slow cooker lasagna

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

Delicious layers of pasta, meat sauce, and cheese, nothing beats making your favorite dish in the crock pot. This crock pot lasagna is quick, easy, and delicious! You may never go back to making it in your oven again.

Crockpot Lasagna Recipe

beef

onion (diced)

garlic (minced)

salt

marinara sauce ((1 jar))

water

ricotta cheese (drained)

mozzarella cheese (divided)

parmesan cheese (shredded)

egg (lightly beaten)

basil

black pepper

9-12 lasagna noodles (raw)

Spray

Spray the crock of a slow cooker with non-stick cooking spray.

Brown

In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for 5 minutes, until onions are softened.

Stir

Stir in the marinara sauce and ½ cup of water, then simmer for 5 minutes.

Combine

Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella cheese, parmesan cheese, egg, basil, and pepper.

Spread

Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.

Repeat

Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining mozzarella cheese on top.

Cook

Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.

https://embed.mediavine.com/videos/tj7rbgzvozcy06kdr7pm

Mexican Lasagna combines two of your favorite food groups into one satisfying and easy meal! The flavor combos are unreal and using your slow cooker is a genius way to make this updated comfort food a new family favorite!

Slow Cooker Mexican Lasagna

hamburger

taco seasoning (or you can use 1 package taco seasoning)

oz oven ready lasagna noodles

soft taco flour tortillas

oz fresh salsa

black beans

corn

ricotta cheese

shredded cheese blend

Brown ground beef in skillet over medium high heat and drain off excess grease

Stir in taco seasoning and water and let simmer for 3-4 minutes, remove from heat and set aside

In a 9x13 casserole dish start by spreading 1/4 cup salsa on bottom

Top with 3 1/2 lasagna noodles, 1/2 cup ricotta cheese, 1/4 of the taco meat, 1/4 cup beans, 1/2 cup corn, and 1/4 cup salsa

Repeat a second layer using 2 tortillas instead of lasagna noodles

Repeat each of these layers again then finish off with lasagna noodles

Top it all off with remaining 1/2 cup salsa and 2 cups shredded cheese

Cover and cook on low for 5-6 hours or high for 2 1/2 to 3 hours or until heated through and cheese is melted

Making lasagna in the slow cooker is a genius way to get a delicious meal on the table! This 3 Ingredient Slow Cooker Lasagna is so easy and tasty, it will blow your mind!!

3 Ingredient Slow Cooker Lasagna

oz tomato basil pasta sauce

parmesan cheese (optional)

Spray slow cooker with non-stick spray if desired

Add 1 cup of sauce and spread over bottom of slow cooker

Add 3-4 noodles on top of sauce, break apart if necessary

Top with about 3/4 cup ricotta cheese

Top with 1/2 - 3/4 cup sauce (depending on how saucy you like it)

Repeat with noodles, ricotta and sauce 3 more times

Top with 3-4 final noodles and one more cup of sauce

Sprinkle with parmesan cheese if desired

Cover and cook on high for 2-3 hours or low for 4-6

Crock Pot Lasagna means no need for an oven! Lasagna noodles, meat sauce and cheese made all in one pot. Easy and delicious!

Crock Pot Lasagna

onion, (finely diced)

garlic

jar spaghetti sauce (a 32 ounce jar can be used if necessary)

container small curd cottage cheese ((or ricotta cheese))

mozzarella cheese, (divided use)

grated parmesan cheese, (divided use)

fresh parsley, (chopped (optional))

lasagna noodles

Brown and crumble ground beef in a large skillet (or if your crock pot has a saute setting, use that.)

Then add in onion and garlic and cook for additional 1-2 minutes.

Drain excess grease from beef and put back into skillet. Pour in spaghetti sauce and water. Give it all a good stir.

In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp. parmesan cheese, egg, pepper and chopped parsley. (Put your remaining cheeses back in the fridge, you'll be using those as a topping later)

Spray crock pot with no-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker.

Top with one layer of uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.

Next top with a layer of cheese mixture.

Keep adding layers, ending with meat sauce. I was able to get 3 layers in my 5-quart slow cooker.

Put the lid on and cook on low for 4-6 hours. You want most of the liquid to be absorbed and noodles should be soft.

When it is finished cooking, add remaining cheeses and sprinkle with parsley.

Put the lid back on for about 10-15 more minutes until cheese is melted.

https://www.youtube.com/watch?v=pKdzfee59fU

Crock Pot Lasagna means no need for an oven! Lasagna noodles, meat sauce and cheese made all in one pot. Easy and crazy delicious!
Grab the FULL recipe and a FREE printable recipe HERE: https://www.thecountrycook.net/crock-pot-lasagna/

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How to make: THE BEST CROCK POT LASAGNA

Crockpot Lasagna is cheesy, saucy, beefy and so juicy! An easy slow cooker lasagna that can be made ahead, and always gets rave reviews. Can be fully assembled and refrigerated overnight and slow cooked the next day per step #5.

Easy Crockpot Lasagna Recipe

beef ((80/20 fat content))

onion (finely diced)

red wine (or beef broth)

oz marinara sauce

thyme

tsp sea salt

tsp black pepper

sugar

parsley

oz reduced fat ricotta cheese

oz low-fat cottage cheese

mozzarella cheese ((4 cups shredded), divided)

lasagna noodles (uncooked, NOT "oven ready")

In a large deep pan over medium heat, combine ground beef and onion. Cook, breaking up meat with a spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).

Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min.:

Make the cheese sauce: In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese, 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.

Lightly oil a 6 qt slow cooker. Spread 1 cup marinara sauce on the bottom then top with 3 noodles, breaking them to fit. Top with 1/3 of the Meat Sauce, sprinkle with 3/4 cup of your mozzarella cheese, then spread the top with 1/2 of your ricotta cheese mixture and repeat until you have 3 layers of noodles. Top the third layer of noodles with remaining meat sauce, 3/4 cup mozzarella and pour 1/2 cup water around the edges, allowing some of it to go down the side of the dish into lasagna.

Cover and cook on LOW 3 1/2 to 4 hours** then top with reserved mozzarella, cover and cook 10 mins or until cheese melts. Let the lasagna rest 15 mins for easier serving.

Hundreds of home cooks agree that this slow cooker Italian sausage lasagna is the best and easiest way to make lasagna you’ll ever try. Just pack the slow-cooker with four layers of sauce, noodles and cheese, then come home to crockpot lasagna four to six hours later.

Slow-Cooker Lasagna

bulk Italian sausage

medium onion, chopped (1/2 cup)

(15 ounces each) Italian-style tomato sauce

basil leaves

mozzarella cheese (8 ounces)

container (15 ounces) part-skim ricotta cheese

Parmesan cheese

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

https://www.bettycrocker.com/videos/slow-cooker-lasagna

For those days when you’re craving lasagna, but don’t have a ton of time to make one, this slow-cooker twist is the answer.  This classic recipe layers cheese, sausage, uncooked noodles and sauce together, and then lets your slow-cooker do all the rest! For a bit of heat, use spicy Italian sausage and don’t forget to stir in some fresh herbs right before serving to add extra flavor. 


How to Make Slow-Cooker Lasagna Video

No-Boil Slow Cooker Lasagna

(24 oz each) jars marinara sauce

no-boil lasagna noodles

mozzarella cheese, grated

cheese,

fresh basil, chopped

salt and black pepper,

Spread about 1 1/2 cups of the pasta sauce in the bottom of your slow cooker.

Top with a layer of lasagna noodles, breaking them apart to fit as needed.

In a medium bowl, stir together the ricotta, parmesan, egg, and 1 cup of the mozzarella cheese. Add Italian seasoning, basil, and season with salt and pepper. Stir to combine.

Spoon 1/3 of the cheese mixture over the noodles and spread out if needed. Top with another layer of noodles and sauce.

Repeat layers twice more, then top with remaining mozzarella cheese.

Cover slow cooker and cook 3-4 hours on high or 6-8 hours on low.

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)

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

Learn how to make delicious crockpot lasagna with layers of pasta, meat sauce, and melted cheese all slow-cooked to perfection.
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Using food science to make delicious meals for you.

Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school. https://jessicagavin.com 

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

Slow Cooker Lasagna is easy, flavorful and the perfect weeknight meal. Cooking this classic recipe in the crockpot allows you to save time and less mess.

Slow Cooker Lasagna

beef (or Italian Sausage)

Tablespoon minced garlic

pasta sauce

Mozzarella cheese

In a skillet, brown the ground beef. Add the minced garlic and the Italian seasoning.

Stir in the 2 Jars of pasta sauce.

Spread 1 cups of the pasta sauce mixture evenly along the bottom of the slow cooker.

Layer about 4 lasagna noodles (breaking them into smaller pieces as needed to fit) evenly over the sauce to cover the bottom of the slow cooker.

Top 12 slow cooker lasagna recipes from across the web

The most viewed slow cooker lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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No-Boil Slow Cooker Lasagna

Crockpot Lasagna

Slow Cooker Lasagna

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Slow Cooker Lasagna

Top 12 slow cooker lasagna recipes from across the web

The most viewed slow cooker lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Lasagna

Crockpot Lasagna Recipe

Slow Cooker Mexican Lasagna

3 Ingredient Slow Cooker Lasagna

Crock Pot Lasagna

Easy Crockpot Lasagna Recipe

Slow-Cooker Lasagna

No-Boil Slow Cooker Lasagna

Crockpot Lasagna

Slow Cooker Lasagna

Easy Slow Cooker Lasagna

Slow Cooker Lasagna

The most viewed slow cooker lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine