Crock Pot Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs 10 mins
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Total Time
4 hrs 30 mins
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Servings
10 servings
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Calories
399 kcal
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Course
Main Course
Crock Pot Lasagna
Description
The Crock Pot Lasagna features layers starting with a homemade meat sauce made from browned Italian sausage, onions, garlic, crushed tomatoes, tomato sauce, and Italian herbs. This sauce forms the base and is spread in sections within the slow cooker. No-boil lasagna noodles are layered over the sauce and topped with a mixture of four cheeses: mozzarella, ricotta, cottage, and Parmesan, imparting richness and creaminess.
Cooking low and slow in a slow cooker melds flavors while allowing noodles to soften fully without boiling. The dish develops a tender texture with cheese melted throughout and a saucy consistency without being dry. This method offers a convenient alternative to oven baking.
Serving the lasagna as a main course pairs well with a simple side salad or steamed vegetables. Home cooks should check for doneness around 3.5 hours since slow cooker heat can vary, continuing to cook until noodles are tender and the cheese is melted and bubbly.
Ingredients
- 1 pound Italian sausage ground
- 1/2 cup onion white or yellow, chopped
- 5 cloves garlic minced
- 3-15 ounce crushed tomato canned
- 15 ounce tomato sauce canned
- 1 tablespoon Italian seasoning dried
- 1 teaspoon basil dried
- 1/2 teaspoon salt
- 8 ounce mozzarella cheese shredded
- 8 ounces ricotta cheese
- 8 ounces cottage cheese
- 1 cup Parmesan Cheese grated
- 9 lasagna noodles no boil
Instructions
- Brown sausage in a skillet over medium-low heat.
- Drain, and return to pan.
- Stir in onion and garlic.
- Cook, stirring regularly, until softened, about 3-4 minutes.
- Stir in crushed tomatoes, tomato sauce, Italian seasoning, basil, and salt.
- Remove from heat, and set aside.
- In a medium bowl, stir 1 cup mozzarella cheese together with the ricotta, cottage cheese, and Parmesan cheese.
- Lightly grease the slow cooker insert.
- Place 1/4 of the sauce into the bottom of a 6 quart slow cooker.
- Place 3 noodles over sauce, breaking to fit as necessary.
- Top noodles with half of the cheese mixture.
- Layer ¼ of sauce and 3 more noodles.
- Place remaining half of cheese mixture over the noodles and top with 1/4 sauce.
- Top with last 3 noodles and the remaining 1/4 sauce.
- Cover, and cook on LOW for 4-6 hours. Since slow cooker cook differently, I recommend checking the lasagna around the 3.5 hour mark and then gauging the cooking time from there.
- Top with remaining 1 cup mozzarella.
- Continue cooking until cheese melts.
- Let the lasagna sit for 15-30 minutes to set up before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 399kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 23g | 46% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 1089mg | 45% |
| Potassium | 428mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 337mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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