Crockpot Lasagna Recipe

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

Course pasta main meal

Cuisine Italian

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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 whole milk ricotta cheese
1 tablespoon chopped fresh parsley or 1 teaspoon dried
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon onion powder
1 large egg
32 ounces marinara sauce
9 ounces oven-ready lasagna noodles no boil
2½ 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 ½ cup of marinara sauce into the bottom of the crock pot. Add three oven-ready lasagna noodles to the crock pot, breaking them up if necessary. Add half of the browned meat mixture and ¾ cup marinara sauce. Add another layer of oven-ready lasagna noodles. Add 1 cup shredded mozzarella and ¾ cup marinara sauce. Add another layer of oven-ready lasagna noodles.
Spread the ricotta cheese mixture and another layer of lasagna noodles. Spoon another ¾ cup marinara sauce over the noodles, spreading it with the back of a spoon. Add another layer of oven-ready lasagna noodles
Add the remaining meat mixture. Add another layer of oven-ready lasagna noodles. and spread with ¾ cup marinara sauce
Drizzle ½ cup of water down the sides of the crock pot. Cover and cook on low for 3-3½ hours, or until the noodles are soft, but start checking after 2 1/2 hours.
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

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Crockpot temps vary widely. Please cook this on low and start checking after 2½ hours.

Nutrition