (2 cups) shredded mozzarella cheese divided
  • 1/4 cup grated Parmesan cheese divided
  • 1 large egg
  • 2 tablespoons chopped fresh parsley + more for garnish
  • 6 uncooked lasagna noodles NOT “oven ready”


  • Brown meat in large skillet; drain. Stir in marinara with meat. Add 1 cup water to the empty marinara sauce jar; cover with lid and shake well. Pour the water into the meat and marinara mixture; stir until blended.
    stirring meat sauce in a large pot with a wooden spoon
  • In a medium mixing bowl, stir ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley together. Spray the bottom and sides of the crockpot with nonstick cooking spray or use a crockpot liner. Spoon 1 cup meat sauce into slow cooker and spread evenly on the bottom; top with layers of half each of the noodles, broken to fit, and cheese mixture.
    using a spoon to spread cheese mixture over lasagna noodles in a slow cooker
  • Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid. Cook on low 4 to 6 hours or until liquid is absorbed.
    covering cheese layer with meat sauce
  • Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until cheese is melted.
    cooked crockpot lasagna topped with fresh parsley


*For best results, do not cook on the high heat setting.
**To make ahead: Layer the ingredients in the slow cooker the night before and refrigerate. The next day, cook according to instructions. 
Storing lasagna. Place leftover lasagna in an airtight container in the refrigerator for up to 4 to 5 days. Reheat either on the oven or in the microwave until warm.
Freezing lasagna. Let the lasagna cool completely and then cut it into individual servings. Place the lasagna pieces into freezer-safe airtight containers and mark them with the date. The lasagna will keep well in the freezer for up to about 3 months.


Serving: 1serving | Calories: 355kcal | Carbohydrates: 23g | Protein: 29g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 739mg | Potassium: 621mg | Fiber: 2g | Sugar: 5g | Vitamin A: 905IU | Vitamin C: 8mg | Calcium: 278mg | Iron: 3mg