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Slow Cooker Lasagna

This is a great way to make you a homemade lasagna dinner without firing up the oven (e.g. on hot summer days).


1/2 pound ground beef
1/2 pound Italian sausage (I use medium)
1 1/2 tsp salt
1/2 tsp pepper
1 large onion, chopped
1 tsp Italian seasoning
2 Tbsp parsley
2 tsp fresh ground garlic
2 Tbsp Worcestershire sauce
1 (6 oz) can tomato paste
1 (29 oz) can tomato sauce
2 Tbsp granulated sugar
1 1/4 cups water

1 (12 oz) package regular lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1 16 oz container of Ricotta cheese (some use cottage cheese)
1/2 cup grated Parmesan cheese

Brown the ground beef, Italian sausage and onion in a skillet or large frying pan over medium heat. Drain off oil and add salt, pepper, Italian seasoning, parsley, garlic, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. This can be done ahead of time and set aside if you would like.

I like to spray my pot with Olive oil or Pam (olive oil) before using it. First spread the meat sauce into the bottom of your slow cooker to cover the bottom. Arrange the noodles over the sauce (break the noodles to fit, as necessary). Mix the mozzarella, ricotta cheese and Parmesan cheese; spoon the mixture over noodles, repeat this twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese.

Cook on low for 4-5 hours or until noodles are tender, I find about 4.5 is good for me.
This should feed about 4-5 people, serve with whatever bread you like.

You could also skip making the ragu (sauce) yourself and use a 45 oz jar of your favorite sauce to save time and clean up. I have done it both ways and it is delicious either way. Alternately for the cheese mix, if you prefer you can sprinkle the mozzarella, spoon the ricotta and then cover with parmesan and then cover with sauce. If your crock pot has a clock you can fix this and have it come up before you get home from work so that dinner is ready and waiting when you arrive.