Slow Cooker Lasagna
38 Comments Dec 28, 2022
Updated Jul 28, 2025
This post may contain affiliate links. Please read our disclosure policy.
This no-boil Slow Cooker Lasagna has just the right amount of each layer and is perfectly fork-tender. Plenty of beef and cheese and great for feeding the family and having leftovers.
Featured Comment
“Worked out great! My family was thrilled to have lasagna on a week night and I was thrilled with how easy it was to make.”
– Julie M.
With this easy recipe, you can prepare, cover, and cook without turning on the oven and heating up your kitchen. You’ll end up with evenly cooked noodles, a delicious cheese filling, and perfectly melted cheese on top. We have tested this recipe until we reached perfection, and I know your family will enjoy it. It is the best slow cooker lasagna you will find on the internet!
Crockpot Lasagna Video
Key Ingredients
Here is what you need to make this easy homemade meal. For recipe amounts, see the recipe card below the images.
- Ground Beef: I recommend using beef with the lowest fat content (96/4 or 93/7 are two of the best you can get at a local grocery store).
- Lasagna Noodles: I use the Barilla brand; these are not no-boil lasagna noodles. These are regular lasagna noodles. You will be using these noodles uncooked. I usually don’t recommend adding uncooked noodles to the slow cooker, but for lasagna, they cook up perfectly – it’s magic!
- Meat Mixture Ingredients: In addition to the beef, onion, Rao’s marinara sauce, salt, pepper, Italian seasoning, garlic powder, and water are mixed to make the tasty meat mixture.
- Cheese Mixture: Ricotta cheese, shredded mozzarella cheese, parmesan cheese, eggs, salt, parsley, and garlic powder, combined to make the cheese filling.
How to Make Slow Cooker Lasagna
- Cook the seasoned ground beef and onion in a skillet until browned, then stir in marinara and water.
- Mix together the eggs, cheeses, and seasonings to form a creamy cheese blend.
- Spray your crockpot, then layer sauce, noodles, and cheese mixture in repeating layers.
- Top with mozzarella and cook until bubbly and set.
Tips & Variations
Tempted to make changes to the recipe? Be careful to make changes for this recipe has been tested and has the perfect amount of liquid to cook the noodles properly. Here are some approved changes that won’t affect the overall outcome.
- Ricotta Swap: Cottage cheese can be used in place of ricotta. Using cottage cheese instead of ricotta can be more budget friendly. The lasagna will be even moister if you use cottage cheese.
- Vegetarian: Instead of using ground beef, you can make it a vegetarian lasagna by including diced tomatoes, mushrooms, fresh basil, zucchini, squash, and other veggies of your choice.
- Veggies: You can add additional vegetables to the meat sauce, mushrooms and a handful of fresh spinach can add so much to the flavor.
- Double the Beef: If you are used to more beef in your lasagna, you can use two pounds of ground beef instead of one. (Or use one pound of Italian sausage and one pound beef!).
What to serve with Lasagna
Here are my favorite ways to serve this meal:
- Pull out the authentic Italian flavor of this crockpot lasagna by serving it with garlic bread.
- Adding a fresh garden salad is always a great match for pasta.
- Roasted veggies make a fantastic side addition to this slow cooker lasagna, especially these Slow Cooker Honey Garlic Carrots.
- Sprinkle the lasagna with grated parmesan and red pepper flakes.
Slow Cooker Lasagna Recipe
This Slow Cooker Lasagna is a cheesy, comforting classic layered with seasoned ground beef, rich marinara, and a creamy ricotta mixture—all cooked to perfection right in your crockpot.
How to Video
Ingredients
- non-stick cooking spray
- 16 oz. lasagna noodles, (uncooked) I use Barilla brand – Regular lasagna noodles, not no boil noodles.
Meat Mixture
- 1 lb. lean ground beef
- 1 white onion, diced
- 1 tsp. salt
- ½ tsp. ground pepper
- 2 tsp. Italian seasoning
- ½ tsp. garlic powder
- 48 oz. Rao's Marinara Sauce, (two 24-oz. jars)
- 1 cup water
Cheese Mixture
- 2 large eggs
- 2 cups shredded mozzarella
- 15 oz. whole milk ricotta
- 1 cup shredded parmesan
- ½ tsp. salt
- 1 tsp. dried parsley, or dried oregano or Italian seasoning
- ½ tsp. garlic powder
Topping
- 2 cups mozzarella cheese
- dried parsley for garnish , (optional)
Instructions
- In a large skillet brown the meat with the onion. Season the meat with the salt, pepper, Italian seasoning, and garlic powder. Cook your beef until no longer pink. Draining isn’t necessary unless you’re using high-fat ground beef.
- Pour the marinara sauce in, along with the water. Stir and set aside.
- In a medium-sized bowl, whisk the eggs, then mix in the cheeses and seasonings. Add the salt, parsley and garlic powder, stir.
- Before you start layering. Separate the lasagna noodles into 4 evenish piles. Noodle counts vary by brand, but plan for 4–5 noodles per layer
- Spray slow cooker with non stick spray. Now it's time to layer:
- 1.5 cups meat sauce mixture (bottom layer) 4-5 lasagna noodles, can be broken up and can be stacked (1/4 of the box)1.5 cups meat sauce1/3 of the cheese mixture (dollop it on, then spread it out)4-5 lasagna noodles (1/4 of the box)1.5 cups meat sauce1/3 of the cheese mixture4-5 lasagna noodles (1/4 of the box)1.5 cups meat sauce1/3 cup cheese mixture4-5 Lasagna noodles (1/4 of the box)Remaining meat sauce – This will be a little over 2 cups; use it all.2 cups mozzarella – Sprinkle evenly on top.
- Cook on LOW for 4 hours without opening the lid during the cooking time.
- Serve and enjoy! Sprinkle with parsley if desired for garnish.
Sarah’s Notes
- If your layers get out of order, don’t fret. It will still turn out great!
- Rao’s sauce can be spendy. I find it drastically cheaper at Walmart compared to other stores and be sure to stock up if you ever see it on sale. The flavor of it can’t be beat.
Nutrition
Calories: 520kcal | Carbohydrates: 46g | Protein: 38g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 1519mg | Potassium: 785mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1215IU | Vitamin C: 10mg | Calcium: 490mg | Iron: 5mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this recipe? Leave a comment below!
More Lasagna Style Recipes
- This Slow Cooker Ravioli Lasagna is a shortcut version of the classic, using frozen ravioli for a cheesy, layered dinner with minimal prep.
- Creamy and comforting, Slow Cooker White Lasagna Soup is a cozy twist on lasagna with tender noodles, chicken, and a rich, cheesy broth.
- Slow Cooker Million Dollar Spaghetti combines hearty pasta, meat sauce, and creamy cheese layers for a decadent, family-style casserole.
- Slow Cooker Lasagna Soup has all the classic flavors of lasagna in a warm, spoonable form, perfect for busy weeknights. Want something easier than lasagna? Try My Slow Cooker Spaghetti and Meatballs, that is made with frozen meatballs.
Sounds good! If I substitute cottage cheese, do I use the same amount as the ricotta?
Yes, cottage cheese would work great.
Really good and easy to make.
Can this be made in a Crock Pot brand Casserole Slow Cooker? Or will it be too thick?
I think it would actually be thinner. And it may need to be cooked for less time.
This calls for the regular lasagna pasta not the no-boil type now is the no-boil the same as the oven ready pasta
I have not tested with the no boil- the no boil is parcooked and may get mushy in this recipe.
Has anyone tried this with gluten free pasta?
If I substitute cottage cheese for ricotta, di I use the same amount of cottage cheese?
Yes!
Followed recipe exactly. Worked out great. Will use again without the expensive Rao’s sauce.
I recently made this recipe with exact ingredients and cook time. It was delicious and I froze the remaining portions. It freezes very well.
What kind of cottage cheese do I use??
I would use small curd.
Absolutely delicious! I halfed the recipe and put it in my casserole crock pot. I used half ground beef half ground turkey, low fat cottage cheese, added chopped zucchini and chopped mushrooms trying to be a little healthier. Everything else was pretty much following the recipe. Timing was spot on and came out saucy and perfectly seasoned and cooked.
That’s great to hear. Glad you enjoyed it.
What is a serving size?
I do not measure that, I apologize!