Crockpot Lasagna Recipe

By: Jodi / Published on September 7, 2017 Updated on September 19, 2023 / 38 Comments

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Our Crockpot Lasagna Recipe is the epitome of a wholesome and convenient family meal. By incorporating smart ingredient choices like lean ground beef and a moderate amount of cheese, this recipe strikes a perfect balance between taste and health. The magic happens as the ingredients slowly meld together during hours of simmering in the crockpot, creating a rich and satisfying flavor profile that’s simply unmatched.

This slow-cooked lasagna not only saves busy families precious time but also delivers a tantalizing aroma that welcomes everyone home. Even picky eaters, including kids, can’t resist the familiar and cheesy goodness of this dish. Moreover, it proudly wears the gluten-free label, making it a versatile option for those with dietary restrictions. Our Crockpot Lasagna Recipe is more than just a meal; it’s a celebration of flavor, nutrition, and convenience that’s sure to become a beloved family favorite.

crockpot lasagna being scooped from the slow cooker

This crockpot lasagna recipe embodies the perfect fusion of taste and health-consciousness. Its thoughtful selection of ingredients, including lean ground beef and a limited amount of cheese, ensures that it remains both indulgent and nutritious.

The beauty of this dish lies in its simplicity and the rich, layered flavors that develop over hours of slow cooking. It’s a lifesaver for busy households, allowing you to assemble everything in the morning and come home to a hearty, hot meal. If you’re looking for a recipe for the oven be sure to check out our No-Boil Lasagna.

Table of Contents

Ingredients

1 tbsp. olive oil
1 medium onion, diced
3 cloves garlic, minced
1 lb. ground round beef ✅
1 tablespoon dried oregano ✅
15 ounces diced tomatoes with green chilies, drained ✅
15 gluten-free lasagna noodles (not oven-ready noodles) ✅
28 ounces can crushed tomatoes ✅
15 ounces can tomato sauce ✅
16 ounces cottage cheese ✅
2 cups shredded mozzarella cheese, divided ✅
1/4 cup Parmesan cheese ✅

HOW TO MAKE

To prepare this crock pot lasagna, begin by sautéing diced onions and ground round beef in a medium-sized skillet. Heat a tablespoon of olive oil in the skillet and cook the onions until they turn translucent. Add the beef and continue cooking until it’s nicely browned. Drain any excess grease from the skillet. Next, add minced garlic and dried oregano to the beef mixture, letting them cook together for about a minute. Mix in the drained diced tomatoes with green chilies and allow the flavors to meld.

Start layering the lasagna in the crockpot. Start by spreading a quarter of the beef mixture at the bottom. Arrange 4 to 5 gluten-free lasagna noodles over the beef, breaking them if necessary to fit the pot. Spread a third of the cottage cheese over the noodles, followed by a quarter of the shredded mozzarella cheese.

cottage cheese on lasagna noodles in crockpot

mozzarella cheese on lasagna noodles in crockpot

Pour an entire can of tomato sauce over the mozzarella cheese layer. Repeat this layering process: another quarter of the beef mixture, another set of noodles, another third of cottage cheese, and another quarter of mozzarella cheese. Add half of the can of crushed tomatoes over the mozzarella cheese. Repeat these layers once more: a quarter of the beef mixture, noodles, remaining cottage cheese, remaining mozzarella cheese, and the rest of the crushed tomatoes. Finish by spreading the last portion of the beef mixture on top. Cover the crockpot and either place it in the refrigerator for later cooking or proceed with cooking immediately.

crushed tomatoes added to crockpot lasagna

To cook, set the crockpot to low heat for 6 hours or high heat for 4 hours. After cooking time has elapsed, sprinkle the remaining shredded mozzarella cheese and Parmesan cheese on top of the lasagna. Cover the crockpot again and allow the cheeses to melt. Once melted and gooey, the lasagna is ready to be served. This dish combines the rich flavors of sautéed beef, aromatic herbs, and various cheeses, all layered between gluten-free lasagna noodles for a delectable and satisfying meal.

To simplify the recipe, brown ground beef the night before and assemble the lasagna. Put the whole removable liner in the refrigerator overnight. Put it back in the crockpot the next morning to cook while you’re away. The last of the cheese gets placed on the top right before serving so it’s fresh and delicious and ready to serve!

slow cooker lasagna is cooked and being sliced with a large knife.

Tips and Tricks

Choose Lean Beef: Opt for lean ground beef to reduce excess fat and grease in your dish.
Proper Browning: Make sure to brown the beef properly. This adds flavor and texture to the dish. Avoid overcrowding the skillet, as this can lead to steaming the beef instead of browning it.
Seasoning: Consider adding a pinch of salt and pepper to the beef while browning for enhanced flavor.
Draining: After browning the beef, drain any excess grease to prevent your dish from becoming overly oily.
Aromatics: Sautéing the onions and garlic before adding the beef can enhance the overall flavor of the dish. Start with the onions, as they take longer to become translucent.
Layer Order: Follow the layering order mentioned in the recipe for even distribution of flavors and textures throughout the dish.
Tomato Sauce: When pouring tomato sauce, ensure it’s spread evenly over the cheese layer to prevent dry spots in the finished dish.
Crushed Tomatoes: Using crushed tomatoes adds moisture and flavor. Make sure they’re spread evenly to prevent overly wet spots.

slow cooker lasagna in a white slow cooker with a spatula scooping up a cheesy slice.

Storage Instructions

Allow the lasagna to cool at room temperature for an hour before tightly covering it with plastic wrap, aluminum foil, or using an airtight container.

Alternatively, if you’ve assembled the lasagna layers but haven’t cooked it yet, seal the crockpot or baking dish with plastic wrap or an airtight lid before placing it in the refrigerator.

When freezing cooked lasagna, divide it into individual portions or keep it whole, wrapping each portion in plastic wrap or aluminum foil. Then, store these wrapped portions in a resealable freezer-safe bag or airtight container, remembering to label them with the date.

For raw lasagna that you intend to freeze, follow a similar process by first wrapping the dish with plastic wrap, then aluminum foil, and placing it in the freezer. Thaw and reheat cooked lasagna by moving it from the freezer to the refrigerator overnight, and then reheating individual portions in the microwave or oven.

If you’ve frozen raw lasagna, thaw it in the refrigerator for about 24 hours before cooking according to the original recipe. Keep in mind that while frozen and reheated lasagna may have slightly different textures, the flavors should remain enjoyable.

More ground beef recipes

CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.

The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.

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