SierraCook
Master Chef
Here is the recipe for making lasagna in a crockpot that my mom gave me. The last couple of hours watch the lasagna closely, so it does not get overdone.
Slow Cooker Lasagna
¾ lb. ground Italian sausage
2 cloves garlic, minced
1 medium onion, chopped (½ cup)
2 cans (15 oz. each) Italian-style tomato sauce
2 teaspoon dried basil leaves
½ teaspoon salt
3 cups shredded mozzarella cheese (12 oz.)
1 container (15 oz.) ricotta cheese
1 cup grated Parmesan cheese
12 uncooked lasagna noodles (12 oz.)
1. Cook sausage, garlic, and onion in 10-inch skillet over medium heat 6-8 minutes, stirring occasionally, until sausage is no longer pink; drain. Return to pan and stir in tomato sauce, basil and salt.
2. Mix 2 cups of the mozzarella cheese and the ricotta and Parmesan cheeses.
3. Spoon ¼ of the sausage mixture into 3 ½ to 5-quart slow cooker; top with four noodles, broken into pieces to fit. Top with half of the cheese mixture and ¼ of the sausage mixture.
4. Next layer of the four noodles, remaining cheese mixture and ¼ of the sausage mixture. Top with remaining four noodles and remaining sausage mixture.
5. Cover and cook on low heat setting 4-6 hours or until noodles are tender.
6. 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.
Note: I have changed the cooking time to 4-6 hours, the original time was 6-8 hours. With my crockpot 5 hours was too long. The edges of the lasagna was slightly burnt. I guess my mom was right to closely watch this dish as it nears the end of the cooking time. I would definitely check it at 4 hours.
Slow Cooker Lasagna
¾ lb. ground Italian sausage
2 cloves garlic, minced
1 medium onion, chopped (½ cup)
2 cans (15 oz. each) Italian-style tomato sauce
2 teaspoon dried basil leaves
½ teaspoon salt
3 cups shredded mozzarella cheese (12 oz.)
1 container (15 oz.) ricotta cheese
1 cup grated Parmesan cheese
12 uncooked lasagna noodles (12 oz.)
1. Cook sausage, garlic, and onion in 10-inch skillet over medium heat 6-8 minutes, stirring occasionally, until sausage is no longer pink; drain. Return to pan and stir in tomato sauce, basil and salt.
2. Mix 2 cups of the mozzarella cheese and the ricotta and Parmesan cheeses.
3. Spoon ¼ of the sausage mixture into 3 ½ to 5-quart slow cooker; top with four noodles, broken into pieces to fit. Top with half of the cheese mixture and ¼ of the sausage mixture.
4. Next layer of the four noodles, remaining cheese mixture and ¼ of the sausage mixture. Top with remaining four noodles and remaining sausage mixture.
5. Cover and cook on low heat setting 4-6 hours or until noodles are tender.
6. 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.
Note: I have changed the cooking time to 4-6 hours, the original time was 6-8 hours. With my crockpot 5 hours was too long. The edges of the lasagna was slightly burnt. I guess my mom was right to closely watch this dish as it nears the end of the cooking time. I would definitely check it at 4 hours.
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