Go Back
This image shows Crockpot Lasagna With Ricotta served in a round white bowl, topped with a layer of melted cheese and fresh chopped cilantro for added freshness and flavor.

Crockpot Lasagna With Ricotta Recipe

This slow-cooked lasagna is a hearty, cheesy dish that layers flavorful meat sauce, creamy ricotta, and melty mozzarella between tender pasta sheets. It’s an easy, hands-off recipe perfect for busy days, delivering comforting, homemade lasagna straight from your crockpot.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 14 people
Calories 390 kcal

Equipment

  • Crockpot (slow cooker)
  • Skillet
  • Mixing bowl
  • Spoon or spatula
  • Cheese grater

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 sausage in a skillet with garlic until browned. Drain excess grease.
  • Add marinara sauce, water, salt, pepper, and Italian seasoning. Simmer 3 minutes.
  • Mix ricotta layer with parsley and Italian seasoning.
  • Grease crockpot lightly.
  • Spread a thin layer of sauce at the bottom.
  • Add noodle layer. Break noodles if needed.
  • Spread ricotta mixture over noodles.
  • Add mozzarella, parmesan, and romano.
  • Repeat layers until ingredients are used, ending with sauce and mozzarella on top.
  • Cook on low for 4–5 hours or until noodles are tender.
  • Rest 15 minutes before slicing.Cook sausage in a skillet with garlic until browned. Drain excess grease.
  • Add marinara sauce, water, salt, pepper, and Italian seasoning. Simmer 3 minutes.
  • Mix ricotta layer with parsley and Italian seasoning.
  • Grease crockpot lightly.
  • Spread a thin layer of sauce at the bottom.
  • Add noodle layer. Break noodles if needed.
  • Spread ricotta mixture over noodles.
  • Add mozzarella, parmesan, and romano.
  • Repeat layers until ingredients are used, ending with sauce and mozzarella on top.
  • Cook on low for 4–5 hours or until noodles are tender.
  • Rest 15 minutes before slicing.

Notes

  • Use oven-ready lasagna noodles for easier layering and cooking.
  • Add a layer of fresh spinach or sautéed mushrooms for extra vegetables.