This Crockpot Lasagna recipe tastes so incredible with layers of homemade sauce, tons of melty cheese and two kinds of meat. It is literally the BEST lasagna recipe I have tried and I love that I can make it in my slow cooker! I have easy step-by-step directions for you with photos, however you can scroll right down to the recipe, if you prefer!
How to Make Crockpot Lasagna with Homemade Sauce
You will need a lot of ingredients for this one, as the sauce is homemade, but it’s nothing too complicated! I KNOW it might seem daunting to make your own sauce if you have never done it before, but it TRULY is so easy to do and tastes way better than store bought!
Ingredients for Slow Cooker Lasagna
- Italian sausage
- Ground beef
- Onion, chopped
- Garlic, minced
- Canned diced tomatoes
- Tomato paste
- Sugar
- Salt
- Dried basil leaves
- Fennel
- Coarse black pepper
- Ricotta cheese
- 1 Egg, beaten
- Fresh parsley, minced
- Shredded Mozzarella cheese
- Parmesan cheese
In large skillet, combine ground beef, Italian sausage, garlic, and onion. Cook until sausage is no longer pink and onion is tender. Drain the liquid from the pan. Stir in next 7 ingredients and bring to a boil. Reduce the heat and simmer for 5 minutes.
In a medium mixing bowl, blend ricotta, egg, parsley, salt, and pepper.
Spoon 1 cup of the meat sauce into the bottom of a crockpot.
Layer one-third of each lasagna noodles, ricotta mixture, remaining meat sauce, Mozzarella cheese (1 cup for each layer, final cup reserved), and a sprinkling of Parmesan cheese. Break the corners of the noodles as needed to fit the curve of the crockpot.
Repeat layers two more times. Set aside one cup of mozzarella cheese to add during the last 30 minutes of cooking.
Place lid on crockpot and cook on high for 2-3 hours or low for 5-6 hours.
Check noodles for doneness. When noodles are done cooking, sprinkle the top with reserved cheese and place the lid back on the crockpot. Continue cooking until cheese is melted.
What kind of cheese to use in Crockpot Lasagna?
Traditionally, lasagna is made of three types of cheese: ricotta, mozzarella, and parmesan. However, if you would like to substitute cottage cheese for the ricotta to make the recipe a bit lighter, that is common and just fine! I personally prefer the taste of ricotta, though.
More Crockpot Recipe Ideas
- White Chicken Chili
- A HUGE List of Low-Carb Crockpot Recipes!
- Buffalo Chicken Dip CrockPot Recipe
- Mongolian Beef Slow Cooker Recipe
Crockpot Lasagna
This Crockpot Lasagna recipe features homemade sauce, three delicious cheeses, two types of meats, and seasonings layered into the BEST lasagna recipe out there!
Ingredients
- SAUCE
- 1 lb Italian sausage bulks, or links with casings removed
- ½ lb ground beef
- 1 cup onion chopped, about 1 large onion
- 2 cloves garlic minced
- 28 oz can of tomatoes cut up, undrained
- 12 oz can of tomato paste
- 2 teaspoon sugar
- 2 teaspoon salt
- 1 ½ teaspoon dried basil leaves
- ⅕ teaspoon fennel seed
- ¼ teaspoon coarse black pepper
- CHEESE MIXTURE
- 15 oz ricotta cheese
- 1 large egg beaten
- 1 tablespoon dried parsley flakes or 2 teaspoon fresh minced parsley
- ½ teaspoon salt
- ½ teaspoon coarse black pepper
- CHEESE TOPPING
- 4 cups shredded mozzarella cheese
- ¾ cup Parmesan cheese
Instructions
- In large skillet, combine ground beef, Italian sausage, garlic, and onion. Cook until sausage is no longer pink and onion is tender. Drain the liquid from the pan.
- Stir in next 7 ingredients and bring to a boil. Reduce the heat and simmer for 5 minutes.
- In a medium mixing bowl, blend ricotta, egg, parsley, salt, and pepper.
Spoon 1 cup of the meat sauce into the bottom of a crockpot. - Layer one-third of each lasagna noodles, ricotta mixture, remaining meat sauce, Mozzarella cheese (1 cup for each layer, final cup reserved), and a sprinkling of Parmesan cheese. Break the corners of the noodles as needed to fit the curve of the crockpot.
- Repeat layers two more times. Set aside one cup of mozzarella cheese to add during the last 30 minutes of cooking.
- Place lid on crockpot and cook on high for 2-3 hours or low for 5-6 hours.
Check noodles for doneness. When noodles are done cooking, sprinkle the top with reserved cheese and place the lid back on the crockpot. Continue cooking until cheese is melted.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 638Total Fat: 39gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 141mgSodium: 1892mgCarbohydrates: 29gFiber: 5gSugar: 14gProtein: 43g
