Crockpot Lasagna

Introduction

Forget pre-boiling noodles and watching the oven. This Crockpot Lasagna delivers all the classic, comforting layers of meat, cheese, and pasta with the simple, set-it-and-forget-it convenience of your slow cooker. You get a rich, hearty sauce and perfectly tender noodles with minimal hands-on effort, making it perfect for busy weeknights or feeding a crowd.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 180 minutes

Total Time: 3 hours 10 minutes

Servings: 15

Ingredients

• ½ lb lasagna noodles (regular or oven-ready, uncooked)
• 1 lb Italian sausage (bulk, or links with casings removed)
• ½ lb ground beef
• 1 cup onion (chopped, about 1 large onion)
• 2 cloves garlic (minced)
• 28 oz can of tomatoes (cut up, undrained)
• 12 oz can of tomato paste
• 2 teaspoon sugar
• 2 teaspoon salt
• 1 ½ teaspoon dried basil leaves
• ⅕ teaspoon fennel seed
• ¼ teaspoon coarse black pepper
• 15 oz ricotta cheese
• 1 large egg (beaten)
• 1 tablespoon dried parsley flakes (or 2 teaspoon fresh minced parsley)
• ½ teaspoon salt
• ½ teaspoon coarse black pepper
• 4 cups shredded mozzarella cheese
• ¾ cup Parmesan cheese

Instructions

1. In a large skillet over medium-high heat, cook the Italian sausage, ground beef, and chopped onion until the meat is browned and the onion is tender. Drain any excess fat. Stir in the minced garlic and cook for 1 more minute.
2. Add the undrained cut-up tomatoes, tomato paste, sugar, 2 teaspoons salt, dried basil, fennel seed, and ¼ teaspoon black pepper to the meat mixture. Stir well, bring to a gentle boil, then reduce heat and simmer for 10 minutes.
3. While the sauce simmers, combine the ricotta cheese, beaten egg, parsley flakes, ½ teaspoon salt, and ½ teaspoon black pepper in a medium bowl. Mix until well blended.
4. Spoon about 1 cup of the meat sauce into the bottom of a 6-quart or larger slow cooker. Layer ingredients in this order, spreading evenly: one-third of the uncooked noodles (breaking them to fit as needed), half of the ricotta mixture, one-third of the remaining meat sauce, 1 ⅓ cups of the mozzarella cheese, and ¼ cup of the Parmesan cheese.
5. Repeat the layers: noodles, the remaining half of the ricotta mixture, half of the remaining meat sauce, another 1 ⅓ cups of mozzarella, and another ¼ cup of Parmesan.
6. For the final layer, place the last third of the noodles, cover with the remaining meat sauce, and top with the final 1 ⅓ cups of mozzarella and the remaining ¼ cup of Parmesan cheese.
7. Cover the slow cooker and cook on LOW for 3 to 3 ½ hours, or until the noodles are tender. Turn the slow cooker off, uncover, and let the lasagna rest for 15-20 minutes before serving to set nicely.

Variations

• Vegetable Boost: Add a layer of fresh spinach or thinly sliced zucchini or mushrooms between the cheese layers for extra veggies.
• Lighter Version: Use a lean ground beef (93/7) and substitute the ricotta with part-skim ricotta and part low-fat cottage cheese for a similar texture.
• Individual Servings: Layer the ingredients in small, oven-safe dishes that fit inside your slow cooker on a trivet for personal-sized lasagnas.

Tips for Success

• Don’t Overcook: Check for noodle doneness at the 3-hour mark to prevent mushy pasta. The lasagna will continue to set as it rests.
• Prevent Sticking: A thin layer of sauce on the bottom is crucial to prevent the first layer of noodles from sticking to the crock.
• Cheese Layer Tip: Keep the shredded mozzarella and Parmesan cheeses near the edges of the slow cooker to prevent them from melting directly onto the ceramic and burning.
• Rest is Key: Allowing the lasagna to rest after cooking is non-negotiable. It firms up, making it much easier to serve clean portions.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover and reheat a larger portion in a 350°F oven until warmed through. It can also be frozen for up to 3 months.

FAQ

Can I cook this on HIGH?

Yes, you can cook it on HIGH for about 1.5 to 2 hours. Check early and often, as noodles can overcook quickly on the high setting.

Do I need to boil the noodles first?

No. The slow cooker’s moisture and steam will cook the uncooked, dry lasagna noodles perfectly.

What size slow cooker do I need?

A 6-quart or larger slow cooker is essential for this recipe, which makes a generous amount.

My noodles are hard on the edges. What happened?

This can happen if the sauce doesn’t reach the very edges of the slow cooker. When layering, be sure to spread the sauce all the way to the sides to cover the noodles completely.

Can I use all ground beef instead of sausage?

Yes, you can substitute the Italian sausage with an additional pound of ground beef. Just note you may want to increase the Italian seasoning slightly to compensate for the flavor from the sausage.

What does the egg do in the ricotta mixture?

The beaten egg acts as a binder, helping the ricotta layer set and hold its shape better when sliced.