This easy Crockpot Lasagna recipe is a simple way to enjoy classic lasagna without the hassle. Just layer the ingredients in your slow cooker, let it cook for 4 hours and enjoy a delicious, hands-off meal! Super cheesy – made with mozzarella, ricotta and Parmesan cheeses!
We love Crockpot Lasagna!
Crockpot lasagna has been a game changer for us. Served with bread machine garlic bread, this is a family favorite recipe! Dare I even say it’s become our favorite lasagna recipe?
This is the easiest ever crockpot lasagna recipe—it practically cooks itself and is super simple to put together. Lasagna is the ultimate comfort food, but even making my super easy lasagna from scratch can be time-consuming. Plus, sometimes you just don’t feel like turning on the oven—especially in the summer! That’s where Crockpot Lasagna comes in.
This easy, hands-off recipe gives you all the deliciousness of classic lasagna with minimal effort. And it’s reaaaaaaaaaaally cheesy. We’re giving it our all for this lasagna – mozzarella, ricotta and Parmesan cheese! Just assemble the layers, let it cook on low and slow for 4 hours, and enjoy a homemade meal without the hassle. Hope you try it soon!
Let’s Talk Lasagna Noodles
Lasagna noodles work their magic right in the slow cooker—so skip the no-boil ones and grab the regular uncooked kind. You’ll need about 12 ounces (yep, that’s a bit less than a full 16 oz box), so don’t toss the whole thing in! You will need to break a few noodles to fit the layers just right in the crockpot.
How to Make Lasagna in the Slow Cooker
In a skillet, brown the sausage with the onion and garlic. Drain excess grease.
Stir in marinara sauce, tomato paste, salt, and oregano. Mix to fully combine. I always overestimate the size of the skillet. 😂
Mix mozzarella, ricotta, and Parmesan cheese in a bowl.
Spread a layer of the sausage sauce at the bottom of the crockpot. I’m using a 6 quart crockpot.
Add a layer of uncooked lasagna noodles (break as needed to fit into the crockpot) on top. This is about 1/3 of the noodles.
Add 1/3 of the sauce mixture on top of the noodles. This is super important: you need to cover the noodles in sauce, you should cover them so much you don’t even see them anymore, this is the only way the noodles are going to cook.
Now add 1/3 of the cheese on top of the sauce.
Repeat layers two more times.
Cover and cook on LOW for 4 hours, or until noodles are tender. If needed, cook in 30-minute increments until noodles are fully cooked and tender. 4 hours is plenty for us, but depending on the crockpot it can take 4-5 hours.
Cut into slices, serve and enjoy!
Storing Leftovers
Keep leftover lasagna in an airtight container in the fridge for up to 4 days. Reheat in the microwave until thoroughly warmed.
Pin for later:
Crockpot Lasagna (4 hours)
PrintIngredients
- 1 pound ground sweet Italian sausage
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 2 (24 ounce jars ) marinara sauce pick your favorite
- 1 (6 ounce can ) tomato paste
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 16 ounces shredded mozzarella cheese
- 1 (15 ounce container) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 (12 ounce package) lasagna noodles
Instructions
- In a large skillet over medium heat, cook sausage, onion and garlic together until sausage is browned. Drain any grease from the pan.
- Add marinara sauce, tomato paste, salt and oregano into the pan and stir until well mixed.
- In a large bowl add mozzarella, ricotta and parmesan cheese together mixing well.
- Add a couple spoonfuls of the sauce mixture to the bottom of the crockpot to cover it.
- Spread about 1/3 of the noodles into the bottom of the crockpot. You will need to break some of the noodles to fit and cover accordingly.
- Add 1/3 of the sauce mixture on top of the noodles. Super important: the sauce needs to completely cover the noodles, every single inch of them – this is the way the noodles are going to cook!
- Add 1/3 of the cheese mixture on top of the sauce.
- Repeat 2 more layers of noodles, sauce and cheese until all the ingredients are used.
- Cover the lid and cook on LOW for 4 hours or until lasagna noodles are tender. If needed, cook in 30-minute increments until noodles are fully cooked and tender. 4 hours is plenty for us, but depending on the crockpot it can take 4-5 hours. Serve and enjoy!
Slow Cooker Gal says
So easy, so delicious…a game changer and time saver when the lasagna noodles aren’t pre-cooked.
A cook time of 4 hours on LOW is perfect for my slow cooker.
This is a family favorite and requested often 😋
Thank you, Pamela…I love your fun and colorful website and have made many, many of your of your wonderful recipes 😉😊