This Crock Pot lasagna is a game changer—layer after layer of savory, cheesy goodness that practically cooks itself!
This hearty slower cooker dish is packed with ground beef, marinara, lasagna noodles, ricotta, Alfredo sauce, mozzarella and parmesan cheese.

Crock Pot Lasagna is an incredibly easy recipe for the classic dish.
This recipe saves a ton of time because you don’t need to boil the lasagna noodles since they will cook for so long in the Crock Pot.
This lasagna recipe only takes about 20 minutes to prepare and then cooks for 3 hours on HIGH or 6 hours on LOW.
Ingredients You’ll Need for Crock Pot Lasagna
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1 tablespoon chopped garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 x 600mL jars of tomato pasta sauce (about 40 oz total) (I used Classico marinara)
- 16 oz ricotta cheese
- 3 ½ cups shredded mozzarella cheese
- ⅓ cup shredded parmesan cheese
- 1 tablespoon Italian seasoning
- 15 oz jar alfredo sauce
- 1 lb uncooked regular lasagna noodles
Optional Garnish
- fresh chopped parsley
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Step by Step Instructions for Making Crock Pot Lasagna
STEP 1:
To make this slow cooker lasagna, I started by dropping some lean ground beef into a large skillet over medium-high heat.
I broke apart the ground beef.
STEP 2:
I added some diced onions to the skillet.
I stirred the onions and ground beef together.
I continued cooking the ground beef and onions until the ground beef was fully browned.
I crumbled the ground beef well as it cooked.
STEP 3:
Once the ground beef was fully browned, I added some chopped garlic, salt and pepper to the skillet.
I stirred well and continued cooking for a couple minutes.
STEP 4:
I added a jar of Classico Sweet Basil Marinara sauce to the skillet.
I stirred the ground beef and tomato sauce together well and then removed the skillet from the heat.
STEP 5:
I poured a tub of ricotta cheese into a mixing bowl.
I added some shredded mozzarella cheese, parmesan cheese and Italian seasoning to the bowl.
STEP 6:
I added a jar of alfredo sauce to the bowl.
I stirred all of the ingredients together until well combined.
STEP 7:
I sprayed my Crock Pot well with cooking spray.
I spooned about a third of the meat sauce mixture into the bottom of the Crock Pot and spread it out evenly.
STEP 8:
I placed a layer of uncooked lasagna noodles over the meat sauce.
I had to break apart some of the noodles to make them fit.
I spooned about a third of the ricotta mixture over the noodles and spread it out evenly.
STEP 9:
I repeated the layering of meat sauce, noodles and ricotta two more times.
After the third layer of ricotta, I placed a fourth layer of noodles.
STEP 10:
I poured another jar of Classico Sweet Basil Marinara sauce evenly over the top of the lasagna making sure the noodles were completely covered.
I sprinkled some shredded mozzarella cheese on top.
STEP 11:
I placed the lid on the Crock Pot and set it to cook on HIGH for 3 hours. It could also cook on LOW for 6 hours.
STEP 12:
After 3 hours I removed the lid and turned off the Crock Pot.
I allowed my lasagna to rest for about 15 minutes before serving to allow the sauce to thicken up and so it would keep it’s shape better when slicing and serving.
After 15 minutes the hearty lasagna was ready to slice and serve!
I sprinkled some fresh chopped parsley on my lasagna just before serving.
Each bite of this slow-cooked lasagna is a harmonious blend of savory meat sauce, creamy ricotta, and melted mozzarella, all nestled between perfectly cooked noodles.
The slow cooking turns this lasagna into a luxurious, comforting dish, giving the pasta time to soak up all the rich flavors of the sauce, creating a deeply satisfying meal.
Perfect for busy families and lazy weekends alike, this Crock Pot lasagna is an easy, satisfying way to enjoy a timeless classic.
If you are looking for a hearty slow cooker ground beef pasta dish, then you need to try this Crock Pot Lasagna!
FREQUENTLY ASKED QUESTIONS
How should I store my lasagna?
- Allow any leftovers to cool completely and then transfer to an airtight container.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
What substitutions could I make?
- Classico Sweet Basil Marinara Sauce: You can use your favourite pasta sauce.
- Alfredo Sauce: I love adding alfredo sauce to the ricotta layer as I find it adds so much extra creaminess and flavour but if you want to omit it you can. If you omit the Alfredo sauce I would recommend adding additional tomato sauce to the ground beef mixture to make sure your lasagna isn’t on the dry side.
- Ricotta Cheese: I love ricotta cheese for lasagna but you could use cottage cheese instead if you prefer.
- Ground Beef: Any ground meat would work for this recipe including ground turkey, ground chicken and Italian sausage meat.
Crock Pot Lasagna
This Crock Pot lasagna is a game changer—layer after layer of savory, cheesy goodness that practically cooks itself! This hearty slower cooker dish is packed with ground beef, marinara, lasagna noodles, ricotta, Alfredo sauce, mozzarella and parmesan cheese.
Ingredients
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1 tablespoon chopped garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 x 600mL jars of tomato pasta sauce (about 40 oz total) (I used Classico marinara)
- 16 oz ricotta cheese
- 3 ½ cups shredded mozzarella cheese
- ⅓ cup shredded parmesan cheese
- 1 tablespoon Italian seasoning
- 15 oz jar alfredo sauce
- 1 lb uncooked regular lasagna noodles
Optional Garnish
- fresh chopped parsley
Instructions
- Drop the ground beef into a large skillet over medium-high heat and break it apart.
- Add the diced onions to the skillet. Continue cooking and crumbling the ground beef until it is fully browned. Drain any excess grease from the skillet.
- Add the chopped garlic, salt and pepper to the skillet. Stir well and continue cooking for 2 minutes.
- Add 1 jar of the tomato sauce to the skillet. Stir well and remove the skillet from the heat.
- Pour the ricotta, 2 cups of the shredded mozzarella, the parmesan cheese, Italian seasoning and Alfredo sauce into a mixing bowl. Stir until all of the ingredients are well combined.
- Spray the inside of your Crock Pot well with cooking spray.
- Spoon about ⅓ of the meat sauce mixture evenly over the bottom of the pot.
- Place a layer of uncooked lasagna noodles over the meat sauce. You will need to break apart some of the noodles to make them fit.
- Spoon about ⅓ of the ricotta mixture over the lasagna noodles and spread it out evenly.
- Repeat the meat sauce, lasagna noodles and ricotta layers two more times, for a total of 3 sets of layers.
- After the third ricotta layer place an additional layer of noodles.
- Pour the remaining jar of pasta sauce evenly over the lasagna making sure to cover the noodles completely.
- Sprinkle the remaining cup and a half of shredded mozzarella on top of the lasagna.
- Place the lid on the pot and cook the lasagna for 3 hours on HIGH or 6 hours on LOW.
- After cooking turn off the Crock Pot and remove the lid. Allow the lasagna to rest for 10 to 15 minutes before slicing and serving to allow it to thicken up and hold its shape better.
- Sprinkle fresh chopped parsley on top if desired.
- Serve and enjoy!
Notes
*this recipe was tested in an 8 quart Crock Pot
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 777Total Fat: 47gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 168mgSodium: 1852mgCarbohydrates: 43gFiber: 5gSugar: 12gProtein: 46g
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