Description
Crockpot Lasagna is an easy, family-friendly meaty cheesy lasagna cooked right in your slow cooker. No need to boil the lasagna noodles as this cooks up just perfect using uncooked lasagna noodles, browned Italian ground sausage, shredded mozzarella and creamy ricotta.
Ingredients
- 1 pound Ground Italian Sausage
- 1 Medium Onion, Finely Chopped
- 2 cloves Garlic, Minced
- 15 ounces, weight Ricotta Cheese
- 1-½ teaspoon Dried Parsley
- 1 teaspoon Dried Oregano
- ½ teaspoons Dried Basil
- ½ teaspoons Onion Powder
- 1 Large Egg
- 3 cups Marinara
- 12 Lasagna Noodles (do Not Boil)
- 2-½ cups Shredded Mozzarella
Preparation
In a large skillet, brown the sausage. When it is halfway browned, add onions and cook for an additional 4–5 minutes. Reduce heat to low. Add minced garlic and cook for 1 minute, stirring constantly.
In a medium bowl, mix ricotta cheese, parsley, oregano, basil, onion powder and egg.
Spoon 3/4 cup marinara in the bottom of crockpot. Add 3 uncooked lasagna noodles to the crockpot, breaking 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.
Spoon another 3/4 cup marinara over the noodles spreading it with the back of a spoon. Drizzle 1/2 cup water down the sides of the crockpot. Cover and cook on low for 3 1/2 to 4 hours, or until noodles are soft.
Layer with remaining shredded mozzarella, cover and let melt for 20 minutes. Let it rest for 20 minutes before cutting.
