Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

Easy Crockpot Lasagna is the ultimate comfort food for busy weeknights. After making this many times, I’ve discovered the trick to perfect, no-boil lasagna every time. The result? A cozy, bubbling masterpiece that’s better than takeout and ready in just 4 hours. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Peanut Butter Protein Cups and Easy Southwest Chicken Soup Recipe for Cozy Dinners.

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 lb Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans (28 oz) crushed tomatoes
• 2 cans (6 oz) tomato paste
• 1 cup water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 12 lasagna noodles (no-boil)
• 1 container (15 oz) ricotta cheese
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• dried basil
• dried oregano
• salt
• black pepper
• garlic powder
• italian seasoning
• Optional: fresh basil
• Optional: grated Parmesan cheese

How to Make Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

1. Brown the meat: In a large skillet, cook ground beef and Italian sausage over medium heat until browned. Drain excess fat and set aside.
2. Prepare the sauce: In the same skillet, combine diced onion and minced garlic. Cook until softened. Add crushed tomatoes, tomato paste, water, dried basil, dried oregano, salt, and black pepper. Simmer for 15 minutes.
3. Assemble the lasagna: In your crockpot, spread a thin layer of meat sauce on the bottom. Layer with 4 lasagna noodles, followed by 1/3 of the ricotta cheese, 1/3 of the mozzarella cheese, and 1/4 of the remaining meat sauce. Repeat layers twice more, ending with a final layer of meat sauce and mozzarella cheese. Sprinkle grated Parmesan cheese on top.
4. Cook the lasagna: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the lasagna noodles are tender and the cheese is bubbly and golden.
5. Serve: Let the lasagna rest for 10-15 minutes before serving. Top with fresh basil and additional grated 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 up to 24 hours in advance and refrigerate it 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: Preheat oven to 350°F (180°C) and bake for 20-25 minutes or until heated through. Microwave: Heat individual portions in the microwave for 2-3 minutes or until heated through.

Recipe Notes

• Chef tip: For an extra layer of flavor, brown the ground meat with the diced onion and garlic before adding the other ingredients.
• Best substitution: You can substitute ground turkey or Italian seasoned ground beef for the ground beef.
• Make-ahead: You can assemble the lasagna up to 24 hours in advance and refrigerate it until ready to cook.
• Scaling: This recipe can be easily doubled or halved to fit your needs.
• Troubleshooting: If your lasagna is still not cooked after 4 hours on low, try cooking it on high for an additional hour. If the cheese is browning too quickly, cover the crockpot with a clean kitchen towel to absorb excess moisture.

Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

⏱

Prep

15 min

🍳

Cook

4-5 hours (low) or 2-3 hours (high)

⏳

Total

4-5 hours (low) or 2-3 hours (high)

🍽

Serves

8-10 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1 lb ground beef
• 1 lb Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans (28 oz) crushed tomatoes
• 2 cans (6 oz) tomato paste
• 1 cup water
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 12 lasagna noodles (no-boil)
• 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
• garlic powder
• italian seasoning

Optional Toppings

• fresh basil
• grated Parmesan cheese

Instructions

1. Brown the meat: In a large skillet, cook ground beef and Italian sausage over medium heat until browned. Drain excess fat and set aside.
2. Prepare the sauce: In the same skillet, combine diced onion and minced garlic. Cook until softened. Add crushed tomatoes, tomato paste, water, dried basil, dried oregano, salt, and black pepper. Simmer for 15 minutes.
3. Assemble the lasagna: In your crockpot, spread a thin layer of meat sauce on the bottom. Layer with 4 lasagna noodles, followed by 1/3 of the ricotta cheese, 1/3 of the mozzarella cheese, and 1/4 of the remaining meat sauce. Repeat layers twice more, ending with a final layer of meat sauce and mozzarella cheese. Sprinkle grated Parmesan cheese on top.
4. Cook the lasagna: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the lasagna noodles are tender and the cheese is bubbly and golden.
5. Serve: Let the lasagna rest for 10-15 minutes before serving. Top with fresh basil and additional grated Parmesan cheese if desired.

Notes

• Chef tip: For an extra layer of flavor, brown the ground meat with the diced onion and garlic before adding the other ingredients.
• Best substitution: You can substitute ground turkey or Italian seasoned ground beef for the ground beef.
• Make-ahead: You can assemble the lasagna up to 24 hours in advance and refrigerate it until ready to cook.
• Scaling: This recipe can be easily doubled or halved to fit your needs.
• Troubleshooting: If your lasagna is still not cooked after 4 hours on low, try cooking it on high for an additional hour. If the cheese is browning too quickly, cover the crockpot with a clean kitchen towel to absorb excess moisture.

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: Preheat oven to 350°F (180°C) and bake for 20-25 minutes or until heated through.
• Microwave reheat: Heat individual portions in the microwave for 2-3 minutes or until heated through.
• Make ahead: You can assemble the lasagna up to 24 hours in advance and refrigerate it until ready to cook.

Nutrition Per Serving

• Calories: 450
• Protein: 30g
• Fat: 22g
• Carbs: 35g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1200mg
• Cholesterol: 105mg
• Sat. Fat: 12g

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!