I love lasagna but I hate waiting for it in the oven. So I popped it in the crockpot instead! This Crockpot Lasagna Recipe turns out perfect every time I make it. Serve with a salad and some garlic bread and you have a delicious meal!
Crock Pot Lasagna
Prep
Cook
Total
Yield 8
This is one of my weaknesses! Love Lasagna...especially in the crockpot!
Ingredients
- 1 pound bulk Italian sausage
- 1 medium onion, chopped (1/2 cup)
- 3 cans (15 ounces each) Italian-style tomato sauce
- 2 teaspoons dried basil leaves
- 1/2 teaspoon salt
- 2 cups shredded mozzarella cheese (8 ounces)
- 1 container (15 ounces) part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- 15 uncooked lasagna noodles
Instructions
- Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
- Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
- Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
- Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
- Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Notes
This can be made with gluten free lasagna noodles.
Courses Dinner
Crock Pot Chicken & Gravy
Crockpot Pineapple Chicken
Sweet & Spicy Pork Picadillo
Crockpot Cornbread Dressing
I made this a few weeks ago, from a previous post and I really liked it. I did change up a few things, by using ground meat instead of sausage, and also add a handful of those cute mini pepperoni’s to it. I used a big can of spaghetti sauce and a can of manwich to equal up to the tomato sauce noted here and I used a small curd light cottage cheese in place of the ricotta. It was wonderful. My family all voted KEEP THE RECIPE.