Easy Crock-Pot Lasagna {Recipe}

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There are many reasons why I absolutely LOVE lasagna. For one, my mother always made homemade lasagna when I was growing up. It was one of my most favorite meals that she would cook. For two, lasagna is FABULOUS as left-overs. It seems to taste a million times better the day {or two} after it was made. I’m not a leftover person — so when I find a recipe that I know is delicious leftover… I am all for it!

As I said, my mom made lasagna ALL the time when I was growing up. As our family has grown, she has had to tweak her recipe in order to accommodate all of the PICKY eaters in her house! Prior to my husband and I getting married, he would eat over at my parents’ house almost every night. So, that meant my mom was cooking for herself, my dad, me, Kevin, my sister, AND my brother. Many of you may be thinking — “That shouldn’t be hard — one big pan of lasagna will feed everyone!”


My family is composed of very {very} picky eaters. So, for lasagna night, my mom would have to make THREE different types of lasagna. My dad will NOT eat ricotta cheese. Therefore, she made his lasagna with just meat, sauce, and regular cheese. My sister and myself will NOT eat meat in our lasagna. So, she had to make ours without any traces of ground beef. Then, she would make a normal lasagna for herself, my brother and Kevin to eat.

It was pretty complicated.

So, when I got married to Kevin – I continued the tradition of making multiple types of lasagna. I would make a traditional pan for him… and a meat-less pan for myself. However, as life got more and more busy — making lasagna the traditional way was just too time consuming. SO – I learned how to make it in the Crock-Pot.

Can I just tell y’all — it is absolutely SCRUMPTIOUS?

I decided to share my very EASY recipe with all of you — so that you {and your picky eaters} can enjoy a home cooked pot of lasagna that is designed to make everyone in your house happy!



  • Lasagna Noodles {One box}
  • Mozzarella Cheese
  • Cheddar Cheese
  • Ricotta Cheese
  • Spaghetti Sauce {I use Ragu Sautéed Onion and Mushroom}
  • Meat {1/2lb – 1lb}

Other important items:

  • Crock-Pot
  • Reynolds Slow Cooker Liners


I absolutely LOVE the Reynolds Slow Cooker Liners. Actually, I will NOT use my Crock-Pot without them! You see, Kevin and I do not have a dish washer. Therefore, cleaning out tough messes from the Crock-Pot is a nightmare. With the Reynolds Slow Cooker Liners, the mess is easily thrown in the trash. This makes for a SUPER easy clean up!

Lined CrockPot


  • Line your Crock-Pot and set your temperature to LOW. 
  • If you are putting meat in your lasagna, go ahead and brown it on the stove. When I do this, I just sprinkle some salt and pepper on it for flavor and then I make sure it gets relatively done. If you have a little bit that doesn’t get completely cooked — it’s okay! You have to remember that it’s going to sit in the Crock-Pot for at least 4 hours — it WILL be cooked by the time the meal is ready! You can also make any “special meat sauce” that you like to use and incorporate it into this recipe. I personally use sauce from a jar — because it’s easy! But – it’s totally your preference and WILL NOT mess up the recipe! ***

***Another side note IF YOU ARE MAKING MEAT SAUCE — in my recipe {since I am a picky eater}, I do 1/2 of my lasagna WITH meat and 1/2 WITHOUT meat. If you are going to do this just remember to leave 1/2 of your sauce WITHOUT meat! 🙂


Once you’ve prepped your meat, it’s time to start the layering process!

  • The first layer that I put into my Crock-Pot is sauce. 


  • Then, I put a layer of UNCOOKED noodles on top of the sauce. Make sure that your noodles are NOT COOKED! The sauce and cheese will cook your noodles and make them nice and soft!! 
  • After that, put a layer of ricotta cheese. I absolutely LOVE ricotta cheese — so I go a bit “crazy” with the amount that I put on each layer. However — if you’re like my dad, you will want to have a minimum or NO ricotta cheese. It’s completely up to you!

Half and Half

  • After I put a good layer of ricotta cheese, I put meat on half of the Crock-Pot. I make sure to make a mental note about which side has meat and which side does not! That way, I will know who gets served which side of the pot. 
  • Sprinkle both types of cheese {mozzarella and cheddar} on top of the meat and ricotta cheese.
  • Then, put another layer of sauce on top of the cheese.

For the remainder of the recipe, simply continue layering in the following order until you are about an inch away from the top of the Crock-Pot:

  • Sauce
  • Uncooked Noodles
  • Ricotta Cheese
  • Meat {optional}
  • Cheese {Mozzarella and Cheddar}

Cheesy Saucy Last Layer

For the VERY last layer, take a spoon and mix your cheese and sauce together. That way, your cheese will get nice and melted without getting brown and burnt!

Put the lid on the Crock-Pot and let it cook for about 4 hours on LOW.

Serve with some delicious garlic toast and make sure to eat your leftovers!!



  1. Kelly S says:

    This looks delicious and easy! Will definitely be trying this. It will be great for one of those hectic days between work and classes. Thanks!

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