In our home, we love Italian food. I was raised in North Central West Virginia where wonderful Italian food abounds, so it is the food I am naturally drawn to. This crockpot lasagna recipe, a variation of one I found in a cookbook from my mom, is made easy with pasta that is ready to cook and the crockpot. It doesn’t skimp on flavor, however, and has always been a hit in my home.
Easy Crockpot Lasagna Ingredients:
- 3/4 l Italian sausage
- 1 chopped onion
- 2 (15 ounce) cans Basil Garlic and Oregano tomato sauce (I prefer Hunt’s)
- 2 tsp. dried basil leaves
- 1/2 tsp. salt (I honestly never measure salt…)
- 1 (15 ounce) container of ricotta
- 1 cup grated Parmesan
- 3 cups mozzarella cheese
- uncooked lasagna noodles (I really like the Barilla brand, theirs are flat on the edges and cook more evenly)
Brown Italian sausage and onion.
Add tomato sauce and salt after the meat is no longer pink.
Combine ricotta, Parmesan, and 2 cups of the mozzarella.
Add a small amount of the meat sauce mixture to the bottom of your crockpot. I use as little as possible, barely wetting it so that most of the mix is saved for the layers themselves.
Break enough pieces of the noodles to mostly cover the bottom of your crockpot. Trust me, it doesn’t need to be pretty!
Add half of the ricotta mixture. Top with about a 1/3 of the meat sauce. Repeat the noodle layer, the other half of cheese mixture and another 1/3 of meat sauce. To finish, top with another layer of noodles and the rest of the meat sauce.
Cover, cooking on low for 6-8 hours or high for 4 hours. Ten minutes before serving, add remaining cup of mozzarella and let stand until melted.
Just add some salad and homemade garlic toast and you have yourself a fine Italian meal without breaking a sweat. This recipe serves my family of eight, but you can bet there are no leftovers.
This post is part of an amazing crockpot recipe collection from my iHomeschool Network friends. Enjoy!!