Crock Pot Lasagna Sherri Griffin
Transform your weeknight dinners with this hearty and effortless Crock Pot Lasagna by Sherri Griffin. Packed with layers of rich, meaty marinara sauce, a creamy ricotta mixture, and ooey-gooey mozzarella, this slow cooker lasagna is a comfort food classic made easier. No need to pre-cook the noodles—uncooked lasagna sheets soften perfectly as they soak up the flavors during the 4-5 hour slow-cooking process. A blend of ground beef and Italian sausage adds depth to the dish, while a hint of garlic, basil, and oregano brings an irresistible Italian flair. Ideal for busy schedules, this recipe requires just 20 minutes of prep and delivers a warm, cheesy, and perfectly layered masterpiece. Serve it with a crisp green salad and garlic bread for a complete family-friendly meal! Keywords: Crock Pot Lasagna, slow cooker lasagna, easy lasagna recipe, Italian comfort food, Sherri Griffin lasagna, family dinner ideas.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Ground Italian sausage
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 24 ounces Marinara sauce
- 6 ounces Tomato paste
- 15 ounces Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 Egg
- 1 box Dry lasagna noodles (uncooked)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- Nonstick cooking spray
Instructions
Spray the inside of your crock pot with nonstick cooking spray to prevent sticking.
In a large skillet over medium heat, cook the ground beef, sausage, and diced onion until the meat is browned and the onion is soft. Add the minced garlic and cook for an additional 1-2 minutes.
Drain any excess fat from the skillet and stir in the marinara sauce, tomato paste, dried basil, dried oregano, salt, and black pepper. Let the mixture simmer for 5 minutes, then remove from heat.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, and the egg. Mix until well blended.
Spoon a thin layer of the meat sauce onto the bottom of the crock pot. Top with a layer of uncooked lasagna noodles, breaking the noodles as necessary to fit.
Spread a layer of the ricotta cheese mixture over the noodles, followed by a layer of the meat sauce.
Repeat the layering process (noodles, ricotta mixture, meat sauce) until all ingredients are used, ending with a layer of meat sauce on top.
Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the top layer.
Cover the crock pot with its lid and cook on LOW for 4-5 hours, or until the noodles are tender and the cheese on top is melted and bubbly.
Turn off the heat and let the lasagna sit for 10 minutes before serving. This will make it easier to slice and serve.
Garnish with additional grated Parmesan cheese or fresh basil, if desired.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1767 mg | 77% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.4 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 778 mg | 60% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
