Crockpot Lasagna Recipes

Total Time: 1/2 hour prep and 4 - 4 1/2 hours cooking time

Yield: 8 servings

Source: www.bettycrocker.com

Ingredients:

• 1 lb bulk Italian sausage ( I used ground beef)
• 1 medium onion, chopped (1/2 cup)
• 3 cans (15 ounces each) Italian-style tomato sauce ( I used jarred spaghetti sauce)
• 2 tsp dried basil leaves
• 1/2 tsp salt
• 2 cups shredded mozzarella cheese (8 ounces)
• 1 container (15 ounces) part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 15 uncooked lasagna noodles

Steps:

1. Cook ground beef and onion in a pan over medium heat 6 to 8 minutes, stirring occasionally, until the meat is no longer pink. Drain off the fat with a spoon or turkey baster. Stir in tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and all the ricotta and Parmesan cheeses well.
3. Spoon one-fourth of the ground beef mixture into 6-quart slow cooker; break 5 noodles to fit and put them on top. Then put half the cheese mixture and one fourth of the ground beef mixture. Break another 5 noodles to fit. Put the rest of the cheese mixture and one quarter of the ground beef mixture. Break the final 5 noodles to fit and top with the remaining ground beef mixture.
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4. Cover and cook on Low heat about 4 1/2 hours, or until the noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Serve.

andrea.henderso80
Bronze Answer Medal for All Time! 242 Answers

March 24, 20180 found this helpful

This size pan holds close to the same amount as a 9x13 in baking pan. If your recipe calls for the ingredients to be placed in 9x13, then you do not need to change anything unless you have a little extra of your ingredient quantities.