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Crockpot Lasagna

Crockpot Lasagna

Difficulty Level: Intermediate
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT5H10M
    5 Hours
  • Yield:
    6-8 servings
Fill up your home with the soul-warming smells of home-cooked lasagna – a Crockpot counts as home-cooked, right? We sure think so!
Ingredients
  • Olive oil
  • ½ pound hot bulk Italian sausage
  • ½ pound mild bulk Italian sausage
  • 1 medium onion, diced
  • 3 large cloves garlic, minced, divided
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 2 (14.5 ounce) cans fire-roasted crushed tomatoes
  • 3 teaspoons dried basil, divided
  • 1 ½ teaspoons dried oregano, divided
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese
  • 1 (16 ounces) tub ricotta cheese
  • Salt and freshly ground black pepper
  • 1 (16 ounces) box lasagna noodles (not no-boil noodles)
  • Olive oil
  • 226.8g hot bulk Italian sausage
  • 226.8g mild bulk Italian sausage
  • 1 medium onion, diced
  • 3 large cloves garlic, minced, divided
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 2 (14.5 ounce) cans fire-roasted crushed tomatoes
  • 12.78g dried basil, divided
  • 6.39g dried oregano, divided
  • 473.18ml shredded mozzarella cheese, divided
  • 236.59ml grated Parmesan cheese
  • 1 (453.59g) tub ricotta cheese
  • Salt and freshly ground black pepper
  • 1 (453.59g) box lasagna noodles (not no-boil noodles)

Fill up your home with the soul-warming smells of home-cooked lasagna – a Crockpot counts as home-cooked, right? We sure think so!

Preparation
STEP 1

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.

STEP 2

Add onion and half of garlic to pan, sauté until onion is tender. Add about 1/4 cup water and boil, scraping up any brown bits from bottom of pan. Return sausage to onion/garlic mixture. Stir in diced and crushed tomatoes, 2 teaspoons dried basil and 1 teaspoon dried oregano. Season to taste with salt and pepper.

STEP 3

In a separate bowl, stir together remaining garlic, basil and oregano, 1 cup mozzarella, Parmesan and ricotta. Season with salt and pepper.

STEP 4

Spoon about a quarter of the tomato/sausage mixture into the bottom of a 5-quart crockpot. Top with noodles (break them up if needed to fit in the pot). Top with more tomato/sausage sauce, 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.

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