Short description
A comforting, easy-to-assemble lasagna made in the slow cooker, combining layers of pasta, hearty meat sauce, creamy cheese, and rich Italian flavors—without turning on the oven.

Why You’ll Love This Recipe

Hands-off cooking: Let the slow cooker do the work while you focus on other tasks.
Perfect texture: The low, gentle heat yields tender noodles and luscious, melded flavors.
Ideal for entertaining: Keep it warm throughout the meal and serve directly from the crockpot.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb ground beef (or combination beef and Italian sausage)
1 medium onion, finely chopped
2–3 garlic cloves, minced
1 (24 oz) jar marinara sauce
1 (15 oz) can crushed tomatoes
8–10 no-boil lasagna noodles
1 cup ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg (optional; helps bind the cheese layer)
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh basil or parsley, chopped (for garnish)

directions

In a skillet over medium-high heat, cook ground beef (and sausage if using) until browned; drain excess fat.
Add chopped onion and minced garlic; sauté another 2–3 minutes until softened.
Stir in marinara sauce, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer briefly, then remove from heat.
Lightly coat the inside of the crockpot with non-stick spray or a little oil.
Spoon a thin layer of meat sauce across the bottom.
Arrange 2–3 lasagna noodles on top, breaking them as needed to fit.
Mix ricotta with egg, a pinch of salt, pepper, and half the Parmesan. Dollop and spread over noodles.
Sprinkle with a thin layer of mozzarella.
Repeat layers: sauce → noodles → ricotta mixture → mozzarella until ingredients are used, ending with a generous cheese layer.
Cover and cook on low for 4–5 hours (or high for 2½–3 hours), until noodles are tender and cheese is melted.
If desired, uncover for the last 15 minutes to slightly brown the cheese.
Garnish with fresh basil or parsley, serve directly from the crockpot.

Servings and timing

Servings: 6–8 portions
Prep time: 20 minutes
Cook time: 4–5 hours (low) or 2½–3 hours (high)
Total time: approximately 4¼–5¼ hours

Variations

Vegetarian option: Replace meat with sautéed mushrooms, zucchini, and bell peppers.
Spinach upgrade: Add a layer of fresh baby spinach or kale before the ricotta layer.
Cheese blend: Use Italian blend, provolone, or fontina in place of mozzarella.
Spicy twist: Stir crushed red pepper flakes into the sauce or use spicy Italian sausage.
White sauce version: Swap ricotta for spinach-alfredo and top with mozzarella and Parmesan.

storage/reheating

Storage: Cover and refrigerate leftovers for up to 4 days.
Reheating:
- Microwave: Warm individual servings on medium-high power for 1–2 minutes.
- Oven: Place in a baking dish, cover with foil, and bake at 350 °F for 15–20 minutes.
- Crockpot method: Reheat on low for 1–2 hours, stirring gently to prevent sticking.

FAQs

1. Can I use regular lasagna noodles?

Yes—but boil them slightly before layering to ensure they cook through in the slow cooker.

2. Will the noodles get too soft?

Cooking on low helps prevent mushy noodles; avoid overcooking beyond the recommended time.

3. Can I assemble this ahead?

Absolutely—layer everything in the crockpot the night before, refrigerate, and cook the next day (add 30 minutes to cook time).

4. Can I freeze leftovers?

Yes—portion into freezer-safe containers and freeze up to 3 months. Thaw and reheat before serving.

5. Can I skip the egg in the ricotta?

Yes—the egg helps firm the texture but is optional; the layers will still be delicious without it.

6. What’s the best way to serve it?

Dish it straight from the slow cooker and serve family-style. Provide plates and allow guests to scoop.

7. How do I prevent sauce from sticking?

Lightly greasing the crockpot and layering properly helps. Stir gently when reheating to distribute moisture.

8. Can I double the recipe?

You can double the ingredients if your slow cooker is large (7-quart or more) and adjust cooking time slightly.

9. Is this keto-friendly?

To make it low-carb, use thinly sliced veggies (zucchini, eggplant) in place of noodles.

10. What garnish works best?

Fresh basil, parsley, or a sprinkle of extra Parmesan finishes the dish beautifully.

Conclusion

This Layered Crockpot Lasagna with Meaty Marinara is the ultimate in comfort-food convenience. Rich, cheesy layers cooked effortlessly throughout the day make it perfect for family dinners or potlucks—with minimal effort and maximum flavor. Let me know when you’re ready to move on to Tender Crockpot Steak Fajitas with Peppers!