Crockpot Lasagna

I’m not sure if there is anything that says comfort food to me in the same way lasagna does. Noodles, delicious sauce, and cheese come together in a magical way to make a dinner that just the smell of makes you feel warm inside.

This Crockpot Lasagna is everything you love about a traditional lasagna without boiling noodles or the need to be home while it cooks. Our slow cooker lasagna comes together while you are busy dealing with other things, and is perfect to come home to. Your family will love this amazing and delicious recipe.

Why Make Lasagna In a Crockpot

The major benefit to this recipe versus lasagna in the oven is that you don’t have to be home while it cooks. In a world where we are often running kids here and there and leading busy lives, the ability to leave the house to get stuff done while dinner cooks is priceless.

How to Make Crockpot Lasagna

This is just a brief overview of the recipe so you can see how it comes together. Make sure you get the full instructions and ingredient measurements in the recipe card below.

1. Make the sauce. Browne ground beef garlic and onion. Next add tomato sauce, tomato paste and seasonings.
2. Make the filling. In a bowl mix together ricotta cheese, eggs, and Parmesan and mozzarella cheeses.
3. Put it all together. Add a small amount of sauce to a greased crockpot. Layer uncooked lasagna noodles (you may have to break them up to fit). Add a layer of the cheese and egg mixture. Repeat the layers until you’ve used all the ingredients.
4. Add cheese to the top. Cover the last layer with more mozzarella and parmesan cheeses.
5. Cook on low for about 4-6 hours.

Skip Boiling the Noodles

One of the things we love about this recipe is that there is no need to cook the noodles before layering the lasagna. There is enough liquid in the tomato sauce mixture to cook the noodles thoroughly. A huge bonus is that they take on the flavor of the delicious sauce. Everything bakes up brown and bubbly right there in the crockpot.

Please note that we are using regular lasagna sheets. This recipe has not been tested with the no boil sheets.

The Best Lasagna Sauce

The sauce in this lasagna is seriously the most incredible meat sauce you’ll ever taste! It comes together with simple ingredients and can be used on lots of other pasta dishes. It’s thick and rich without being too spicy or overbearing. Trust me, when I tell you it is the star of the whole recipe!

Shredding Your Own Cheese

Another vote here for shredding your own cheese from a block rather than buying pre shredded cheese. You will see me advocate for this in a lot recipes – most recently in my Spinach Artichoke Dip.

The reason I always make a point of saying this is because it really can make a huge difference in a recipe. Pre shredded cheese does not melt as well as block cheese you shred at home. It is covered in preservatives that help it keep its shredded form, but also keeps it from melting well. I firmly believe you won’t be as satisfied with the results if you use pre-shredded cheese.

Please take the extra five minutes to do this, it is well worth it.

A Note on Salt and Pepper

You will notice that I suggest you taste the sauce at the end of making it. This is an important step, please do not skip it. The sauce is delicious and makes the whole recipe. But only if you love it. You should taste it and add more salt and pepper to accommodate your tastes.

Salt can make or break a recipe. Start by adding just a little bit more, tasting, and adding a tiny bit more (I’m talking less than 1/8 teaspoon) until you get the taste you like.

What Size Crockpot to Use for Crockpot Lasagna

You’ll need at least a six-quart crockpot or larger for this recipe. You’ll notice that the lasagna fills the whole crockpot pictured here. If you have a smaller slow cooker, you can cut the recipe in half for a smaller batch.

Storing and Freezing Leftovers

Since first publishing this, I’ve been told two important things.

• First, many a reader have told me that this is even better when it is made the day before. I can’t verify this, but given how many have told me, I’m thinking there is something to it.
• Second, other readers have told me that this freezes very well. They recommend cutting it into slices, flash freezing it in single layers for eight hours, and then storing it in an airtight container.

Leftovers should be eaten within four days. Frozen lasagna can be stored for up to three months. Please use your best discretion when it comes to leftovers.