Monday, March 15, 2010

Crockpot Lasagna

I was pleasantly surprised that this recipe actually turned out!

Crockpot Lasagna

Sauce: (you could make your own favorite sauce; just make sure it's about 65 oz. of liquid before adding the meat)
1 lb. ground sausage or beef (I used Jimmy Dean Sausage)
2 1/2 cans (a total of 65 oz.) spaghetti sauce
2 tsp. basil
1 tsp. oregano
2 garlic cloves, minced
1 lb. ricotta cheese
2 eggs
1 T. parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Parmesan cheese
1 lb. Mozzarella cheese
9 lasagna noodles, uncooked

For sauce, brown ground beef or sausage in large fry pan. Add remaining sauce ingredients and heat until just bubbling. Remove from heat.
For ricotta, mix the ricotta ingredients in a mixing bowl.
To assemble lasagna, spray 6-quart crock pot with baking spray (such as Pam). Pour 1/4 of sauce in bottom of crock pot. Layer 3 noodles (may have to break them to get them to fit). Layer 1/3 of ricotta mixture, and sprinkle 1/3 of mozzarella cheese. Repeat layers, ending with sauce. Cover crock pot and cook on LOW for 4 hours. Turn crock pot to KEEP WARM until ready to eat. Approximately 5 minutes before eating, you can sprinkle additional cheese on top.

Jesse would have preferred a little more sauce, but I thought it was perfect.  And it was even better as leftovers the second day!


  1. What a great idea to make lasagna in a slow cooker! Did you ever buy your new slow cooker? If so, how do you like it?

  2. I have tried a slow cooker lasagna recipe before and it was "nothing to crow about", but I tried this one tonight for Bryce's birthday dinner. It was very good. I did use cottage cheese instead of ricotta. I think Bryce was a little worried because of our previous experience, but this was great!! Thanks, Teresa.