Crockpot Lasagna

This Crockpot Lasagna tastes incredible with its homemade sauce, melted cheese, and two different meats. It’s my favorite Lasagna recipe that I have made and I LOVE that I’m able to make it in my Slow Cooker. This will be your new go-to recipe!

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Why Make This Crockpot Lasagna:

  • Made in Under an Hour
  • Simple Ingredients
  • Easy Instructions
  • Kid-Friendly
  • Budget-Friendly

Ingredients Needed for this Lasagna:

Produce – Onion, Minced Garlic, Minced Parsley, Egg

Meat – Italian Sausage Bulks, Ground Beef

Pantry – Can of Tomatoes, Tomato Paste, Sugar

Spices – Salt, Dried Basil Leaves, Fennel Seed, Coarse Black Pepper

Dairy – Ricotta Cheese, Shredded Mozzarella Cheese, Parmesan Cheese

How to Make Crockpot Lasagna with Homemade Sauce:

There are several ingredients needed for this recipe, but nothing too complicated! It might seem daunting to make your own sauce, but it’s truly so easy and tastes way better than store bought. This is a visual walk-through for readers. The Full Recipe can be found at the bottom of of this post.

To begin, combine Ground Beef, Italian Sausage, Garlic, and Onion in a Large Skillet. Cook until Sausage is no longer pink and Onion is tender. Drain the liquid from the pan. Stir in the next 7 Ingredients and bring to a boil. Reduce the heat and simmer for 5 minutes.

Then, in a Medium Bowl, blend Ricotta, Egg, Parsley, Salt, and Pepper. Next, spoon 1 cup of the Meat Sauce into the bottom of your Crockpot. Next, layer one-third of each Lasagna noodles, Ricotta Mixture, remaining Meat Sauce, Mozzarella Cheese (1 cup for each layer, final cup reserved), and a sprinkling of Parmesan Cheese. Break the corners of the Noodles as needed to fit the curve of the Crockpot.

Repeat layers two more times. Set aside one cup of Mozzarella Cheese to add during the last 30 minutes of cooking.

Next, place lid on Crockpot and cook on High for 2-3 Hours or Low for 5-6 Hours.

Check Noodles for doneness. When Noodles are done cooking, sprinkle the top with reserved Cheese and place the lid back on the Crockpot. Continue cooking until Cheese is melted.

Finally, serve this Lasagna alone or with your favorite sides! Enjoy!

What Kind of Cheese is Used in Crockpot Lasagna?

Traditionally, Lasagna is made of three types of Cheese: Ricotta, Mozzarella, and Parmesan. However, if you would like to substitute Cottage Cheese for the Ricotta to make the recipe a bit lighter, that is common and just fine! I personally prefer the taste of Ricotta, though.

More Slow Cooker Recipe that You’ll LOVE!

Slow Cooker Chicken Cacciatore – Such an easy Chicken Cacciatore Recipe that your whole family will love!

Slow Cooker Beef Gyros – These Beef Gyros are the perfect meal for a busy weeknight! We love loading them up with our favorite toppings!

Crockpot Baked Potatoes – Make these Baked Potatoes as a simple side dish or meal!

Crockpot Lasagna

Crockpot Lasagna

Yield: 6
Prep Time: 25 minutes
Cook Time: 4 hours
Additional Time: 20 minutes
Total Time: 4 hours 45 minutes

This easy Crockpot Lasagna recipe features homemade sauce, savory cheeses, two types of meat, and seasoning layered into a lasagna FULL of flavor!

Ingredients

SAUCE

  • 1 lb. Italian Sausage Bulks or Links with Casings Removed
  • 1/2 lb. Ground Beef
  • 1 cup Chopped Onion
  • 2 Cloves Minced Garlic
  • 28 oz. Can of Tomatoes, Cut Up, Undrained
  • 12 oz. Can of Tomato Paste
  • 2 tsp. Sugar
  • 2 tsp. Salt
  • 1 1/2 tsp. Dried Basil Leaves
  • 1/5 tsp. Fennel Seeds
  • 1/4 tsp. Coarse Black Pepper

CHEESE MIXTURE

  • 15 oz. Ricotta Cheese
  • 1 Large Egg Beaten
  • 1 Tbsp. Dried Parsley Flakes or 2 tsp. Fresh Minced Parsley
  • 1/2 tsp. Salt
  • 1/2 tsp. Coarse Black Pepper

CHEESE TOPPING

  • 4 cups Shredded Mozzarella Cheese
  • 3/4 cup Parmesan Cheese
  • 12 oz. Package of Lasagna Noodles

Instructions

    1. In large skillet, combine ground beef, Italian sausage, garlic, and onion. Cook until sausage is no longer pink and onion is tender. Drain the liquid from the pan.
    2. Stir in your can of tomatoes, can of tomato paste, sugar, salt, dried basil leaves, fennel seeds, and coarse black pepper and bring to a boil. Reduce the heat and simmer for 5 minutes.
    3. In a medium mixing bowl, blend ricotta, egg, parsley, salt, and pepper.
    4. Spoon 1 cup of the meat sauce into the bottom of a crockpot.
    5. Layer one-third of each lasagna noodles, ricotta mixture, remaining meat sauce, Mozzarella cheese (1 cup for each layer, final cup reserved), and a sprinkling of Parmesan cheese. Break the corners of the noodles as needed to fit the curve of the crockpot.
    6. Repeat layers two more times. Set aside one cup of mozzarella cheese to add during the last 30 minutes of cooking.
    7. Place lid on crockpot and cook on high for 2-3 hours or low for 5-6 hours.
      Check noodles for doneness. When noodles are done cooking, sprinkle the top with reserved cheese and place the lid back on the crockpot. Continue cooking until cheese is melted.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 662Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 133mgSodium: 1839mgCarbohydrates: 39gFiber: 5gSugar: 13gProtein: 44g

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