A no-fail Crock Pot Lasagna Recipe that is super easy because it uses no-cook dry lasagna noodles. You will find layers of tender noodles, a mixture of cheeses, and of course, a meaty red sauce flavored through and through with spices and fresh herbs. Slow cooking this Easy Lasagna for a good half a day makes for the ultimate comfort food satisfaction.
Main Ingredients for this Crock Pot Lasagna Recipe:
Meat Sauce
- Sweet Onion
- Garlic Cloves
- Hot Italian Sausage
- Crushed Tomatoes
- Onion Powder
- Garlic Powder
- Fresh Basil
- Fresh Oregano
- Brown Sugar
- Fennel Seeds
Lasagna
- Regular Lasagna Noodles, dry
- Fresh Mozzarella Cheese
- Parmesan Cheese, grated
- Ricotta Cheese
How to Make this Easy Lasagna
Step #1 – Sauté Onions
This culinary journey begins with onions and garlic to increase the flavorful depth of the delectable red sauce. Sauté the onion in about 2 tablespoons of olive oil which has been added to a heated pan (medium-high heat). Use a large heavy-bottomed pan like a Dutch Oven which distributes the heat evenly.
- Sautéing intensifies the onions’ natural sugars and releases a heavenly sweetness as the onions become softened. It takes anywhere from 6-8 minutes, stirring frequently, to achieve this stage.
Step #2 – Add the Garlic
Adding the garlic after the onions have softened is the best practice. If you throw them in at the beginning, they will cook too long and burn which will leave a bitter taste in the recipe. One minute really is all these amazing little gems need to cook. And oh the aroma that permeates your kitchen when they release their fragrance.
Step #3 – Cook the Hot Italian Sausage
You can use Sweet Italian Sausage, but I and my family prefer jazzing the sauce up with a tad bit of heat from Hot Italian Sausage. For this recipe, I used two pounds of sausage which made a nice ratio between it and the crushed tomatoes that come later. Add the sausage once the onions and garlic are finished cooking and cook until it becomes brown.
- Italian Sausage, in general, is known for the flavors of fennel and/or anise. Also, spices have been added like cayenne pepper, smoked and hot paprika, and crushed red pepper flakes. Mmmmmm – I can already taste it on my tongue.
Step #4 – Drain the Meat
There’s a lot of greasy juice that is collected at the bottom of the pan while cooking the sausage. Once the meat is browned, use a large metal sieve to drain it into a bowl.
- I’m a little particular about too much grease which ultimately finds its way into the finished sauce. So, I use paper towels to dab up any additional grease on the meat. It just satisfies a little “greasy” pet peeve I have.
Step #5 – Making the Red Pasta Sauce
The homemade sauce, in my opinion, is the BEST component of this recipe. We’ve now come to the moment where all the magic collides to create a glorious red sauce that will ultimately encase the lasagna noodles. The abundance of spices, herbs, and a little bit of sweetness is what truly makes this sauce.
Fennel has an anise-like taste that is both light and sweet, similar to licorice. Onion and garlic powder, both contribute an additional dimension to the already sautéd onions and garlic. Fresh basil is the best complement to crushed tomatoes. And to me, it’s not Italian, unless it has oregano. I used fresh, but dried can work just as well. You just don’t want to use as much – a third as much to be exact. And the finishing touch for this red sauce is a sweet kiss from a little bit of brown sugar.
- I can usually find fresh basil in the packaged herb section of the produce department in my grocery store. If you are unable to find fresh, you can substitute one tablespoon of dried.
- Usually, I want my “spaghetti” sauce to simmer for hours to let all the flavors meld together. And then if you wait until the next day to eat it, the richness of the flavors is increased even more. But because this sauce will “simmer” in the slow cooker for at least four hours on high, it will have the same desired results.
Step #6 – Combine all the Cheeses
Cheese, and lots of it, is what delivers on the “comfort” and “cozy” side of this dish.
Ricotta Cheese – My mom’s old recipe called for cottage cheese, which I am not a full-fledged fan of. I love cottage cheese, just not in my lasagna. It’s mostly used for those wanting to lower costs and reduce their fat and calorie intake. But listen, if I’m gonna go all out and eat lasagna, I’m not counting my calories or the cost. I’ll count them “tomorrow.”
- Ricotta cheese, which is more traditional in Southern Italy (bechamel is used in North Italy), is creamier, subtly sweeter and more flavorful than cottage cheese. Cottage cheese, in my opinion, has become an American substitute.
Parmesan Cheese – There are specific ingredients that constitute an Italian-type dish and one of those is definitely parmesan cheese. It has a hard, gritty texture while the taste is nutty and fruity which is a wonderful complement to the other cheeses in this recipe. Never buy pre-grated parmesan cheese. It’s always fresher and best when grated right before using it in a recipe.
I used to grate parmesan cheese down to the rind and throw the rind away because I thought there was no other use for it. But there are a plethora of ideas to use this part of the cheese. It’s an expensive cheese, so you want to make the most of it.
- Throw them into pots of soup, stews or tomato sauce to give additional flavor. When done, pull out the rind and then you can throw it away.
- Use it as an infusion to olive oil.
- Throw it in when you are steaming artichokes.
- Put the rind in the pot when you are making risotto, then remove it before serving.
Fresh Mozzarella Cheese – Using fresh mozzarella instead of shredded mozzarella adds a deeper, richer dairy flavor. It not only gives a nice texture to the dish but adds more taste. The “fresh” mozzarella tends to be a little more difficult to grate but I used the coarse side of a box grater and accomplished the task.
Step #7 – Layering the Lasagna – Bottom Layer
The very first layer that lines the bottom of the crockpot is two cups of sauce and then comes the “uncooked” noodles. Since we’re not using a rectangular baking dish, the noodles need to be broken a bit to fit.
The photo above shows probably five to six lasagna noodles per layer which when I made the recipe to take these photos was too many. The end result was somewhat dry because the noodles expanded and soaked up a lot of the sauce. So the second time around, I pulled back the number of noodles per layer to four or five. Therefore it made the ratio between noodles and sauce a perfect blending.
- When buying lasagna noodles for this recipe, don’t grab the pre-cooked ones. That’s the beauty of this recipe, there is no need to cook the noodles first. The regular, good-ol’ ones that your mama always cooked with, grab those. All that saucy goodness in the crockpot cooks the noodles to perfect tenderness over a four-hour period. It’s like magic.
Step #8 – Layering the Lasagna – Cheese, More Noodles, and Sauce
Once you get the noodles in place, dollop the cheese mixture on top of them. Use a lot of small dollops though because it doesn’t spread that easily. You have to gently coerce the cheese to fit in all the space while not rearranging the noodles. Be patient. What worked best for me was to use the back of a wooden spoon and gently roll the spoon back and forth over the cheese.
Next, comes another two cups of sauce over the cheese mixture. This continues one more time. Another layer of noodles, another layer of cheese mixture, and another layer of sauce.
Step #9 – Layering the Lasagna – The Last Step
To finalize this layering process, you end with a layer of noodles and a layer of meat sauce. This is the layering count – four layers of sauce, three layers of noodles, and two layers of cheese mixture.
How Long Should the Lasagna cook in the Crock Pot?
Place that crockpot on high, grab a good book, maybe even a glass of wine, and enjoy four hours of relaxation. Because the hard part is completely done and it’s up to the slow cooker to get the work done. (You can cook it on low for 6-8 hours if that is more convenient.) You don’t want to cook it too long or the noodles will become somewhat mushy.
- Once the noodles are tender, pull out the removable pot, dot the whole surface with cubes of fresh mozzarella, and put the lasagna in a 400°F preheated oven or under the broiler until the cheese melts. For a pretty garnishment, you can scatter small basil leaves on top once it comes out of the oven.
Can you Make Crockpot Lasagna ahead of time?
Absolutely. It is what makes this meal so convenient. Prepare and layer all the ingredients up to the point of cooking the lasagna. Cover and place in the fridge the night before you are planning on serving it. Pull it out the next day and cook as directed.
How to Store Leftover
This makes a good amount of lasagna, enough for you to have plenty of leftovers.
To Refrigerate – Let the lasagna cool completely. If you have a removable crock pot, cover with plastic wrap then cover with the glass lid. If it is not removable cut individual pieces and place them in an airtight container. The cooked lasagna can be stored in the refrigerator for three to five days.
To Freeze – The best way to freeze would be to cool completely. Once cooled, cut individual servings and set them on a cookie sheet lined with parchment paper. Place in the freezer until they are frozen solid. Remove and place them in plastic freezer bags.
How to Reheat leftovers
When you are ready to reheat, if frozen, thaw overnight in the refrigerator. Remove from the refrigerator and cover with foil. Reheat in a 300°F oven for about 30 minutes or until heated through.
Oooey, gooey, cheesy, and saucy – what a beautiful mess. This Easy Lasagna recipe has never failed me yet! Over the years, I’ve made it on numerous occasions. People have always said it’s the best lasagna they’ve ever had. Now I’m a little biased, so I want to be careful to not brag. But, in my humble opinion, I would have to agree (wink, wink).
The best way to serve this is with some toasted crusty garlic bread. Some days, you just need a little bit of “comfort.”
If you’re looking for more “comfort” food, check these recipes out:
Homemade Spaghetti and Meatballs
Let’s be Friends! Follow me on Instagram – lingeraroundthetable
PrintCrock Pot Lasagna Recipe
No-fail lasagna that is super simple and you don’t have to pre-cook the noodles. It is loaded with flavor through and through. This is a tried and true recipe that I have cooked many times over the years.
- Prep Time: 30 minutes
- Cook Time: 4-8 hours
- Total Time: 53 minute
- Yield: 10-12 servings 1x
- Category: Pasta Dishes
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
Meat Sauce:
- 1 1/2 large Sweet Onion, chopped
- 6 large Garlic Cloves, chopped
- Kosher Salt and Fresh Ground Pepper, to taste
- 2 lbs Hot Italian Sausage, bulk
- 2 – 28 oz cans Crushed Tomatoes
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 cup Fresh Basil, chopped
- 3 tablespoons Fresh Oregano, chopped
- 2 tablespoons Brown Sugar
- 1 tablespoon Fennel Seeds
Lasagna
- Meat Sauce (see above)
- Approximately 16–20 Lasagna Noodles, dry
- 20 oz fresh Mozzarella Cheese, divided (12 oz grated) (8 oz cubed)
- 1 1/2 cups Parmesan Cheese, grated
- 3 cups Ricotta Cheese
Instructions
For Sauce:
- Saute 1 1/2 large onions (chopped) in large dutch oven over medium-high heat for 6-8 minutes until tender and translucent. Add salt and pepper to taste. Add 6 cloves garlic (chopped) and continue cooking for 1 minute.
- Add 2 pounds Hot Italian Sausage and cook until browned. Drain.
- Add 2 -28 ounce cans Crushed Tomatoes, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 1/2 cup Fresh Basil (chopped) 2 tablespoons Brown Sugar and 1 tablespoon Fennel Seeds. Set aside until ready to assemble the lasagna.
For Lasagna:
- Combine 12 oz of grated Mozzarella, 1 1/2 cups Parmesan Cheese (grated), and 3 cups Ricotta Cheese.
- In a 6-quart, removable crockpot, add 2 cups of meat sauce and 4-5 dry noodles (broken to fit).
- Layer – 1/2 the cheese mixture, 2 cups sauce, and 4-5 noodles for 2 times. End with the meat sauce. You should have 4 layers of sauce, 3 layers of noodles, and 2 layers of cheese mixture.
- Cook on low for 6-8 hours or on high for 4 hours.
- When noodles are tender, remove the ceramic pot from the slow cooker and add the remaining 8 oz cubed mozzarella to the top of the lasagna. Place in a 400°F preheated oven or under a broiler until the mozzarella cheese melts. Remove from oven and add small basil leaves for garnishment (optional).
Notes
- Sautéeing intensifies the onions’ natural sugars and releases a heavenly sweetness as the onions become softened. It takes anywhere from 6-8 minutes, stirring frequently, to achieve this stage.
- Throw the chopped garlic in after the onion has become tender. If you let them cook from the beginning, they will cook too long and burn which will leave a bitter taste in the recipe.
- There’s a lot of greasy juice that is collected at the bottom of the pan while cooking the sausage. Once the meat is browned, use a large metal sieve to drain it into a bowl. Use paper towels to dab up any additional grease on the meat.
- Never buy pre-grated parmesan cheese. It’s always fresher and best when grated right before needing it.
- Using fresh mozzarella instead of shredded mozzarella adds a deeper, richer dairy flavor. It not only gives a nice texture to the dish but brings with it more taste.
- When buying lasagna noodles for this recipe, don’t grab the pre-cooked ones.
- The noodles need to be broken a bit to fit into the crockpot.
Nutrition
- Serving Size: 1/12 of Pan
- Calories: 640
- Sugar: 20 g
- Sodium: 1414 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 85g
- Fiber: 15 g
- Protein: 33 g
- Cholesterol: 71 mg
Keywords: crock pot lasagna recipe, slow cooker lasagna, easy lasagna, lasagna pasta, best lasagna
Crockpot Lasagna – it doesn’t get any better than that! Thanks for posting.
★★★★★
It is nice when you don’t have to cook the noodles, but what I really love about this is the chorizo!
Oh, thanks so much Jeff! Definitely my favorite part of making this recipe is – no-cook noodles.
As to not create confusion, I wanted to clarify to anybody reading the comments, that Hot Italian sausage is what is used in this recipe and not chorizo. Thanks!
Huh. I thought you were going to make a soup (I have a lasagna soup on my blog) but it’s actually layered! That’s pretty neat. And the servings look nice. Thanks! Easier than traditional lasagna! Which is one of my favorite meals, but I never make it!
I just checked out your lasagna soup and Oh My Goodness, it looks fantastic. I do agree about this recipe being an “easier than traditional” one. I always hated boiling the noodles. And btw – I have been making a few different soups lately which will be coming on the blog in the next couple of weeks. Gotta love cold weather for soup time!
Kristy! As my daughter would say, this is my jam!!! First anything made in my slow cooker is a blessing! Second, a lasagna that turns out as delicious as yours looks is beyond! I’m so making this one!! Thank you 😍
★★★★★
Hi Carrie, what a cute way (this is my jam) to compliment this lasagna. I do love slow cookers as well. Would love to know how it turns out for you.
Kristy,
All we can say is WOW! Made this recipe for a family dinner at our son Matthew’s home. Since it’s assembled in a crockpot transportation was a breeze. The subtle taste of the fennel was my favorite!
Sincerely,
The Just Family
★★★★★
Oh, that’s so awesome René. It’s lovely to hear from you. I’m so happy you and your family enjoyed the lasagna. And I do agree, transportation because of the crockpot is so handy. It’s very kind of you to leave a comment. Thanks a bunch! And make sure and tell your family “hi” from the Murrays!
OMG – This is an unbelievable dish. We made it last night for the second time last night and loved it all over again. Keep them coming.
★★★★★
Thanks so much Craig for stopping by and leaving a comment about how much you love this lasagna recipe. I’m so glad you liked it enough to try it the second time with the same response. What a nice comment.
Comfort food does not get any better than lasagna and lasagna doesn’t get any better than “crockpot” lasagna. We definitely need to try this. Great idea!
★★★★★
Oh now this is an amazing idea, Kristy! Lasagna is definitely an all-time comfort food (all pasta is!), but to transform it into a slow cooker recipe? Yes, please! Now I don’t know if I’m craving a bowl of chicken and wild rice soup or lasagna more right now! 🙂
★★★★★