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This Crockpot Lasagna has all the rich, cheesy layers of classic lasagna without the work of boiling noodles or heating up the oven. No-boil noodles cook right in the slow cooker between layers of Italian sausage, creamy ricotta, mozzarella, Parmesan, and plenty of marinara.
What makes this one especially flavorful is the sauce base. I brown the Italian sausage first, then sauté the onion and garlic in a little of those savory drippings before everything goes into the crockpot. It’s an easy extra step that builds so much more flavor into the finished lasagna.
If you love lasagna as much as I do, try my Classic Lasagna, Ravioli Lasagna, and Lasagna Casserole, or my cozy Lasagna Soup.
✨ Before You Begin
✨ Use a large oval crockpot. I use a 6-quart oval slow cooker, which gives you plenty of room to build the lasagna layers and helps them cook evenly.
✨ No need to boil the noodles. This recipe uses no-boil lasagna noodles. Add them straight from the package—they soften as they cook in the marinara.
✨ Cook it on Low. Plan on about 4 hours, but slow cookers can vary. The lasagna is ready when the noodles are tender.
✨ Don’t skip the rest. Turn off the slow cooker and let the lasagna rest for 20–30 minutes before slicing. This gives the layers time to set so you can serve nice, neat pieces.
✨ You can assemble it ahead. Assemble the lasagna, cover, and refrigerate up to 1 day ahead. Let the crockpot sit at room temperature for about 30 minutes before cooking.
Ingredients + Key Notes
Sweet Italian sausage – I love sausage here instead of ground beef because it brings so much seasoning and savory flavor to the lasagna. Save a little of the rendered fat after browning—you’ll use it to cook the onion and garlic for an even more flavorful sauce base.
Marinara sauce – Since the sauce does a lot of the work here, use a marinara you really enjoy. You’ll need plenty of it to give the no-boil noodles enough moisture to soften as they cook.
Ricotta cheese – Gives you those creamy, classic lasagna layers. It’s mixed with Parmesan, mozzarella, fresh basil, and egg for a rich filling that holds together beautifully when sliced.
Mozzarella + Parmesan – Mozzarella gives you the gooey, melty layers, while Parmesan adds a salty, savory bite.
Fresh basil – Mixed right into the ricotta filling for fresh Italian flavor throughout the lasagna.
No-boil lasagna noodles – Add them straight from the package—no separate pot of boiling water needed. They cook right in the marinara as the lasagna slow cooks.
🥣 How to Make Crockpot Lasagna
Brown the sausage. Cook the Italian sausage until browned, then transfer it to a plate, reserving a little of the flavorful fat in the skillet.
Build the sauce. Sauté the onion in the sausage drippings until softened, add the garlic, then stir in the marinara and browned sausage.
Make the cheese filling. Mix the ricotta, Parmesan, mozzarella, fresh basil, and egg until combined.
Layer the lasagna. Spread some of the meat sauce in the bottom of the crockpot. Layer with no-boil noodles, breaking them as needed to fit, followed by the ricotta mixture and more meat sauce. Repeat the layers, then finish with mozzarella and Parmesan.
Slow cook. Cover and cook on Low for about 4 hours, or until the noodles are tender.
Let it rest. Turn off the slow cooker and let the lasagna rest for 20–30 minutes before slicing. This gives those cheesy layers time to set.
⭐ Pro Tips
⭐ Build flavor with the sausage drippings. After browning the Italian sausage, save about 2 tablespoons of the rendered fat to sauté the onion and garlic. It adds another layer of savory flavor to the sauce.
⭐ Make sure the noodles are covered with sauce. No-boil noodles need moisture to soften, so don’t leave any large areas exposed as you build the layers.
⭐ Break the noodles to fit. Don’t worry about making perfect layers. Break the no-boil noodles into pieces as needed to cover the crockpot—the finished lasagna will still slice beautifully.
⭐ Start checking before the 4-hour mark. Slow cookers vary, and pasta can become too soft when overcooked. Your lasagna is done when the noodles are tender, so start checking a little early.
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 Best Chocolate Cake.
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.
Frequently Asked Questions
◆ Can I make Crockpot Lasagna with ground beef instead of sausage?
Yes. You can substitute ground beef for the Italian sausage, or use a combination of the two. Since sausage brings more seasoning to the sauce, season ground beef well with Italian seasoning, salt, and pepper.
◆ Do I need to cook the lasagna noodles first?
No. This recipe is made with no-boil lasagna noodles, so they go into the crockpot straight from the package. They soften as they cook in the marinara—no separate pot of boiling water required.
◆ Are no-boil and oven-ready lasagna noodles the same thing?
Yes. They’re generally labeled either no-boil or oven-ready lasagna noodles. That’s the type I use for this Crockpot Lasagna.
◆ How long does Crockpot Lasagna take to cook?
Plan on about 4 hours on Low. Slow cookers can vary, so start checking a little early. The lasagna is ready when the noodles are tender.
◆ Can I use cottage cheese instead of ricotta?
I prefer ricotta in this recipe because it gives the lasagna that rich, creamy filling I love. Cottage cheese can be substituted if you prefer it, but the texture and flavor of the filling will be different.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Crockpot Pasta Recipes
- Crockpot Goulash – Tender pasta and ground beef simmer in a rich tomato sauce for an easy, hearty slow cooker dinner.
- Garlic Parmesan Chicken Pasta – Creamy, cheesy pasta with tender chicken and plenty of savory garlic-Parmesan flavor.
- Crockpot Chicken and Noodles – Tender chicken and homestyle noodles cook together in a rich, comforting sauce.
- Crockpot Spaghetti – Spaghetti, hearty meat sauce, and plenty of Italian flavor come together right in the slow cooker for an easy family dinner.
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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.
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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.
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Yummmmmy!!!