Easy Crockpot Lasagna Recipe

This easy lasagna is made with minimal prep work using uncooked lasagna noodles, browned Italian sausage, mozzarella cheese, and a six-ingredient ricotta cheese mixture.

Course pasta main meal

Cuisine Italian

Keyword best crock pot lasagna, can you make lasagna in a crock pot, crock pot lasagna, crock pot lasagna easy, crock pot pasta, easy crock pot lasagna, how to make crock pot lasagna, lasagna, lazy day crock pot lasagna, pasta, slow cooker lasagna, slow cooker pasta

Prep Time 20

Cook Time 4 20

Servings servings

Calories 470kcal

Author Beth Pierce

Ingredients

1 lb ground Italian sausage
1 medium onion finely chopped
2 cloves garlic minced
Kosher salt and fresh ground black pepper
15 ounces ricotta cheese
1 1/2 teaspoons dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1 large egg
3 cups tomato sauce or spaghetti sauce
12 lasagna noodles do not boil
2 1/2 cups shredded mozzarella

Instructions

In a large skillet, brown the sausage. When it is halfway browned, add onions and cook for an additional 4-5 minutes. Reduce the heat to low. Add minced garlic and cook for 1 minute, stirring constantly. Season with kosher salt and fresh ground black pepper.
In a medium bowl, mix together ricotta cheese, parsley, oregano, basil, onion powder, and egg.
Spoon 3/4 cup tomato sauce into the bottom of the crock pot. Add three uncooked lasagna noodles to the crock pot, breaking it up if necessary. Add browned meat mixture and 3/4 cup tomato sauce. Add another layer of uncooked lasagna noodles. Add 1 cup shredded mozzarella and 3/4 cup tomato sauce. Add another layer of uncooked lasagna noodles.
Spread the ricotta cheese mixture and another layer of lasagna noodles. Spoon another 3/4 cup of tomato sauce over the noodles spreading it with the back of a spoon. Drizzle 1/2 cup water down the sides of the crock pot. Cover and cook on low for 3 1/2-4 hours; or until the noodles are soft.
Layer with remaining shredded mozzarella, cover, and let melt for 20 minutes. Let it rest for 20 minutes before cutting. Garnish with chopped fresh basil, thyme, or Italian parsley.

Notes

For optimal flavor, use good-quality ground Italian sausage. Cook just until browned, adding the finely chopped onion about halfway through the browning process and the minced garlic in the last minute of browning.

Ground beef or ground turkey can be substituted for the sausage.

Do not boil the lasagna noodles. Trust me! They will cook up tender in the crock just fine. This is one of the great advantages of crock pot lasagna.

Use whole milk mozzarella cheese as it creates a super creamy melt.

Homemade marinara is always tasty, but if you are short on time, there are plenty of tasty jarred marinara. I love Costco's Organic Marinara Sauce.

Cottage cheese can be substituted for ricotta cheese.

Consider adding other veggies like carrots, mushrooms, and tomatoes.

Don't forget to drizzle the water down the sides of the pot. It adds moisture to the pot, so the noodles soften.

For best results, once cooked, let the lasagna rest for about 20 minutes before slicing.

Do not get too hung up with the layers. You could do it any number of ways!

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.

Nutrition