As a busy mom, I’m always on the lookout for recipes that are not only delicious but also easy to prepare. One of our family favorites is this Crockpot Lasagna. It’s the kind of dish that makes everyone gather around the dinner table, and trust me, there’s nothing better than hearing my kids say, “Yum!” after the first bite.
This lasagna recipe is super simple, thanks to the slow cooker. You just toss in the ingredients, and a few hours later, you have a bubbling, cheesy masterpiece waiting for you. I love how I can prep everything in the morning and let the crockpot do the work while I tackle my to-do list or run errands. It really takes the stress out of dinner time!
Every time I make this, I think of family gatherings at my mom’s house where we would enjoy homemade lasagna together. It’s such a comforting dish, and it brings back so many happy memories. This version, with its layers of rich sauce, gooey cheese, and savory sausage, is just as good as the one my mom used to make. Plus, it’s versatile enough to adapt to whatever ingredients you have on hand.
So, if you’re looking for a hearty, satisfying meal that the whole family will love, this Crockpot Lasagna is just what you need. Let’s dive into how to make it!
How to Make Crockpot Lasagna
Ingredients
- 1 small onion, diced finely
- 9 lasagna noodles (not pre-cooked)
- 2 1/2 cups tomato-based pasta sauce
- 3/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella
- 375 grams mild or spicy Italian sausage (approximately 0.75 lb)
- 1/4 teaspoon salt
Directions
In a medium skillet over medium-high heat, brown the Italian sausage with the diced onion until the sausage is cooked through and the onion becomes soft and translucent.
Add the tomato sauce and salt to the skillet, mixing everything well.
Prepare your slow cooker by lightly greasing it with non-stick spray to keep the lasagna from sticking.
Start layering by placing a small amount of the sausage and sauce mixture at the bottom of the slow cooker.
Next, break three lasagna noodles to fit the slow cooker and arrange them on top. Spoon over one-third of the remaining sauce mixture, followed by one-third of the mozzarella and Parmesan cheese.
Repeat this layering process two more times, finishing with a layer of sauce and cheese on top.
Cover the slow cooker and let the lasagna cook on low for about 2.5 to 3 hours, or until the noodles are nice and tender.
Once done, turn off the slow cooker and let the lasagna rest for 10 minutes before slicing and serving. It’s a meal that’s sure to please everyone!
Storing Suggestion
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual portions, making it easy to reheat whenever you’re craving a comforting meal.
Cooking Tips
To enhance the flavors, consider adding fresh herbs like basil or oregano to the sauce mixture. You can also use whole wheat lasagna noodles for a healthier option. If you prefer a meatless version, try substituting the sausage with your favorite veggies like mushrooms or zucchini.
Serving Suggestions
This lasagna pairs wonderfully with a side salad dressed in balsamic vinaigrette and garlic bread for a complete meal. A glass of red wine can elevate the experience, making it feel even more special.
Ingredient Substitutions
If you don’t have Italian sausage, ground beef or turkey can be used as alternatives. For a vegetarian version, opt for a meat substitute or simply load up on extra veggies. You can also replace mozzarella with provolone for a different flavor profile.
Seasonal Variations
During the summer, consider adding fresh tomatoes or spinach into the layers for a seasonal twist. In the fall, pumpkin puree can be mixed into the sauce for a unique flavor. Adapting this dish with seasonal produce keeps it fresh and exciting throughout the year.
Allergen Information
This recipe contains common allergens such as dairy and gluten from the cheese and lasagna noodles. For dairy-free options, use nut-based cheese alternatives. To make it gluten-free, swap traditional noodles with gluten-free lasagna sheets or zucchini slices.
FAQ
Can I prepare this lasagna ahead of time?
Yes! You can assemble the lasagna in the slow cooker insert and store it in the refrigerator for up to 24 hours before cooking. Just be sure to let it come to room temperature before starting the cooking process.
How can I make this dish spicier?
If you prefer a spicier lasagna, use hot Italian sausage instead of mild. You can also add crushed red pepper flakes or diced jalapeños to the sauce for an extra kick.
Can I use no-boil lasagna noodles?
Yes, no-boil lasagna noodles work well in this recipe! Just layer them as you would with regular noodles, but keep in mind they may require slightly longer cooking times to soften.
How do I know when the lasagna is done?
The lasagna is ready when the noodles are tender, and the cheese on top is melted and bubbly. You can check the noodles by inserting a fork; they should cut easily.
Can I add vegetables to the lasagna?
Absolutely! Spinach, zucchini, or bell peppers are great additions. Just sauté them with the sausage and onion to soften them before layering them in the slow cooker.
How can I reheat leftovers?
The best way to reheat lasagna is in the oven at 350°F until warmed through. You can also microwave individual portions, covering them to retain moisture and ensure even heating.
Crockpot Lasagna
Ingredients
- 1 small onion diced finely
- 9 lasagna noodles not pre-cooked
- 2.5 cups pasta sauce tomato-based
- 3/4 cup Parmesan cheese grated
- 2 cups mozzarella shredded
- 375 grams Italian sausage mild or spicy
- 1/4 teaspoon salt
Instructions
- Heat a medium skillet over medium-high heat. Cook the Italian sausage together with the diced onion until the sausage is fully browned and the onion is soft.
- Mix in the tomato pasta sauce and salt, stirring well.
- Lightly coat the inside of a 2.5-4 quart oval-shaped slow cooker with non-stick spray to prevent sticking.
- Spoon a small amount of the sauce mixture into the bottom of the slow cooker.
- Break three lasagna noodles to fit, and place them in the slow cooker as the base layer. Spread 1/3 of the sauce mixture over the noodles, then sprinkle 1/3 of the shredded mozzarella and 1/3 of the Parmesan on top.
- Repeat these layers two more times: noodles, sauce, mozzarella, and Parmesan.
- Cover the slow cooker with the lid and cook on low for 2.5-3 hours, or until the noodles are tender.
- Turn off the slow cooker and let the lasagna sit for 10 minutes before slicing and serving. Enjoy!
