Crockpot Lasagna

Servings: servings

Calories: 406cal

In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain.
Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer for 5 minutes.
EXPERT TIP: For a faster lasagna, cook meat, onions, and garlic according to the recipe. Stir in a large jar of your favorite spaghetti sauce. Heat and stir to combine. Proceed with recipe instructions.
In a medium bowl, blend ricotta, egg, parsley, salt, and pepper.
Spoon 1 cup of the meat sauce into the bottom of a crockpot.
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.
EXPERT TIP: Break the corners of the noodles as needed to fit the curve of the crockpot. I like spreading the ricotta layer onto the noodle layer as the noodles make a nice flat surface to spread out the ricotta.
Repeat layers two more times. Set aside one cup of mozzarella cheese to add during the last 30 minutes of cooking.
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.

4.98 from 45 votes

I like spreading the ricotta layer onto the noodle layer as the noodles make a nice flat surface to spread out the mixture.
For a faster lasagna, cook meat, onions, and garlic according to the recipe. Stir in a large jar of your favorite marinara sauce. Heat and stir to combine. Proceed with recipe instructions.

Course: Dinner

Cuisine: Italian

Prep Time10

Cook Time3

Total Time3 10