Crockpot Lasagna Recipe

4.65 from 17 votes

This crockpot lasagna recipe is so quick and easy. Make a simple meat sauce, then layer everything in the slow cooker, set it, and forget it!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time4

Total Time4 30

Course: Dinner

Cuisine: American

Servings: people

Spray the crock of a slow cooker with nonstick cooking spray.
In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for 5 minutes, or until onions are softened.
1 pound ground beef, ½ cup diced onion, 4 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt
Stir in the marinara sauce and ½ cup of water, then simmer for 5 minutes.
24 ounces marinara sauce, ½ cup water
Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, all of the Parmesan cheese, egg, basil, and pepper.
15 ounces ricotta cheese, 2½ cups freshly shredded mozzarella cheese, ½ cup freshly shredded Parmesan cheese, 1 large egg, 1 teaspoon dried basil, ½ teaspoon ground black pepper
Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.
9-12 no-boil lasagna noodles
Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining mozzarella cheese on top.
Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.
Fresh basil

Storage: Store crockpot lasagna in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.