Crock Pot Lasagna

Crock Pot Lasagna is an easy, family-friendly meaty, cheesy lasagna cooked right in your slow cooker.  No need to boil the lasagna noodles as this cooks up perfectly using uncooked lasagna noodles, meat sauce, shredded mozzarella, and creamy ricotta.  I love to serve this delicious pasta dish with a side salad and garlic bread.

Crock Pot Lasagna is one of my family’s favorite meals.  Layering the lasagna in the crockpot takes less than ten minutes, and the ground Italian sausage with onions and garlic can be browned ahead of time and stored in the fridge. So much easier than in the oven this meal is perfect any time of the year and is always a hit with the kids.

How to Make Crock Pot Lasagna

Start by browning the Italian sausage over medium heat in a large skillet. When it is about 50% browned stir in the chopped onions and cook for an additional 4-5 minutes. Reduce the heat to low and add the minced garlic for an additional minute stirring constantly. Drain any excess grease and season with kosher salt and fresh ground black pepper to taste.

Grab a small bowl and mix together the ricotta cheese, parsley, oregano, basil, onion powder, and egg.  Set it aside while you start to layer the lasagna in the crock pot.

Spray the crock pot with nonstick cooking spray. Now spoon about 3/4 cup tomato sauce into the bottom of the crock pot. Now add three uncooked lasagna noodles to the crock pot.  They do not have to be perfect, and you can break them to fit.  Now layer with the browned meat mixture and about 3/4 cup tomato sauce.  Next, add another layer of uncooked lasagna noodles.  Followed by a layer of shredded mozzarella and 3/4 cup tomato sauce.  Now add another layer of uncooked lasagna noodles. Followed by 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 of water down the sides of the crock.

Then cover and cook on low for 3 1/2-4 hours or until the noodles are soft.  Finally add the final layer of shredded mozzarella, cover, and let melt for about 20 minutes.  Let the lasagna rest for 20 minutes before cutting.  Garnish with chopped herbs like fresh basil, rosemary, or thyme and Parmesan cheese

Helpful tips for making the best Crock Pot Lasagna!

• 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.

More lasagna recipes to try

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.

5 from 11 votes

Print Pin Rate

Course: pasta main meal

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours 20 minutes minutes

Servings: 10 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

Calories: 470kcal | Carbohydrates: 33g | Protein: 23g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 95mg | Sodium: 900mg | Potassium: 504mg | Fiber: 3g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 7mg | Calcium: 266mg | Iron: 2mg

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