Do you want a great Crock Pot Lasagna that doesn’t require you to boil the noodles ahead of time and lets you use regular (not no-boil) noodles? This Easy Crock Pot Lasagna Recipe is the perfect recipe for you. It is full of flavorful layers that crock up beautifully.
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How to Make Easy Lasagna in a Crock Pot
Cris here.
This Easy Crock Pot Lasagna is incredible! This recipe was inspired by a Red Gold recipe. The flavor is delicious and you don’t have to boil your noodles first because the homemade sauce has plenty of liquid to cook them. So, when you first put it together, don’t worry about all the extra liquid. The noodles soak it up and give you an amazing lasagna to serve up.
This recipe is definitely not a dump and go recipe, but don’t let that scare you. It is pretty simple to put together and is worth your effort. This recipe is not just a favorite in my house. Aunt Lou’s family loves it as well. My guess is that you and your loved ones will fall in love with it too!
What You Will Need for Easy Crock Pot Lasagna
Ingredients Needed
- 1/2 cup water
- 28 oz can crushed tomatoes
- 29 oz can diced tomatoes with basil, oregano and garlic (2 – 14.5 oz cans)
- 1 teaspoon Italian seasoning
- Salt to taste
- 16 oz box traditional lasagna noodles (uncooked)
- 15 oz tub low fat ricotta
- 1 lb mild ground sausage (cooked and drained)
- 14 oz can mushroom slices (drained)
- 3 cups shredded mozzarella
- 1/2 cup shredded parmesan
Equipment Needed
- Large mixing bowl
- Stirring spatula
- Measuring cups
- Measuring spoon
- Skillet and strainer or micro cooker
- Spoon
- 6 quart crock pot
Time Needed
- Prep Time: 20 minutes
- Cooking Time: 4 hours on high
General Notes
- Keep the lid on it. It may look like a lot of of liquid at first , especially for a slow cooker. But those dry noodles will absorb all that liquid and they need all that steam and liquid to cook. So don’t “check on it” to death ;).
- When placing dry noodles start in the center and place longwise, slightly overlapping until you get to the sides. When you get to smaller side spots, break noodles to fit. Don’t worry if there are spaces without noodles. Just try your best to place noodles. It will all work out in the end.
- If one side of your slow cooker cooks hotter than another, rotate your crock throughout cooking to make it cook more evenly.
- If time allows, crock your lasagna over night OR the day before and let it refrigerate before cutting and reheating. It sets up so nicely after some resting time in the fridge and the flavors just blend so much better by the next day.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Easy Crock Pot Lasagna
Ingredients
- 1/2 Cup Water
- 28 oz Can Crushed Tomatoes
- 29 oz Diced Tomatoes with Basil, Oregano and Garlic (2-14.5 oz cans)
- 1 tsp Italian Seasoning
- Salt to Taste
- 16 oz Traditional Lasagna Noodles Uncooked
- 15 oz Lowfat Ricotta
- 1 lb Sausage Browned and Drained
- 14 oz Canned Mushrooms Drained
- 3 Cups Shredded Mozzarella
- 1/2 Cup Shredded Parm
Instructions
- Mix together tomatoes, water and seasonings.
- Place 1 cup of sauce in the bottom of your 6 quart slow cooker.
- Place first layer of noodles and top with 1/3 of ricotta cheese, 1 cup of sauce, 1/3 of sausage, 1/3 of mushrooms and 1/4 of mozzarella.
- Repeat layers until out of ricotta, sausage and mushrooms.
- Top with noodles then pour all remaining sauce over top and cover with remaining mozzarella and parmesan cheese.
- Cover and cook on high for 4 hours.
- If time allows, for best flavor, refrigerate overnight before slicing and reheating to serve.
Notes
- Keep the lid on it. It may look like a lot of of liquid at first , especially for a slow cooker. But those dry noodles will absorb all that liquid and they need all that steam and liquid to cook. So don’t “check on it” to death ;).
- When placing dry noodles start in the center and place longwise, slightly overlapping until you get to the sides. When you get to smaller side spots, break noodles to fit. Don’t worry if there are spaces without noodles. Just try your best to place noodles. It will all work out in the end.
- If one side of your slow cooker cooks hotter than another, rotate your crock throughout cooking to make it cook more evenly.
- If time allows, crock your lasagna over night OR the day before and let it refrigerate before cutting and reheating. It sets up so nicely after some resting time in the fridge and the flavors just blend so much better by the next day.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
If you enjoyed this recipe, you might also enjoy these dishes
Low Carb Crock Pot Lasagna Casserole
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Have you tried this yet in a 9 x 13 crock pot….I was wondering how it would turn out.