Best Crock Pot Lasagna Recipes

CROCK POT LASAGNA

Steps:

• Brown ground beef, onion and garlic in frypan.
• Add tomato sauce, tomato paste, salt and oregano.
• Cook long enough to get it warm.
• Spoon a layer of meat sauce onto the bottom of the slow cooker.
• Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
• Repeat with sauce, noodles and cheeses until all are used up.
• Cover and cook on low for 4 to 5 hours.

EASY CROCK POT LASAGNA

Steps:

• Brown beef, add onion and garlic - cook until onion is softened.
• Stir in tomato sauce, water, tomato paste, salt and oregano - mix well.
• Spread one fourth of the meat sauce in an ungreased slow cooker. Arrange one third of the noodles over the sauce.
• Combine the cheeses.
• Spoon one third of the cheese mixture over the noodles.
• Repeat layers twice.
• Top with remaining meat sauce.
• Cover and cook on low 4-5 hours.

CROCK POT LASAGNA (WW)

Steps:

• In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes) until meat is brown.
• Stir in next 6 ingredients (tomatoes - red pepper flakes) and simmer another 5 minutes.
• Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
• Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
• Cover and cook on low for 4-6 hours.
• In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so).

CROCK POT VEGETARIAN LASAGNA

Steps:

• In large saucepan over medium heat, heat olive oil and add onions and garlic. Cook over medium heat until tender, about 3 minutes. Add mushrooms, oregano, salt and pepper to taste and cook for another 3 minutes, stirring often.
• Add tomato paste and stir mixing thoroughly. Add tomato sauce, stir and cook sauce stirring occasionally for another 6-8 minutes or until heated through.
• Remove sauce from heat and set aside.
• In crock pot, cover bottom with enough sauce to just cover. Add two layers of lasagna noodles, breaking them where needed.
• Spread noodles with one tub of the ricotta cheese and salt and pepper. Add two layers of lasagna noodles.
• Cover noodles with half of the sauce, sprinkle with 1/2 of the mozzarella cheese. Add two layers of lasagna noodles.
• Spread noodles with 1/2 tub of the ricotta cheese. Shake excess water from spinach leaves and cover cheese with spinach and salt and pepper. Add two layers of lasagna noodles.
• Cover noodles with remaining sauce and cover sauce with remaining mozzarella and parmesan or asiago cheese.
• Put lid on crock pot and turn on high. Leave to cook for 5 hours. When done, let lasagna sit for 8 minutes to set before cutting.

EASY RAVIOLI LASAGNA - CROCK POT

Steps:

• Brown ground beef and onion, drain. Add brown sugar and spaghetti sauce and heat through.
• Spoon a thin layer of sauce over the bottom of a sprayed slow cooker. Add a single layer of frozen ravioli (do not thaw). Cover with half the remaining sauce, then half the cheese. Repeat layers (you will probably have a few ravioli left over).
• Cover and cook on high 3 to 4 hours or until very hot and cheese has melted. Makes 8 to 10 servings.

MEXICAN ENCHILADA CASSEROLE/LASAGNA (CROCK POT)

Steps:

• 1) Put the chicken, beans, corn, and salsa all in the crockpot.
• 2) Cook on low for 8 hours or high for 4 hours.
• 3) When done, add package of cream cheese. Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
• 4) Preheat oven to 400 degrees.
• 5) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas. top off with cheese and part of can of enchilada sauce.
• 6) Add a 1 inch layer of the meat from the crock pot.
• 7) Repeat tortilla, cheese, and enchilada layer.
• 8) Repeat 1 inch layer of meat
• 9) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
• 10) Put tin foil on dish and pop in oven for 30 minutes. Take off tin foil last 5 minutes.
• 11) Cut into pieces and serve with a dollop of sour cream on top.
• **Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot. I have also used fat free shredded cheddar and I only got rave responses. No one noticed it was a healthier cheese. Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken. They all come out yum.

CROCK POT EGG NOODLE LASAGNA

Steps:

• Cook noodles according to package directions and drain. Add butter and toss to coat.
• In a large skillet, cook beef over medium heat until no longer pink and drain.
• Spread a fourth of the spaghetti sauce into crockpot.
• Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
• Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.

BUSY MOM LASAGNA FOR THE CROCK POT

Steps:

• Brown beef with onion. Drain.
• Add spaghetti sauce, cream cheese, and sour cream and mix well.
• Spray a 5-quart crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full.
• Cover and cook on high for 2 hours.
• Reduce heat to low for an additional 4 hours.

SIMPLE SLOW COOKER LASAGNA (CROCK POT)

Steps:

• Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
• Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.).
• Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
• Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
• Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

CROCK POT LASAGNA

Steps:

• Break noodles.
• Place 1/2 in bottom of GREASED slow cooker Brown ground beef in saucepan.
• Drain.
• Stir in Italian seasoning.
• Spread 1/2 over noodles in slow cooker Layer 1/2 of sauce and water, 1/2 of mushrooms, 1/2 of ricotta cheese and 1/2 of mozzarella cheese over beef.
• Repeat layers.
• Cover.
• Cook on low 5 hours.

CROCK POT POTATO LASAGNA

Steps:

• Put peeled potatoes layered on the bottom of greased crock pot.
• I use an oil spray; layer with sauce, cheese, pepperoni slices and spices.
• Continue to repeat the process until all potatoes are used.
• Cook on low up to 8 hours.

WHOLE WHEAT CROCK POT LASAGNA FOR 2

Steps:

• Saute the meat, onions, mushrooms, oregano, salt,pepper & garlic until slightly browned.
• Mix tomato sauce & soup together separate from meat mixture.
• Add approx 4 oz of the the tomato mixture to the bottom of the crock pot (I use the smaller size crock pot for 2 people).
• Add an overlapping layer of whole wheat lasagna noodles, broken to cover the entire crock pot.
• Cover with 1/3 meat mixture, tomato, cottage cheese& other cheeses.
• Top with lasagna noodles.
• Repeat layer reserve some tomato sauce & cheese for final topping.
• Cover final layer of noodles with remaining sauce & cheeses (use remaining soup if you wish).
• Put the lid on & cook on low for 4-6 hours.

MILE-HIGH CROCK POT LASAGNA WITH ZUCCHINI OR SPINACH

Steps:

• Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat.
• Stir in the oregano, basil, pepper, crushed anise seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.
• In a separate bowl, stir together the beaten egg and the ricotta cheese, beating well until mixture is smooth. Stir in the grated Parmesan cheese, combine well.
• Grease the bottom and sides of the crock pot (I use cooking spray or butter).
• Layer about 1/4 of the meat sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that (break noodles to fit, overlapping is fine). Put about 1/3 of the cheese mixture and sprinkle with 1/4 of the mozzarella. Repeat with sauce, noodles and cheese for another two layers. Top with meat sauce and a little Parmesan and shredded mozzarella on top.
• Cover and cook on low for 4-6 hours (4 hours on HIGH plus 30 minutes on LOW, in my 1990s 'older' model 4-Quart crock pot), or until noodles are tender.

CABBAGE LASAGNA - (IN A CROCK POT, OVEN OR STOVETOP)

Steps:

• In a saucepan, combine tomato sauce, ketchup and sugar. Mix well to dissolve sugar and set aside.
• In a large skillet with oil spray, brown ground beef and remove. In the same skillet brown Italian sausage crumbled until brown.
• Mix browned sausage with the browned ground beef and add chopped onion, carrot, green bell pepper, garlic powder, oregano, (celery seeds), salt and pepper.
• Simmer the meat sauce for about 10 minutes, or until vegetables are cooked but crispy tender.
• Then add the prepared tomato sauce to the cooked meats and vegetables and mix well.
• Combine the cottage cheese (or Ricotta cheese) with the beaten egg and set aside.
• Spoon some of the meat sauce into bottom of crock pot (or slow cooker).
• Layer in this order: sliced cabbage, meat sauce, cottage cheese (or Ricotta).
• Repeat layers until all is used up, ending with mozzarella cheese on top.
• Cover and cook on Low heat setting for about 1 hour, or until cabbage is soft, but do not overcooked.
• NOTE: This cabbage lasagna can also be cook on the stovetop in a Dutch oven, or bake in the oven at 350ºF. for about 30 minutes, or until cabbage is tender, but not overcooked.

CHERYL'S WHOLE WHEAT CROCK POT LASAGNA

Steps:

• Brown the ground beef, sausage and garlic.
• Add onion (if using), tomato sauce, paste and spices and cook long enough to get it warm. Turn to low and cover.
• In the meantime, mix the cottage cheese, ricotta, eggs and parmesan cheese in a small bowl.
• Spoon about a 1/3 layer of the meat sauce mixture onto the bottom of the crock pot.
• Add a layer of uncooked lasagna noodles on top of the meat sauce. I break them in half, so that they fit.
• Top with about 1/3 of the cheese mixture.
• Repeat: sauce, noodles, cheese - until all are used up. I like to sprinkle a little more parmesan cheese on the top.
• Cover and cook on high for 2 hours or so.
• Reduce to low and cook another 2-3 hours.
• ENJOY!

AUTHENTIC ITALIAN CROCK POT LASAGNA

Steps:

• Spray crock pot with non-stick cooking spray.
• Heat olive oil and saute onion and garlic in Dutch oven.
• Add ground beef and cook until lightly browned.
• Add salt and pepper and mix well. Remove meat from pan and set aside.
• Add tomato paste and cook approximately 5 minutes, until browned.
• Add crushed tomatoes, basil, wine, sugar and hot pepper. Stir in the browned ground beef and mix well.
• Cover and let simmer 30 minutes while you prepare the cheese mixture.
• Place ricotta cheese in large mixing bowl.
• Make a well in the center and add 1/2 cup Romano cheese, mozzarella cubes, salt, pepper, and parsley.
• In a small bowl, beat egg lightly. Pour into center well with cheeses.
• Mix until thoroughly combined.
• When tomato sauce has cooked for 30 minutes, spoon a layer of tomato sauce into a 6-qt. oval crock pot.
• Cover with a layer of lasagna noodles, overlapping and breaking pasta to fit all around the bottom, if necessary.
• Add half of the ricotta mixture and carefully spread over lasagna noodles with a frosting knife.
• Cover with a layer of sauce. Then add another layer of lasagna noodles, ricotta mixture, sauce.
• End with a final layer of lasagna noodles and the remaining sauce.
• Cover and cook on low for 4 hours. (I have to set mine on 8 hours and shut it off or switch it to keep warm after 4 hours since my slow cooker cooks anything under 8 on high.).
• In the last 60 minutes, sprinkle top with remaining Romano cheese and slices of mozzarella.

HEALTHY TURKEY LASAGNA (CROCK POT)

Steps:

• In a large nonstick skillet, cook onions and garlic over medium-high heat for 4 minutes or until softened.
• Add turkey to skillet and cook, breaking up large chunks, for about 6 minutes or until no longer pink; drain fat. Season turkey with oregano, basil, salt and pepper. Set aside.
• In a small bowl, combine cottage cheese and 1/2 cup of the Italian shredded cheese.
• In a 5- to 6-quart slow cooker, layer half the uncooked noodles, overlapping as necessary.
• Spread half of both the meat mixture and broccoli over noodles, then top with about half of the tomato sauce and 1/4 cup water.
• Gently spread ricotta mixture on top, and continue layering with remaining noodles, meat, broccoli, sauce and an additional 1/4 cup water.
• Cover and cook on HIGH for 4 hours or LOW for 5 hours.
• Sprinkle remaining 1/2 cup of Italian cheese on top for last 15 minutes of cooking time or until melted.

CHEESY CROCK POT LASAGNA

Steps:

• Cook noodles according to directions. Drain. Add butter and toss to coat.
• In a skillet, cook hamburger over medium heat. Drain.
• Stir noodles, sauce, cheese, and hamburger together.
• Cover and cook on low for 4 hours (or until cheese is melted and pasta is heated through).

SLOW COOKER LASAGNA STEW (CROCK POT)

Steps:

• Cook beef, onion and garlic until beef is no longer pink.
• Drain.
• Mix in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes and simmer 5 minutes.
• In a bowl, mix ricotta cheese and 1 cup of mozzarella cheese.
• Spoon 1/3 of beef mixture into a 5-quart crock pot.
• Break 3 lasagna sheets in half and arrange over beef mixture.
• Top with half of ricotta mixture.
• Repeat with another layer and finish with remaining beef.
• Cook on low setting for 4 to 6 hours.
• Turn off crock pot.
• In a bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese and sprinkle on top of lasagna.
• Cover until cheese melts and lasagna firms up, about 10 minutes.
• If you like to sneak veggies into your lasagna, add a can of zucchini in tomato sauce to the meat mixture.
• I keep cooked ground beef in the freezer so this is easier to put together. I mix the beef and tomato mixture and let sit overnight. I then assemble the lasagna in the morning.

CROCK POT LASAGNA RECIPE - (4.5/5)

Steps:

• Brown ground beef and drain. Spoon 1 cup spaghetti sauce in bottom of 4-quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 cup cottage cheese over meat. Sprinkle 1/2 cup mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup of mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cover with lid and cook on low for 4 hours. If cooked much longer, it gets a bit well done. Tip: If your crock pot is retaining to much moisture you can remove the lid for the last 15 to 30 minutes of cooking.