Crockpot Lasagna

03 July 2014 | By

Easy Crockpot Lasagna

I love Lasagna and so does my family and I have always made it from scratch, cooking the sauce for hours and then the final baking time which took a while too.  It was worth all the work, but I didn’t make it very often because of that.  Not too worry I have found the next best thing and you are going to love it.  This crockpot lasagna is easy to prepare and it is so good you will not be able to tell the difference. If you are busy like most of us are, you can put this on early in the day and it will send a wonderful aroma throughout your house that will welcome you as you enter and be ready to serve.


1 pound lean ground beef

1 pound Italian sweet sausage

1/2 cup finely chopped onion

1 teaspoon minced garlic

1 24 ounce jar spaghetti sauce (choose your favorite – I like Barillo)

1/2 cup water

1 15 ounce container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 egg

2 Tablespoons fresh chopped parsley (can use dried but use 2 tsp.)

6 uncooked lasagna noodles


In a large skillet brown the beef and sausage and onion.  Add garlic and cook for an addition minute.  Drain off excess oil from meat.  Add spaghetti sauce and water and simmer for about five minutes.  Mix the ricotta, 1 1/2 cups mozzarella and two tablespoons of the Parmesan cheese, egg and parsley.  Pour one cup of spaghetti meat sauce into a 4-6 quart crockpot.  Place half of the noodles and half of the ricotta mixture on top of the sauce.  Cover with 2 cups meat sauce.  Top with remaining noodles. Break the noodles to make them fit if necessary.  Add the cheese mixture and remainder of meat sauce over noodles. Cook on low for 4 to 5 hours or until the noodles are soft.  Before serving sprinkle with 1/2 cup of mozzarella and remaining Parmesan cheese.  Replace the lid and let sit for ten minutes to melt the cheese.  A side salad and some garlic bread and you are all set.


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