Crock-pot Lasagna

Candace Lemings


This is especially good with the recipe for homemade spaghetti sauce in place of the 3 cans of Italian style tomato sauce... (If you use that recipe, leave out the ground beef in it, there's enough meat in this recipe, no need for more.)

★★★★★ 2 votes
~ 8
35 Min
5 Hr
Slow Cooker Crock Pot


1 lb
italian sausage or ground beef
1 medium
3 (15oz) can(s)
italian style tomato sauce
2 tsp
dried basil
1/2 tsp
2 c
mozzarella cheese, shredded
1 (15oz) pkg
ricotta cheese
1 c
fresh parmesan cheese, shredded
lasagna pasta sheets, uncooked


1Cook meat and onion in skillet over medium heat 6-8 minutes; stirring occasionally.
2Stir in tomato sauce, basil and salt.
3Mix together 1 cup of the mozzarella with the ricotta and parmesan cheeses. Store remaining mozzarella in refrigerator.
4Spoon 1/4 of the meat mixture into 6 quart crock-pot.
5Top with 5 lasagna sheets, broken as needed.
6Add 1/2 of the cheese mixture.
7Add another 1/4 of the meat mixture.
8Add 5 more pasta sheets
9Add the other 1/2 of the cheese mixture.
10Add another 1/4 of the meat mixture.
11Add the last 5 pasta sheets.
12Add the last 1/4 of the meat mixture.
13Cover and cook on low 4 to 6 hours.
14When done, sprinkle top with reserved mozzarella.
15Cover and let stand until mozzarella is melted (about 10 minutes).

About this Recipe

Course/Dish: Pasta
Main Ingredient: Beef
Regional Style: Italian
Hashtag: #Crock Pot