Busy weeknights just got easier with these 20 delicious crockpot lasagna recipes! Imagine coming home to the comforting aroma of melted cheese, rich sauce, and tender noodles—all without the fuss of traditional baking. Whether you’re craving classic Italian flavors or creative twists, this roundup has something for every home cook. Let’s dive in and find your new go-to dinner solution!
Classic Crockpot Lasagna with Ground Beef
Unlock your easiest Italian feast yet with this hands-off Crockpot lasagna. Just layer rich ingredients and let the slow cooker work its magic—no boiling noodles required! You’ll get that classic comfort food with minimal effort.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 lb lean ground beef (90/10 blend)
– 1 yellow onion, finely diced
– 3 cloves garlic, minced
– 24 oz jarred marinara sauce (rustic, chunky style)
– 15 oz ricotta cheese (full-fat, creamy)
– 1 large egg (farm-fresh)
– ¼ cup fresh parsley, chopped
– 12 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese (part-skim, melty)
– ½ cup grated Parmesan cheese (aged, sharp)
– 1 tsp dried oregano
– ½ tsp red pepper flakes
– 1 tbsp extra virgin olive oil (rich, golden)
– ½ tsp kosher salt
– ¼ tsp finely ground black pepper
Instructions
1. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
2. Add 1 lb lean ground beef and 1 finely diced yellow onion to the skillet, breaking the beef into small crumbles with a wooden spoon.
3. Cook for 6–8 minutes until the beef is browned and the onion is translucent, stirring occasionally.
4. Stir in 3 minced garlic cloves, 1 tsp dried oregano, and ½ tsp red pepper flakes, cooking for 1 minute until fragrant.
5. Pour in 24 oz rustic marinara sauce, ½ tsp kosher salt, and ¼ tsp finely ground black pepper, simmering for 5 minutes to blend flavors. Tip: Simmering the sauce deepens the taste—don’t skip it!
6. In a medium bowl, whisk together 15 oz creamy ricotta cheese, 1 farm-fresh egg, and ¼ cup chopped fresh parsley until smooth.
7. Spread ½ cup of the meat sauce evenly in the bottom of a 6-quart slow cooker.
8. Layer 3 no-boil lasagna noodles over the sauce, breaking them to fit if needed.
9. Spread ⅓ of the ricotta mixture over the noodles, then top with ⅓ of the remaining meat sauce and ½ cup shredded mozzarella cheese.
10. Repeat the layering process two more times: noodles, ricotta, meat sauce, and mozzarella.
11. For the final layer, top with the last 3 noodles, any remaining meat sauce, ½ cup shredded mozzarella, and ½ cup grated Parmesan cheese. Tip: Press layers gently to prevent gaps for even cooking.
12. Cover and cook on LOW for 4 hours until the noodles are tender and the cheese is bubbly. Tip: Avoid lifting the lid during cooking to retain heat and moisture.
13. Let the lasagna rest for 15 minutes before serving to set the layers.
This lasagna emerges with tender noodles, a hearty beef filling, and a golden, cheesy top that’s irresistibly gooey. Try serving slices with a crisp green salad or garlic bread for a complete meal that tastes like it simmered all day.
Vegetarian Crockpot Lasagna with Spinach and Ricotta
Ever crave lasagna without the fuss? This vegetarian crockpot version layers creamy ricotta, fresh spinach, and tangy marinara into a hands-off masterpiece. Set it, forget it, and come home to a bubbling, cheesy dinner that feels like a hug in a bowl.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (24-ounce) jar high-quality marinara sauce
– 1 (15-ounce) container whole-milk ricotta cheese
– 1 large farm-fresh egg
– 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
– 1/2 cup freshly grated Parmesan cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon finely ground black pepper
– 9 no-boil lasagna noodles
– 2 cups shredded low-moisture mozzarella cheese
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a skillet over medium heat for 1 minute.
2. Add 1 finely diced medium yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced cloves of fresh garlic and cook for 1 minute, until fragrant.
4. Pour the onion-garlic mixture into a medium bowl with 1 jar of high-quality marinara sauce and stir to combine.
5. In a separate bowl, mix 1 container of whole-milk ricotta cheese, 1 large farm-fresh egg, 1 package of thawed and squeezed-dry frozen chopped spinach, 1/2 cup of freshly grated Parmesan cheese, 1 teaspoon of kosher salt, and 1/2 teaspoon of finely ground black pepper until fully blended.
6. Spread 1/2 cup of the marinara mixture evenly across the bottom of a 6-quart slow cooker.
7. Arrange 3 no-boil lasagna noodles in a single layer over the sauce, breaking them to fit as needed.
8. Spoon 1/3 of the ricotta-spinach mixture over the noodles and spread it into an even layer.
9. Sprinkle 1/2 cup of shredded low-moisture mozzarella cheese over the ricotta layer.
10. Repeat the layering process two more times: sauce, noodles, ricotta mixture, and mozzarella.
11. Finish with a final layer of the remaining marinara sauce and the last 1/2 cup of shredded mozzarella cheese.
12. Cover the slow cooker and cook on LOW heat for 4 hours, until the noodles are tender and the cheese is melted and bubbly.
13. Turn off the slow cooker and let the lasagna rest, uncovered, for 15 minutes to set before serving.
Keep it simple: this lasagna emerges with perfectly tender noodles cradling a creamy, herbaceous filling. The slow cooking melds the tangy marinara and rich cheeses into a deeply comforting flavor. Serve it straight from the crockpot with a crisp green salad or crusty garlic bread for a complete, effortless meal.
Spicy Crockpot Lasagna with Sausage and Jalapeños
Tired of the same old lasagna? This spicy crockpot version is about to become your new obsession. Throw in some sausage and jalapeños for a kick that’ll wake up your taste buds—it’s comfort food with a serious attitude.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound of spicy Italian sausage, casings removed
– 1 medium yellow onion, finely diced
– 4 cloves of fresh garlic, minced
– 2 jalapeño peppers, seeds removed and finely chopped
– 24 ounces of rich marinara sauce
– 15 ounces of creamy ricotta cheese
– 1 large farm-fresh egg
– 2 cups of shredded mozzarella cheese, divided
– ½ cup of freshly grated Parmesan cheese
– 12 no-boil lasagna noodles
– 1 tablespoon of fragrant extra virgin olive oil
– 1 teaspoon of finely ground black pepper
– ½ teaspoon of kosher salt
Instructions
1. Heat 1 tablespoon of fragrant extra virgin olive oil in a large skillet over medium-high heat.
2. Add 1 pound of spicy Italian sausage, breaking it up with a spoon, and cook for 5–7 minutes until browned.
3. Stir in 1 medium yellow onion, finely diced, and cook for 3–4 minutes until softened.
4. Add 4 cloves of fresh garlic, minced, and 2 jalapeño peppers, finely chopped, cooking for 1 minute until fragrant.
5. Pour in 24 ounces of rich marinara sauce, bring to a simmer, and remove from heat.
6. In a medium bowl, whisk together 15 ounces of creamy ricotta cheese, 1 large farm-fresh egg, ½ teaspoon of kosher salt, and 1 teaspoon of finely ground black pepper until smooth.
7. Spread a thin layer of the sausage sauce mixture on the bottom of a 6-quart crockpot.
8. Place 4 no-boil lasagna noodles over the sauce, breaking them to fit if needed.
9. Spread one-third of the ricotta mixture evenly over the noodles.
10. Sprinkle with ½ cup of shredded mozzarella cheese and 2 tablespoons of freshly grated Parmesan cheese.
11. Repeat layers twice more, ending with a final layer of sauce.
12. Top with the remaining ½ cup of shredded mozzarella cheese and Parmesan cheese.
13. Cover and cook on LOW for 4 hours until the noodles are tender and the cheese is bubbly. Tip: Avoid lifting the lid during cooking to retain heat.
14. Let the lasagna rest for 15 minutes before serving to set. Tip: Use a sharp knife for clean slices.
15. Garnish with extra jalapeño slices if desired for more heat. Tip: Store leftovers in an airtight container for up to 3 days.
Ready to dig in? The layers meld into a creamy, spicy masterpiece with a perfect al dente bite from the noodles. Serve it with a crisp green salad to balance the heat, or scoop it straight into bowls for the ultimate cozy meal.
Crockpot White Chicken Lasagna with Alfredo Sauce
Outsmart your weeknight dinner routine with this creamy, comforting Crockpot white chicken lasagna. Forget the red sauce—this version layers tender chicken, rich Alfredo, and melty cheeses into a hands-off masterpiece. Let your slow cooker do the heavy lifting while you savor the aromas.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 (24-ounce) jar creamy Alfredo sauce, high-quality and store-bought
– 1 (15-ounce) container whole-milk ricotta cheese, creamy and smooth
– 1 large egg, farm-fresh and lightly beaten
– 2 cups shredded mozzarella cheese, full-fat and melty
– 1 cup grated Parmesan cheese, freshly grated and nutty
– 9 no-boil lasagna noodles, oven-ready and sturdy
– 1 teaspoon garlic powder, finely ground
– 1 teaspoon dried Italian seasoning, aromatic blend
– 1/2 teaspoon kosher salt, coarse and flaky
– 1/4 teaspoon freshly ground black pepper, finely ground
– 1/4 cup fresh parsley, finely chopped for garnish
Instructions
1. In a medium bowl, combine the creamy whole-milk ricotta cheese, farm-fresh beaten egg, 1/2 cup of the grated Parmesan cheese, garlic powder, dried Italian seasoning, kosher salt, and freshly ground black pepper until smooth.
2. Spread 1/2 cup of the high-quality Alfredo sauce evenly across the bottom of a 6-quart slow cooker.
3. Arrange 3 no-boil lasagna noodles over the sauce, breaking them to fit if needed—they’ll soften as they cook.
4. Spoon half of the ricotta mixture over the noodles and spread it into an even layer.
5. Scatter half of the cubed chicken breasts evenly over the ricotta layer.
6. Pour 1 cup of Alfredo sauce over the chicken, spreading gently with a spatula.
7. Sprinkle 1 cup of the shredded mozzarella cheese over the sauce.
8. Repeat the layers: 3 noodles, remaining ricotta mixture, remaining chicken, 1 cup Alfredo sauce, and 1 cup mozzarella.
9. Top with the final 3 noodles and spread the remaining Alfredo sauce over them.
10. Cover the slow cooker and cook on LOW for 4 hours, until the noodles are tender and the chicken reaches 165°F internally—avoid opening the lid to retain heat.
11. In the last 10 minutes of cooking, sprinkle the remaining 1/2 cup Parmesan cheese over the top and let it melt.
12. Let the lasagna rest for 15 minutes after cooking to set for cleaner slices.
13. Garnish with finely chopped fresh parsley before serving.
Enjoy the creamy, layered texture with tender chicken and gooey cheese in every bite. Elevate it by serving with a crisp green salad or garlic bread for a complete meal that’s perfect for cozy gatherings.
Three-Cheese Crockpot Lasagna with Mozzarella, Parmesan, and Ricotta
Nailing a lasagna that cooks itself while you live your life? That’s the magic here. This three-cheese crockpot version layers creamy ricotta, sharp Parmesan, and melty mozzarella into a hands-off masterpiece.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound lean ground beef (90/10 blend)
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (24-ounce) jar robust marinara sauce
– 1 (15-ounce) container whole-milk ricotta cheese
– 1 large farm-fresh egg
– ¼ cup freshly grated Parmesan cheese
– 2 cups shredded whole-milk mozzarella cheese
– 12 no-boil lasagna noodles
– ½ cup finely chopped fresh basil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Heat a large skillet over medium-high heat. Add the lean ground beef and cook for 5–7 minutes, breaking it into crumbles with a wooden spoon until no pink remains.
2. Add the finely diced yellow onion to the skillet. Cook for 3–4 minutes until softened and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Pour in the robust marinara sauce. Reduce heat to low and simmer for 5 minutes, then remove from heat.
5. In a medium bowl, combine the whole-milk ricotta cheese, farm-fresh egg, freshly grated Parmesan cheese, finely chopped fresh basil, kosher salt, and freshly ground black pepper. Mix until fully blended.
6. Spread ½ cup of the meat sauce evenly over the bottom of a 6-quart slow cooker.
7. Arrange 4 no-boil lasagna noodles in a single layer over the sauce, breaking them to fit as needed.
8. Spread one-third of the ricotta mixture over the noodles using a spatula.
9. Sprinkle ½ cup of the shredded whole-milk mozzarella cheese over the ricotta layer.
10. Spoon 1 cup of the meat sauce over the cheese.
11. Repeat the layering process two more times: noodles, ricotta mixture, mozzarella, and meat sauce.
12. For the final layer, top with the remaining ½ cup of shredded whole-milk mozzarella cheese.
13. Cover the slow cooker and cook on LOW for 4 hours. Tip: Avoid opening the lid during cooking to retain heat and moisture.
14. After 4 hours, turn off the slow cooker. Let the lasagna rest, uncovered, for 15–20 minutes to set. Tip: This resting time prevents a soupy texture and makes slicing cleaner.
15. Check for doneness: the noodles should be tender when pierced with a fork, and the cheese should be bubbly and golden at the edges.
16. Garnish with extra fresh basil if desired. Tip: For a crisp top, broil in an oven-safe dish for 2–3 minutes after slow cooking, but watch closely to prevent burning.
Getting this lasagna on the table is a win. The layers fuse into a creamy, hearty texture with a tangy tomato punch from the slow-simmered sauce. Serve it straight from the crockpot for a cozy family meal, or pair slices with a crisp arugula salad for a bright contrast.
Crockpot Lasagna Soup with Italian Herbs
Outrageously easy comfort food just got a major upgrade. This Crockpot lasagna soup delivers all the cozy, cheesy layers you crave—without the fuss of layering noodles. Just dump, simmer, and devour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 lb lean ground beef
– 1 yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed San Marzano tomatoes
– 4 cups rich beef broth
– 2 tbsp sun-dried tomato paste
– 1 tbsp dried Italian seasoning
– 1 tsp fine sea salt
– ½ tsp crushed red pepper flakes
– 8 oz broken lasagna noodles
– 1 cup whole-milk ricotta cheese
– 1 cup shredded mozzarella cheese
– ¼ cup freshly grated Parmesan cheese
– Fresh basil leaves, for garnish
Instructions
1. Brown 1 lb lean ground beef in a skillet over medium-high heat for 5–7 minutes, until no pink remains. Drain excess fat.
2. Transfer the browned beef to your Crockpot. Add 1 finely diced yellow onion and 3 minced garlic cloves.
3. Pour in 1 can crushed San Marzano tomatoes, 4 cups rich beef broth, and 2 tbsp sun-dried tomato paste. Stir to combine.
4. Sprinkle in 1 tbsp dried Italian seasoning, 1 tsp fine sea salt, and ½ tsp crushed red pepper flakes. Stir well.
5. Cover and cook on LOW for 3.5 hours. (Tip: For deeper flavor, sauté the onions and garlic with the beef before adding to the slow cooker.)
6. Uncover and stir in 8 oz broken lasagna noodles. Re-cover and cook on LOW for 30 more minutes, until noodles are al dente.
7. In a small bowl, mix 1 cup whole-milk ricotta cheese with ¼ cup freshly grated Parmesan. (Tip: Let the ricotta sit at room temperature for 15 minutes before mixing for a smoother blend.)
8. Turn off the Crockpot. Stir in 1 cup shredded mozzarella until melted.
9. Ladle the hot soup into bowls. Top each with a dollop of the ricotta-Parmesan mixture and fresh basil leaves. (Tip: For extra richness, drizzle each bowl with a thread of high-quality olive oil just before serving.)
Perfectly tender noodles swim in a robust, herb-kissed broth, while the triple-cheese finish melts into creamy pockets. Serve it with garlic bread for dipping—the ultimate cozy bowl.
Low-Carb Crockpot Zucchini Lasagna
Nailing that lasagna craving without the carb crash just got easier. This low-carb crockpot version swaps noodles for zucchini ribbons and simmers all day for hands-off perfection—think melty cheese, savory meat, and zero guilt.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 lb lean ground beef (90/10 blend)
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 24 oz jarred marinara sauce (no sugar added)
– 2 large firm zucchini, sliced lengthwise into 1/8-inch ribbons
– 15 oz part-skim ricotta cheese
– 1 large pasture-raised egg, lightly beaten
– 2 cups shredded low-moisture mozzarella cheese
– 1/2 cup freshly grated Parmesan cheese
– 1 tbsp rich extra virgin olive oil
– 1 tsp dried Italian seasoning
– 1/2 tsp finely ground black pepper
– 1/4 tsp kosher salt
Instructions
1. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb lean ground beef and 1 finely diced medium yellow onion; cook for 5–7 minutes, breaking up meat with a spatula until browned and onion is translucent.
3. Stir in 3 minced cloves fresh garlic and cook for 1 minute until fragrant.
4. Pour in 24 oz jarred marinara sauce, 1 tsp dried Italian seasoning, 1/2 tsp finely ground black pepper, and 1/4 tsp kosher salt; simmer for 5 minutes, then remove from heat.
5. In a medium bowl, combine 15 oz part-skim ricotta cheese, 1 lightly beaten large pasture-raised egg, and 1/2 cup freshly grated Parmesan cheese until smooth.
6. Lightly grease the crockpot insert with cooking spray.
7. Spread 1/3 of the meat sauce evenly over the bottom of the crockpot.
8. Layer 1/3 of the 2 large firm zucchini ribbons (sliced lengthwise into 1/8-inch ribbons) over the sauce, overlapping slightly.
9. Dollop 1/2 of the ricotta mixture over the zucchini and spread gently with a spoon.
10. Sprinkle 1/3 of the 2 cups shredded low-moisture mozzarella cheese evenly over the ricotta.
11. Repeat layers: sauce, zucchini, ricotta, mozzarella, ending with a final layer of sauce and mozzarella on top.
12. Cover and cook on LOW for 4 hours until zucchini is tender and cheese is bubbly and golden.
13. Let rest uncovered for 15 minutes before slicing to allow layers to set.
14. Serve warm, garnished with extra Parmesan if desired.
Layers emerge tender but not soggy, with the zucchini absorbing the savory sauce while keeping its structure. Each bite delivers a rich, cheesy depth balanced by the meat’s umami—perfect for a cozy dinner or next-day leftovers that reheat beautifully.
Crockpot Lasagna Roll-Ups with Marinara Sauce
Gather your crew because this Crockpot lasagna roll-up hack is about to become your new weeknight obsession. Forget the fussy layering—we’re rolling up all that cheesy, saucy goodness for a hands-off, flavor-packed dinner that practically cooks itself. Get ready to ditch the oven and let your slow cooker do the heavy lifting.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 12 dry lasagna noodles
– 1 lb lean ground beef (90/10 blend)
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 24 oz jarred marinara sauce (high-quality, with visible herbs)
– 15 oz whole milk ricotta cheese
– 1 large farm-fresh egg
– 2 cups shredded whole milk mozzarella cheese, divided
– 1/2 cup freshly grated Parmesan cheese
– 1 tbsp rich extra virgin olive oil
– 1 tsp kosher salt
– 1/2 tsp finely ground black pepper
– 1 tsp dried Italian seasoning
– Fresh basil leaves, for garnish
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 dry lasagna noodles and cook for 8 minutes only—they should be pliable but still firm (al dente).
3. Drain the noodles immediately and lay them flat in a single layer on parchment paper to prevent sticking.
4. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add 1 lb lean ground beef and cook, breaking it up with a spatula, for 5 minutes until no longer pink.
6. Stir in 1 finely diced large yellow onion and cook for 4 minutes until translucent.
7. Add 3 minced cloves fresh garlic and cook for 1 minute until fragrant—be careful not to burn it.
8. Pour in 24 oz jarred marinara sauce, 1 tsp kosher salt, 1/2 tsp finely ground black pepper, and 1 tsp dried Italian seasoning, then simmer for 5 minutes to blend flavors.
9. In a medium bowl, combine 15 oz whole milk ricotta cheese, 1 large farm-fresh egg, 1 cup shredded whole milk mozzarella cheese, and 1/2 cup freshly grated Parmesan cheese until fully incorporated.
10. Spread about 2 tbsp of the cheese mixture evenly over each cooked lasagna noodle, leaving a 1/2-inch border at one end.
11. Spoon 2 tbsp of the meat sauce over the cheese on each noodle, then roll up tightly from the filled end.
12. Pour 1 cup of the remaining meat sauce into the bottom of a 6-quart Crockpot to create a thin layer.
13. Place the lasagna roll-ups seam-side down in the Crockpot, arranging them snugly in a single layer.
14. Top the roll-ups with the remaining meat sauce and sprinkle the remaining 1 cup shredded whole milk mozzarella cheese evenly over the top.
15. Cover and cook on LOW for 4 hours—the cheese should be completely melted and bubbly around the edges.
16. Let the roll-ups rest in the Crockpot with the lid off for 10 minutes to set before serving.
17. Garnish with fresh basil leaves just before serving.
Each roll-up emerges tender yet structured, with layers of savory beef, creamy ricotta, and gooey melted cheese in every bite. Elevate the meal by serving it alongside a crisp arugula salad dressed simply with lemon juice and olive oil, or slice the roll-ups in half for a stunning appetizer presentation at your next gathering.
Mexican-Inspired Crockpot Lasagna with Taco Seasoning
Just when you thought lasagna couldn’t get any better—meet your new favorite fusion dinner. This Mexican-inspired crockpot version swaps traditional Italian flavors for bold taco seasoning and melty cheese layers, delivering all the comfort with zero fuss. Get ready for the easiest weeknight win that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound lean ground beef
– 1 packet (1.25 ounces) bold taco seasoning
– 1 jar (24 ounces) fire-roasted tomato salsa
– 9 no-boil lasagna noodles
– 2 cups shredded sharp cheddar cheese
– 1 cup creamy ricotta cheese
– 1/2 cup fresh cilantro leaves
– 1/4 cup tangy sour cream
Instructions
1. Brown 1 pound lean ground beef in a skillet over medium-high heat for 5–7 minutes, breaking it into crumbles with a spatula until no pink remains.
2. Drain any excess grease from the skillet, then stir in 1 packet bold taco seasoning until the beef is evenly coated.
3. Spread 1/2 cup fire-roasted tomato salsa evenly across the bottom of a 6-quart crockpot to prevent sticking.
4. Layer 3 no-boil lasagna noodles over the salsa, breaking them as needed to fit the shape of the crockpot.
5. Spoon 1/3 of the seasoned beef mixture over the noodles, spreading it into an even layer.
6. Dollop 1/3 cup creamy ricotta cheese over the beef, then sprinkle 1/2 cup shredded sharp cheddar cheese on top.
7. Repeat the layering process two more times: salsa, noodles, beef, ricotta, and cheddar, ending with a final layer of salsa and cheddar cheese.
8. Cover the crockpot and cook on LOW heat for 4 hours, until the noodles are tender and the cheese is bubbly. Tip: Avoid opening the lid during cooking to retain heat and moisture.
9. Turn off the crockpot and let the lasagna rest, uncovered, for 15 minutes to set for easier slicing. Tip: This resting time prevents a runny texture.
10. Garnish with 1/2 cup fresh cilantro leaves and 1/4 cup tangy sour cream just before serving. Tip: For extra crunch, top with crushed tortilla chips or sliced jalapeños.
Rich, gooey layers of cheese meld with the zesty taco-seasoned beef, while the noodles soak up the salsa for a tender, saucy bite. Serve it straight from the crockpot with a side of crisp salad or warmed tortillas for a customizable feast that’s as fun to assemble as it is to devour.
Crockpot Lasagna with Ground Turkey and Mushrooms
Viral comfort food alert! This Crockpot lasagna skips the fuss but keeps all the flavor. Layer up ground turkey, mushrooms, and creamy ricotta for a hands-off dinner that’s ready when you are.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 pound lean ground turkey
– 8 ounces cremini mushrooms, thinly sliced
– 3 cloves garlic, finely minced
– 1 (24-ounce) jar robust marinara sauce
– 1 (15-ounce) container whole-milk ricotta cheese
– 1 large farm-fresh egg
– 1/4 cup freshly grated Parmesan cheese
– 1 teaspoon dried Italian seasoning
– 1/2 teaspoon finely ground black pepper
– 9 no-boil lasagna noodles
– 2 cups shredded low-moisture mozzarella cheese
– Fresh basil leaves, for garnish
Instructions
1. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat.
2. Add 1 pound of lean ground turkey and cook for 5–7 minutes, breaking it apart with a spoon until no pink remains.
3. Stir in 8 ounces of thinly sliced cremini mushrooms and cook for 4–5 minutes until softened.
4. Add 3 cloves of finely minced garlic and cook for 1 minute until fragrant.
5. Pour in 1 jar of robust marinara sauce, stir to combine, and remove from heat. Tip: Browning the turkey well builds a deeper flavor base.
6. In a medium bowl, whisk together 1 container of whole-milk ricotta cheese, 1 large farm-fresh egg, 1/4 cup of freshly grated Parmesan cheese, 1 teaspoon of dried Italian seasoning, and 1/2 teaspoon of finely ground black pepper until smooth.
7. Spread 1/2 cup of the turkey-mushroom sauce evenly over the bottom of a 6-quart slow cooker.
8. Arrange 3 no-boil lasagna noodles over the sauce, breaking them to fit as needed.
9. Spread one-third of the ricotta mixture over the noodles.
10. Spoon one-third of the remaining turkey-mushroom sauce over the ricotta.
11. Sprinkle 1/2 cup of shredded low-moisture mozzarella cheese over the sauce.
12. Repeat layers twice more: noodles, ricotta, sauce, and mozzarella. Tip: Press layers gently to eliminate air pockets for even cooking.
13. Cover and cook on LOW for 4 hours until noodles are tender and cheese is bubbly. Tip: Avoid lifting the lid during cooking to maintain consistent heat.
14. Let stand uncovered for 15 minutes before serving to allow the lasagna to set.
15. Garnish with fresh basil leaves.
Get ready for layers that are tender yet hold their shape, with a savory blend of turkey and earthy mushrooms. The ricotta adds a creamy contrast to the tangy marinara. Serve slices with a crisp green salad or garlic bread for a complete, cozy meal.
Crockpot Lasagna with Pesto and Sun-Dried Tomatoes
Zap your weeknight dinner game with this hands-off Crockpot wonder. Layer rich flavors while you tackle your to-do list—no boiling noodles required. This creamy, herby lasagna comes together with minimal effort for maximum comfort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 lb ground Italian sausage
– 1 (24 oz) jar robust marinara sauce
– 1 (15 oz) container creamy whole-milk ricotta cheese
– 1 large farm-fresh egg
– 1/4 cup fragrant basil pesto
– 1/2 cup finely grated Parmesan cheese
– 9 no-boil lasagna noodles
– 1 cup julienned oil-packed sun-dried tomatoes, drained
– 2 cups shredded low-moisture mozzarella cheese
– 1 tbsp rich extra virgin olive oil
– 2 cloves aromatic garlic, minced
– 1 tsp finely ground black pepper
Instructions
1. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium-high heat for 1 minute.
2. Add 1 lb ground Italian sausage and cook for 5–7 minutes, breaking it into crumbles with a spatula until no pink remains.
3. Stir in 2 cloves aromatic garlic, minced, and cook for 1 minute until fragrant.
4. Pour in 1 (24 oz) jar robust marinara sauce and 1 tsp finely ground black pepper, then simmer for 3 minutes. Tip: Simmering melds the flavors—don’t skip it!
5. In a medium bowl, whisk 1 large farm-fresh egg until smooth.
6. Fold in 1 (15 oz) container creamy whole-milk ricotta cheese, 1/4 cup fragrant basil pesto, and 1/2 cup finely grated Parmesan cheese until fully combined.
7. Spread 1/2 cup of the meat sauce evenly in the bottom of a 6-quart slow cooker.
8. Arrange 3 no-boil lasagna noodles over the sauce, breaking them to fit as needed.
9. Spread 1/3 of the ricotta mixture over the noodles with a spatula.
10. Sprinkle 1/3 cup julienned oil-packed sun-dried tomatoes, drained, and 1/2 cup shredded low-moisture mozzarella cheese over the ricotta.
11. Repeat layers twice: sauce, noodles, ricotta mixture, sun-dried tomatoes, and mozzarella. Tip: Press layers gently to prevent gaps.
12. Top with the remaining meat sauce and 1/2 cup shredded low-moisture mozzarella cheese.
13. Cover and cook on LOW for 4 hours. Tip: Avoid peeking—it releases heat and slows cooking.
14. Uncover and let rest for 15 minutes before serving.
Just out of the slow cooker, this lasagna boasts tender noodles enveloped in a creamy, pesto-kissed filling. The sun-dried tomatoes add a sweet-tart punch that cuts through the richness beautifully. Serve slices with a crisp green salad for a balanced meal, or scoop it straight into bowls for ultimate cozy vibes.
Crockpot Lasagna with Butternut Squash and Sage
Forget slaving over a hot stove—this Crockpot lasagna is your new winter hero. Layer creamy butternut squash and savory sage for a hands-off dinner that delivers cozy comfort without the fuss. Dump the ingredients and let your slow cooker do the work while you relax.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound lean ground beef (90/10 blend)
– 1 medium butternut squash (peeled and cubed into 1-inch pieces)
– 1 yellow onion (finely diced)
– 3 cloves garlic (minced)
– 1 tablespoon fresh sage leaves (chopped)
– 2 cups whole milk ricotta cheese
– 1 large egg (farm-fresh)
– 12 no-boil lasagna noodles
– 3 cups shredded mozzarella cheese
– 24 ounces jarred marinara sauce (rustic-style)
– 1/2 cup grated Parmesan cheese
– 2 tablespoons extra virgin olive oil (rich)
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper (finely ground)
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat.
2. Add 1 pound of lean ground beef and cook for 5–7 minutes, breaking it into crumbles with a spatula until browned.
3. Stir in 1 finely diced yellow onion and 3 minced garlic cloves, cooking for 3–4 minutes until fragrant and softened.
4. Pour in 24 ounces of rustic-style marinara sauce, 1 teaspoon of kosher salt, and 1/2 teaspoon of finely ground black pepper, simmering for 2 minutes to combine.
5. In a medium bowl, mix 2 cups of whole milk ricotta cheese with 1 farm-fresh egg until smooth.
6. Spread 1/2 cup of the meat sauce evenly across the bottom of a 6-quart Crockpot.
7. Place 4 no-boil lasagna noodles over the sauce, breaking them to fit if necessary.
8. Spoon 1/3 of the ricotta mixture over the noodles, spreading it gently with a spatula.
9. Scatter 1/3 of the peeled and cubed butternut squash and 1 teaspoon of chopped fresh sage leaves over the ricotta.
10. Sprinkle 1 cup of shredded mozzarella cheese evenly on top.
11. Repeat the layering process two more times: sauce, noodles, ricotta, squash and sage, and mozzarella.
12. For the final layer, top with the remaining meat sauce, 1/2 cup of grated Parmesan cheese, and the last 1 cup of shredded mozzarella cheese.
13. Cover the Crockpot and cook on LOW for 4 hours, until the noodles are tender and the cheese is bubbly and golden. Tip: Avoid opening the lid during cooking to maintain heat and moisture.
14. Let the lasagna rest for 15 minutes before serving to set the layers. Tip: Use a sharp knife to cut clean slices through the noodles.
15. Serve warm, garnished with extra fresh sage if desired. Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Savor the creamy texture from the melted ricotta and tender butternut squash, balanced by the earthy sage and savory beef. This dish pairs perfectly with a crisp green salad or crusty garlic bread for a complete meal. Leftovers taste even better the next day as the flavors meld together in the fridge.
Crockpot Lasagna with Eggplant and Goat Cheese
Whip up this hands-off, flavor-packed twist on classic lasagna that practically cooks itself. Forget the oven—your slow cooker does all the work while you relax. Layer tender eggplant, creamy goat cheese, and rich sauce for a cozy, veggie-forward dinner that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 large eggplant, sliced into ¼-inch rounds
– 1 tablespoon rich extra virgin olive oil
– 1 pound lean ground beef
– 1 yellow onion, finely diced
– 3 cloves garlic, minced
– 24 ounces jarred marinara sauce with herbs
– 15 ounces ricotta cheese
– 4 ounces creamy goat cheese, crumbled
– 1 large egg, lightly beaten
– ¼ cup freshly grated Parmesan cheese
– 9 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese
– 1 teaspoon finely ground black pepper
– ½ teaspoon kosher salt
Instructions
1. Brush the eggplant rounds with rich extra virgin olive oil on both sides.
2. Heat a large skillet over medium-high heat and sear the eggplant for 2–3 minutes per side until lightly browned; set aside.
3. In the same skillet, cook 1 pound lean ground beef with the finely diced yellow onion over medium heat for 5–7 minutes until the beef is no longer pink.
4. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
5. Stir in 24 ounces jarred marinara sauce with herbs, then remove from heat.
6. In a medium bowl, combine 15 ounces ricotta cheese, 4 ounces crumbled creamy goat cheese, 1 large lightly beaten egg, ¼ cup freshly grated Parmesan cheese, 1 teaspoon finely ground black pepper, and ½ teaspoon kosher salt.
7. Spread a thin layer of the meat sauce on the bottom of a 6-quart slow cooker.
8. Place 3 no-boil lasagna noodles over the sauce, breaking them to fit if needed.
9. Layer half of the seared eggplant rounds over the noodles.
10. Spread half of the ricotta mixture over the eggplant.
11. Sprinkle ⅔ cup shredded mozzarella cheese over the ricotta.
12. Repeat the layers: sauce, noodles, remaining eggplant, remaining ricotta mixture, and another ⅔ cup mozzarella.
13. Top with the remaining sauce and the final ⅔ cup mozzarella cheese.
14. Cover and cook on LOW for 4 hours until the noodles are tender and the cheese is bubbly.
15. Let the lasagna rest for 15 minutes before serving to set the layers.
16. Garnish with extra freshly grated Parmesan cheese if desired.
Rich, velvety layers of tender eggplant melt into the creamy goat cheese filling, while the slow-cooked sauce deepens in flavor. Serve slices with a crisp green salad for contrast, or scoop it straight from the crockpot for a rustic, family-style meal that’s as comforting as it is impressive.
Crockpot Lasagna with Meatballs and Marinara
Viral-worthy comfort just got easier. This Crockpot lasagna layers tender meatballs, rich marinara, and gooey cheese into a hands-off masterpiece that’s perfect for busy weeknights. Set it, forget it, and come home to a bubbling, crowd-pleasing dinner.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound lean ground beef (for meatballs)
– 1 large farm-fresh egg, lightly beaten
– ½ cup finely grated Parmesan cheese, plus extra for serving
– ½ cup seasoned Italian breadcrumbs
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– ½ teaspoon finely ground black pepper
– ¼ teaspoon kosher salt
– 2 (24-ounce) jars high-quality marinara sauce
– 12 no-boil lasagna noodles
– 1 (15-ounce) container whole-milk ricotta cheese
– 2 cups shredded low-moisture mozzarella cheese
– ¼ cup chopped fresh basil leaves, for garnish
Instructions
1. In a large mixing bowl, combine 1 pound lean ground beef, 1 large farm-fresh egg, ½ cup finely grated Parmesan cheese, ½ cup seasoned Italian breadcrumbs, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon finely ground black pepper, and ¼ teaspoon kosher salt.
2. Use your hands to gently mix until just combined—overmixing can make meatballs tough.
3. Roll the mixture into 20 small meatballs, about 1 inch in diameter each.
4. Lightly spray the insert of a 6-quart slow cooker with cooking spray.
5. Spread 1 cup of high-quality marinara sauce evenly over the bottom of the slow cooker.
6. Arrange 4 no-boil lasagna noodles in a single layer over the sauce, breaking them to fit as needed.
7. Dollop half of the whole-milk ricotta cheese in small spoonfuls over the noodles.
8. Place 10 meatballs evenly over the ricotta layer.
9. Pour 1½ cups marinara sauce over the meatballs, spreading lightly.
10. Sprinkle ½ cup shredded low-moisture mozzarella cheese over the sauce.
11. Repeat the layering: 4 noodles, remaining ricotta, remaining 10 meatballs, 1½ cups marinara sauce, and ½ cup mozzarella.
12. Top with a final layer of 4 noodles, remaining marinara sauce, and remaining 1 cup mozzarella cheese.
13. Cover the slow cooker and cook on LOW for 4 hours, until the noodles are tender and the cheese is melted and bubbly. Tip: Avoid lifting the lid during cooking to retain heat and moisture.
14. Let the lasagna rest, uncovered, for 15 minutes before slicing—this helps layers set for cleaner cuts.
15. Garnish with ¼ cup chopped fresh basil leaves and extra grated Parmesan before serving.
Yielding impossibly tender noodles and juicy meatballs in every bite, this lasagna boasts a deep, savory flavor from the slow-simmered marinara. Serve slices with a crisp green salad or garlic bread for a complete meal, and enjoy leftovers that taste even better the next day.
Crockpot Lasagna with Spinach, Artichokes, and Feta
Lasagna lovers, meet your new weeknight hero. This Crockpot version skips the fuss but keeps all the flavor—layers of creamy spinach, tangy artichokes, and salty feta meld together while you go about your day. It’s the ultimate hands-off comfort food that’s ready when you are.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (15-ounce) can crushed tomatoes with basil
– 1 teaspoon dried oregano
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
– 1 (14-ounce) can artichoke hearts, drained and roughly chopped
– 1 cup crumbled creamy feta cheese
– 1 (15-ounce) container whole-milk ricotta cheese
– 1 large farm-fresh egg, lightly beaten
– 9 no-boil lasagna noodles
– 2 cups shredded low-moisture mozzarella cheese
Instructions
1. Heat 1 tablespoon rich extra virgin olive oil in a skillet over medium heat.
2. Add 1 medium finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 cloves minced fresh garlic and cook for 1 minute until fragrant.
4. Pour in 1 can crushed tomatoes with basil, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Simmer for 5 minutes, then remove from heat.
5. In a bowl, combine 1 package thawed and squeezed-dry chopped spinach, 1 can drained and chopped artichoke hearts, 1 cup crumbled creamy feta cheese, 1 container whole-milk ricotta cheese, and 1 large lightly beaten farm-fresh egg. Mix until well blended.
6. Spread 1/2 cup of the tomato sauce evenly in the bottom of a 6-quart slow cooker.
7. Arrange 3 no-boil lasagna noodles over the sauce, breaking them to fit if needed.
8. Spread half of the spinach-artichoke mixture over the noodles.
9. Sprinkle 1/2 cup shredded low-moisture mozzarella cheese over the mixture.
10. Repeat layers: sauce, 3 noodles, remaining spinach-artichoke mixture, and 1/2 cup mozzarella.
11. Top with the final 3 noodles, remaining sauce, and remaining 1 cup mozzarella.
12. Cover and cook on LOW for 4 hours, until noodles are tender and cheese is bubbly. For best results, avoid opening the lid during cooking to retain heat.
13. Let stand uncovered for 15 minutes before serving to allow the lasagna to set for cleaner slices.
14. Serve warm. Keep leftovers refrigerated in an airtight container for up to 3 days.
Know that each bite delivers a creamy, tangy punch from the feta and artichokes, balanced by the tender noodles and rich tomato sauce. The texture is luxuriously layered without being heavy—perfect for scooping straight from the Crockpot. Try it with a crisp green salad or garlic bread for a complete meal that feels indulgent yet effortless.
Crockpot Lasagna with Roasted Red Peppers and Italian Sausage
Craving that cozy Italian comfort but short on time? This Crockpot lasagna delivers all the cheesy, savory goodness with zero oven fuss. Just layer, set, and forget—your future self will thank you!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound sweet Italian sausage, casings removed
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (24-ounce) jar robust marinara sauce
– 1 (12-ounce) jar roasted red peppers, drained and sliced into strips
– 15 no-boil lasagna noodles
– 1 (15-ounce) container creamy ricotta cheese
– 1 large egg, lightly beaten
– ¼ cup fresh basil leaves, chopped
– 3 cups shredded mozzarella cheese, divided
– 1 cup grated Parmesan cheese, divided
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Brown the sweet Italian sausage in a large skillet over medium-high heat for 5–7 minutes, breaking it into crumbles with a wooden spoon.
2. Add the finely diced yellow onion and cook for 3–4 minutes until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the robust marinara sauce and bring to a simmer, then remove from heat.
5. In a medium bowl, combine the creamy ricotta cheese, beaten egg, chopped fresh basil, 1 cup of the shredded mozzarella, ½ cup of the grated Parmesan, kosher salt, and freshly ground black pepper.
6. Spread ½ cup of the meat sauce evenly over the bottom of a 6-quart slow cooker.
7. Arrange 5 no-boil lasagna noodles over the sauce, breaking them to fit as needed.
8. Spread half of the ricotta mixture over the noodles using a spatula.
9. Top with one-third of the sliced roasted red peppers and ½ cup of the meat sauce.
10. Repeat the layers: noodles, remaining ricotta mixture, another third of the peppers, and ½ cup of meat sauce.
11. Add a final layer of noodles, then spread the remaining meat sauce over the top.
12. Scatter the remaining roasted red peppers evenly over the sauce.
13. Sprinkle the remaining 2 cups of shredded mozzarella and ½ cup of grated Parmesan over the top.
14. Cover and cook on LOW for 4 hours, until the noodles are tender and the cheese is bubbly. Tip: Avoid lifting the lid during cooking to retain heat.
15. Let the lasagna rest, uncovered, for 15 minutes before serving to set the layers. Tip: Use a sharp knife to cut clean slices.
16. Garnish with extra fresh basil if desired. Tip: For a crispy top, broil for 2–3 minutes after cooking, but watch closely to prevent burning.
Just imagine pulling apart a slice—the layers hold beautifully with tender noodles, a creamy ricotta filling, and a smoky sweetness from those peppers. Serve it with a crisp green salad to cut through the richness, or pack the leftovers for a lunch that tastes even better the next day.
Crockpot Lasagna with Sweet Potatoes and Kale
You won’t believe how this dump-and-go dinner transforms humble ingredients into a cozy masterpiece. Layer sweet potatoes, kale, and classic lasagna flavors in your slow cooker, then walk away while it bubbles into a hearty, veggie-packed meal that practically makes itself.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound lean ground beef
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (24-ounce) jar robust marinara sauce
– 1 cup whole-milk ricotta cheese
– 1 large egg, lightly beaten
– 1/4 cup freshly grated Parmesan cheese
– 2 cups shredded mozzarella cheese, divided
– 9 no-boil lasagna noodles
– 1 large sweet potato, peeled and thinly sliced into 1/8-inch rounds
– 3 cups chopped fresh kale, tough stems removed
– 1 tablespoon extra virgin olive oil
– 1 teaspoon dried Italian seasoning
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat.
2. Add 1 pound lean ground beef and 1 finely diced yellow onion to the skillet.
3. Cook for 5-7 minutes, breaking up the beef with a spatula, until no pink remains.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in the entire 24-ounce jar of robust marinara sauce and bring to a simmer.
6. Remove from heat and set aside.
7. In a medium bowl, combine 1 cup whole-milk ricotta cheese, 1 lightly beaten large egg, 1/4 cup freshly grated Parmesan cheese, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
8. Lightly grease the insert of a 6-quart slow cooker with cooking spray.
9. Spread 1/2 cup of the meat sauce evenly across the bottom of the slow cooker.
10. Arrange 3 no-boil lasagna noodles over the sauce, breaking them to fit as needed.
11. Spread one-third of the ricotta mixture over the noodles using a spatula.
12. Layer one-third of the thinly sliced sweet potato rounds in a single overlapping layer.
13. Scatter 1 cup of chopped fresh kale evenly over the sweet potatoes.
14. Sprinkle 1/2 cup of shredded mozzarella cheese over the kale.
15. Repeat layers two more times: meat sauce, noodles, ricotta mixture, sweet potatoes, kale, and mozzarella.
16. Top the final layer with the remaining meat sauce and remaining 1/2 cup mozzarella cheese.
17. Cover and cook on LOW for 4 hours until noodles are tender and cheese is melted and bubbly.
18. Turn off the slow cooker and let stand uncovered for 15 minutes before serving to allow layers to set.
What emerges is a lasagna with velvety sweet potatoes that melt into the layers and kale that retains a slight bite. The slow cooking melds the flavors into a deeply savory, slightly sweet harmony that’s even better reheated the next day. Serve scoops over a bed of arugula for a fresh contrast or with garlic bread to soak up every bit of sauce.
Crockpot Lasagna with Buffalo Chicken and Blue Cheese
Get ready to ditch the oven and embrace the easiest, most flavorful lasagna you’ll ever make. This Crockpot version combines spicy Buffalo chicken with tangy blue cheese for a hands-off dinner that delivers maximum comfort with minimal effort. Your slow cooker does all the work while you get to enjoy the mouthwatering results.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound boneless, skinless chicken breasts
– 1 cup Frank’s RedHot Buffalo Sauce
– 1 (24-ounce) jar high-quality marinara sauce
– 1 (15-ounce) container creamy ricotta cheese
– 1 large farm-fresh egg
– 1/2 cup crumbled sharp blue cheese
– 1/2 cup freshly grated Parmesan cheese
– 12 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Place 1 pound of boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
2. Pour 1 cup of Frank’s RedHot Buffalo Sauce over the chicken, coating it completely.
3. Cover the slow cooker and cook on LOW for 3 hours until the chicken shreds easily with two forks.
4. Remove the chicken from the slow cooker and shred it completely using two forks.
5. In a medium mixing bowl, combine 1 (15-ounce) container of creamy ricotta cheese, 1 large farm-fresh egg, and 1/2 cup of crumbled sharp blue cheese.
6. Spread 1/2 cup of high-quality marinara sauce evenly across the bottom of the empty slow cooker.
7. Arrange 4 no-boil lasagna noodles over the sauce, breaking them to fit if necessary.
8. Spread half of the ricotta mixture evenly over the noodles.
9. Top with half of the shredded Buffalo chicken.
10. Sprinkle 1/2 cup of shredded mozzarella cheese over the chicken.
11. Repeat the layers: 1/2 cup marinara sauce, 4 noodles, remaining ricotta mixture, remaining chicken, and 1/2 cup mozzarella.
12. For the final layer, arrange the last 4 noodles and cover them with the remaining marinara sauce.
13. Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of freshly grated Parmesan cheese evenly over the top.
14. Cover the slow cooker and cook on LOW for 1 hour until the noodles are tender and the cheese is melted and bubbly.
15. Turn off the slow cooker and let the lasagna rest, uncovered, for 15 minutes to set.
16. Garnish with 1/4 cup of chopped fresh parsley before serving.
Just imagine pulling apart those perfectly tender noodles layered with spicy, shredded chicken and pockets of tangy blue cheese. The creamy ricotta balances the heat while the melted mozzarella creates that irresistible stretch with every scoop. Serve it straight from the Crockpot with extra Buffalo sauce for dipping or alongside crisp celery sticks for the ultimate game-day feast.
Crockpot Lasagna with Lobster and Creamy Béchamel Sauce
Outrageously delicious and surprisingly simple—this Crockpot lasagna swaps traditional meat for sweet lobster meat and layers it with a velvety béchamel. Get ready for the most luxurious comfort food you’ll ever make hands-off. Your slow cooker does all the heavy lifting while you soak up the compliments.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 4 hours
Ingredients
– 1 pound cooked lobster meat, chopped into bite-sized chunks
– 12 no-boil lasagna noodles
– 4 cups whole milk
– ½ cup unsalted butter
– ½ cup all-purpose flour
– 1 cup freshly grated Parmesan cheese
– 2 cups shredded whole-milk mozzarella cheese
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons chopped fresh parsley
Instructions
1. Melt ½ cup unsalted butter in a medium saucepan over medium heat.
2. Whisk in ½ cup all-purpose flour and cook for 2 minutes until golden and fragrant—this cooks out the raw flour taste.
3. Gradually pour in 4 cups whole milk, whisking constantly to prevent lumps.
4. Bring the mixture to a simmer, then reduce heat to low and cook for 5 minutes, stirring often, until thickened to a coat-the-back-of-a-spoon consistency.
5. Remove the saucepan from heat and stir in 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon freshly grated nutmeg.
6. Let the béchamel sauce cool slightly for 5 minutes, then stir in 1 cup freshly grated Parmesan cheese until fully melted.
7. Lightly grease the insert of a 6-quart slow cooker with butter or non-stick spray.
8. Spread ½ cup of the béchamel sauce evenly across the bottom of the slow cooker.
9. Arrange 3 no-boil lasagna noodles in a single layer over the sauce, breaking noodles to fit as needed.
10. Spoon ¾ cup of béchamel sauce over the noodles and spread evenly.
11. Scatter one-third of the chopped lobster meat (about ⅓ pound) over the sauce.
12. Sprinkle ½ cup of shredded whole-milk mozzarella cheese over the lobster.
13. Repeat the layering process—noodles, béchamel, lobster, mozzarella—two more times.
14. For the final layer, top with the remaining 3 noodles, the last of the béchamel sauce, and the remaining ½ cup mozzarella cheese.
15. Cover the slow cooker and cook on LOW for 4 hours—avoid lifting the lid to keep heat consistent.
16. After 4 hours, turn off the slow cooker and let the lasagna rest, uncovered, for 20 minutes to set—this prevents a soupy slice.
17. Garnish with 2 tablespoons chopped fresh parsley before serving.
Perfectly creamy with tender noodles that hold their structure, each bite delivers sweet lobster against the rich, nutty béchamel. Serve it straight from the crockpot for a stunning centerpiece, or plate individual portions with a crisp green salad to cut through the decadence.
Crockpot Lasagna with Caramelized Onions and Gruyère Cheese
Lasagna lovers, listen up! This Crockpot version ditches the oven for a hands-off, flavor-packed meal. Caramelized onions and nutty Gruyère cheese take this classic to cozy new heights—perfect for busy weeknights or lazy weekends.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 4 hours
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 2 large sweet yellow onions, thinly sliced
– 1 pound lean ground beef (90/10)
– 3 cloves fresh garlic, minced
– 1 (24-ounce) jar high-quality marinara sauce
– 1 (15-ounce) container creamy whole-milk ricotta cheese
– 1 large farm-fresh egg
– ½ cup freshly grated Parmesan cheese
– 2 cups shredded Gruyère cheese
– 9 no-boil lasagna noodles
– 2 cups shredded whole-milk mozzarella cheese
– 1 teaspoon finely ground black pepper
– ½ teaspoon kosher salt
Instructions
1. Heat 1 tablespoon rich extra virgin olive oil in a large skillet over medium heat.
2. Add 2 large sweet yellow onions, thinly sliced, and cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized—this builds a sweet, savory base.
3. Transfer caramelized onions to a bowl and set aside.
4. In the same skillet, add 1 pound lean ground beef and cook over medium-high heat for 8–10 minutes, breaking it up with a spoon, until browned and no pink remains.
5. Stir in 3 cloves fresh garlic, minced, and cook for 1 minute until fragrant.
6. Pour in 1 (24-ounce) jar high-quality marinara sauce, 1 teaspoon finely ground black pepper, and ½ teaspoon kosher salt, then simmer for 5 minutes to blend flavors.
7. In a medium bowl, combine 1 (15-ounce) container creamy whole-milk ricotta cheese, 1 large farm-fresh egg, and ½ cup freshly grated Parmesan cheese until smooth—this prevents a watery filling.
8. Lightly grease the bottom of a 6-quart Crockpot with cooking spray.
9. Spread a thin layer of the meat sauce over the bottom.
10. Arrange 3 no-boil lasagna noodles in a single layer, breaking them to fit as needed.
11. Spread half of the ricotta mixture evenly over the noodles.
12. Sprinkle half of the caramelized onions and 1 cup shredded Gruyère cheese over the ricotta.
13. Repeat layers: meat sauce, 3 noodles, remaining ricotta mixture, remaining onions, and remaining 1 cup shredded Gruyère cheese.
14. Top with a final layer of meat sauce and 2 cups shredded whole-milk mozzarella cheese.
15. Cover and cook on LOW for 4 hours, until noodles are tender and cheese is bubbly—avoid opening the lid to retain heat.
16. Let rest for 15 minutes before slicing to set the layers cleanly.
Now, savor the melty, gooey texture from that triple-cheese blend, with sweet onions cutting through the rich beef. Serve it straight from the Crockpot for a rustic family-style meal, or pair with a crisp green salad to balance the heartiness.
Summary
Great news for busy home cooks! This collection of 20 delicious Crockpot lasagna recipes proves that a comforting, homemade dinner is totally doable on even the craziest weeknights. We hope you find a new family favorite. Give one a try this week, leave a comment below telling us which recipe you loved, and don’t forget to share this roundup on Pinterest to help out other busy cooks!
