Crockpot Lasagna – The Easiest Way to Enjoy a Classic

How to Make Crockpot Lasagna

Brown the beef – Cook ground beef in a skillet until browned. Drain excess fat.
Mix sauce – Stir browned beef with spaghetti sauce.
Layer in the crockpot:
- Spread 1 cup of sauce on the bottom.
- Break 2 noodles to fit, lay them down.
- Spoon ⅓ beef mixture, ¾ cup cottage cheese, ½ cup mozzarella.
- Repeat layers until ingredients are used up.
- Top with remaining sauce, mozzarella, and parmesan.
Cook – Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours).
Serve & enjoy – Let it rest for 10 minutes before slicing into the cheesy layers.

What to Serve with Crockpot Lasagna

Garlic bread 🥖
A simple green salad 🥗
Roasted vegetables 🍅🥦
A glass of red wine 🍷 (optional, but recommended!)

Tips for the Best Crockpot Lasagna

Generous sauce is key—keeps noodles tender.
Don’t overfill – stick to 3 layers so it cooks evenly.
Let it rest before serving for cleaner slices.
Want crispy edges? Cook a little longer on low for a golden, cheesy crust.

Storage & Reheating

Fridge: Store leftovers in airtight container up to 3 days.
Freezer: Freeze portions in containers up to 3 months.
Reheat: Warm in microwave or bake covered at 350°F until hot.

FAQ – Crockpot Lasagna

Can I use regular noodles?
Yes! The sauce softens them as they cook.

Can I prep it ahead of time?
Absolutely. Assemble the layers, cover, and refrigerate up to 24 hours. Cook when ready.

Can I double the recipe?
Yes, if you have a large slow cooker. Just add a bit more cooking time.

Nutrition (per serving, approx.)

Calories: 420 kcal
Protein: 28g
Carbs: 32g
Fat: 21g

Final Thoughts

Crockpot Lasagna is everything you love about classic lasagna—without the fuss. It’s hearty, cozy, and perfect for busy weeknights, potlucks, or lazy Sundays when you want comfort food with minimal effort.