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 keeping it from sticking and preventing a watery mess. The result is a cozy, hearty lasagna with crispy cheese edges and rich, flavorful layers. Keep reading for my best tips or Jump to Recipe. If you love recipes like this, you’ll also enjoy Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce and Refreshing Lemon Tiramisu Recipe with Mascarpone Cream.
Why This Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners Is Pure Comfort
- Easy to prep in just 15 minutes
- No boiling noodles required
- Better than takeout, perfect for meal prepping
- Keeps well in the fridge and freezer
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
- 12 lasagna noodles
- 15 oz ricotta cheese
- 10 oz frozen spinach
- 1 onion
- 3 cloves garlic
- 28 oz canned crushed tomatoes
- 16 oz mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- Optional: Fresh basil, chopped
- Optional: Grated parmesan cheese
đź“ť Ingredient Notes
- ground beef: You can substitute ground turkey or Italian sausage.
- lasagna noodles: No-boil noodles work best in this recipe.
đź›’ Tools & Equipment I Recommend
- Crockpot — Ensures even cooking and prevents sticking. → See on Amazon
- Meat Thermometer — Prevents overcooking and ensures food safety. → See on Amazon
How to Make Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners
- Step 1: Brown ground beef in a large skillet over medium heat. Drain fat and set aside.
- Step 2: In the same skillet, sauté onion and garlic until softened. Add canned tomatoes, oregano, basil, salt, pepper, and red pepper flakes (if using). Simmer for 10 minutes.
- Step 3: Spread a thin layer of meat sauce in the bottom of your crockpot. Arrange a layer of lasagna noodles, overlapping slightly. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the spinach, and 1/3 of the mozzarella cheese.
- Step 4: Repeat layers two more times, starting with meat sauce and ending with mozzarella cheese. Sprinkle parmesan cheese on top.
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Let stand for 15 minutes before serving.
Cook's Tips for Perfect Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners
- Common mistake and fix: To prevent sticking, lightly grease the crockpot or use a slow cooker liner. Also, ensure your lasagna noodles are completely covered by the meat sauce and cheese.
- Pro tip: For a richer flavor, cook the meat sauce on the stovetop before adding it to the crockpot.
- Pro tip: To make ahead, prepare the lasagna in the crockpot, refrigerate overnight, then cook as directed the next day.
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 for up to 5 days. Make-ahead tip: Prepare the lasagna in the crockpot up to 24 hours ahead. Store in the fridge 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 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 prevent drying out.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
- Best substitution: You can substitute the ricotta cheese with cottage cheese or sour cream.
- Make-ahead: Prepare the lasagna in the crockpot up to 24 hours ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your lasagna is still watery after cooking, you can drain some of the excess liquid before serving.
Want to level up this recipe?
Slow Cooker Liners — Makes cleanup a breeze and prevents sticking. → Check price on Amazon
Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners
Ingredients
Main Ingredients
- 1 lb ground beef
- 12 lasagna noodles
- 15 oz ricotta cheese
- 10 oz frozen spinach
- 1 onion
- 3 cloves garlic
- 28 oz canned crushed tomatoes
- 16 oz mozzarella cheese
- 1/2 cup grated parmesan cheese
Seasonings
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Optional Toppings
- Fresh basil, chopped
- Grated parmesan cheese
Instructions
- Step 1: Brown ground beef in a large skillet over medium heat. Drain fat and set aside.
- Step 2: In the same skillet, sauté onion and garlic until softened. Add canned tomatoes, oregano, basil, salt, pepper, and red pepper flakes (if using). Simmer for 10 minutes.
- Step 3: Spread a thin layer of meat sauce in the bottom of your crockpot. Arrange a layer of lasagna noodles, overlapping slightly. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the spinach, and 1/3 of the mozzarella cheese.
- Step 4: Repeat layers two more times, starting with meat sauce and ending with mozzarella cheese. Sprinkle parmesan cheese on top.
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Let stand for 15 minutes before serving.
Notes
- Chef tip: For a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
- Best substitution: You can substitute the ricotta cheese with cottage cheese or sour cream.
- Make-ahead: Prepare the lasagna in the crockpot up to 24 hours ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your lasagna is still watery after cooking, you can drain some of the excess liquid before serving.
Storage
- Fridge: Store leftovers in an airtight container 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 prevent drying out.
- Make ahead: Prepare the lasagna in the crockpot up to 24 hours ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 440
- Protein: 30g
- Fat: 24g
- Carbs: 32g
- Fiber: 2g
- Sugar: 6g
- Sodium: 900mg
- Cholesterol: 90mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Lasagna Recipe for Simple Weeknight Dinners FAQs
Yes, you can prepare the lasagna in the crockpot up to 24 hours ahead. Store in the fridge until ready to cook.
This can happen if the lasagna noodles were not completely covered by the meat sauce and cheese, or if the lasagna was not allowed to rest before serving. To fix, drain some of the excess liquid before serving.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can bake this lasagna in a 9×13-inch baking dish at 375°F for 25-30 minutes or until heated through and the cheese is melted and bubbly.
Lightly grease the crockpot or use a slow cooker liner to prevent sticking. Also, ensure your lasagna noodles are completely covered by the meat sauce and cheese.
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!
