Easy Crockpot Lasagna Recipe
I adapted this crockpot lasagna recipe from my Classic Italian Lasagna recipe which been in my family for generations. I make this crockpot lasagna for potlucks and weeknights. By the way, this makes a great school night dinner too!
Equipment
- Foil
- Large Cooking Pot
- Large Mixing Bowl
- Crockpot
- Crockpot Insert Liners
Ingredients
- 1 Box Lasagna Noodle
- 2 Bags Mozzarella Cheese
- 2 Tubes Italian Sausage
- 1 Can Diced Tomatoes
- 2 Jars Tomato Sauce
- 1 Tbsp. Italian Seasoning
- 1 Tbsp. Chopped Garlic
- 1 Tbsp. Basil
- 1 Tbsp. Oregano
- 1 Container Parmesan Cheese
- 1 16 oz. Ricotta Cheese or Cottage Cheese 1 egg per pound
Instructions
- Put the uncooked meat in a large pot to cook, when finished drain any grease from the pot.
- Place the meat back in the pot and add diced tomatoes, tomato sauce, Italian seasoning, garlic, basil, oregano, and parsley.
- Cook until sauce mixture is bubbly.
- The mixture needs to be runny because the noodles will absorb the liquid when they cook. If there is no moisture for the noodles to absorb the lasagna will burn.
- In a large bowl mix the egg, 2 cups mozzarella and ricotta or cottage cheese.
- Put the crockpot liner bag in your crockpot for easy clean up later.
Crockpot Lasagna Layers:
- Sauce mix, noodles (you will have to break the noodles to make them fit and to prevent large pieces of noodles from curling up), cheese mix, and repeat.
- Each layer of cheese mix should be a sprinkling of shredded mozzarella, a few scoops of cheese mixture thrown on randomly and shake some Parmesan cheese.
Top Lasagna Layer:
- Lasagna noodles, and sauce mix
- Cook on high for 2 hours or 6 hours on low.
- 15 minutes before serving top with cheese.
Notes
I hope your family and friend enjoy this Crockpot Lasagna as much as we do! Please share this recipe on social media because sharing is caring!