Crockpot Lasagna is an easy, family-friendly, meaty cheese lasagna cooked right in your slow cooker. No need to boil the lasagna noodles as they are perfect with uncooked lasagna noodles, browned ground Italian sausage, shredded mozzarella and creamy ricotta.
- 1 pound Ground Italian sausage
- 1 Medium onion, finely chopped
- 2 cloves minced garlic
- 15 ounces, weight Ricotta cheese
- 1-½ tsp Dried parsley
- 1 teaspoon Dried oregano
- ½ teaspoon Dried basil
- ½ teaspoon onion powder
- 1 big egg
- 3 cups marinara
- 12 Lasagna noodles (do not boil)
- 2-½ cups grated mozzarella
In a large skillet, brown the sausage. When half golden, add the onions and cook for another 4-5 minutes. Reduce heat to low. Add the minced garlic and cook for 1 minute, stirring constantly.
In a medium bowl, combine the ricotta cheese, parsley, oregano, basil, onion powder and egg.
Place 3/4 cup marinara in the bottom of the slow cooker. Add 3 uncooked lasagna noodles to slow cooker, breaking up if necessary. Add browned meat mixture and 3/4 cup marinara.
Add another layer of uncooked lasagna noodles. Add 1 cup shredded mozzarella and 3/4 cup marinara.
Add another layer of uncooked lasagna noodles. Spread the ricotta cheese mixture and another layer of lasagna noodles.
Pour another 3/4 cup of marinara over the noodles, spreading it with the back of a spoon. Drizzle 1/2 cup water over the sides of the slow cooker. Cover and cook over low heat for 3 1/2 to 4 hours, or until noodles are tender.
Cover with the rest of the grated mozzarella, cover and let melt for 20 minutes. Let stand 20 minutes before cutting.