Crockpot Lasagna
A simple and satisfying lasagna made effortlessly in a crockpot, perfect for busy weeknights and gatherings.
Ingredients
- ½ lb lasagna noodles (regular or oven-ready, uncooked)
- 1 lb Italian sausage
- ½ lb ground beef
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 28 oz canned tomatoes (cut up, undrained)
- 12 oz tomato paste (canned)
- 2 tsp sugar
- 2 tsp salt (divided)
- 1 ½ tsp dried basil leaves
- ¼ tsp fennel seed
- ¼ tsp coarse black pepper
- 15 oz ricotta cheese
- 1 large egg (beaten)
- 1 Tbsp parsley flakes (or 2 tsp fresh minced parsley)
- 4 cups mozzarella cheese (shredded, divided)
- ¾ cup parmesan cheese
Instructions
- In a large skillet over medium heat, cook the Italian sausage, ground beef, onion, and garlic for 7-10 minutes until the meats are no longer pink. Drain excess fat.
- Stir in the canned tomatoes, tomato paste, sugar, 1 teaspoon of salt, dried basil, fennel seed, and black pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- In a separate bowl, mix the ricotta cheese with the beaten egg, parsley, and the remaining teaspoon of salt and black pepper.
- To layer, spoon about 1 cup of the meat sauce into the bottom of the crockpot. Lay one-third of the uncooked lasagna noodles over the sauce, followed by half of the ricotta mixture and 1 cup of mozzarella.
- Repeat the layers two more times. For the top layer, add the remaining noodles and finish with the remaining meat sauce, topping it with the reserved mozzarella.
- Cover and cook on high for 2-3 hours or on low for 5-6 hours, until hot and bubbly.
- Once cooked, serve hot with a side salad or garlic bread.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.