I’m excited to share one of my favorite family recipes with you today that warms our hearts and fills our bellies – a delicious crock pot lasagna. You know, as a mother, it can sometimes feel like life is a whirlwind, juggling between kids’ activities, work, and everything in between. That’s why having a hearty meal that I can prepare in advance and let the slow cooker do its magic is a total lifesaver. If you’re looking for an easy way to bring the family together around the dinner table, this is it!
This recipe has been handed down in our family and has become a staple during busy weekdays or when we’re hosting family and friends. There’s something comforting about the layers of cheese, meat, and the rich marinara sauce bubbling away in the crock pot. It’s not just a meal; it’s an experience that brings back memories of everyone gathered around to share stories and laughter.
What I love about this crock pot lasagna is its adaptability. Whether you’re feeding a crowd or just your immediate family, the recipe serves up to 12! And if there’s any left over, it keeps beautifully for those busy school nights when you just want to heat and eat. Trust me, your loved ones will be asking for seconds and wondering when they can have it again!
So grab your ingredients, and let’s get cooking! This lasagna is perfect for any occasion and will have everyone coming back for more. I can’t wait for you to try it, and I hope it brings as much joy to your family as it has to mine.
How to Make Crock Pot Lasagna
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Ingredients
- 32 ounces ricotta cheese
- 1 medium onion, finely diced
- 1 pound Italian sausage (casings removed)
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 pound ground beef
- 8 cups marinara tomato sauce
- ½ cup fresh parsley, chopped (optional)
- 2 cloves garlic, minced
- 1 cup Parmesan cheese, grated (split in half)
- 2 pounds mozzarella cheese, shredded
- 4 large eggs
- 1 pound oven-ready lasagna noodles
- Salt and pepper to taste
Directions
Begin by warming the olive oil in a skillet over medium heat. Once hot, add the diced onions and sauté until they become soft and translucent. Toss in the minced garlic and continue to cook for another minute until fragrant.
Next, crumble in the ground beef and Italian sausage. Cook these until browned and nicely combined. Once the meat is ready, pour in your marinara sauce and sprinkle the Italian seasoning over it. Let this simmer gently for about 30 minutes, stirring occasionally. Don’t forget to season with salt and pepper to your liking before setting it aside.
In a separate bowl, mix together ricotta cheese, half of the Parmesan cheese, chopped parsley, eggs, and a pinch of salt and pepper until everything is well combined.
Now, prepare your slow cooker by greasing its inside. Start layering by spreading a cup of the meat sauce on the bottom, then add a layer of uncooked lasagna noodles, breaking them as needed to fit the shape.
Next, add a portion of the ricotta mixture on top of the noodles, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat this layering process until you have filled the slow cooker, finishing with a generous topping of mozzarella and Parmesan.
Cover and set your slow cooker to low, letting it cook for about 7 hours. You’ll know it’s ready when the lasagna is bubbling and the noodles are tender. It’s essential to allow it to rest for 15 minutes on the warm setting before serving. For an extra special touch, I like to drizzle some additional meat sauce on top and sprinkle with Parmesan when serving.
Storing Suggestions
To store leftovers, allow the lasagna to cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days or freeze it for a month. If freezing, consider portioning it out to make reheating easier later on.
Cooking Tips
For added flavor, try sautéing some bell peppers or mushrooms with the onions. You can also swap the meats— turkey or chicken work well, too. If you’re feeling adventurous, add some spinach or zucchini into the layers for a veggie-packed version!
Serving Suggestions
Serve this lasagna with a fresh garden salad and garlic bread to soak up the delicious sauce. Pair it with a glass of red wine or sparkling water with lemon for a refreshing touch. Top with fresh basil or a sprinkle of Italian herbs for that gourmet finish!
Ingredient Substitutions
If ricotta isn’t available, consider using cottage cheese blended smooth for a similar texture. Ground turkey could replace the beef and sausage for a lighter option. Feel free to try different varieties of cheese, such as provolone or even vegan cheese, to suit dietary preferences.
Seasonal Variations
You can adapt this recipe based on seasonal ingredients. For spring, add asparagus or fresh peas; in the summer, try zucchini and eggplant; and in the fall, incorporate some roasted butternut squash for a sweet twist. Fresh herbs like basil and oregano can liven it up according to what’s in season.
Allergen Information
This recipe contains dairy and gluten, which are common allergens. For a gluten-free version, use gluten-free lasagna noodles, and for those avoiding dairy, consider using plant-based cheese or nut cheese alternatives. Always check labels to ensure they meet dietary needs.
FAQ
Can I prepare this lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and keep it covered in the fridge. Just pop it in the slow cooker when you’re ready to cook it. Just remember to adjust your cooking time slightly if it’s coming straight from the fridge.
How can I make this recipe vegetarian?
Simply omit the meat and add more vegetables, such as spinach, mushrooms, and zucchini. You could also incorporate some lentils or beans for protein to make it hearty and satisfying.
What size slow cooker do I need?
A 6-quart slow cooker is ideal for this recipe. If your slow cooker is smaller, you may need to adjust the quantity of ingredients or make the lasagna in batches.
Can I use regular lasagna noodles instead of oven-ready ones?
Yes, but you’ll need to cook the noodles according to package instructions before layering them into the slow cooker. Be sure to let them cool slightly before handling, or they might be too slippery!
What should I do if the lasagna is too watery?
If you find your lasagna is too watery, try using thicker or less watery marinara sauce next time. You can also reduce the sauce on the stovetop before adding it to the layers. Additionally, allowing it to rest longer before slicing can help.
Can I freeze leftover lasagna?
Yes! Allow the leftover lasagna to cool completely, then wrap it tightly in plastic wrap or transfer it to an airtight container. It can be frozen for up to a month. Just thaw it in the fridge overnight before reheating.
Crock Pot Lasagna
Ingredients
- 32 ounces ricotta cheese
- 1 medium onion finely diced
- 1 pound Italian sausage casings removed
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 pound ground beef
- 8 cups marinara tomato sauce
- 1/2 cup fresh parsley chopped, optional
- 2 cloves garlic minced
- 1 cup Parmesan cheese grated, split in half
- 2 pounds mozzarella cheese shredded
- 4 large eggs
- 1 pound oven-ready lasagna noodles
- salt and pepper to taste
Instructions
- In a pan, heat olive oil on medium, then sauté onions until softened. Add minced garlic and cook until fragrant. Stir in ground beef and sausage, crumbling them as they cook until browned.
- Pour in marinara sauce and sprinkle Italian seasoning. Let it simmer for 30 minutes, stirring occasionally. Season with salt and pepper to taste, then set the meat sauce aside.
- In a separate bowl, combine ricotta cheese, ½ cup Parmesan, parsley, eggs, and a pinch of salt and pepper. Stir until the mixture is well blended.
- Grease the inside of your slow cooker and start with 1 cup of meat sauce spread at the bottom. Add a layer of uncooked lasagna noodles, cutting them to fit the shape of the slow cooker.
- Spoon a portion of the ricotta mixture over the noodles, then add mozzarella and a sprinkle of Parmesan. Repeat the layering—sauce, noodles, ricotta, and cheeses—three more times.
- Top with the remaining mozzarella and Parmesan. Set the slow cooker to low heat and cook for about 7 hours, until the lasagna is bubbling and the noodles are tender.
- Let the lasagna rest in the slow cooker on the warm setting for at least 15 minutes before slicing and serving. For an extra touch, serve with additional meat sauce and a sprinkle of Parmesan.
