This easy crockpot lasagna with meat sauce is a hands-off, no-fuss version of the classic Italian comfort food. With layers of rich tomato meat sauce, creamy ricotta, melted mozzarella, and tender no-boil noodles, it’s a hearty, satisfying dish that cooks low and slow in the crockpot while I go about my day. It’s everything I love about lasagna—just easier.
Why I Love This Recipe
I love how this lasagna takes all the flavors and textures of a traditional baked lasagna and turns it into a slow-cooker-friendly, weeknight-approved dinner. There’s no boiling noodles or fussing over a hot oven. I just layer the ingredients in the crockpot, turn it on, and let it work its magic. The noodles cook perfectly, the cheese melts into every bite, and the meat sauce develops a deep, savory flavor. Plus, cleanup is minimal, which is always a win.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Ground beef – I use 80/20 for a rich and flavorful sauce.
Tomato sauce – My favorite brands are Rao’s or Victoria, but any good-quality jarred sauce will do.
No boil lasagna noodles – These make prep incredibly fast and easy.
Ricotta cheese – Whole milk ricotta keeps the noodles moist and adds creamy texture.
Mozzarella cheese – I shred it myself for the best melt.
Parmesan cheese – Adds a bold, salty depth to the dish.
Egg – Binds the cheese mixture together.
Salt and pepper – To season everything well.
Oregano – Brings that classic Italian herb flavor.
Garlic powder – For a garlicky kick in the meat sauce.
Parsley – Optional, but I like the pop of color on top.
Directions
I start by browning the ground beef in a large skillet over medium-high heat, breaking it up as it cooks. I season it lightly with salt, pepper, and garlic powder. Once it’s browned, I stir in the tomato sauce and let it simmer for about 5 minutes.
I spray the inside of my crockpot with cooking spray to prevent sticking. Then I spread about ½ cup of the meat sauce on the bottom.
I add a layer of no-boil lasagna noodles, breaking them as needed to fit and cover the bottom.
In a medium bowl, I mix together the ricotta, mozzarella, egg, Parmesan, salt, pepper, and oregano. I spread half of this cheese mixture over the noodles.
I repeat the layers—sauce, noodles, cheese—until I’ve used everything, finishing with a layer of noodles topped with the remaining meat sauce. I make sure to reserve about 1 cup of sauce for the top.
I set the crockpot to low and cook for 3–4 hours, until the noodles are tender and the lasagna is hot and bubbly.
I sprinkle shredded mozzarella over the top, cover again, and let it sit for 15 minutes until the cheese is melted. I garnish with chopped parsley before serving.
Servings and Timing
This recipe serves 6 to 8 people comfortably. It takes about 15 minutes to prep and 3 to 4 hours to cook on low in the crockpot. I always let it sit for an extra 15 minutes after topping with cheese to get that perfect melted finish.
Variations
Vegetarian version: I skip the ground beef and use sautéed mushrooms, spinach, or zucchini for a veggie-loaded twist.
Spicy kick: I add red pepper flakes or spicy Italian sausage to the meat sauce.
Cheese swap: I mix in provolone or fontina for extra melty goodness.
More herbs: I add fresh basil or thyme to the ricotta mixture for added flavor.
Storage/Reheating
Once the lasagna has cooled completely, I store leftovers in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or oven.
To freeze, I place cooled portions into freezer-safe containers. They last up to 2–3 months. I thaw them overnight in the fridge before reheating.
FAQs
How do I know when the lasagna is done in the crockpot?
I test the noodles by sliding a butter knife into the center. If it goes in easily, it’s ready. The sides should also be hot and bubbly.
Can I use regular lasagna noodles instead of no boil?
Yes, I can. They’ll cook just fine in the crockpot as long as there’s enough sauce to keep everything moist.
Do I need to cook the beef before adding it to the crockpot?
Yes, I always brown the beef first to build flavor and ensure it’s fully cooked before layering into the lasagna.
Can I make this ahead of time?
Absolutely. I assemble everything the night before, store it covered in the fridge, and then cook it the next day.
What’s the best way to reheat leftovers?
I reheat individual portions in the microwave or warm larger amounts in the oven at 350°F until heated through. A splash of water helps prevent it from drying out.
Conclusion
This easy crockpot lasagna with meat sauce is a total game-changer in my kitchen. It’s the kind of hearty, family-friendly comfort food I can throw together with minimal effort and maximum flavor. Whether I’m cooking for a busy weeknight or a relaxed weekend dinner, this no-boil lasagna always delivers. It’s simple, delicious, and guaranteed to be a repeat favorite.
This Easy Crockpot Lasagna with Meat Sauce uses no-boil noodles for a simple, hands-off meal. Layers of savory beef sauce, creamy ricotta, and gooey cheese cook perfectly in the slow cooker, making it a no-fuss Italian comfort food favorite.
Ingredients
1 lb ground beef (80/20)
24 oz jarred tomato sauce (e.g., Rao’s or Victoria)
9–12 no-boil lasagna noodles
15 oz whole milk ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg
1 tsp salt
1/2 tsp pepper
1 tsp oregano
1/2 tsp garlic powder
Fresh parsley, chopped (optional garnish)
Non-stick cooking spray
Instructions
Brown ground beef in a skillet over medium-high heat with salt, pepper, and garlic powder. Drain excess fat if needed. Stir in tomato sauce and simmer for 5 minutes.
Spray crockpot with cooking spray. Spread 1/2 cup of meat sauce on the bottom.
Layer no-boil lasagna noodles to cover the bottom, breaking as needed.
In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, salt, pepper, and oregano.
Spread half the cheese mixture over noodles. Repeat layers of sauce, noodles, and cheese mixture. End with noodles topped with remaining sauce.
Cover and cook on low for 3–4 hours until noodles are tender and lasagna is bubbling.
Sprinkle remaining 1 cup mozzarella over top, cover, and let sit for 15 minutes to melt. Garnish with parsley and serve.
Notes
Vegetarian version: swap ground beef with mushrooms, spinach, or zucchini.
Add red pepper flakes or spicy sausage for heat.
Try different cheeses like provolone or fontina for variety.
Assemble ahead and store in fridge overnight before cooking.
Reheat with a splash of water to prevent drying out.
