Easy Crockpot Egg Noodle Lasagna Recipe – The Best Comfort Food for Busy Weeknights

This is one of those Crock Pot Dishes that you throw together in the morning, let it simmer all day, and then BAM—dinner is magically ready. No boiling, no layering, no stress. Just a Lasagna Casserole with Egg Noodles that tastes like you spent all day in the kitchen (when really, you spent 5 minutes dumping everything into the slow cooker and then went on with your life).

If you love Crockpot Cooking, easy Dinner Recipes Easy Quick, or just need the best comfort food to get you through the week, you gotta try this one. It’s the ultimate Crockpot Lasagna Easy edition, and I promise—even your pickiest eater will ask for seconds.

Alright, let’s make some Lasagna With Egg Noodles!

What You’ll Need

For the Meat Sauce:

• 1 lb ground beef
• 1 small onion, diced (or just shake in some onion powder, I won’t tell)
• 2 cloves garlic, minced (or use the jarred stuff—mom life is about shortcuts)
• 1 (24 oz) jar of your favorite pasta sauce
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper

For the Creamy Layer:

• 1 (15 oz) container ricotta cheese (or cottage cheese—use what you got)
• 1 egg
• ½ cup grated Parmesan cheese
• 1 tsp dried basil

For the Noodles & Cheese:

• 12 oz egg noodles (uncooked)
• 2 cups shredded mozzarella cheese
• 1 cup water

How to Make It

Step 1: Cook the Meat

Start by browning the ground beef in a big ol’ skillet over medium heat. Toss in your diced onion and garlic, and cook until the meat is no longer pink. Drain the grease, unless you like living on the edge. Stir in the pasta sauce, diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for a couple of minutes while you handle the next step.

Step 2: Mix the Creamy Layer

In a small bowl, mix together the ricotta (or cottage cheese), egg, Parmesan, and dried basil. Stir it up real good until it’s smooth. Try not to eat it straight out of the bowl.

Step 3: Assemble in the Crockpot

Now for the fun part—dumping everything in the crockpot like a true dinner magician.

1. Pour half of the meat sauce into the bottom of your crockpot.
2. Add the uncooked egg noodles right on top (yes, straight from the bag).
3. Pour in 1 cup of water so the noodles don’t turn into sad, crunchy bites.
4. Dollop the ricotta mixture all over the noodles and spread it gently with a spoon.
5. Dump the rest of the meat sauce on top.
6. Finally, sprinkle the mozzarella cheese over everything.

Step 4: Cook & Walk Away

Cover that baby up and let it do its thing.

• Cook on LOW for 4-5 hours or HIGH for 2-3 hours.
• No peeking! Let the magic happen.

Step 5: Let It Rest (The Hardest Part)

Turn off the crockpot and let it sit for about 10 minutes before serving. I know, I know—torture. But trust me, it helps everything set up so it’s not just a cheesy, saucy mess on your plate.

Step 6: Serve & Watch It Disappear

Scoop it out, serve with some garlic bread (or just eat it straight from the crockpot, I won’t judge), and enjoy the fact that you just made lasagna with almost zero effort.

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Crockpot Egg Noodle Lasagna Recipe Card

Crockpot Egg Noodle Lasagna

This Easy Crockpot Lasagna Recipe is the ultimate lazy lasagna—all the cheesy, saucy goodness of classic lasagna without the layering or pre-boiling noodles. Perfect for busy weeknight meals, this crockpot dish is a family favorite and pure comfort food!

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Prep Time: 10 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours

Servings: 8

Author: Fareeha

Ingredients

For the Meat Sauce:

• 1 lb ground beef
• 1 small onion , diced
• 2 cloves garlic , minced
• 1 pasta sauce 24 oz jar
• 1 14.5 oz can diced tomatoes , drained
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper

For the Creamy Layer:

• 1 15 oz container ricotta cheese (or cottage cheese)
• 1 egg
• ½ cup Parmesan cheese grated
• 1 tsp dried basil

For the Pasta & Cheese:

• 12 oz egg noodles uncooked
• 2 cups mozzarella cheese shredded
• 1 cup water

Instructions

Cook the Meat:

• Brown the ground beef with diced onion and garlic in a skillet. Drain grease, then stir in pasta sauce, diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for 2 minutes.

Mix the Creamy Layer:

• In a bowl, mix ricotta (or cottage cheese), egg, Parmesan, and dried basil.

Assemble in the Crockpot:

• Add half of the meat sauce to the bottom of the crockpot.
• Layer uncooked egg noodles on top.
• Pour in 1 cup of water to help the noodles cook.
• Spread the ricotta mixture over the noodles.
• Top with the rest of the meat sauce.
• Sprinkle mozzarella cheese on top.

Cook:

• Cover and cook on low for 4-5 hours or high for 2-3 hours.

Let It Rest:

• Turn off the crockpot and let the lasagna sit for 10 minutes before serving.

Serve & Enjoy:

• Scoop it out, pair it with garlic bread, and enjoy the easiest Crockpot Lasagna ever!

Notes

• Make Ahead: Assemble everything the night before and refrigerate, then cook the next day!
• Storage: Store leftovers in the fridge for up to 4 days or freeze for later.
• Customization: Swap the beef for sausage, use cottage cheese instead of ricotta, or add veggies like spinach or mushrooms!

This Lasagna With Egg Noodles has quickly become one of my go-to Crock Pot Dishes because it’s the perfect mix of lazy and delicious. Just toss it all in, go live your life, and come back to a hot, cheesy Lasagna Casserole With Egg Noodles that tastes like you actually put effort into dinner (even though, let’s be real, you totally didn’t).

If you’re a fan of Crock Pot Cooking, Crockpot Dishes, or just need more Recipes Easy Quick in your life, you need to add this one to your meal rotation. Trust me, even the pickiest eaters (or the ones who “aren’t hungry” until 30 minutes past dinnertime) will love it.

So, what do you think? Are you making this Slow Cooker Lasagna tonight? Let me know in the comments if you try it—bonus points if you serve it with garlic bread and a side of “mom finally gets to sit down for five minutes.”