Crockpot Lasagna

Introduction

This Crockpot Lasagna delivers all the comforting, cheesy layers you love without needing to heat up your kitchen. It’s a true set-it-and-forget-it meal, perfect for busy weeknights or feeding a crowd. You get a rich, meaty sauce and perfectly tender pasta with minimal hands-on effort.

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, brown the Italian sausage, ground beef, onion, and garlic together. Cook until the meat is no longer pink 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 black pepper. Stir well and bring to a simmer. Let it simmer for about 5 minutes.
3. In a medium bowl, combine the ricotta cheese, beaten egg, dried parsley flakes, ½ teaspoon salt, and ½ teaspoon black pepper. Mix until well blended.
4. Spread about 1 cup of the meat sauce evenly on the bottom of a 6-quart or larger slow cooker.
5. Break the lasagna noodles to fit the shape of your slow cooker. Arrange a single layer of noodles over the sauce, breaking pieces as needed to fill gaps.
6. Spoon about one-third of the ricotta mixture over the noodles and spread gently. Sprinkle with 1 cup of the mozzarella cheese and ¼ cup of the Parmesan cheese. Spoon about 1 ½ cups of meat sauce over the cheese.
7. Repeat the layering process (noodles, ricotta, mozzarella, Parmesan, sauce) two more times.
8. For the final layer, add a last layer of noodles, top with the remaining meat sauce, and finish with the remaining mozzarella and Parmesan cheeses.
9. Cover and cook on LOW for 3 to 3 ½ hours, or until the noodles are tender and the casserole is hot and bubbly. Avoid opening the lid frequently during cooking.
10. Turn off the slow cooker, uncover, and let the lasagna rest for 20-30 minutes before serving. This allows it to set for cleaner slices.

Variations

• Vegetable Boost: After browning the meat, add a layer of thawed and well-drained frozen spinach or thin slices of zucchini or mushrooms when assembling.
• Spice Level: Use hot Italian sausage instead of mild to add a kick, or add a pinch of red pepper flakes to the sauce.
• No-Meat Version: Omit the sausage and beef and use a plant-based meat substitute or double up on hearty vegetables like sliced portobello mushrooms.
• Individual Servings: Layer the ingredients in small, greased oven-safe dishes that fit inside your slow cooker on a trivet. This is great for portion control and presentation.

Tips for Success

• Avoid stirring the lasagna once it’s in the slow cooker. Let the layers do their work.
• Letting the lasagna rest after cooking is crucial. It firms up and makes serving much easier.
• If using regular (not oven-ready) noodles, ensure they are fully submerged in sauce to cook properly. You can dip them in warm water briefly before layering to help.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave or warm larger portions, covered with foil, in a 350°F oven until heated through. You can also freeze portions for up to 3 months; thaw overnight in the fridge before reheating.

FAQ

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

Yes, oven-ready noodles work perfectly in this recipe. They are designed to absorb moisture from the sauce as they cook.

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

You can halve the recipe for a smaller slow cooker. The cook time will be slightly less, so start checking for doneness around the 2.5-hour mark on LOW.

Why do I need to add sugar to the sauce?

The sugar helps balance the acidity from the tomatoes, creating a more rounded and mellow flavor.

Can I prepare this the night before?

You can brown the meat and prepare the sauce and cheese mixture the night before. Store them separately in the fridge. In the morning, assemble the layers in the cold crockpot and add the cook time as directed.

Is it okay if the top layer of noodles is exposed?

Try to cover the top noodles completely with sauce and cheese to prevent them from drying out or becoming crunchy.

What can I use instead of fennel seed?

If you don’t have fennel seed, you can simply omit it. It adds a slight licorice note characteristic of Italian sausage, but the dish will still be delicious without it.