There’s something about lasagna that feels like a warm embrace on a busy day. Layers of tender pasta, rich marinara, melty mozzarella, and creamy ricotta—it’s the ultimate comfort food. But let’s face it, traditional lasagna can be a labor of love that takes hours.
That’s where this Crockpot Lasagna with Ricotta comes in. It’s all the cozy flavor of a classic baked lasagna with none of the fuss. Perfect for busy weeknights or when you need to feed a crowd without breaking a sweat, this recipe is a true game-changer.
One thing I’ve learned over the years? Simplicity doesn’t mean sacrificing flavor. By using fresh ricotta and letting the crockpot work its magic, the flavors meld into something extraordinary. The low, slow cooking method creates a perfectly tender lasagna that’s as delicious on the eyes as it is on the plate.
And here’s the kicker: this dish is a lifesaver for meal prepping, too. With lasagna often ranking as one of the top freezer-friendly meals, this recipe will have your future self thanking you.
And if you’re looking to balance all that hearty indulgence, pair it with a crisp Low-Carb Keto Coleslaw or a refreshing Low-Carb Broccoli Cauliflower Salad.
It’s the perfect harmony of rich and light, all in one meal.
What I Didn’t Expect About This Recipe?
- How ridiculously easy it is to layer: No need to pre-cook the noodles! Just layer straight in the crockpot, and the pasta absorbs all the saucy goodness.
- The texture is next-level creamy: The ricotta mixture stays perfectly soft and melts into every bite—so much better than the dry edges you sometimes get with baked lasagna.
- Meal prep magic: This freezes like a dream. Slice it into portions, wrap it up, and you’ve got ready-made comfort food for weeks.
- It’s surprisingly versatile: Add spinach or mushrooms between the layers for a veggie twist, or swap out marinara for a creamy Alfredo base.

Crockpot Lasagna With Ricotta Recipe
Equipment
- Large frying pan
- Measuring cup
- Knife and cutting board
- Spatula or wooden spoon
- Cooking spray
- Slow cooker
Ingredients
- 18 lasagna noodles, UNCOOKED
Sauce
- 1 cup water
- 4 garlic cloves, minced
- 2 lbs Italian sausage
- 15 salt and pepper
- 1 tbsp Italian seasoning
- 2 oz jars marinara sauce
Cheese
- 2 oz romano cheese, shredded
- 18 oz mozzarella, shredded
- 4 oz parmesan, shredded
Herb Ricotta
- ⅓ cup fresh parsley – chopped
- 15 oz ricotta
- 1 tsp Italian seasoning
Instructions
- Cook the sausage in a pot over medium heat, breaking it into small pieces as it browns.
- Taste and season with salt and pepper. Set aside as "the sauce.
- In a small bowl, combine ricotta cheese, parsley, and Italian seasoning.
- Spray the inside of a large crockpot with nonstick cooking spray.
- Spread 2 cups of the sauce evenly on the bottom of the crockpot.
- Place lasagna noodles over the sauce, breaking them as needed to cover the sauce fully.
- Add a thin layer of ricotta mixture, then sprinkle generously with shredded cheese.
- Cook on high for 4 hours.
- Serve warm with fresh parsley for garnish.
Notes
- Use oven-ready lasagna noodles for easier layering and cooking.
- Add a layer of fresh spinach or sautéed mushrooms for extra vegetables.
Nutrition | Value |
Calories | 390kcal |
Carbohydrates | 3g |
Fibre | 1g |
Fat | 32g |
Protein | 21g |
Cholesterol | 94g |