Lasagna is the ultimate comfort food, but who has time to fuss over boiling noodles and simmering sauces on a busy weeknight? That's where this Easy Crock Pot Lasagna with Ricotta comes to the rescue. It delivers all the classic flavors you crave—rich marinara, creamy ricotta, and gooey mozzarella—with minimal effort.
Advertisements1
Just layer the ingredients in your slow cooker, set it, and forget it. The slow cooker does all the work, melding the flavors into a tender, cheesy masterpiece. Perfect for family dinners, potlucks, or meal prep, this recipe is a game-changer for anyone who loves lasagna but not the fuss.
Why You'll Love This Recipe
About the Ingredients
1 pound (450g) ground beef or Italian sausage
Use lean ground beef (90/10) for less grease, or swap for ground turkey. If using sausage, remove casings.
1 medium onion, finely chopped
Yellow or sweet onion works well. For a milder taste, use shallots.
3 cloves garlic, minced
Fresh garlic adds the best flavor. In a pinch, use 1 teaspoon garlic powder.
1 jar (24 oz/680g) marinara sauce
Choose your favorite brand, or use homemade. Look for one with no added sugar for a healthier twist.
1 can (14.5 oz/411g) crushed tomatoes
Adds richness and body. You can substitute with tomato puree or an extra cup of marinara.
1 teaspoon dried basil
Dried herbs are more concentrated; if using fresh, use 1 tablespoon chopped.
1 teaspoon dried oregano
Adds classic Italian flavor. Oregano pairs perfectly with the tomato sauce.
1/2 teaspoon salt
Adjust to taste, especially if your marinara is already seasoned.
1/4 teaspoon black pepper
Freshly ground is best for flavor.
1 container (15 oz/425g) whole milk ricotta cheese
Whole milk ricotta is creamier. For a lighter version, use part-skim. You can also use cottage cheese blended smooth.
1 large egg
Helps bind the ricotta mixture. For an egg-free version, omit and add 2 tablespoons of milk.
1/2 cup (50g) grated Parmesan cheese
Freshly grated is best. Pre-shredded may not melt as smoothly.
2 cups (226g) shredded mozzarella cheese
Use low-moisture mozzarella for better melting. Shred your own for the best texture.
12 no-boil lasagna noodles
These are essential for slow cooker lasagna. If using regular, boil them first until al dente.
Fresh parsley or basil for garnish (optional)
Adds a pop of color and freshness.
Tips & Tricks
- Make sure to use no-boil lasagna noodles; they absorb moisture from the sauce as they cook.
- Don't overdo the sauce or the lasagna will be soupy; stick to the measurements.
- Let the lasagna rest for 15 minutes before cutting to help it set into neat slices.
Pro Tips
Step-by-Step Instructions
1. Brown the Meat
In a large skillet over medium-high heat (350°F/175°C), cook the ground beef and onion until the beef is browned and the onion is translucent, about 5-7 minutes. Add the garlic and cook for 1 minute until fragrant. Drain any excess fat.
2. Simmer the Sauce
Stir in the marinara sauce, crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and let it bubble gently for 10 minutes to meld the flavors. Alternatively, you can skip this step and layer directly, but simmering deepens the taste.
3. Mix the Ricotta
In a medium bowl, combine the ricotta, egg, and Parmesan cheese. Stir until well blended and season with a pinch of salt and pepper.
4. Prep the Crock
Lightly coat the inside of a 6-quart slow cooker with nonstick spray or use a liner. This prevents sticking and makes cleanup a breeze.
5. Layer the Lasagna
Spread a thin layer of meat sauce on the bottom of the crock. Top with 3 lasagna noodles, breaking them to fit. Spread about 1/3 of the ricotta mixture over the noodles, then sprinkle with 1/2 cup mozzarella. Repeat layers two more times: meat sauce, noodles, ricotta, mozzarella. Finish with a final layer of noodles, remaining meat sauce, and the rest of the mozzarella.
6. Cook Low and Slow
Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The lasagna is done when the noodles are tender and the edges are bubbling. The internal temperature should reach 165°F (74°C) for food safety.
7. Rest and Serve
Turn off the slow cooker and let the lasagna rest for 15 minutes. This helps it set and makes slicing easier. Garnish with fresh herbs if desired, then serve warm.
Delicious Variations
Vegetarian
Omit the meat and add 2 cups of sautéed mushrooms, zucchini, and spinach.
Spicy
Use hot Italian sausage and add a pinch of red pepper flakes to the sauce.
Gluten-Free
Use gluten-free lasagna noodles and ensure your marinara is gluten-free.
How to Store Lasagna Recipe With Ricotta Crock Pot
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze the fully cooked lasagna in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave for 1-2 minutes, or place the whole lasagna in a 350°F (175°C) oven for 20-25 minutes until heated through.
Frequently Asked Questions
Q: Can I use regular lasagna noodles instead of no-boil?
Yes, you can, but you need to boil them first until al dente (about 8 minutes). No-boil noodles are specifically designed for slow cooker recipes and absorb moisture during cooking, so regular noodles require pre-cooking to avoid a mushy or undercooked result.
Q: How long should I cook lasagna in a crock pot?
Cook on LOW for 4 hours or on HIGH for 2 hours. The lasagna is ready when the noodles are tender and the internal temperature reaches 165°F (74°C). Avoid overcooking, as it can make the noodles mushy.
Q: Do I need to cook the meat before adding it to the crock pot?
Yes, you should brown the ground beef and onions first. This not only ensures the meat is fully cooked but also adds flavor through caramelization and removes excess fat.
Q: Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna in the crock pot insert, cover, and refrigerate overnight. In the morning, place it in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if starting cold.
Give this easy crock pot lasagna a try this week—your family will thank you! And remember, every great meal starts with one small step: just layer it in the slow cooker and let the magic happen. Small steps, big change.
Lasagna Recipe With Ricotta Crock Pot
This easy Crock Pot lasagna with ricotta is creamy, hearty, and perfect for busy weeknights. Just layer, cook, and enjoy!
🧂 Ingredients
- 1 pound (450g) ground beef or Italian sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jar (24 oz/680g) marinara sauce
- 1 can (14.5 oz/411g) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 container (15 oz/425g) whole milk ricotta cheese
- 1 large egg
- 1/2 cup (50g) grated Parmesan cheese
- 2 cups (226g) shredded mozzarella cheese
- 12 no-boil lasagna noodles
- Fresh parsley or basil for garnish (optional)
📋 Instructions
- 1Brown the Meat — In a large skillet over medium-high heat (350°F/175°C), cook the ground beef and onion until the beef is browned and the onion is translucent, about 5-7 minutes. Add the garlic and cook for 1 minute until fragrant. Drain any excess fat.
- 2Simmer the Sauce — Stir in the marinara sauce, crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and let it bubble gently for 10 minutes to meld the flavors. Alternatively, you can skip this step and layer directly, but simmering deepens the taste.
- 3Mix the Ricotta — In a medium bowl, combine the ricotta, egg, and Parmesan cheese. Stir until well blended and season with a pinch of salt and pepper.
- 4Prep the Crock — Lightly coat the inside of a 6-quart slow cooker with nonstick spray or use a liner. This prevents sticking and makes cleanup a breeze.
- 5Layer the Lasagna — Spread a thin layer of meat sauce on the bottom of the crock. Top with 3 lasagna noodles, breaking them to fit. Spread about 1/3 of the ricotta mixture over the noodles, then sprinkle with 1/2 cup mozzarella. Repeat layers two more times: meat sauce, noodles, ricotta, mozzarella. Finish with a final layer of noodles, remaining meat sauce, and the rest of the mozzarella.
- 6Cook Low and Slow — Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The lasagna is done when the noodles are tender and the edges are bubbling. The internal temperature should reach 165°F (74°C) for food safety.
- 7Rest and Serve — Turn off the slow cooker and let the lasagna rest for 15 minutes. This helps it set and makes slicing easier. Garnish with fresh herbs if desired, then serve warm.
