Crockpot Lasagna

Introduction

This crockpot lasagna delivers all the comfort of the classic baked dish with the incredible convenience of your slow cooker. You simply layer the ingredients and let the machine do the work, resulting in perfectly melded flavors and tender noodles without heating up your kitchen.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 180 minutes (3 hours)
• 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, chopped onion, and minced garlic until the meat is browned and the onion is tender. Drain any excess fat.
2. To the meat mixture in the skillet, add the undrained cut-up tomatoes, tomato paste, sugar, 2 teaspoons salt, dried basil, fennel seed, and ¼ teaspoon coarse black pepper. Stir well and bring to a simmer. Remove from heat.
3. In a separate bowl, combine the ricotta cheese, beaten egg, dried parsley flakes, ½ teaspoon salt, and ½ teaspoon coarse black pepper. Mix until smooth.
4. Spread about 1 ½ cups of the meat sauce into the bottom of a 6-quart or larger slow cooker. Break the lasagna noodles to fit, creating a single layer over the sauce.
5. Top the noodles with one-third of the ricotta mixture, spreading gently. Sprinkle with 1 cup of the shredded mozzarella cheese and ¼ cup of the Parmesan cheese. Spoon about 1 ½ cups of meat sauce over the cheese.
6. Repeat the layering process two more times: noodles, ricotta, mozzarella, Parmesan, and sauce. Finish with a final layer of noodles, the remaining meat sauce, and the remaining mozzarella and Parmesan cheeses.
7. Cover and cook on LOW for 3 to 3 ½ hours, or until the noodles are tender. Turn off the slow cooker, uncover, and let the lasagna rest for 30-45 minutes before serving to allow it to set.

Variations

• No-Boil Noodle Trick: If you’re using regular (not oven-ready) lasagna noodles, soaking them in hot tap water for 15-20 minutes before layering can help them cook more evenly.
• Meatless Version: Omit the sausage and beef. Use your favorite sautéed vegetables like mushrooms, zucchini, and spinach instead.
• Individual Portions: Use small, heat-safe bowls or mason jars placed in your slow cooker insert for single-serve lasagnas. Adjust the cooking time down slightly.
• Extra Creamy Layer: Add a layer of sliced provolone or dollops of mascarpone cheese along with the ricotta mixture for a richer flavor.

Tips for Success

• Letting the lasagna rest after cooking is crucial; it will firm up and be much easier to serve.
• Avoid stirring during cooking. Trust the layering process.
• For a less greasy result, use Italian turkey sausage or lean ground beef (90/10).

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven until warmed through.

FAQ

Can I use no-boil/oven-ready lasagna noodles?

Yes, they work perfectly in this recipe. There’s no need to pre-soak them.

Why is my lasagna watery?

This is often due to not letting it rest after cooking. The resting period allows excess moisture to be absorbed. Also, ensure you are using the exact can sizes listed and not adding extra liquid.

Can I prepare the layers ahead of time?

You can assemble the lasagna in the slow cooker insert, cover it, and refrigerate it overnight. Let it sit at room temperature for about 20 minutes before starting the slow cooker.

Can I freeze crockpot lasagna?

Yes. Cool completely, slice into portions, and freeze in airtight containers. Thaw in the refrigerator overnight before reheating.

Do I have to use both types of meat?

You can use 1.5 lbs of all Italian sausage or all ground beef if you prefer, though the flavor will change.

What size slow cooker do I need?

A 6-quart or larger slow cooker is essential for this recipe to fit all the layers comfortably.