Description
This comforting Crock Pot Lasagna recipe layers savory Italian sausage, rich tomato sauce, a blend of cheeses, and no-boil noodles for an easy, hands-off dinner. Cooked low and slow in a slow cooker, it delivers classic lasagna flavors with a tender, cheesy finish perfect for family meals or gatherings.
Ingredients
Meat and Vegetables
- 1 pound ground Italian sausage
- ½ cup chopped white or yellow onion
- 5 cloves garlic, minced
Tomato Sauce
- 3 - 15 ounce cans crushed tomatoes
- 15 ounce can tomato sauce
- 1 tablespoon dried Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon salt
Cheeses
- 8 ounces shredded mozzarella cheese + 1 cup (divided)
- 8 ounces ricotta cheese
- 8 ounces cottage cheese
- 1 cup grated parmesan cheese
Others
- 9 no boil lasagna noodles
Instructions
- Brown the Sausage: Heat a skillet over medium-low heat and cook the ground Italian sausage until browned. This develops flavor and ensures the meat is cooked through.
- Drain and Return to Pan: Drain excess fat from the sausage, then return it to the skillet for the next step.
- Sauté Onion and Garlic: Add chopped onion and minced garlic to the sausage. Cook, stirring regularly, until the onions soften, about 3-4 minutes.
- Add Tomatoes and Seasoning: Stir in crushed tomatoes, tomato sauce, dried Italian seasoning, basil, and salt. Mix well to combine flavors, then remove from heat and set aside.
- Prepare Cheese Mixture: In a medium bowl, combine 1 cup of shredded mozzarella cheese with ricotta, cottage cheese, and parmesan cheese. Stir until evenly mixed.
- Grease Slow Cooker: Lightly grease the inside of a 6-quart slow cooker insert to prevent sticking.
- Layer Sauce and Noodles: Spread ¼ of the tomato sauce mixture on the bottom of the slow cooker. Then place 3 no-boil lasagna noodles over the sauce, breaking them to fit as needed.
- Add Cheese and Additional Layers: Spread half of the cheese mixture over the noodles. Next, add ¼ of the sauce and 3 more noodles. Top with the remaining half of the cheese mixture and ¼ of the sauce.
- Final Layer: Add the last 3 noodles and pour the remaining ¼ of sauce on top.
- Cook the Lasagna: Cover the slow cooker and cook on LOW for 4 to 6 hours. Check around 3.5 hours to gauge doneness as slow cookers can vary.
- Add Topping Cheese: Once cooked through, sprinkle the remaining 1 cup of shredded mozzarella on top.
- Melt the Cheese: Continue cooking until the cheese melts completely.
- Rest Before Serving: Let the lasagna sit for 15-30 minutes to set before slicing and serving. This helps the layers hold together.
Notes
- Use mild or spicy Italian sausage depending on your preference for heat.
- Make sure to break the no-boil noodles to fit the slow cooker shape for even cooking.
- Check the lasagna starting at 3.5 hours to avoid overcooking; times may vary with different slow cookers.
- Resting after cooking helps the lasagna firm up, making it easier to cut and serve.
- For added flavor, consider sprinkling fresh basil or parsley on top before serving.
