crock-pot lasagna
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.)
prep time
35 Min
cook time
5 Hr
method
Slow Cooker Crock Pot
yield
~ 8
Ingredients
- 1 pound italian sausage or ground beef
- 1 medium onion
- 3 (15oz) cans italian style tomato sauce
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 2 cups mozzarella cheese, shredded
- 1 (15oz) package ricotta cheese
- 1 cup fresh parmesan cheese, shredded
- 15 - lasagna pasta sheets, uncooked
How To Make crock-pot lasagna
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Step 1Cook meat and onion in skillet over medium heat 6-8 minutes; stirring occasionally.
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Step 2Stir in tomato sauce, basil and salt.
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Step 3Mix together 1 cup of the mozzarella with the ricotta and parmesan cheeses. Store remaining mozzarella in refrigerator.
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Step 4Spoon 1/4 of the meat mixture into 6 quart crock-pot.
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Step 5Top with 5 lasagna sheets, broken as needed.
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Step 6Add 1/2 of the cheese mixture.
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Step 7Add another 1/4 of the meat mixture.
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Step 8Add 5 more pasta sheets
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Step 9Add the other 1/2 of the cheese mixture.
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Step 10Add another 1/4 of the meat mixture.
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Step 11Add the last 5 pasta sheets.
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Step 12Add the last 1/4 of the meat mixture.
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Step 13Cover and cook on low 4 to 6 hours.
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Step 14When done, sprinkle top with reserved mozzarella.
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Step 15Cover and let stand until mozzarella is melted (about 10 minutes).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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