Sep 08, 2024 In this life-changing Crockpot Lasagna recipe, I love that the slow cooker does double duty:
It creates a rich, meat sauce with the deep flavour of being simmered all day And it also “bakes” the lasagna all in one step!
Unlike with traditional lasagna, there’s no need to boil and drain the noodles, saving an extra step and dirty pot. We are totally winning!
Why You’re going to love this Crock Pot Lasagna Recipe:
Making lasagna in the slow cooker is honestly one of my new favourite dinner hacks. It’s so easy, but set-it-and-forget-it convenience isn’t even the main draw. Here’s what this decadent recipe offers:
The flavour is incredible. I love how the slow cooker slowly simmers rich umami flavour into the sauce just like Nonna’s. The noodles cook to perfect al-dente with the super low heat. It’s (surprisingly) difficult to overcook them in 3 1/2 – 4 hours of cook time plus significant warming time. The shredded mozzarella cheese melts to stretchy deliciousness. I don’t miss the browning of the oven at all. Portability. This didn’t even occur to me until I was testing a batch on a day I was visiting a friend. Grabbed the whole appliance and took it with me to her house. Great for potlucks using the warming setting.
How to Make Lasagna in the Slow Cooker:
Prep the meat sauce (psst. here’s my ultimate spaghetti meat sauce recipe!) Prep the ricotta cheese mixture Layer the ingredients in your Crockpot (or any slow cooker) Set the cook time and walk away
The Right Noodles to Make Crockpot Lasagna
The perfect pasta to use in this recipe are uncooked lasagna noodles. And I mean the standard, boxed noodles. Note:
Sauce Noodle Sauce and ricotta filling and mozzarella Noodle Sauce and ricotta filling and mozzarella Noodle Repeat. When you run out of ricotta filling (this recipe has enough for 2 layers of it), repeat with just the sauce and mozzarella.
Finish with a layer of sauce and a generous layer of mozzarella cheese.
Do not use no-boil noodles. Do not use lasagna sheets. You read correctly: you do not need to pre-cook them first (woohoo!) You don’t need to add any extra water
Because the slow cooker loses very little moisture, there is more than enough liquid to “bake” up a saucy lasagna with perfectly-tender noodles without adding extra water to the recipe.
Wanna simplify this? Shh. I’ve got you.
In testing for this post, I started with my pasta meat sauce recipe from scratch, which uses:
Medium onion Minced garlic Toasted tomato paste Canned whole tomatoes
However as I continued the testing process to really get specific on cooking time, I did a version using storebought marinara sauce. And guess what? With the low-and-slow simmer of the slow cooker, the flavour comes out really amazing even if you start with a commercial jar. Great shortcut. If you want to do it this way, use 2 x 645 mL/22 fl oz) jars of your favourite storebought marinara sauce. See details in recipe notes.
Crockpot Lasagna Make Ahead + Storage
One of the best things about this Crockpot Lasagna recipe is how well it lends itself to being made ahead and stored for future meals. Whether you’re prepping for busy weeknights or planning ahead for a gathering, here are some tips for making, storing, and reheating:
Make Ahead:
Prepare the Lasagna Meat Sauce up to 2 days in advance and store it in an airtight container in the refrigerator. This allows the flavors to develop even more. You can also assemble the entire lasagna in the slow cooker, cover, and store it in the refrigerator for up to 24 hours before cooking. When ready to cook, simply place the crockpot insert back into the slow cooker and cook as directed.
Storage:
Refrigerator: Once cooked, let the lasagna cool to room temperature, then store leftovers in an airtight container. It will keep well in the fridge for up to 4 days. Freezer: Crockpot lasagna freezes beautifully. After cooling, portion the lasagna into individual servings, wrap them tightly in plastic wrap, then foil, and place in a freezer-safe bag or container. Freeze for up to 3 months. To reheat from frozen, let the lasagna thaw overnight in the refrigerator, then reheat it in the oven at 350°F (175°C) for about 25 minutes or until heated through.
Reheating:
Microwave: For a quick meal, microwave individual servings on high for 2-3 minutes, or until thoroughly heated. Oven: To reheat larger portions, preheat the oven to 350°F (175°C), cover the lasagna with foil to prevent it from drying out, and bake for 20-30 minutes, or until heated through.
By following these tips, you can enjoy delicious lasagna without the hassle of last-minute preparation.
What to Serve This With:
Need a side dish? Here are some great options:
Air Fryer Eggplant, red pepper or zucchini. Kale Caesar salad No-Knead Cheesy Garlic Bread Fingers Steamed broccolini or spinach
