Crockpot Lasagna is the gift that keeps on giving. Proud layers of saucy beef, melty mozzarella, tender noodles, and a sneaky spinach cottage cheese filling, this hearty Italian favorite can feed a crowd and tastes fantastic leftover too!

Crockpot lasagna being scooped out of a slow cooker

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Lasagna is quite an accomplishment.

The moment when you reach your biggest spatula down through the layers to reveal the masterpiece of stacked cheese, meat, and noodles within is one of glory and pride.

Lasagna layers do take some time to prep, but this easy recipe streamlines them wherever possible.

  • The meat layer is made with spaghetti sauce to keep it easy.
  • The slow cooker means all of the work happens earlier in the day, giving you more flexibility before dinner.
  • No boiling of the noodles is required, hooray! Just layer them right into the slow cooker.
Crockpot lasagna on a plate with a fork

For a slow cooker pasta with even less prep time, check out my Crock Pot Pasta, which doesn’t require assembling layers.

Or for a no-noodle version, you’ll love this Crock Pot Low Carb Lasagna, which uses eggplant and zucchini noodles.

A serving of crockpot lasagna on a serving spoon

How to Make Crockpot Lasagna

To pack in the max amount of nutrition, I used protein-packed cottage cheese, convenient frozen spinach, and lean ground beef.

Feel free to try a different ground protein, make your crockpot lasagna with ricotta, or add more sautéed vegetables like the ones you’ll find in Vegetable Lasagna.

Tip!

When you uncover the crockpot lasagna, it will look soupy, but don’t panic. Once the lasagna rests for 20 minutes, it will set up and the excess liquid will be absorbed.


The Ingredients

  • Ground Beef. Lean ground beef is healthy, hearty, and flavorful, making it perfect for our easy crockpot lasagna recipe.
  • Oregano. Adds an earthy, herby flavor to the meat.
  • Balsamic Vinegar. Helps give the meat layer a note of needed acidity.
  • Red Pepper Flakes. For a touch of spice.
  • Marinara. I chose to use jarred pasta sauce for this lasagna, as it’s quick and easy. Make sure to use something good quality that you enjoy.
  • Low-Fat Cottage Cheese. Low-fat cottage cheese helps us create a lighter lasagna while still ensuring it’s rich and flavorful.

Substitution Tip

You can swap part-skim ricotta cheese for the cottage cheese if you prefer.

Crockpot lasagna on a plate with basil
  • Frozen Spinach. Using frozen spinach in this lasagna is an easy way to sneak in extra nutrition. Spinach is packed with fiber and vitamins.
  • Egg. Egg helps bind the cheese layer together, ensuring it won’t run out during cooking and serving.
  • Parmesan. Adds nuttiness and saltiness to the cheese mixture.
  • Basil. Tastes fantastic in the cheese layer.
  • Lasagna Noodles. Lasagna noodles are thick and hearty, making them ideal for the slow cooker. The tasty sauce, meat, and cheese layers all cling to them.
  • Mozzarella. A delicious, gooey lid of mozzarella cheese is a hallmark of any good lasagna. I used part-skim mozzarella to keep things light.
  • Water. Adding water to the lasagna helps create steam in the slow cooker. The moisture keeps the ingredients from drying out and kick-starts the cooking process.

The Directions

Ground beef and onions in a skillet
  1. Brown the beef and onion.
Meat sauce in a skillet
  1. Set aside 1 cup of the marinara, then stir the remaining 3 cups into the pan with the beef.
Spinach and cheese in a mixing bowl
  1. Stir the cottage cheese and spinach filling together.
Lasagna noodles in a slow cooker
  1. Spread the reserved marinara on the bottom of the slow cooker, then top it with 3 uncooked lasagna noodles.
Meat sauce being spread onto lasagna noodles
  1. Add one-third of the meat sauce.
A mixture of spinach and cheese being added to a slow cooker
  1. Dollop the cheese mixture over the top, spreading it into an even layer.
A cheese layer for crockpot lasagna in a slow cooker
  1. Top with part of the mozzarella.
  2. Layer in the next 3 noodles and half of the remaining meat sauce. Add all of the cheese mixture, and half of the remaining mozzarella.
Meat sauce being added to crockpot lasagna
  1. Finish with the 3 final noodles and remaining meat sauce. Slowly pour the water over the top of the lasagna.
Cheese being added to a slow cooker
  1. Cook crockpot lasagna on LOW for 3 to 4 hours. Turn the slow cooker off and sprinkle the remaining mozzarella on top.
  2. Remove the slow cooker insert, cover it, and let it cool on a wire rack for at least 20 minutes. Serve with fresh basil and ENJOY!

Wine Pairing

Serve this crock pot lasagna with Chianti, Pinot Noir, Zinfandel, or Sangiovese.

Storage Tips

  • To Store. Refrigerate lasagna in an airtight container for up to 4 days. 
  • To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. 
  • To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Meal Prep Tip

Up to 1 day in advance, prepare the recipe through Step 2. Refrigerate the mixture in an airtight storage container until you’re ready to finish the recipe.

A plate of crockpot lasagna

What to Serve with Crockpot Lasagna

Crockpot lasagna pairs well with everything from roasted veggies to salad to garlic bread.

Recommended Tools to Make this Recipe

The Best Slow Cooker

Prepare your favorite meals hands-free with this appliance. This version is programmable, which helps deter overcooking.

Easy crockpot lasagna being served
Crockpot lasagna being scooped out of a slow cooker

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Frequently Asked Questions

Can I Make Gluten Free Crockpot Lasagna?

Yes, you can easily make this recipe gluten free by swapping the regular lasagna noodles for gluten free lasagna noodles.

What Else Can I Add to My Lasagna?

If you’re looking to shake up your lasagna game, there are a number of things you can add to it. Add some Roasted Garlic, Roasted Tomatoes, Roasted Red Peppers, Italian sausage, or take inspiration from my Eggplant Lasagna and add some thinly sliced eggplant.

Can I Cook Slow Cooker Lasagna on High?

In a word, no. If you cook on high instead of low, the noodles will not cook through evenly.

A serving of crockpot lasagna on a serving spoon

Crockpot Lasagna

Easy crockpot lasagna with spaghetti sauce and layers of hearty ground beef, spinach, and cheese. A fuss-free, healthy slow cooker dinner!

Prep: 30 mins
Cook: 3 hrs 30 mins
Total: 4 hrs 20 mins

Servings: 6 servings

Ingredients
  

  • 1 pound 90% lean ground beef
  • 1 small yellow onion diced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon ground black pepper divided
  • 6 cloves garlic minced (about 2 tablespoons)
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon red pepper flakes optional
  • 1 (32-ounce) jar good-quality marinara sauce (4 cups), divided
  • 24 ounces low-fat cottage cheese or part-skim ricotta cheese (about 3 cups)
  • 1 (10-ounce) bag or box frozen spinach thawed and squeezed very dry
  • 1 large egg
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup packed fresh basil leaves chopped, or 1/4 cup chopped fresh parsley, plus additional for serving
  • 9 dry lasagna noodles do not use oven ready/no boil noodles
  • 8 ounces part-skim mozzarella cheese shredded (about 2 cups)
  • 1/4 cup water

Instructions
 

  • Coat a 6- or 7-quart slow cooker very generously on the bottom and sides with nonstick spray. Heat a large, deep pan over medium-high heat. Add the beef, onion, oregano, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, breaking apart the meat with a spatula or spoon, until the meat is browned and cooked through, about 5 minutes. Add the garlic, balsamic vinegar, and red pepper flakes and cook 30 seconds.
  • Reserve 1 cup of the marinara sauce. Remove the pan from the heat and add the remaining 3 cups marinara sauce. Stir to combine, then set aside.
  • In a large bowl, use a fork to stir together the cottage cheese, spinach, egg, Parmesan, basil, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until evenly combined. Use the fork to break apart the spinach as needed.
  • Assemble the lasagna: spread the reserved 1 cup marinara sauce on the bottom of the slow cooker. Lay 3 of the noodles on top of the sauce, breaking them as needed to make a roughly even layer—it doesn’t need to be perfect and is fine if some of the noodles overlap slightly and parts of the sauce peek through. I typically lay one noodle down the center, then break the other two in half and arrange them in a wide "V" in the open spaces on either side of the center noodle.
  • Top with one-third of the meat sauce, spreading it into an even layer.
  • Evenly dollop half of the cottage cheese mixture over the meat sauce. With the back of a fork, spread it into an even layer.
  • Sprinkle with one-third of the mozzarella.
  • Repeat layers with the next 3 noodles, half of the remaining meat sauce, all of the remaining cottage cheese mixture, and half of the remaining mozzarella.
  • Finish layering with the 3 final noodles and remaining meat sauce (refrigerate the last portion of the mozzarella until the end—if you add it now, it will disappear into the sauce while the lasagna cooks). Gradually pour the water in a slow stream over the top and around the edges of the lasagna, allowing some of it to trickle down the edges so it flows between the lasagna and the insert.
  • Cover the slow cooker and cook on LOW for 3 to 4 hours, until the noodles are tender and the lasagna registers 140 degrees F in the center (do NOT cook on high or the noodles will not cook through evenly— mine was done in 3 hours and 15 minutes). Turn off the slow cooker, uncover, and sprinkle with the remaining mozzarella.
  • Carefully remove the insert from the base and set it on a wire rack (use oven mitts if needed; the insert is hot). Recover and let the lasagna rest for at least 20 minutes (if you serve it right away, it will fall apart). To serve, sprinkle the top generously with more fresh basil. Cut the lasagna with a knife and scoop out servings with a big spatula or spoon. Enjoy hot.

Notes

  • TO STORE: Refrigerate lasagna in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 6)Calories: 587kcalCarbohydrates: 50gProtein: 52gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 119mgPotassium: 1154mgFiber: 5gSugar: 11gVitamin A: 6702IUVitamin C: 15mgCalcium: 586mgIron: 5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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6 Comments

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    1. Hi Susan! I’ve only tested it with spinach but you could likely leave it out, or maybe try mushrooms (although this would add a lot of moisture in). If you decide to experiment, let me know how it goes!

  1. There is no sodium listed in the nutritional facts. My wife and I are on a low sodium diet. I Could try to adjust ingredients, but starting point would helpful. Thanks.

    1. Hi Vince, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!