Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

Easy Crockpot Lasagna is the ultimate comfort food ready in just 4 hours. After making this countless times, I’ve discovered the trick to perfectly layered, creamy lasagna every time. The warm, cozy aroma fills your home, making it a perfect family favorite for weeknight dinners. Try it with my Quick Zucchini Noodles with Pesto and Grilled Shrimp for a balanced meal. If you love recipes like this, you’ll also enjoy Quick Zucchini Noodles with Pesto and Grilled Shrimp and Easy Greek Grain Bowl with Halloumi and Zucchini Crisps.

What You'll Need for Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb ground beef
• 1 lb lasagna noodles
• 15 oz ricotta cheese
• 4 cups marinara sauce
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Optional: Fresh basil leaves
• Optional: Grated Parmesan cheese

How to Make Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

1. Brown the ground beef: In a large skillet, cook ground beef over medium heat until browned. Drain fat and season with salt, pepper, oregano, basil, and garlic powder.
2. Prepare the lasagna noodles: If using regular lasagna noodles, cook according to package instructions until al dente. If using no-boil noodles, proceed to the next step.
3. Assemble the lasagna: Spread a thin layer of marinara sauce in the bottom of the slow cooker. Layer 1/3 of the lasagna noodles, followed by 1/3 of the ricotta cheese, 1/3 of the meat sauce, and 1/3 of the mozzarella cheese. Repeat layers twice more, ending with a final layer of mozzarella cheese.
4. Cook the lasagna: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the lasagna is bubbly and the noodles are tender. If using no-boil noodles, you may need to cook for an additional 15-30 minutes.
5. Serve: Let the lasagna rest for 10-15 minutes before serving. Top with fresh basil and grated Parmesan cheese if desired.

Storing & Reheating Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: Assemble the lasagna in the slow cooker up to 1 day ahead. Refrigerate until ready to cook.

Freezing Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Add a splash of water to prevent drying out.

Recipe Notes

• Chef tip: To make the meat sauce, sauté onions, garlic, and carrots until soft. Add ground beef, cook until browned, then stir in canned tomatoes, tomato paste, and Italian seasoning. Simmer for 30 minutes.
• Best substitution: Substitute the ricotta cheese with cottage cheese or a combination of cream cheese and sour cream for a similar texture.
• Make-ahead: Assemble the lasagna in the slow cooker, refrigerate, and cook when ready to serve.
• Scaling: This recipe can be doubled or halved to suit your needs.
• Troubleshooting: If the lasagna is still firm after 4 hours on low, cook for an additional 30 minutes to 1 hour. If the top is browning too quickly, cover the slow cooker with a clean kitchen towel to absorb excess moisture.

Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

⏱

Prep

20 min

🍳

Cook

4-5 hours (low) or 2-3 hours (high)

⏳

Total

4 hr 20 min (low) or 2 hr 20 min (high)

🍽

Serves

8 servings

🥗

Diet

Gluten-free (use gluten-free noodles)

Ingredients

Main Ingredients

• 1 lb ground beef
• 1 lb lasagna noodles
• 15 oz ricotta cheese
• 4 cups marinara sauce
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Seasonings

• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder

Optional Toppings

• Fresh basil leaves
• Grated Parmesan cheese

Instructions

1. Brown the ground beef: In a large skillet, cook ground beef over medium heat until browned. Drain fat and season with salt, pepper, oregano, basil, and garlic powder.
2. Prepare the lasagna noodles: If using regular lasagna noodles, cook according to package instructions until al dente. If using no-boil noodles, proceed to the next step.
3. Assemble the lasagna: Spread a thin layer of marinara sauce in the bottom of the slow cooker. Layer 1/3 of the lasagna noodles, followed by 1/3 of the ricotta cheese, 1/3 of the meat sauce, and 1/3 of the mozzarella cheese. Repeat layers twice more, ending with a final layer of mozzarella cheese.
4. Cook the lasagna: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the lasagna is bubbly and the noodles are tender. If using no-boil noodles, you may need to cook for an additional 15-30 minutes.
5. Serve: Let the lasagna rest for 10-15 minutes before serving. Top with fresh basil and grated Parmesan cheese if desired.

Notes

• Chef tip: To make the meat sauce, sauté onions, garlic, and carrots until soft. Add ground beef, cook until browned, then stir in canned tomatoes, tomato paste, and Italian seasoning. Simmer for 30 minutes.
• Best substitution: Substitute the ricotta cheese with cottage cheese or a combination of cream cheese and sour cream for a similar texture.
• Make-ahead: Assemble the lasagna in the slow cooker, refrigerate, and cook when ready to serve.
• Scaling: This recipe can be doubled or halved to suit your needs.
• Troubleshooting: If the lasagna is still firm after 4 hours on low, cook for an additional 30 minutes to 1 hour. If the top is browning too quickly, cover the slow cooker with a clean kitchen towel to absorb excess moisture.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Add a splash of water to prevent drying out.
• Make ahead: Assemble the lasagna in the slow cooker up to 1 day ahead. Refrigerate until ready to cook.

Nutrition Per Serving

• Calories: 470
• Protein: 32g
• Fat: 24g
• Carbs: 38g
• Fiber: 3g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 110mg
• Sat. Fat: 13g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners FAQs

A Warm Final Note

I can’t wait for you to try Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!