crockpot lasagna recipe

Crockpot Lasagna is a great recipe for a hearty meal during a busy week! It&#039;s also a great freezer meal to make ahead and cook later.

Crockpot Lasagna

lbs lean ground beef ((cooked))

lasagna noodles ((oven baked/uncooked/broken in half))

onion

tsp white pepper

Italian seasoning

oregano

bell pepper

mozzarella cheese

parmesan cheese

oz pasta sauce

Add meat, seasonings, vegetables, and sauce to slow cooker. Cook on low for 2 hours.

Add lasagna noodles and cover with sauce. Top with Mozzarella cheese. Cook for an additional 5 hours.

Stir lasagna and top with parmesan cheese. Cover and cook for an additional 20 minutes or until cheese has melted.

Serve.

Add cooked ground beef, seasonings, noodles, and uncooked vegetables to a freezer safe airtight bag. Freeze for up to 3 months. DO NOT add cheese or pasta sauce to the freezer bag.

To cook: Thaw in the refrigerator overnight. Add ingredients from bag and pasta sauce to the Crock Pot. Cook on low for 6 hours.

Stir well to make sure lasagna noodles are covered. Add mozzarella cheese and cook an additional hour. Stir well.

Top with parmesan cheese, cover, and cook an additional 20 minutes or until cheese is melted .

Crockpot Lasagna Freezer Instructions

Let your crockpot do the work with this crockpot lasagna. Perfectly seasoned meat layered with tender ravioli pasta and ooey-gooey cheese will warm you up for the perfect dinner.

ground Italian sausage ((1.7 pounds))

pasta sauce

four cheese ravioli (uncooked (1.7 pounds))

mozzarella cheese (shredded)

parmesan cheese (shredded)

parsley (chopped)

In a large skillet, cook and crumble the ground sausage. Set it aside.

Spray the insert of an 8-quart crockpot with non-stick cooking spray.

Pour half of the pasta sauce in the bottom of the slow cooker insert.

On top of the sauce, add half of the ravioli.

Top the ravioli with half of the cooked sausage.

Top the cooked sausage with half of the parmesan and mozzarella cheese.

Then repeat layers once more, starting with pasta sauce and ending with mozzarella.

Cook on high for 2 hours (or low for 3.5 hours). Once done, sprinkle with fresh parsley.

Easy and simple 5-ingredient slow cooker ravioli lasagna made right in your crockpot with frozen cheese ravioli and garlic basil marinara sauce is an easy dump it and forget it meal your family will love.

Slow Cooker Ravioli Lasagna

cheese-filled ravioli ((do not thaw))

marinara sauce ((or 2-3 cups homemade))

garlic

basil (finely chopped, (plus additional

Italian-blend shredded cheese

Grease your slow cooker with cooking spray. In a medium bowl stir together marinara sauce, garlic, and basil.

Layer half of the frozen ravioli in the bottom of the slow cooker. Cover with half of the sauce, then half of the cheese. Repeat process and layer ravioli, then sauce, and then cheese on top.

Cover and cook on low for 4-6 hours. Garnish with fresh basil and cracked black pepper if desired and serve.

Scrumptious crockpot lasagna is savory, saucy, cheesy and everything a good Italian dish should be combined with the convenience of a crockpot meal.

sweet Italian sausage (casing removed)

yellow onion (finely chopped)

(24-ounce) jar marinara sauce

no-boil noodles (uncooked)

basil

ricotta cheese

parmesan cheese (divided)

(1 lb) mozzarella (shredded and divided)

basil (chopped)

salt

black pepper

 Spray a 6 quart Crock-Pot with nonstick cooking spray. Set aside.

Cook the sausage in a large skillet, over medium heat, breaking it up into small pieces with a spoon, until sausage is cooked through. Remove cooked sausage to a paper towel-lined plate and set aside. Remove all but 2 Tablespoons of the fat from the sausage and discard. Over medium heat, add onion and chopped&nbsp;garlic to the remaining fat in the skillet. Cook until veggies are softened, about 5-8 minutes. Remove from heat and stir in cooked sausage. Set aside.

In a mixing bowl, mix together ricotta, 1 cup of Parmesan, 2 cups mozzarella, fresh basil, 1 teaspoon salt, 1 teaspoon black pepper,  and egg.

Spread 1 cup of prepared marinara sauce in the bottom of the crockpot. Layer 4 uncooked pasta noodles, breaking them up as needed to fit, evenly over bottom of the crockpot on top of the sauce. Spread 1/3 of the ricotta mixture, 1/3 of the sausage and onion mixture, 1 cup of sauce. Repeat layers 2 more times.

For the final top layer, arrange 4 more noodles, 1 cup of sauce and the remaining 1 cup Parmesan and 2 cups mozzarella cheese. Cover and cook until on low until lasagna is heated through, about 4 hours.

Turn off heat and let the lasagna cool for 20-30 minutes and serve.

Making crockpot lasagna allows me to have a delicious, homemade meal with minimal effort. The slow-cooking process infuses all the flavors together, resulting in a comforting dish perfect for busy weeknights or weekend gatherings.

olive oil

beef (85 to 90% lean)

Italian sausage (casing removed)

kosher salt

marinara sauce

water (divided)

parsley

lasagna noodles (7 ½ ounces)

mozzarella cheese (4 cups)

Saute the Aromatics – In a large pot or Dutch oven, heat olive oil over medium-low heat. Sauté the onions until translucent, about 2 minutes. Add garlic, and cook for 30 seconds.

Brown the Meat – Add the beef and sausage to the pan. Turn the heat to medium-high, break into smaller pieces. Cook until no pink remains, about 3 to 5 minutes. Stir in the salt, Italian seasoning, and black pepper.

Make the Meat Sauce – Add the marinara sauce and 1 cup of water to the pan. Stir to combine, simmer over medium-low heat for 10 minutes. Turn off the heat and set aside.

Make the Cheese Mixture – In a medium bowl, combine ricotta cheese, parmesan cheese, and chopped parsley. Set aside.

Layer the Lasagna – Reserve 2 cups of meat sauce and 1 cup of grated mozzarella cheese. Lightly grease the bottom and sides of a 6-quart slow cooker with olive oil or cooking spray. Add 1 cup of meat sauce to cover the bottom of the dish to prevent sticking. Layer 3 sheets of the dried lasagna noodles, breaking up the pieces to cover any gaps. Evenly add ⅓ of the ricotta cheese mixture, ⅓ of the mozzarella cheese, and ⅓ meat sauce. Repeat for 2 more layers. On the top layer, pour on the 1 cup of reserved meat sauce. Pour 1/2 cup of water along the sides of the pot.

Slow Cook the Lasagna – Cover and cook for 3 ½ to 4 hours on the Low setting. The noodles should be tender, with most of the liquid absorbed.

Add More Cheese – Before serving, sprinkle 1 cup of the reserved mozzarella cheese on top. Cook on Low setting until melted, about 15 minutes.

To Serve – If desired, garnish with parsley. Serve warm.

Hi I saw this recipe and thought I have everything to make it.

My husband and I will make this more offeren then regular lasagna because it's easy and very yummy 😋

I did make the mistake of using no-boil noodles and the noodles were over done so I won't do that again.

Thank you for your great recipes. Have a wonderful Thanksgiving Teresa.

This reads as if you are adding 56 fl. oz. of sauce. Are you really adding 7 cups of sauce or is the 56 oz. the weight of the tomatoes used in your marinara sauce recipe?? Your marinara recipe yields 3 cups of finished sauce which sounds more logical, especially if I were using a purchased jarred sauce instead of yours.

https://www.youtube.com/watch?v=JZsnloswuqc

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Using food science to make delicious meals for you.

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The Best Crockpot Lasagna Recipe: Easy, Cheesy, and Slow-Cooked to Perfection!

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