Crock Pot Lasagna
Enjoy a delicious and easy meal with this Crock Pot Lasagna recipe! Tender pasta, flavorful meat sauce, and creamy cheese come together for a satisfying and hearty dish!
A Surprising Lasagna Recipe
Sometimes you just don’t feel like turning on the oven (especially in summer!) but you still want a good baked pasta dish. This simple recipe lets you to enjoy all the deliciousness of lasagna with only a little bit of the effort and simple ingredients. Trust me when I tell you, this turns out way better than you might assume. With over 100 five star reviews, you can trust it’s a good one!
I made this today and it was delicious! Will definitely make again. Easy and very tasty!
– Shirlee
Frequently Asked Questions:
Yes, of course. I know food snobs turn their nose up at cottage cheese in lasagna, but y’all, if you are making a lasagna in a crock pot, you already got the Italian Nonnas pulling their hair out. You are already so far from creating anything authentic, I doubt using cottage cheese is a stretch at this point. However, there is a reason I use cottage cheese in this recipe. It’s to keep it all from drying out. Ricotta is a drier, crumbly cheese. It can dry out pretty quickly in this recipe if it’s cooked too long. So, I use cottage cheese to keep it all nice and luscious but you do you.
Also, fun food lesson: ricotta literally means “recooked” and is made from leftover whey from other cheeses. Cottage cheese is made directly from milk.
When I first came out with this recipe in 2012, slow cookers were all pretty standard and they cooked on low temperatures pretty evenly. Since then, slow cookers have evolved into many different types. I have found that newer slow cookers can run extremely hot, even on the low setting. If you have a slow cooker with a metal insert or a newer model of slow cooker, please note that they can get very hot and can burn certain foods like this. So be aware of the type of slow cooker you have and how it cooks. If you have a metal insert or a new model of slow cooker, I would recommend that you check the lasagna after about 2-3 hours to see how it is doing. This is why you see the larger variation of cooking time between 3-5 hours.
Also to note: If you have a slow cooker that has a locking lid, do not lock it while cooking. It is only meant to be locked while traveling. Locking the latches during cooking might build up pressure and might cause the lid to shatter or even cause the ceramic to break.
Yes you can but it is not necessary in this recipe. No Boil noodles are a bit more expensive than regular lasagna noodles as well. I add water to this recipe to compensate for using regular lasagna noodles.
We prefer to have it with a fresh salad and garlic bread, garlic breadsticks or cheesy garlic bread.
Absolutely! Check out my recipe for Crock Pot Chicken Alfredo Lasagna for a creamy white version!
This particular recipe doesn’t work quite the same way in the oven. I created this recipe specifically for the slow cooker. However, if you want to make lasagna in the oven, try my Baked Lasagna recipe.
That extra bit of water is to help with the noodles. Since the noodles aren’t cooked. we want to add a bit more moisture to the pot to help those cook without drying out the lasagna.
I am not saying this absolutely won’t work in a round crock pot but I don’t think it is the best option. It’s just not my personal recommendation, but it’s your kitchen so who I am to stop you?
With a round crock pot, you run the chance of the weight pressing down on the bottom layer and it burning before the top layer fully cooks. Crock pots already run super hot these days. You may not get even cooking like you would with an oval crock pot. Remember this is a casserole and casseroles are always spread out so they cook evenly and you don’t have one section getting super hot while the top half struggles to warm up and cook at the same time. It’s why we don’t cook lasagna in a tall pot, right?
Yes, Crock Pot Lasagna can be frozen for up to three months. Be sure to allow the lasagna to cool completely before placing it in a freezer safe container then wrapping it tightly in plastic wrap and aluminum foil to prevent freezer burn. If not freezing, store any leftovers, covered in the refrigerator for up to 3 days (let lasagna cool first before storing.)
Ingredients Needed: See Recipe Card Below For The Full Recipe
- ground beef – you can use Italian sausage if you prefer.
- onion – I like to chop up my onion pretty small. If you don’t like onion just leave it out or add about a teaspoon of onion powder.
- garlic – I prefer fresh garlic, I think it packs more of a punch than the jarred stuff. But if that is all you have then go for it.
- pasta sauce – make sure it’s a spaghetti sauce you like. I really like Rao’s roasted garlic and Carbone’s pasta sauce but it can be pretty pricey. I also like Prego chunky garden as it is more affordable.
- small curd cottage cheese – see my FAQ above about substitutions. I prefer the small curd over the larger curd.
- mozzarella cheese – I really like the mozzarella that has the cream cheese in it since I think it melts nicer but use your favorite.
- parmesan cheese – you can use store-bought pre-shredded or shred it yourself.
- egg – the egg acts a binder and helps keep that layer a bit more firm.
- lasagna noodles – just the regular lasagna noodles. They do not need to be cooked first as they will cook in the slow cooker.
How To Make Crock Pot Lasagna:
Brown and crumble ground beef in a large skillet. You need a larger skillet for this because you’ll be adding the spaghetti sauce and water to it later. Then add in onion and garlic and cook for additional 1-2 minutes. I like to season my beef mixture with a little salt & pepper at this point too.
Drain excess grease from beef. And put back into skillet. Pour in spaghetti sauce and water. Give it all a good stir (you can turn the heat off at this point.) Give it a taste test, add additional salt if necessary. In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 Tablespoons parmesan cheese, egg, pepper and chopped parsley. Put your remaining cheeses back in the fridge, you’ll be using those as a topping later.
Spray crockpot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker. Top with one layer of uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.
Next top with a layer of cottage cheese mixture. Keep adding layers, ending with meat sauce. I was able to get 3 layers in my 5-quart slow cooker. Put the lid on and cook on low for 3-5 hours. You want most of the liquid to be absorbed and noodles should be soft. Please see my notes in the recipe card below about cooking times.
When it is finished cooking, add remaining cheeses and sprinkle with a bit of parsley. Put the lid back on for about 10-15 more minutes until cheese is melted.
Allow to cool with the lid off for several minutes. This will help it slice up much easier. Serve it up with a salad and some garlic bread.
Craving More Recipes?
- Mexican Lasagna
- Crock Pot Pizza Casserole
- Skillet Lasagna
- Crock Pot Baked Ziti
- Crock Pot Mac and Cheese
- Homemade Traditional Baked Lasagna
- Lasagna Soup
- Crock Pot White Lasagna Soup
- Instant Pot Lasagna Soup
- Lasagna For Two
- Million Dollar Spaghetti
- Taco Spaghetti
- Chicken Spaghetti
- Cowboy Spaghetti
- School Cafeteria Spaghetti
- Sour Cream Noodle Bake
- Crock Pot Mississippi Pot Roast
The Best Crock Pot Lasagna
Ingredients
- 1 pound ground beef
- 1 small onion, finely diced
- 1 Tablespoon minced garlic
- 24 ounce jar spaghetti sauce (a 32 ounce jar can be used if you like it really saucy)
- 1 cup water
- 15 ounce container small curd cottage cheese (see notes below)
- 1 ½ cups shredded mozzarella cheese
- 2 Tablespoons finely shredded parmesan cheese
- 1 large egg
- 2 Tablespoons fresh parsley, chopped (optional, can use dried)
- 8-10 uncooked lasagna noodles
For topping:
- ½ cup shredded mozzarella cheese
- ⅓ cup finely shredded parmesan cheese
Instructions
- Brown and crumble 1 pound ground beef along with 1 small onion, finely diced in a large skillet (or if your crock pot has a saute setting, use that.)
- Then add in 1 Tablespoon minced garlic and cook for additional 1-2 minutes (until fragrant).
- Drain excess grease from beef and put back into skillet. Pour in 24 ounce jar spaghetti sauce and 1 cup water. Give it all a good stir.
- In a separate bowl, mix together 15 ounce container small curd cottage cheese, 1 1/2 cups shredded mozzarella cheese, 2 Tablespoons finely shredded parmesan cheese, 1 large egg and 2 Tablespoons fresh parsley, chopped.
- Spray a 5-quart or larger oval crock pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of the slow cooker.
- Top with one layer of the 8-10 uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.
- Next top with a layer of cottage cheese mixture.
- Keep adding layers (meat sauce, noodles, cottage cheese mixture). Keep enough of the meat sauce reserved so you can top off all the layers with some meat sauce. I was able to get about 3 layers in my 5-quart slow cooker.
- Put the lid on and cook on low for 3-5 hours. You want most of the liquid to be absorbed and noodles should be soft. NOTE: see the notes below for more cooking time information.
- When it is finished cooking, add 1/2 cup shredded mozzarella cheese and 1/3 cup finely shredded parmesan cheese evenly on top and sprinkle with a bit more parsley (optional)
- Put the lid back on for about 10-15 more minutes until cheese is melted.
Video
Notes
- PLEASE READ: When I first came out with this recipe in 2012, slow cookers were all pretty standard and they cooked on low temperatures pretty evenly. Since then, slow cookers have evolved into many different types. I have found that newer slow cookers can run extremely hot. If you have a slow cooker with a metal insert or a newer model of slow cooker, please note that they can get very hot and can burn certain foods like this. So be aware of the type of slow cooker you have and how it cooks. If you have a metal insert or a new model of slow cooker, I would recommend that you check the lasagna after about 2-3 hours to see how it is doing. This is why you see the larger variation of cooking time between 3-5 hours.
- If you have a slow cooker that has a locking lid, do not lock it while cooking. It is only meant to be locked while traveling. Locking the latches during cooking might build up pressure and might cause the lid to shatter or even cause the ceramic to break.
- Only a 5-6 quart oval slow cooker will work properly with this recipe. A round slow cooker will not create the desired result.
- Ricotta can be substituted for the small curd cottage cheese but that layer might be a bit drier and more crumbly.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: February 2012
Updated photos & republished: March 2024
I made this just the other night. I was intrigued by another comment from someone saying they added alfredo sauce. I followed the recipe but added maybe half jar of alfredo sauce to the meat/tomato sauce mixture. It was very good and creamy. I absolutely loved this recipe. Mine was done cooking in about 4 hours. I will definitely make this again. It easily fed a group of 6 with leftovers. Thank you for a great recipe!
I’m not sure you can ever go wrong with Alfredo sauce – ha! Love hearing that Charith!
I made this lasagna while we were cabin camping and it was easy, delicious, and a huge hit with my family! I brought the ingredients, but we had no cell service where we were.to look up the recipe. I had to recall from memory. I added one cup of water and a jar of alfredo sauce, then cooked on high for 4 hours. It turned out perfect! I just put it together today using all of the listed ingredients and directions, but am adding that jar of alfredo sauce as well.
Oh, I also doubled the recipe and am going to cook it on high again today.
Hi! Do you add a jar of Alfredo to the current meat sauce (jar of pasta sauce) ingredients or do you reduce the amount of tomato sauce to account for the Alfredo? Otherwise, doesn’t that throw off the recipe meat sauce to noodles ratio? Or do you just have leftovers of the new Alfredo/tomato sauce?
Do you know if this could be done in the oven
Hi Pamela, this recipe was specifically created for the crock pot. If you are looking for an oven baked lasagna, check this one out: https://www.thecountrycook.net/homemade-baked-lasagna-recipe/
Can you use egg noodles instead and how long would it be then in crockpot . I would like to use like 1 or 2 bags sprinkle alot in the layers ??lol thanks
You could but I’ve never tried it. So I couldn’t really say. I’m sorry! Maybe someone on here will be able to answer this to help!
I use Egg noodles instead and everyone loves it, including our 4 kids! Cook time is about the same. My husband took a crockpot full snow goose hunting last year and all the guys loved it.
Very well organized. Easy to read.
Thanks Salli!
can u prepare nite before, refrigerate— plug in next day? if no problem doing ahead of time approximate cook time since starting from refrig cold.
tnx u—-
Yes I believe you could that. I haven’t tested it starting from cold so I honestly couldn’t tell you how long it would take so you’ll have to play it by ear. If you give it a try, please come back and let me know how it went!
Absolutely loved making lasagna this way as there is less mess and cleanup. I used homemade sauce instead of jar sauce, but other than that I followed the recipe exactly. Thank you so much for sharing this recipe! I will definitely be using this one again.
Love, love, love hearing that Lisa! Thank you so very much!
I have a high 4-6 hours not a low if I cook it on high when should I check it?
You’ll want to check it around the second hour. Just to be sure. Really it’s just the noodles needing time to soften.
Can this recipe be made with ground turkey? Thanks!
Absolutely! If that is something you enjoy
Absolutely delicious, thank you for posting this recipe!
this was the best i ever made!!!! no real mess i loved it will be making many times more!!!!
Thank you so very much Beth!!
Can I make this night before and set crockpot up next morning? Or will the noodles absorb some of the liquid?
Shared
Would this turn out ok if I doubled the recipe in one crockpot?
I have a big family and wanted to double the recipe in a 7 qt croc pot. Do you think this will work? Will it be too thick? Adjustment to time? Thank you
A review from someone who actually made this: It was great! I used plant-based meat crumbles and threw half a bag of frozen/thawed chopped spinach into the cheese mixture because it had been hanging around the freezer looking for somewhere to go. I cooked it at high for 3 hours and it turned out fabulous. Be sure to use your favorite jarred sauce (mine is Newman’s Sockarooni) as it will figure predominantly in the finished product. Also, I used ricotta because that’s what I had and it worked just fine. Definitely will bookmark this one!
Hi Brandie!
I had a quick question, have you tried it using the “no boil” noodles and if so, is the extra water necessary?
Thank you!
One try and this became my favorite recipe for lasagna! I’ve now made it several times and it is pure deliciousness every single time!!
The best lasagna I ever made.
This is my go to recipe for lasagna! My family loves it and I plan on making it tonight for our family night! 🙂
First time ever making lasagna in a crock pot. I am hooked! This recipe is amazing, easy, and absolutely delicious!
Thank You
Does it finish cooking in 4 or 6 hours? I’d like to make it for a potluck dinner.
could you use oven ready lasagna for this?
Hi Robert – yes you could. Just follow the recipe as written and replace with oven ready noodles if that’s what you have. 🙂
How do you think this would fair with beefless ground or without meat?
Hi Katelynn, I think it would be just fine! 🙂
Can I substitute other dry pasta noodles to make it more of a casserole, or will they not cook properly?
A regular in our house – easy and delicious. My 100% Italian coworker won’t use any other lasagne recipe! Love this with the Bertolli olive oil and garlic pasta sauce. Great recipe and you can have lasagne in the summer without heating up the house with the oven.
I’ve tried several crockpot lasagna recipes, and this one is by far the BEST!! My husband and 9 yr old immediately said “yum” after their 1st bite. I loved the flavor and the noodles were cooked perfectly, but for personal preference I might try adding a bit more sauce next time. But it was still very delicious!! I’m adding it to my personal collection of handwritten recipes!
Oh gracious-I love hearing this Deanna!! Thank you so very much for trying my recipe out. It really means the world. Thank you for taking the time to come back and leave a comment!!
We loved this lasagna. Very quick and only a skillet and crock pot to cleanup. I do not like ricotta cheese because of the texture so cottage cheese makes it perfect.
So happy you liked this recipe Wilda – thank you!
I have plans to make that tonite, I’ll have to get going on it if I’m going to have it in time for supper tho. Today has really gone by fast!
You would love this kitchen, it’s huge!
This looks awesome! I can’t wait to try it with that cheesy garlic bread! I still need to try those butter biscuits again too, just got moved and finally got the kitchen the way I want it.
Yay!! I know how it is getting a kitchen all set up to how you like it. Hope you love it!!
This is so good – thanks!
This was excellent! I make my own sauce and used a quart, which was a little watery, so I didn’t add extra water to the sauce, I just poured a little around the edges, it was done to perfection in 4.5 hours. I was worried about the noodles being chewy because that’s happened to me several times with other recipes where you don’t cook the pasta first but that was not the case here! Very good, will be a regular in my house!
Love, love, love hearing that Stephanie!! Makes my day!!
thank you
Can you prepare this a day before and bake the next day
Definitely! It may just take a little longer to cook since it’ll be starting from a colder temperature.
This was absolutely delicious !!!!!! Tasted like lasagna on the second day which is always better . I added green peppers and additional spices to the sauce itself so it would taste more like the one my kids love. The noodles were perfection ! Not over or under done ! My only criticism would be a tad more sauce bringing it all together but will never make the sheet pan version again ! Delish ????????????????
Yay Ann!! Thank you so much for coming back to comment. Loved reading your feedback!
Just made this for a potluck at work, was a little worried about how it would turn out but it was perfect! I made the meat sauce and cheese mixture night before and left them in containers in my fridge. Assembled in the crockpot in the morning and it was ready for lunch. I broke all the noodles into 2″ pieces and arranged in layers to make serving out of the pot easier, seemed to work well and no cutting required.
I love lasagna! It looks delicious!
Can you make it a day ahead and put in the refrigerator?
Store was out of lasagna, Can I use bow tie pasta instead???
Do you have a easy recipe for a peach cobbler?
Hi Katherine! Here is a link to my favorite recipe. It is so easy and you can use any fruit with it:
This is the most delicious lasagna I’ve ever made!!
So glad you are enjoying it 🙂
Does this equate to making one 9×13 pan of lasagna?
Hi Kristi! Yes, I would say so. This just comes out a little thicker.
I have had this recipe for years and have made it for years. Originally I made spaghetti sauce from scratch to mix with my ground beef and then I switched to store bought sauce. Why go to the extra steps? I have had raves about my crock pot lasagna, even by people who didn’t like lasagna. Since making it in a crockpot, I have never made in the oven again.
Hey there…Ricotta will work fine in this recipe. It may dry out though so that is why I use cottage cheese.
I know everyone keeps asking about the ricotta so I will say this: I have made it both ways and the cottage cheese is WAY better. She is right when she says the ricotta can dry out over the longer cooking process so that is why the cottage cheese works better. It really is an awesome recipe!
This was delicious! Like the others, I made it exactly to your recipe. Don’t you hate when people completely change a recipe and tell you ALL of the changes they made? Just tell me how it turned out with THIS recipe! Grrr – that always frustrates me about recipe sites. Try it the way it is written first! Anyhow, this was perfect – thank you!!
This was great! Thank you! Didn’t change any ingredients and made it to your recipe.
I made this lasagna and it was delicious. I only cooked mine for 4 hrs and the noodles were perfect.
I made this yesterday for my child care. I prepped it in the morning before kids started arriving…. It was AWESOME…. Big hit with the kids and myself… I even served some that night to my husband and he thought it was great… I honestly don't know if I would even make lasagna in a pan again after making this… Thank you so much for a wonderful recipe.
Jean
This has become one of our FAVORITE dishes! We just made it again last night…so wonderful and so EASY!!! Anything I can cook in my Crock Pot is the BOMB as far as I'm concerned.
Hi Brandie! Thanks for sharing this.
I made this tonight and my family loved it! I cooked on low for 4 hours, but it was probably done at 3.5 hours. I used a mix of ricotta cheese and cottage cheese and it turned out great!