Crockpot Lasagna

Last updated on May 27, 2025

Welcome to the world of slow-cooked comfort food, where flavors meld beautifully, and dinner practically makes itself! Today, we are diving into the wonderful realm of Crockpot Lasagna. This dish is perfect for anyone who craves the traditional Italian flavors of lasagna but prefers the simplicity of a slow cooker. No more boiling noodles or layering ingredients meticulously—just throw everything together, set it, and forget it.

Crockpot Lasagna is not only easy to prepare, but it is also hearty and satisfying. With every bite, you will enjoy the rich combination of beef, cheese, and marinara sauce nestled between tender noodles. It’s a family-friendly meal that can feed a crowd while allowing you to save time and energy. You can also customize it to fit your taste preferences. So grab your slow cooker and let’s get ready to create a delicious masterpiece!

Why You’ll Love This Crockpot Lasagna

There are plenty of reasons to love this Crockpot Lasagna. First and foremost, it’s incredibly straightforward to make. Just one cooking vessel means less clean-up, which is a huge plus after a long day. Secondly, the flavors deepen as the lasagna simmers, resulting in a dish that tastes like it’s been in the oven for hours. Who doesn’t love the smell of lasagna wafting through the house?

Moreover, this recipe allows for plenty of flexibility—whether you’re vegetarian, need to feed picky eaters, or want to sneak in some extra veggies, the options are endless! The best part? It’s truly forgiving, so even if you don’t follow every step precisely, you’ll still end up with a delicious meal. Lastly, this lasagna keeps well, making it perfect for leftovers or meal prep for busy days ahead.

Crockpot Lasagna

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• Author: Sarah Mendez
• Total Time: 4 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Crockpot Lasagna is a comforting, cheesy, and hearty meal that’s easy to prep and perfect for a no-fuss dinner. Layered with seasoned beef, marinara, spinach, and gooey cheese, it’s all the flavor of traditional lasagna made right in your slow cooker!

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Ingredients

Scale 1x2x3x

Essential Ingredients:

• 1 teaspoon avocado oil or olive oil
• 1 lb lean ground beef (90-93% lean preferred)
• ½ medium yellow onion, finely diced (about ¾ cup)
• 5 garlic cloves, minced (about 1.5 tablespoons)
• 2 teaspoons dried Italian seasoning
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 1 (24-ounce) jar marinara sauce
• 1.5 cups water*
• 3 ounces fresh spinach, roughly chopped (about 2 handfuls)
• 8 ounces uncooked lasagna noodles (not “no boil”), broken into small pieces
• 8 ounces (2 cups) shredded mozzarella cheese, divided
• 1 cup cottage cheese, lightly drained if watery
• ⅓ cup shredded Parmesan cheese
• Fresh basil leaves (optional, for garnish)

Optional Add-Ons:

• Sautéed mushrooms or zucchini for extra depth
• Diced bell peppers for a sweet crunch
• Italian sausage or ground turkey instead of beef

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Instructions

1. Prep the meat: Heat oil in a skillet over medium heat. Add ground beef and onion. Cook for 5-7 minutes, breaking the meat apart, until browned and the onion is softened.
2. Add garlic and seasoning: Stir in garlic, Italian seasoning, salt, and pepper. Cook for another 1-2 minutes until fragrant. Remove from heat.
3. Start layering in the crockpot: Spread a thin layer of marinara on the bottom. Add half of the broken lasagna noodles, half of the meat mixture, a handful of spinach, half the cottage cheese, and 1 cup of mozzarella. Repeat layers.
4. Finish layering: Pour the remaining marinara sauce and 1.5 cups of water over the top. Sprinkle with remaining mozzarella and Parmesan cheese.
5. Cook: Cover and cook on low for 3½ to 4½ hours, or until noodles are tender. Do not overcook or the noodles may become mushy.
6. Rest & Serve: Let lasagna rest for 15 minutes before serving. Garnish with fresh basil if desired.

Notes

• *The water helps soften the noodles as they cook—do not skip unless your marinara is extremely thin.
• You can sauté mushrooms or zucchini with the beef mixture for extra veggies.
• Lasagna holds its shape better after resting for 10–15 minutes post-cooking.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 4 hours
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 6g
• Sodium: 720mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 70mg

Keywords: Crockpot Lasagna, Slow Cooker Lasagna, Easy Lasagna Recipe, One Pot Lasagna, Family Dinner Lasagna

Ingredients You’ll Need for Crockpot Lasagna:

To whip up this delightful Crockpot Lasagna, gather the following ingredients:

Essential Ingredients:

• 1 teaspoon avocado oil or olive oil
• 1 lb lean ground beef (I like using 90-93% lean)
• ½ medium yellow onion, diced finely (approximately ¾ cup)
• 5 garlic cloves, minced (roughly 1.5 tablespoons)
• 2 teaspoons dried Italian seasoning
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 1 (24-ounce) jar marinara sauce
• 1.5 cups water*
• 3 ounces fresh spinach (about 2 large handfuls), roughly chopped
• 8 ounces uncooked lasagna noodles (not the ‘No boil’ type), broken into small pieces
• 8 ounces (2 cups) shredded mozzarella cheese, divided
• 1 cup cottage cheese, lightly drained if there is excess liquid
• ⅓ cup shredded Parmesan cheese
• Fresh basil leaves, optional for garnish

Optional Add

• For added flavor, consider adding sautéed mushrooms or zucchini.
• You can also throw in some bell peppers for an extra crunch.
• Swap out the beef for Italian sausage or ground turkey for a different twist.

Now that we have our ingredients lined up, let’s move on to the cooking process.

How to Make Crockpot Lasagna: Step by Step

Making Crockpot Lasagna is a breeze with these simple steps:

1. Cook the Meat Mixture
   Place a large skillet over medium-high heat. Once the skillet is hot, spray generously with cooking spray. Add in the lean ground beef, diced onion, minced garlic, Italian seasoning, salt, and black pepper. Use a spatula to break apart the beef as it cooks. Stir occasionally for about 8-10 minutes, or until the onions soften and the beef is cooked all the way through. If there’s a lot of fat in the pan, be sure to turn off the heat and carefully drain it.

2. Pre

   pare the Crockpot
   Mist the inside of your slow cooker insert with cooking spray. Then, take the cooked ground beef and vegetable mixture from the skillet and scoop it into the bottom of the slow cooker.

3. Layer the Ingredients
   Next, add the marinara sauce, water, roughly chopped spinach, broken lasagna noodles, and 1.5 cups of shredded mozzarella cheese to the slow cooker. It’s important to give everything a good stir to combine all the flavors well.

4. Add the Cottage Cheese
   Now, dollop the cottage cheese over the top of the meat and noodles. Gently fold it into the mixture, but be careful not to stir it in completely. This will create lovely pockets of creamy cottage cheese throughout your lasagna.

5. Top

   It Off
   Sprinkle the remaining mozzarella cheese (about ½ to ¾ cup) and ⅓ cup of shredded Parmesan cheese on top. Cover the slow cooker and cook on LOW for 3-4 hours. The goal is to let the noodles become tender and absorb all the rich flavors.

6. Serve and Enjoy
   When you are ready to dig in, turn off the heat and serve the lasagna. If you like, garnish each serving with fresh basil and a sprinkle of additional Parmesan cheese for an extra pop of flavor.