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, creamy lasagna every time. The warm, cozy layers of pasta, meat sauce, and cheese will make your home smell amazing. Start with my Refreshing Pineapple Margarita Mocktail for a perfect pairing. If you love recipes like this, you’ll also enjoy Refreshing Pineapple Margarita Mocktail and Crispy Air Fryer Brussels Sprouts with Honey and Spice.

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, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 9 lasagna noodles (no-boil)
• 15 oz ricotta cheese
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• dried basil
• dried oregano
• salt
• black pepper
• garlic
• onion
• Optional: fresh basil
• Optional: grated Parmesan cheese

How to Make Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

1. Step 1: In a large skillet, cook ground beef and Italian sausage over medium heat until browned. Drain fat and set aside.
2. Step 2: In the same skillet, sauté onion and garlic until softened. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10 minutes.
3. Step 3: Spray the crockpot with cooking spray. Spread a thin layer of meat sauce on the bottom. Arrange a layer of lasagna noodles, overlapping slightly. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the mozzarella cheese and 1/4 of the Parmesan cheese. Repeat layers twice more, ending with a final layer of meat sauce and cheeses.
4. Step 4: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until noodles are tender and cheese is melted and bubbly. Let stand for 10 minutes before serving.

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 fridge for up to 5 days. Make-ahead tip: This recipe can be made ahead and frozen or refrigerated before cooking.

Freezing Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 20-25 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little water to the dish to prevent drying out.

Recipe Notes

• Chef tip: For a vegetarian version, omit the meat and add vegetables like spinach, zucchini, or mushrooms to the meat sauce.
• Best substitution: No-boil noodles can be substituted with regular lasagna noodles, but you'll need to pre-cook them.
• Make-ahead: This recipe can be assembled in the crockpot up to 24 hours ahead. Cook as directed when ready to serve.
• Scaling: This recipe can be doubled and cooked in a larger crockpot or divided between two crockpots.
• Troubleshooting: If your lasagna is still not tender after cooking, you can carefully remove it from the crockpot and finish cooking in the oven at 375°F for 15-20 minutes.

Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners

⏱

Prep

20 minutes

🍳

Cook

4 hours

⏳

Total

4 hours 20 minutes

🍽

Serves

8 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 1 lb ground beef
• 1 lb Italian sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 9 lasagna noodles (no-boil)
• 15 oz ricotta cheese
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Seasonings

• dried basil
• dried oregano
• salt
• black pepper
• garlic
• onion

Optional Toppings

• fresh basil
• grated Parmesan cheese

Instructions

1. Step 1: In a large skillet, cook ground beef and Italian sausage over medium heat until browned. Drain fat and set aside.
2. Step 2: In the same skillet, sauté onion and garlic until softened. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 10 minutes.
3. Step 3: Spray the crockpot with cooking spray. Spread a thin layer of meat sauce on the bottom. Arrange a layer of lasagna noodles, overlapping slightly. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the mozzarella cheese and 1/4 of the Parmesan cheese. Repeat layers twice more, ending with a final layer of meat sauce and cheeses.
4. Step 4: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until noodles are tender and cheese is melted and bubbly. Let stand for 10 minutes before serving.

Notes

• Chef tip: For a vegetarian version, omit the meat and add vegetables like spinach, zucchini, or mushrooms to the meat sauce.
• Best substitution: No-boil noodles can be substituted with regular lasagna noodles, but you'll need to pre-cook them.
• Make-ahead: This recipe can be assembled in the crockpot up to 24 hours ahead. Cook as directed when ready to serve.
• Scaling: This recipe can be doubled and cooked in a larger crockpot or divided between two crockpots.
• Troubleshooting: If your lasagna is still not tender after cooking, you can carefully remove it from the crockpot and finish cooking in the oven at 375°F for 15-20 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 20-25 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Add a little water to the dish to prevent drying out.
• Make ahead: This recipe can be made ahead and frozen or refrigerated before cooking.

Nutrition Per Serving

• Calories: 420
• Protein: 28g
• Fat: 22g
• Carbs: 28g
• Fiber: 2g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 95mg
• 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!