9/11/09

Quick n’ Easy Crock Pot Lasagna

Serves 6- 8 people (depending on your crock pot size and how big you

cut your pieces.)


Lasagna is one of my favorite meals to make and I am always amazed by the number of people I talk to who think Lasagna can be difficult or too time consuming to make. I don’t like to spend a lot of time cooking and since I am an inpatient person when it comes to cooking I make my Lasagna with little prep time. I usually make my lasagna in my casserole dish in the oven but recently I discovered a super easy way to make Lasagna in a Crock Pot / Slow Cooker.

Now to save on time and money I usually make vegetarian Lasagna but if you would like to add meat you may do so. I will add special “meat step” to my fellow meat lovers out there.

The Ingredients:

You can make your lasagna as complex or simple as you would like, really there are no rules. Just relax and have fun with it.

  • 1 Box Regular Lasagna Noodles (you may use the “no boil / oven ready” noodles if you wish, however this is not needed and can cost more $)
  • 2 – 14.5oz Cans of Tomato Sauce (you may substitute your favorite pasta sauce but I like to make mine from scratch to save on crabs and preservatives)
  • 2 – 14.5oz Cans of Crushed or Stewed Tomatoes - Do Not Drain!! You need the extra moisture for the crock pot. (Feel free to mix it up with Crushed Tomatoes with green chilies or with Italian seasonings…or whatever kind you prefer)
  • 2 – 14.5oz Cans of Diced Tomatoes – Do Not Drain!! Once again you need the extra moisture
  • 1 – 6oz Can of Tomato Paste
  • 4 – 1Cup of Mozzarella Cheese (I usually use about a cup of cheese per layer of noodles, feel free to use more or less depending on your tastes.)
  • 4 – ½ Cup of Parmesan Cheese (once again feel free to use more or less depending on your tastes, I usually just sprinkle on a medium coating over the mozzarella cheese per layer of noodles)
  • 1 – 8oz Can of Mushrooms – Do Not Drain!! Once again you need the extra moisture
  • 1 – Medium/ Large Onion – Chopped
  • Italian Spices to Taste – (Have fun with this part, and don’t worry too much about exact amounts. I spice by looks and taste so the Spice Suggestions below are just general guidelines to follow.)
  • ¼ Cup of Garlic Powder
  • ¼ Cup Parsley
  • 2 Tablespoons Basil
  • 2 Tablespoons Oregano
  • 1 Tablespoons of Bay Leaf

Optional Ingredients

  • 1 – 8oz or 16oz Ricotta or Cottage Cheese (Small Container, If using Ricotta Cheese consider putting one additional can of crushed tomatoes in)
  • 1 Package Spinach (use fresh or bagged next to the lettuce in the grocery store)
  • 1 – ½ pound Meat (Hamburger, Italian Sausage, Ground Turkey, etc…)
  • 1 – ½ or 1 cup Chopped Veggies (zucchini, peppers, broccoli, okra, cauliflower, eggplant, etc… If you are using frozen vegetables this will help the moisture of your lasagna)
  • 1 – ¼ cup water (put the 1/4 cup of water into your empty pasta sauce jar/can. Pour tomatoey juice over the whole pile of food for added moisture if your lasagna is looking to thick after adding the added ingredients.)

The Directions:




My Crock Pot





For the Meat Lovers Start Here:

  1. Brown Meat and Drain. (If you don’t drain your meat you may put in some of your chosen spices with the meat during the browning process for extra flavor.)

For the Vegetarians Start Here:

  1. Mix together tomato sauce, diced tomatoes, crushed / stewed tomatoes, tomato paste, mushrooms, onions, remaining spices and any optional ingredients i.e. vegetables. (Vegetarians need to use a separate bowl, Meat Eaters you can mix all of this in with the meat on your stove. Remember to save a jar, don't rinse or throw away if you are going to use some of the optional ingredients!)
  2. Spread one cup full of sauce mixture into the bottom of your Crockpot. (this helps prevent burning or sticking of the noodles)
  3. Top with a layer of dried lasagna noodles. (No Boiling Required! You'll have to break them to fit, and little pieces will fly all over the place. Don’t worry about getting the pieces to lay pretty, I usually just break up a bunch of noodles and throw them in.)
  4. Top with a layer of sauce mixture. (Always layer sauce on both sides of noodles for added moisture to help them cook)
  5. Top sauce with your layer of Cheese (I usually put my cup of mozzarella down first then sprinkle the top with an even coating of Parmesan cheese. If you are using Ricotta Cheese then put this down first then layer mozzarella etc… on top)
  6. Top Cheese with a thin layer of sauce mixture
  7. Top with dried lasagna noodles.
  8. Top with sauce again.
  9. Top with cheese.
  10. Repeat steps until you have filled your crock pot ending with cheese as the final layer.

Tip: For Denser Lasagna’s consider pouring the 1/4 cup of water into your empty pasta jar and shake. Pour tomatoey juice over the whole pile of food before your last layer of cheese. This will help keep your Lasagna from becoming too dry.


Cover and cook on low for 8 hours. If your crock pot cooks hot like mine I only cook it on low for 4 hours. If it is your 1st time trying this recipe I recommend the 4hr time for your first run, if it does not seem done you can always put it on for longer. If you are cooking meat make sure you have cooked it completely before placing it in crock pot.


Printer Friendly Recipe (Copy & paste text listed below)


Quick n’ Easy Crock Pot Lasagna - Serves 6- 8 people

The Ingredients:

1 Box Regular Lasagna Noodles

2 – 14.5oz Cans Tomato Sauce

2 – 14.5oz Cans Crush or Stewed Tomatoes - Do Not Drain!!

2 – 14.5oz Cans of Diced Tomatoes – Do Not Drain!!

1 – 6oz Can of Tomato Paste

4 – 1Cup of Mozzarella Cheese

4 – ½ Cup of Parmesan Cheese

1 – 8oz Can of Mushrooms – Do Not Drain!!

1 – Medium/ Large Onion – Chopped

Italian Spices to Taste –

¼ Cup of Garlic Powder

¼ Cup Parsley

2 Tablespoons Basil

2 Tablespoons Oregano

1 Tablespoons of Bay Leaf

The Directions:

  1. Mix together tomato sauce, diced tomatoes, crushed / stewed tomatoes, tomato paste, mushrooms, onions, remaining spices and any optional ingredients i.e. vegetables in separate bowl.
  2. Spread one cup full of sauce mixture into the bottom of your Crockpot
  3. Top with a layer of dried lasagna noodles.
  4. Top with a layer of sauce mixture.
  5. Top sauce with your layer of Cheese
  6. Top Cheese with a thin layer of sauce mixture
  7. Top with dried lasagna noodles.
  8. Top with sauce again.
  9. Top with cheese.
  10. Repeat steps until you have filled your crock pot ending with cheese as the final layer.

  1. Cover and cook on low for 4- 8 hours.
Recipie Provided by Joy Harings

No comments: