crock pot lasagna

Name: Crock Pot Lasagna
Prep time: 20 min
Cook time: 4 h 20 min
Yield: 10
Cuisine: Italian
Ingredients: 1 pound(s) ground italian sausage; 1 medium onion finely chopped; 2 clove(s) garlic minced; 15 ounce(s) ricotta cheese; 1 1/2 teaspoon(s) dried parsley; 1 teaspoon(s) dried oregano; 1/2 teaspoon(s) dried basil; 1/2 teaspoon(s) onion powder; 1 large egg; 3 cup(s) marinara sauce; 12 lasagna noodles (do not boil); 2 1/2 cup(s) shredded mozzarella

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Beth Pierce

Ofallon, MO

Updated on Dec 22, 2019

Crock Pot Lasagna is one of my family’s favorite meals. Layering the lasagna in the crock pot takes less than ten minutes and the ground Italian sausage with onions and garlic can be browned ahead of time and stored in the fridge. This meal is perfect anytime of the year and is always a hit with the kids.

Rate

Crock Pot Lasagna is an easy family friendly meaty cheesy lasagna cooked right in your slow cooker. No need to boil the lasagna noodles as this cooks up just perfect using uncooked lasagna noodles.

prep time 20 Min

cook time 4 Hr 20 Min

method Slow Cooker Crock Pot

yield 10 serving(s)

Ingredients

1 pound ground italian sausage
1 medium onion finely chopped
2 cloves garlic minced
15 ounces ricotta cheese
1 1/2 teaspoons dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1 large egg
3 cups marinara sauce
12 lasagna noodles (do not boil)
2 1/2 cups shredded mozzarella

How To Make crock pot lasagna

Step 1

In a large skillet brown the sausage . When it is halfway browned add onions and cook for an additional 4-5 minutes. Reduce the heat to low. Add minced garlic and cook for 1 minute; stirring constantly.

Step 2

In a medium bowl mix together ricotta cheese, parsley, oregano, basil, onion powder and egg.
Step 3

Spoon 3/4 cup marinara in the bottom of crock pot. Add three uncooked lasagna noodles to the crock pot; breaking if necessary. Add browned meat mixture and 3/4 cup marinara. Add another layer of uncooked lasagna noodles. Add 1 cup shredded mozzarella and 3/4 cup marinara. Add another layer of uncooked lasagna noodles. Spread the ricotta cheese mixture and another layer of lasagna noodles. Spoon another 3/4 cup marinara over the noodles spreading it with the back of a spoon. Drizzle 1/2 cup water down the sides of the crock pot. Cover and cook on low for 3 1/2-4 hours; or until the noodles are soft. Layer with remaining shredded mozzarella, cover and let melt for 20 minutes. Let it rest for 20 minutes before cutting.
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