Name: Crockpot Lasagne
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef, cooked and drained; 1 jar (24–28 oz) spaghetti sauce; 1 box regular lasagne noodles (not oven-ready); 1 1/2 to 2 cups shredded mozzarella cheese; 1 container (15 oz) ricotta or cottage cheese; 1 egg (optional); 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Italian seasoning (optional)

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This Crockpot Lasagne is my solution to enjoying a classic comfort food without turning on the oven—especially when it’s sweltering outside. It’s everything I love about traditional lasagne: layers of meat, cheese, and pasta, all slow-cooked into tender, saucy perfection. And the best part? I can get it ready in about 15 minutes before lunch, walk away, and come back to a full dinner that everyone in the family will actually eat—no complaints, no drama.

Why You’ll Love This Recipe

I love this recipe because it keeps my kitchen cool, uses simple ingredients I usually have on hand, and delivers big flavor with minimal effort. There’s no need to boil the noodles first, and I don’t have to hover over a hot stove. Plus, the slow cooker does such a good job melding all the layers together that some of us actually prefer it to the oven version. Crockpot Lasagne

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (cooked and drained)
1 jar (24–28 oz) spaghetti sauce
1 box regular lasagne noodles (not oven-ready or no-boil)
1 ½ to 2 cups shredded mozzarella cheese
1 container (15 oz) ricotta or cottage cheese
1 egg (optional, mixed into the ricotta for richness)
½ cup grated Parmesan cheese
Salt and pepper to taste
Italian seasoning (optional)

Directions

Brown the Beef: If I haven’t already cooked the ground beef ahead of time, I brown it in a skillet, season it with salt and pepper, and then stir in the jar of spaghetti sauce.
Mix the Cheese Layer: In a bowl, I mix the ricotta or cottage cheese with the egg (if using), a pinch of salt, and the Parmesan cheese.
Layer in the Crockpot:
- I spread a thin layer of meat sauce on the bottom of the slow cooker.
- I place a layer of uncooked lasagne noodles on top, breaking them to fit as needed.
- I add a layer of the ricotta mixture, then sprinkle mozzarella over it.
- I repeat the layers: sauce, noodles, ricotta, mozzarella, until everything is used up—ending with sauce and a final sprinkle of mozzarella.
Cook: I cover and cook on low for 4–5 hours, or until the noodles are tender and the cheese is melty and golden at the edges.
Rest Before Serving: I turn off the heat and let the lasagne sit for about 15–20 minutes before slicing. This helps it set up and makes it easier to serve.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 4–5 hours (on low)
Total time: 4–5 hours and 15 minutes

Variations

If I want to switch things up, I sometimes add sautéed mushrooms, spinach, or zucchini between the layers for a veggie boost. I’ve also swapped in ground turkey or Italian sausage for the beef. When I have fresh basil or parsley, I toss that into the cheese mixture or sprinkle it on top just before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm them in the oven at 350°F until heated through. This lasagne also freezes well—just wrap it tightly and freeze in portions for easy meals later.

FAQs

Can I use oven-ready noodles?

No, I avoid using oven-ready or no-boil noodles because they get too mushy in the crockpot. Regular, uncooked lasagne noodles hold up best.

Can I make this vegetarian?

Yes! I skip the meat and add layers of sautéed vegetables like mushrooms, zucchini, and spinach for a delicious vegetarian version.

Do I need to cook the noodles first?

Not at all. That’s one of the best parts—regular lasagne noodles go in uncooked, and they soften perfectly as they cook in the sauce.

Can I prep this the night before?

I’ve prepped it a few hours ahead and stored it in the fridge until ready to cook. I just let it sit at room temp for 20–30 minutes before turning on the crockpot.

Can I double the recipe?

If I’m feeding a crowd and have a large enough slow cooker, yes—but I watch the cook time, as thicker layers might need a bit more time to fully soften.

Conclusion

This Crockpot Lasagne has become one of my favorite ways to serve a classic family favorite without heating up the kitchen. It’s simple, reliable, and comforting—all the things I want in a dinner recipe. Whether I’m feeding picky eaters or a hungry crowd, this dish always delivers, and cleanup is a breeze.