Crock Pot Lasagna Recipe

Lasagna, would have to be one of the best comfort foods; pasta, tomato beef and creamy cheese sauce - yummm!

But, would it really work in the Crock Pot.

Well, we gave the Crock Pot Lasagna Recipe below a go And it was fantastic.

We all went back for second helpings! The only complaint was that it was pale on top, probably if I left the lid off for a while it would crisp up a bit.

Here's a tip: Just before serving it, place the inner dish of the crock pot (the ceramic one) under the oven broiler for a few minutes until it's browned to your liking. Hope this helped.
BTW, great site, just what I was looking for!!
Hugh Canada

Great recipe! I tried your Crockpot Lasagna recipe today and wanted to let you know it was fantastic! I substituted half a pound of spicy italian sausage for a half a pound of the ground beef for a bit of zing, and it came out wonderfully.

Thanks for the cooking tips Hugh and Chris.

This recipe makes heaps, enough for 6.

Want more?

Just increase quantities proportionally to make an even bigger lasagna - we did.

This recipe is definitely worth a try.


Crock Pot Lasagna Recipe

1 lb (500g) ground beef
1 large onion, finely diced
2 garlic cloves, minced (or 2 tspn pre-purchased garlic)
1 lb jar tomato spaghetti sauce - choose your favorite flavor (we used spring vegetable)
8 oz (250g) fresh lasagna sheets (no boil - found in cold section)
1lb (500g) mozzarella cheese - grated/shredded
1lb (500g) ricotta cheese
2 oz (60g) parmesan cheese - grated/shredded
¼ cup milk
1 egg - lightly beaten
1 tsp oregano
  salt and pepper
Optional other favorite herbs - depends how much is in the sauce you use.
  mushrooms - sliced and added at end of frying meat
1. Fry the beef, onion and garlic in a frying pan, using a tiny amount of oil.
2. Fry until slightly browned. And pour off any excess oil. Add tomato sauce and heat through.
3. Meanwhile, gently combine the ricotta, milk and egg.
4. Then mix in the mozzarella and parmesan. Retaining about 1 tbls of parmesan for later.
5. Now we are ready to construct it in the crock pot. We found there was no need to grease the pot, but if you must - do it now.
6. Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock pot - spread evenly.
7. Top this with a layer of lasagna sheets, cut to size. (See the notes below)
8. Top this with 1/3 of the cheese sauce.
9. Repeat steps 6, 7 and 8 once more. You should now have cheese sauce on top.
10. Now repeat step 6, then 7 and 6 again.
11. Top with remaining cheese sauce.
12. Sprinkle the retained parmesan on top.
13. Cook on low for 4-6 hours.
    Serves 4-6

    While not critical the layers should be -
    meat, pasta, cheese, meat, pasta, cheese, meat, pasta, meat, cheese

    To assist with cutting the lasagna sheets -
    use a plate the same size as the crock pot & cut around using a knife.


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