Crockpot Lasagna
A comforting and delicious lasagna made effortlessly in your slow cooker, layered with pasta, meat sauce, and creamy cheese.
Equipment
- Crockpot
- Skillet
- Mixing Bowl
Ingredients
- 0.5 lb Lasagna Noodles regular or oven-ready, uncooked
- 1 lb Italian Sausage bulk or links with casings removed
- 0.5 lb Ground Beef
- 1 cup Onion chopped
- 2 cloves Garlic minced
- 28 oz Canned Tomatoes cut up, undrained
- 12 oz Tomato Paste canned
- 2 teaspoons Sugar
- 2 teaspoons Salt divided
- 1.5 teaspoons Dried Basil Leaves
- 0.2 teaspoon Fennel Seed
- 0.25 teaspoon Coarse Black Pepper
- 15 oz Ricotta Cheese
- 1 large Egg beaten
- 1 tablespoon Dried Parsley Flakes or 2 teaspoons fresh minced parsley
- 4 cups Mozzarella Cheese shredded, divided
- 0.75 cup Parmesan Cheese
Instructions
- In a large skillet, combine Italian sausage, ground beef, chopped onion, and minced garlic. Sauté over medium heat until the meat is no longer pink and the onions are tender, about 7-10 minutes. Drain excess fat.
- Stir in canned tomatoes, tomato paste, sugar, 1 teaspoon salt, basil, fennel, and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- In a medium bowl, mix ricotta cheese, beaten egg, parsley, and remaining salt.
- In the crockpot, spoon 1 cup of the meat sauce into the bottom. Layer one-third of uncooked lasagna noodles over the sauce, followed by half of the ricotta mixture and 1 cup of shredded mozzarella cheese. Repeat the layers two more times.
- Finish with a final layer of noodles topped with the remaining meat sauce. Reserve 1 cup of mozzarella for later.
- Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the reserved mozzarella cheese for the last 30 minutes of cooking.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.