Crockpot Lasagna

Introduction

This Crockpot Lasagna brings all the classic, comforting layers of flavor to your dinner table with the ultimate convenience of a slow cooker. You can prep it in minutes, and it cooks to bubbly, cheesy perfection while you go about your day, 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 (bulks, 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, onion, and garlic until the meat is browned and the onion is soft. Drain any excess fat.
2. Stir in the undrained tomatoes, tomato paste, sugar, 2 tsp salt, dried basil, fennel seed, and ¼ tsp black pepper. Bring to a simmer, then remove from heat.
3. In a medium bowl, mix the ricotta cheese, beaten egg, dried parsley, ½ tsp salt, and ½ tsp black pepper until well combined.
4. To assemble, spread about 1 cup of the meat sauce over the bottom of a 6-quart crockpot. Arrange a layer of uncooked lasagna noodles over the sauce, breaking them as needed to fit.
5. Spread one-third of the ricotta mixture over the noodles. Sprinkle with 1 cup of mozzarella cheese and a few tablespoons of Parmesan. Spoon about 1 ½ cups of meat sauce over the cheese.
6. Repeat the layers two more times: noodles, ricotta, mozzarella, Parmesan, and meat sauce. For the final fourth layer, use the remaining noodles, remaining meat sauce, and top with the remaining mozzarella and Parmesan cheeses.
7. Cover and cook on LOW for 3 hours. The lasagna is done when the noodles are tender, and the cheese on top is melted and bubbly. Uncover and let stand for 15-20 minutes before serving to set.

Variations

• Meat-Free: For a vegetarian version, simply omit the sausage and beef. Sauté a mix of finely chopped mushrooms, zucchini, and bell peppers with the onion and garlic for a hearty vegetable base.
• Spinach Addition: Add a layer of flavor and nutrients by mixing 10 ounces of thawed and squeezed-dry frozen spinach into the ricotta cheese mixture before layering.
• Herb Boost: Substitute the dried basil in the sauce for 3-4 tablespoons of chopped fresh basil, stirring it in at the very end of the sauce simmering time.
• Deconstructed Serve: For an easy family-style meal, serve scoops of the finished lasagna over a bed of fresh arugula or alongside garlic bread for dipping.

Tips for Success

• It is not necessary to pre-cook the lasagna noodles, but avoid letting them touch the sides of the crockpot where they can get too crispy; fully submerge them in sauce.
• For the cleanest slices when serving, allow the lasagna to rest for the full 20 minutes after cooking—it will firm up significantly.
• If using oven-ready lasagna noodles, you can reduce the cook time slightly. Start checking for noodle tenderness at the 2.5-hour mark.
• To prevent sticking and ensure easy cleanup, consider using a slow cooker liner or lightly greasing the crockpot insert with cooking spray before adding the first layer of sauce.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover a larger portion with foil and warm it in a 350°F oven until heated through, about 20-30 minutes.

FAQ

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

Can I cook this on HIGH heat?

It’s not recommended. Cooking on LOW for 3 hours allows the noodles to become tender without burning the edges. Cooking on HIGH may result in overcooked edges and an undercooked center.

Why is there only ½ lb of noodles?

This recipe is designed for a specific crockpot size and layering. Using a full pound would make the lasagna too dry and noodle-dense, as it wouldn’t absorb enough sauce.

Do I have to let it rest before serving?

Yes, the resting period is crucial. It allows the lasagna to set, making it much easier to cut into neat portions. Skipping this step will result in a soupy, messy serving.

Can I prepare this lasagna the night before?

You can assemble the entire lasagna in the crockpot insert, cover it tightly, and refrigerate it overnight. When ready to cook, place the cold insert into the base and add about 30-45 minutes to the cooking time.

My slow cooker is smaller than 6 quarts. Can I still make this?

This recipe is designed for a 6-quart slow cooker. Using a smaller one (like a 4-quart) may cause it to overflow. You can halve the recipe for a smaller appliance.