This crockpot ground beef lasagna turns a meaty marinara sauce, a creamy ricotta filling, and plenty of mozzarella into a layered dinner that cooks itself in the slow cooker.
No boil noodles soften right in the sauce, so there is no pot of boiling water and no oven to heat. About 15 minutes of prep and roughly 4 hours on low is all it takes to fill the crock with thick, saucy lasagna that slices into generous portions.
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Why This Crockpot Ground Beef Lasagna Recipe Works
Browning the beef with onion and garlic first builds flavor that a slow cooker alone cannot create. Simmering the sauce for a few minutes also thickens it a little before it goes into the crock.
Ricotta mixed with mozzarella, Parmesan, egg, and basil makes a cheese layer that holds together as it cooks. Draining the ricotta keeps extra moisture out of the pot.
Low and slow heat gives the noodles time to soften without breaking down. Three even layers cook through at the same pace, and a mozzarella topping melts over the whole thing.
Ingredients for Crockpot Ground Beef Lasagna
- 1 pound ground beef (ground turkey or chicken also works)
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 24 ounces marinara sauce (1 jar)
- 1/2 cup water
- 15 ounces ricotta cheese, drained
- 2 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup shredded Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 9 no boil lasagna noodles (up to 12 if your crock is wide)
- 2 tablespoons chopped fresh basil, for garnish
Ground beef. Browned with onion and garlic, it gives the sauce body. Cook it until no pink remains.
Marinara sauce. A good jarred sauce carries most of the flavor, so choose one you enjoy on its own.
Ricotta cheese. Drain it first so the filling stays thick instead of loosening in the slow cooker.
Mozzarella and Parmesan. Freshly shredded cheese melts more smoothly than the bagged kind.
No boil noodles. They absorb liquid from the sauce as they cook, so no boiling ahead of time is needed.
How to Make Crockpot Ground Beef Lasagna
1. Coat the crock Spray the inside of the slow cooker with nonstick cooking spray so the bottom layer does not stick.
2. Brown the beef In a skillet over medium high heat, cook the beef with the onion, garlic, Italian seasoning, and salt for about 5 minutes, until the onion softens and the beef is no longer pink.
3. Simmer the sauce Stir in the marinara and water and let it bubble gently for 5 minutes so it thickens slightly.
4. Mix the cheese layer Combine the ricotta, 1 cup of the mozzarella, the Parmesan, egg, dried basil, and pepper in a large bowl until smooth.
5. Start layering Spread 1 cup of the meat sauce over the bottom of the crock. Add 3 noodles, breaking them to fit, and spread one third of the cheese mixture over them.
6. Finish the layers Repeat the sauce, noodles, and cheese two more times, then sprinkle the remaining 1 1/2 cups of mozzarella over the top.
7. Cook on low Cover and cook on low for about 4 hours, until the noodles are tender and the center reaches 165 degrees F.
8. Rest and garnish Turn off the heat, let the lasagna stand for a few minutes so it firms up, and top with fresh basil before serving.
How to Serve Crockpot Ground Beef Lasagna
Spoon thick portions onto warm plates with a crisp Italian house salad on the side. A stack of air fryer garlic bread is ideal for scooping up extra sauce, and garlic roasted Brussels sprouts or air fryer broccoli with Parmesan add a green vegetable. A sprinkle of fresh basil finishes each plate.
How to Store and Reheat Crockpot Ground Beef Lasagna
Refrigerate leftovers in a covered container for 3 to 4 days. Reheat portions in the microwave until steaming hot, or warm them in a hot oven at 350 degrees F covered with foil until the center reaches 165 degrees F. Wrapped portions can be frozen for up to 3 months and thawed overnight in the refrigerator.
Tips and Variations for Crockpot Ground Beef Lasagna
Drain the ricotta. Spoon it into a sieve for a few minutes so the filling stays thick.
Use quality marinara. A flavorful sauce makes a big difference in a dish with few seasonings.
Break noodles to fit. Snap the sheets into pieces and cover the sauce completely so every noodle is submerged.
Check the center. The middle should be hot and the noodles tender before you turn off the heat.
Boil regular noodles first. If you use regular noodles instead, boil them first so they finish tender in the crock.
Keep the lid on. Each peek lets heat escape and adds to the cooking time.
Add vegetables. Spinach or finely chopped zucchini can go into the cheese mixture for extra nutrition.
Follow slow cooker safety. Thaw the meat completely before browning, and see the Clemson slow cooker food safety fact sheet for more guidance.
Frequently Asked Questions About Crockpot Ground Beef Lasagna
How long does crockpot ground beef lasagna take to cook?
It needs about 4 hours on low, until the noodles are tender and the center is hot. Slow cookers run differently, so check near the end of the time.
Do I need to boil the noodles for crockpot ground beef lasagna?
Not when you use no boil noodles, which soften in the sauce. If you choose regular noodles, boil them first.
Can I use frozen beef in crockpot ground beef lasagna?
Thaw the beef completely and brown it first. Frozen meat warms too slowly in a slow cooker to be safe.
Can I use ground turkey instead?
Yes. Ground turkey or chicken can replace the beef, and it should be cooked until no pink remains.
How do I keep the lasagna from turning watery?
Drain the ricotta, simmer the sauce for 5 minutes, and let the dish rest after cooking so the layers can set.
Crockpot Ground Beef Lasagna with Ricotta and Mozzarella
Equipment
- Slow cooker
- Large skillet
- Large mixing bowl
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey or chicken
- ½ cup diced onion
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ¼ tsp kosher salt
- 24 oz marinara sauce one jar
- ½ cup water
- 15 oz ricotta cheese drained
- 2 ½ cup shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- 1 large egg lightly beaten
- 1 tsp dried basil
- ½ tsp ground black pepper
- 9 no boil lasagna noodles up to 12 if your crock is wide, regular noodles must be boiled first
- 2 tbsp chopped fresh basil optional, for garnish
Instructions
Cooking
- Prep the crock. Coat the inside of the slow cooker with nonstick cooking spray.
- Cook the meat sauce. Brown the beef with the onion, garlic, Italian seasoning, and salt over medium high heat for about 5 minutes, until the beef is no longer pink. Stir in the marinara and water and simmer for 5 minutes.
- Mix the cheeses. Combine the ricotta, 1 cup mozzarella, Parmesan, egg, basil, and pepper.
- Layer. Spread 1 cup of the meat sauce in the crock, add 3 noodles broken to fit, and top with one third of the cheese mixture. Repeat for 3 layers, dividing the remaining sauce, then sprinkle with the remaining mozzarella.
- Cook low. Cover and cook on low for about 4 hours, until the noodles are tender and the center reaches 165 degrees F.
- Rest. Let the lasagna stand a few minutes, then top with basil.
