Dinner

Easy Crockpot Lasagna With Meat Sauce (No Boil Noodles) Recipe

ByHugo Harnd November 18, 2025November 18, 2025

Introduction

This easy crockpot lasagna with meat sauce is a comforting, hands-off meal perfect for busy days. Using no-boil lasagna noodles means less prep and a deliciously tender result. Let your slow cooker do the work while you relax!

A close-up view shows a slice of lasagna being lifted with a white serving spoon from a black slow cooker. The lasagna has multiple thick layers, starting with a base of ricotta and meat sauce mixed with pasta sheets, followed by a middle layer of browned ground meat and tomato sauce, and topped by a layer of melted, gooey mozzarella cheese sprinkled lightly with green herbs. The meat sauce layer has a reddish-brown color with a slightly crumbly texture, and the pasta sheets are a pale yellow with some transparency. The cheese layer is creamy white, stretching slightly as it is lifted, and the inside shows rich sauce and filling oozing around the edges. The slow cooker has shiny black edges, and the whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 Pounds Ground Beef
4 Cups Tomato Sauce (I used Rao’s)
10 No Boil Lasagna Sheets
2 Cups Mozzarella Cheese
15 Oz Ricotta Cheese
1/2 Cup Parmesan Cheese
Salt and Pepper to taste
1-2 Tablespoons Oregano
1 Tablespoon Garlic Powder
2 Tablespoons Parsley

Instructions

Step 1: In a large skillet, brown the ground beef over medium-high heat, breaking it into small pieces as it cooks. Lightly season with salt, pepper, and garlic powder. Stir in the tomato sauce and let it simmer for 5 minutes.
Step 2: Spray the inside of the crockpot with cooking spray and add about 1/2 cup of the meat sauce to the bottom. Break the lasagna sheets into smaller pieces to fit and layer them over the sauce.
Step 3: In a medium bowl, stir together the ricotta cheese, shredded mozzarella, Parmesan, salt, pepper, and oregano. Spread half of this cheese mixture evenly over the noodles in the crockpot.
Step 4: Repeat layering with meat sauce, lasagna noodles, and the remaining ricotta mixture. Finish with a final layer of noodles topped with the rest of the meat sauce. The sauce may seem abundant, but the noodles will absorb the liquid during cooking.
Step 5: Cover and cook on low for 3-4 hours, until the noodles are tender and the edges are hot and bubbly. Sprinkle extra shredded mozzarella on top, then add the parsley.
Step 6: Replace the lid and let the cheese melt for about 15 minutes. Serve warm and enjoy your delicious crockpot lasagna!

Tips & Variations

Use fresh herbs like basil or thyme for extra flavor instead of dried oregano.
Swap ground beef for ground turkey or Italian sausage for a different twist.
Add chopped spinach or mushrooms between layers for added veggies.
Ensure the crockpot is properly sprayed or lined to prevent sticking.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For longer storage, freeze portions for up to 2 months; thaw overnight in the fridge before reheating.