This post may contain affiliate links. Please read our disclosure policy.
Scrumptious Crockpot Lasagna is savory, saucy, cheesy, and everything a good Italian dish should be—combined with the convenience of a slow cooker meal! It’s one of those recipes that makes your whole kitchen smell incredible and your family gather around, spoons in hand, waiting for the first bite.
This recipe perfectly layers seasoned sausage, creamy ricotta, and melty mozzarella into a tender, slow-simmered masterpiece that tastes like it’s been baked in a classic Italian oven—but with almost no effort.
Scrumptious Crockpot Lasagna is savory, saucy, cheesy, and everything a good Italian dish should be—combined with the convenience of a slow cooker meal! If you love cozy, set-it-and-forget-it dinners like my Crockpot Spaghetti or Crockpot Mac and Cheese, this recipe will be right up your alley. It’s rich and hearty like Chicken Tetrazzini and every bit as comforting as Baked Ziti with Ricotta—a family favorite that brings everyone running to the table.
💗 Pull up a spoon and let’s make this cozy Crockpot classic together!
Before You Begin
✨ Crockpot size matters: I use a large oval crockpot for this recipe. It fits the layers beautifully and cooks evenly. Any model works as long as it can handle a full 9×13-style lasagna and has both low and high heat settings.
✨ No pre-boiling required: You’ll use no-boil noodles, which soften perfectly in the sauce as everything simmers low and slow.
✨ Let it rest: Once the lasagna finishes cooking, turn off the heat and let it cool for 20–30 minutes before slicing. It thickens beautifully and becomes easy to serve.
✨ Perfect timing: This recipe cooks in about four hours on low—making it ideal for Sunday dinner or busy weeknights.
✨ Make it ahead: You can assemble the entire lasagna a day early and refrigerate it (covered). Just add 30–40 minutes to the cook time if starting from cold.
Ingredients for Crockpot Lasagna
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
-
Sweet Italian sausage – Adds bold, savory flavor as the base of your sauce.
-
Marinara sauce – Use your favorite brand or homemade version for a rich tomato base.
-
Ricotta cheese – Creamy and mild, it balances the tangy tomato sauce.
-
Mozzarella and Parmesan – The melty, gooey duo that makes every layer irresistible.
-
Fresh basil – Adds freshness and that unmistakable Italian aroma.
-
No-boil noodles – They cook to perfection in the crockpot’s gentle heat.
Pro Tips
⭐ Let it sit before serving. Once cooking is complete, resist the temptation to dive right in. Letting it rest 20–30 minutes allows the sauce to thicken and the layers to set—so it slices beautifully.
⭐ Don’t skip browning the sausage. This step deepens the flavor and ensures your lasagna doesn’t turn greasy. Drain excess fat before layering.
⭐ Add a sprinkle of fresh herbs before serving. A handful of chopped basil or parsley brings color and a burst of freshness to each slice.
⭐ Line the crockpot for easy cleanup. A slow-cooker liner or parchment strip makes removing the lasagna simple—especially helpful if you plan to slice neatly for serving.
How To Make Crockpot Lasagna
- Spread a cup of marinara sauce at the bottom of the crockpot. Layer 4 uncooked pasta noodles.
- Add 1/3 of the ricotta mixture.
- Spread evenly.
- Add 1/3 of the cooked sausage and 1 cup sauce. Repeat layers 2 more times.
- For the final layer, arrange 4 more noodles, sauce, Parmesan and mozzarella. Cover and cook on low for 4 hours. Turn the heat off and let the lasagna cool for 20-30 minutes. Garnish.
- Serve.
***See the full instructions below.
Frequently Asked Questions
Can I make Crockpot Lasagna with ground beef instead of sausage?
Absolutely! You can use ground beef, turkey, or a mix. Just season generously with Italian herbs to keep that rich flavor.
How do I keep the noodles from sticking or overcooking?
Make sure each noodle layer is fully covered with sauce. That moisture keeps them tender without becoming mushy.
Can I double this recipe?
You can—but only if your crockpot is large enough. Overfilling slows cooking and may lead to uneven results. It’s better to cook two batches back-to-back if feeding a crowd.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Cool leftovers completely, then store in an airtight container in the fridge for up to 4 days.
Reheating
- Warm individual portions in the microwave, or reheat larger portions in a 350°F oven, covered with foil, for 15–20 minutes.
Freezing
- This lasagna freezes beautifully! Wrap cooled portions tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead
- Assemble up to a day in advance and refrigerate. When ready to cook, let the crockpot sit at room temperature for 30 minutes before turning on.
What to Serve With Crockpot Lasagna
Round out your Italian comfort meal with fresh, cozy, and sweet pairings:
Fresh + Crisp Sides: Try my Grinder Salad, 1905 Salad, or Arugula Salad with Manchego and Apples for a bright, refreshing bite.
Cozy Breads: Serve with Garlic Bread, Practically No Knead Bread, or Olive Garden Breadsticks to soak up every drop of sauce.
Sweet Finishes: End on a comforting note with Tiramisu, Cannoli Dip, or Butterfinger Cake.
More Crockpot Pasta Recipes
- Crockpot Chicken and Noodles
- Crockpot Spaghetti Sauce
- Crockpot Chicken Noodle Soup
- Garlic Parmesan Chicken Pasta
- Crockpot Goulash
💗 Tried This Recipe?
Want more comfort food inspiration? Join my FREE newsletter and get delicious new recipes sent straight to your inbox.
If you enjoyed this recipe, please take a moment to leave a ⭐⭐⭐⭐⭐ star rating and a quick comment — I love hearing from you!
Tag me on Instagram @gonna_want_seconds so I can see your cozy bowls!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Crockpot Lasagna
Ingredients
- 1 pound sweet Italian sausage casing removed
- 1 yellow onion finely chopped
- 4-6 cloves garlic minced
- 2 (24-ounce) jars marinara sauce
- 16 ounces no-boil noodles uncooked
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 32 ounces ricotta cheese
- 2 cups grated parmesan cheese divided
- 4 cups (1 lb) mozzarella shredded and divided
- 1 cup fresh basil chopped
- salt
- black pepper
- 1 large egg
Instructions
- Spray a 6-quart Crock-Pot with nonstick cooking spray. Set aside.
- Cook the sausage (1 pound) in a large skillet, over medium heat, breaking it up into small pieces with a spoon, until the sausage is cooked through. Remove the cooked sausage to a paper towel-lined plate and set aside. Remove all but 2 tablespoons of the fat from the sausage and discard. Over medium heat, add onion (1) and chopped garlic (4-6 cloves) to the remaining fat in the skillet. Cook until veggies are softened, about 5-8 minutes. Remove from heat and stir in cooked sausage. Set aside.
- In a mixing bowl, mix together ricotta (32 ounces), 1 cup of Parmesan, 2 cups mozzarella, fresh basil (1 cup), 1 teaspoon salt, 1 teaspoon black pepper, and 1 egg.
- Spread 1 cup of prepared marinara sauce in the bottom of the crockpot. Layer 4 uncooked pasta noodles, breaking them up as needed to fit, evenly over the bottom of the crockpot on top of the sauce. Spread 1/3 of the ricotta mixture, 1/3 of the sausage and onion mixture, 1 cup of sauce. Repeat layers 2 more times.
- For the final top layer, arrange 4 more noodles, 1 cup of sauce, and the remaining 1 cup Parmesan and 2 cups mozzarella cheese. Cover and cook until on low until lasagna is heated through, about 4 hours.
- Turn off the heat and let the lasagna cool for 20-30 minutes and serve.
Fans Also Made:
Notes
- Crockpot Size: Speaking of crockpots, I use my large oval crockpot for this recipe. If you don’t have one, that’s okay. You can make delicious slow cooker lasagna in any crockpot as long as it is large enough to accommodate all the ingredients.
- It should also have a low and a high setting because you’ll need to cook this lasagna on low for a few hours.
- Cooling: Once the lasagna has finished cooking, you’ll want to turn the crockpot off and let it cool for thirty minutes before serving. This is an important step so don’t skip it. I know it will be difficult when you are immersed in those wonderfully delicious aromas and growling tummies, but it really makes a big difference.
- Letting the lasagna sit without cooking allows time for the sauce to thicken while the meat and noodles soak up all the savory flavors and juices. Trust me on this one! Besides, it’s the perfect time to prepare salads and bake garlic bread.
Hi Kathleen! I’d like to make multiple batches, for distribution to those who are less fortunate, in disposable pans – thus oven baking. Could you please suggest a baking time and temperature? Sending thanks, for your consideration, from Alberta, Canada 🇨🇦
Hi, Terry. Bake at 350°F (177°C) for about 20-30 mins.
I WISH TO UNSUBSCRIBE TO THE E-MAILS. I SIMPLY GET TOO MANY FROM VARIOUS SITES. THANK YOU FOR YOUR ATTENTION TO THIS MATTER.
Hi, Alice! Thank you for asking. Kindly scroll down at the very bottom of our recipe email, click the “unsubscribe from this list”.
Yummmmmy!!!