Crockpot Lasagna

Introduction

This Crockpot Lasagna delivers all the comforting layers of the classic baked dish with minimal hands-on effort. You simply brown the meat, layer the ingredients, and let your slow cooker do the rest. It’s the perfect solution for feeding a crowd on a busy day.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 180 minutes (3 hours)

Total Time: 190 minutes (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, chopped onion, and minced garlic until the meat is browned and the onion is tender. Drain any excess fat.
2. Stir in the undrained cut-up tomatoes, tomato paste, sugar, 2 tsp salt, dried basil, fennel seed, and ¼ tsp coarse black pepper. Bring to a simmer, then remove from heat.
3. In a medium bowl, combine the ricotta cheese, beaten egg, parsley flakes, ½ tsp salt, and ½ tsp coarse black pepper until smooth.
4. Lightly grease the insert of a 6-quart or larger slow cooker.
5. To assemble, spread about 1 ½ cups of the meat sauce evenly on the bottom of the slow cooker. Arrange a single layer of uncooked lasagna noodles over the sauce, breaking them to fit as needed.
6. Spread one-third of the ricotta mixture over the noodles. Sprinkle with 1 cup of the shredded mozzarella and 3 tablespoons of the Parmesan cheese. Spoon about 1 ½ cups of meat sauce over the cheeses.
7. Repeat the layering process (noodles, ricotta, mozzarella, Parmesan, sauce) two more times. For the final layer, after the last noodles and sauce, top with the remaining 1 cup of mozzarella and the remaining Parmesan cheese.
8. Cover and cook on LOW for 3 hours, or until the noodles are tender and the lasagna is hot and bubbly. Unplug the slow cooker, remove the lid, and let the lasagna rest for 15-20 minutes before serving to allow it to set.

Variations

• Meatless Version: Omit the Italian sausage and ground beef. Sauté the onion and garlic, then add an extra 28 oz can of tomatoes or rinsed, drained lentils to the sauce for a hearty vegetarian option.
• Spinach Ricotta: Thaw and thoroughly squeeze dry a 10 oz package of frozen chopped spinach. Mix it into the ricotta cheese mixture before layering.
• No-Boil Noodle Hack: If using regular (not oven-ready) lasagna noodles, soak them in very hot tap water for 15 minutes while you prepare the meat sauce to ensure they cook through perfectly.
• Individual Servings: Layer the ingredients in small, greased oven-safe dishes or ramekins that fit inside your slow cooker. Place them on a trivet, add ½ cup of water to the cooker, and cook as directed.

Tips for Success

• Letting the lasagna rest after cooking is crucial; it firms up and makes serving clean slices much easier.
• For the best texture, shred your own mozzarella cheese from a block, as pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
• If your slow cooker tends to run hot, check the lasagna at the 2.5-hour mark to prevent the edges from overcooking.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months. To reheat, place individual servings in the microwave until hot, or cover a baking dish with foil and warm in a 350°F (175°C) oven for 20-30 minutes.

FAQ

Can I cook this on HIGH instead?

Yes, but the texture will be better on LOW. If you must use HIGH, cook for 1.5 to 2 hours, checking for doneness early to prevent overcooking.

Do I have to use both Italian sausage and ground beef?

No, you can use 1.5 lbs of all Italian sausage or all ground beef. The combination simply provides a more complex flavor.

Why is my lasagna watery?

This can happen if the sauce wasn’t simmered to thicken slightly before layering, or if the canned tomatoes were particularly juicy. Letting it rest after cooking allows excess moisture to be absorbed.

Can I prepare the layers the night before?

Yes, you can assemble the lasagna in the slow cooker insert the night before. Cover tightly and refrigerate. Let it sit at room temperature for 30 minutes before cooking as directed, adding about 15-30 extra minutes to the cook time.

What size slow cooker do I need?

A 6-quart oval slow cooker is ideal for this recipe. A 5-quart may work but will be very full, so layer carefully to avoid overflow.

Do the noodles need to be covered in sauce?

Yes, it’s important that every noodle is in contact with sauce. Any exposed, dry noodles will remain hard and crunchy after cooking.