Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

Easy Crockpot Lasagna is the ultimate comfort food, ready in just 4 hours. After making this many times, I’ve discovered the trick to perfect layers every time. The warm, cozy aroma fills your home as the lasagna bubbles away in the slow cooker. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lentil and Rice Stuffed Cabbage Rolls Recipe and Easy Hot and Sour Noodle Soup Recipe with Pork Topping.

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 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 9 lasagna noodles
• 1 container (15 oz) ricotta cheese
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• dried basil
• dried oregano
• salt
• black pepper
• Optional: fresh basil, chopped
• Optional: grated Parmesan cheese

How to Make Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

1. Step 1: In a large skillet, cook ground beef, onion, and garlic over medium heat until browned. Drain excess fat.
2. Step 2: Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10 minutes.
3. Step 3: Break lasagna noodles in half and place a layer in the bottom of your slow cooker. Top with 1/3 of the meat sauce, 1/3 of the ricotta, and 1/3 of the mozzarella. Repeat layers twice.
4. Step 4: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until noodles are tender and cheese is melted and bubbly.
5. Step 5: Let stand for 10 minutes before serving. Top with fresh basil and additional 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 5 days. Make-ahead tip: You can assemble the lasagna in the slow cooker up to 24 hours in advance. Cover and 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. Stir halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, substitute the ground beef with a mixture of cooked lentils and diced mushrooms.
• Best substitution: You can substitute the ricotta cheese with cottage cheese or a dairy-free alternative for a different flavor profile.
• Make-ahead: This recipe can be made ahead and frozen. Assemble the lasagna in the slow cooker, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your lasagna is still too soupy after cooking, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce. Cook for an additional 10-15 minutes to thicken.

Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

⏱

Prep

30 min

🍳

Cook

4-5 hours

⏳

Total

4 hr 30 min

🍽

Serves

8 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 9 lasagna noodles
• 1 container (15 oz) ricotta cheese
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Seasonings

• dried basil
• dried oregano
• salt
• black pepper

Optional Toppings

• fresh basil, chopped
• grated Parmesan cheese

Instructions

1. Step 1: In a large skillet, cook ground beef, onion, and garlic over medium heat until browned. Drain excess fat.
2. Step 2: Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10 minutes.
3. Step 3: Break lasagna noodles in half and place a layer in the bottom of your slow cooker. Top with 1/3 of the meat sauce, 1/3 of the ricotta, and 1/3 of the mozzarella. Repeat layers twice.
4. Step 4: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until noodles are tender and cheese is melted and bubbly.
5. Step 5: Let stand for 10 minutes before serving. Top with fresh basil and additional Parmesan cheese if desired.

Notes

• Chef tip: For a vegetarian version, substitute the ground beef with a mixture of cooked lentils and diced mushrooms.
• Best substitution: You can substitute the ricotta cheese with cottage cheese or a dairy-free alternative for a different flavor profile.
• Make-ahead: This recipe can be made ahead and frozen. Assemble the lasagna in the slow cooker, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your lasagna is still too soupy after cooking, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce. Cook for an additional 10-15 minutes to thicken.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 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. Stir halfway through.
• Make ahead: You can assemble the lasagna in the slow cooker up to 24 hours in advance. Cover and refrigerate until ready to cook.

Nutrition Per Serving

• Calories: 420
• Protein: 28g
• Fat: 18g
• Carbs: 40g
• Fiber: 3g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 80mg
• Sat. Fat: 10g

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!