Crockpot Lasagna

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  • Olive oil
  • 1/2 pound hot bulk Italian sausage
  • 1/2 pound mild bulk Italian sausage
  • 1 medium onion, diced
  • 3 large cloves garlic, minced, divided
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cans (14.5 ounces) cans fire-roasted crushed tomatoes
  • 3 teaspoons dried basil, divided
  • 1½ teaspoons dried oregano, divided
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese
  • 1 tub (16 ounces) tub ricotta cheese
  • Salt and freshly ground black pepper
  • 1 box (16 ounces) lasagna noodles (don't use no-boil noodles)


Lightly coat a large skillet with olive oil and heat to medium-high. Add sausage and brown well. Remove to a bowl and return pan to heat. Add onion and half of garlic to pan; sauté until onion is tender. Add about 1/4 cup water to onions and boil, scraping up any brown bits from bottom of pan. Add to bowl with sausage. Stir in diced and crushed tomatoes, 2 teaspoons dried basil and 1 teaspoon dried oregano. Season to taste with salt and pepper.
In a separate bowl, stir together remaining garlic, basil and oregano, 1 cup mozzarella, Parmesan and ricotta. Season with salt and pepper. Spoon about a quarter of the tomato sauce into the bottom of a 5-quart crockpot. Top with noodles (break them up to fit the pot). Top with more sausage, then about 1/2 of the cheese mixture. Repeat layers, finishing with sauce. Top with remaining mozzarella. Cook on high 4-6 hours, or until noodles are tender.

Recipe from Central Market Mill Creek - Culinary Resource Center
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