Best 10 Crock Pot Lasagna Casserole Recipes

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Indulge in a hearty and comforting meal with our ultimate guide to the best crock pot lasagna casserole recipes. From classic lasagna flavors to innovative twists, discover a collection of mouthwatering dishes that effortlessly combine convenience and culinary excellence. Whether you're feeding a hungry family or hosting a cozy gathering, these recipes offer step-by-step instructions, tips for customization, and mouthwatering images that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CROCKPOT LASAGNA CASSEROLE



Crockpot Lasagna Casserole image

This crockpot lasagna casserole is cheesy and packed with all the flavors of traditional lasagna but easier to make! Great slow cooker dinner casserole.

Provided by The Typical Mom

Categories     Entree     Main Course

Time 4h15m

Number Of Ingredients 8

1 onion
1 lb ground beef ((could use sausage instead))
12 oz noodles ((shell or bow tie noodles))
28 oz spaghetti sauce ((32 oz if you want it soupier and more like goulash))
1 can diced tomatoes
3 tbsp taco seasoning
1 1/2 c mozzarella cheese
3/4 c ricotta cheese ((optional))

Steps:

  • Brown ground beef and diced onion in a pan, then add to your crockpot.
  • Pour can of spaghetti sauce and can of diced tomatoes on top of meat.
  • Sprinkle taco seasoning on top, stir well.
  • Set crockpot to high and cook for 3 hours, or low and cook for 5-6 hours.
  • Lift lid when done cooking and add your uncooked noodles and 1 cup of cheese, (and ricotta if you choose to add it) stir well.
  • Sprinkle other 1/2 c. of cheese on top and put lid back on.
  • Set to high for 30 minutes.
  • Serve!

Nutrition Facts : ServingSize 8 oz, Calories 593 kcal, Carbohydrate 56 g, Protein 32 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 91 mg, Sodium 1063 mg, Fiber 5 g, Sugar 10 g

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

This recipe is so easy, you might think that you are doing something wrong. It is delicious!

Provided by KIMIRN

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 10

Number Of Ingredients 11

1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
½ cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

Steps:

  • In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  • In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  • Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  • Cover, and cook on LOW setting for 4 to 6 hours.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 g

CROCK POT LASAGNA



Crock Pot Lasagna image

Make and share this Crock Pot Lasagna recipe from Food.com.

Provided by Derf2440

Categories     Cheese

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese

Steps:

  • Brown ground beef, onion and garlic in frypan.
  • Add tomato sauce, tomato paste, salt and oregano.
  • Cook long enough to get it warm.
  • Spoon a layer of meat sauce onto the bottom of the slow cooker.
  • Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
  • Repeat with sauce, noodles and cheeses until all are used up.
  • Cover and cook on low for 4 to 5 hours.

Nutrition Facts : Calories 1098.2, Fat 46.1, SaturatedFat 23.6, Cholesterol 190, Sodium 3576.6, Carbohydrate 92, Fiber 8.1, Sugar 20.9, Protein 78.9

CROCK POT LASAGNA CASSEROLE



Crock Pot Lasagna Casserole image

Provided by Liz Kelsay

Number Of Ingredients 12

1 lb. ground beef (browned)
1 16 oz. pkg. farfalle (bow tie pasta, cooked)
1 25-28 oz. jar spaghetti sauce
1 small onion (chopped)
1 clove garlic (minced)
½ tsp. Italian seasoning
salt and pepper to taste
15 oz. container ricotta cheese
2 Tablespoons milk
¼ cup Parmesan cheese
1 cup shredded mozzarella
Dried parsley to garnish

Steps:

  • In a skillet over medium heat, cook beef until no longer pink, drain.
  • Add onions and cook until translucent.
  • Add garlic and cook for 1 minute longer.
  • Turn off the heat and add the spaghetti sauce, salt and pepper and Italian seasoning
  • Cook the pasta until Al Dente about 8 minutes.
  • Place the ricotta in a medium bowl and add the milk until spreadable.
  • Layer the ingredients in a lightly greased 5 qt. slow cooker starting with half the spaghetti sauce, half the pasta, half the ricotta and half the mozzarella cheese; repeat.
  • Sprinkle the Parmesan cheese and parsley.
  • Cook on high for about 1 1/2 hours or on low for about 3 hours.

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 25

2 teaspoons olive oil
1 medium onion diced
2 pounds ground beef
1 pound Italian sausage, casing removed
3 cloves garlic, finely chopped
One 28-ounce can diced tomatoes
One 14.5-ounce can diced tomatoes
One 6-ounce can tomato paste
1 tablespoon minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
3 cups ricotta cheese
3/4 cup freshly grated Parmesan
1/2 cup grated Romano
1 tablespoon minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten
Nonstick cooking spray, for spraying the slow cooker
15 uncooked lasagna noodles
2 cups grated mozzarella
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.
  • For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.
  • For the lasagna: Spray a 6-quart slow cooker with cooking spray.
  • Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.
  • For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.

CROCK-POT LAYERED LASAGNA CASSEROLE RECIPE



Crock-Pot Layered Lasagna Casserole Recipe image

A delicious and easy recipe for a traditional layered lasagna cooked in a rectangular 3.5 quart casserole Crock-Pot. Perfect for dinner on any night.

Provided by Crock-Pot Ladies

Categories     Entrée

Time 6h30m

Number Of Ingredients 12

2 Lbs. Italian Sausage
1 Whole Onion ((Diced small))
3 Cloves Garlic ((Minced))
15 Oz. Low Fat Ricotta Cheese
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1 Teaspoon Dried Parsley
1 Whole Egg
1 Cup Parmesan Cheese
48 Ounces Jarred Marinara Sauce (Store Bought Or Homemade)
4 Cups Mozzarella Cheese ((Shredded))
9 Oz. Lasagna Noodles ((No cook variety - I use Barilla brand))

Steps:

  • In a large skillet cook the Italian sausage, onion and minced garlic. Breaking up the sausage into crumbles and cooking until the sausage is cooked and no longer pink. Drain to remove excess grease and set aside.
  • In a medium bowl stir together the ricotta cheese, oregano, basil, parsley, egg and Parmesan cheese until well mixed. Set aside.
  • In the bottom of a 3.5 quart casserole shaped slow cooker add 1 1/2 cup of marinara sauce and spread it to cover the entire bottom of dish.
  • Lay down on top of the sauce 1 layer of uncooked lasagna noodles.
  • On top of the lasagna noodles spread half of the ricotta cheese mixture making sure it is evenly distributed.
  • Sprinkle a a layer of mozzarella cheese on top of the ricotta cheese.
  • Add a layer of the browned sausage, onion & garlic mixture.
  • Add a layer of marinara sauce.
  • Repeat layers - noodles, ricotta cheese, mozzarella cheese, sausage, sauce. Ending with sauce then a light layer of mozzarella cheese.
  • Cover crock-pot and cook on LOW for 6-8 hours.
  • Serve with a side salad and some crusty bread or garlic bread for a wonderful and easy dinner.

Nutrition Facts : Calories 844 kcal, Carbohydrate 38 g, Protein 63 g, Fat 50 g, SaturatedFat 23 g, Cholesterol 139 mg, Sodium 2683 mg, Fiber 4 g, Sugar 11 g, UnsaturatedFat 21 g, ServingSize 1 serving

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

Provided by Alton Brown

Time 5h55m

Yield 10 to 12 servings

Number Of Ingredients 12

1 pound lasagna noodles
10 ounces eggplant, about 1 small, quartered lengthwise and sliced on mandoline
10 ounces zucchini, about 1 small, sliced lengthwise on mandoline
1 pound hot and mild grass-fed beef sausage links
2 tablespoons kosher salt
1 (14 1/2-ounce) can whole, peeled tomatoes
2 teaspoons Italian seasoning , divided
1/2 ounce all-purpose flour
1/2 ounce goat's milk powder
2 large portobello mushroom caps, sliced
1/2 pound ground pork
4 ounces part-skim mozzarella, grated

Steps:

  • Place the lasagna noodles in a 13 by 9-inch metal pan and pour over enough hot water to cover the noodles. Set aside until pliable, about 30 minutes. Drain the water from the noodles, separate, and set aside.
  • Place the eggplant and zucchini in the bowl of a salad spinner. Sprinkle with the salt and purge for 20 minutes, tossing after the first 10 minutes. Remove the sausage from its casing and chop or pinch into 1/2-inch pieces. Set aside.
  • Rinse the eggplant and zucchini under running water and spin until mostly dry.
  • Use 4 pliable lasagna noodles to line the sides of a 3-quart slow cooker. Overlap the noodles slightly and press against the sides so they stick. Crush 1 tomato with your hand onto the bottom of the slow cooker. Cover with half of the sausage. Sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, and one-fourth of the goat's milk powder. Add one-fourth of the purged vegetables in a layer, slightly overlapping the pieces. Add one-fourth of the sliced mushrooms in a layer. Add one-fourth of the remaining noodles in a layer, cut to fit any gaps, slightly overlapping the pieces. Gently press down on the noodles before building next layer. Crush another tomato and place atop the noodles. Add half of the ground pork, sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, one-fourth of the goat's milk powder, one-fourth of the vegetables, and one-fourth of the mushrooms. Repeat 2 more times with the remaining ingredients. You will have 4 layers.
  • Spread 2 tablespoons of the tomato juice from the can on the top of the last layer of the noodles. Set the slow cooker to low, cover, and cook for 5 hours. Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid. Turn off the slow cooker. Sprinkle with cheese. Cover and leave for 30 minutes. Brown the cheese, if desired, using a propane torch or heat gun.

SLOW-COOKER LASAGNA



Slow-Cooker Lasagna image

Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. It's so easy to assemble for workdays or weekends. We like it accompanied by Parmesan bread or garlic cheese toast. -Lisa Micheletti, Collierville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
1-1/2 cups 4% cottage cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. , Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce., Cover and cook on low for 4-5 hours or until noodles are tender.

Nutrition Facts : Calories 482 calories, Fat 20g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 1317mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 4g fiber), Protein 38g protein.

SLOW-COOKER LASAGNA



Slow-Cooker Lasagna image

Have all the flavors you love in homemade lasagna without the fussy preparation and baking. This easy version is assembled in your slow cooker, and simmers for hours while you do other things.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 4h20m

Yield 8

Number Of Ingredients 9

1 (15 ounce) container POLLY-O Original Ricotta Cheese
1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided
¼ cup KRAFT Grated Parmesan Cheese, divided
1 large egg
2 tablespoons chopped fresh parsley
1 pound ground beef
1 (24 ounce) jar spaghetti sauce
1 cup water
6 lasagna noodles, uncooked

Steps:

  • Mix ricotta cheese, 1 1/2 cups mozzarella cheese, 2 tablespoons Parmesan cheese, egg, and parsley in a medium bowl; set aside.
  • Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
  • Spoon 1 cup meat sauce into a slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture, and meat sauce. Cover with lid.
  • Cook on LOW until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella and Parmesan; let stand, covered, until melted, about 10 minutes.

MEXICAN ENCHILADA CASSEROLE/LASAGNA (CROCK POT)



Mexican Enchilada Casserole/Lasagna (Crock Pot) image

This is an easy way to make enchiladas, without all the fuss. You start off with making the hardest part in the crockpot, throw everything in a casserole dish, and pop it in the oven. Awesome.

Provided by Jadebluafterglo

Categories     Chicken Breast

Time 8h10m

Yield 2 casserole dishes, 4-6 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts
1 (8 ounce) can black beans
1 (8 ounce) can corn
1 (8 ounce) jar mild salsa
1 (8 ounce) package cream cheese
corn tortilla
cheddar cheese
1 (8 ounce) can enchilada sauce
sour cream

Steps:

  • 1) Put the chicken, beans, corn, and salsa all in the crockpot.
  • 2) Cook on low for 8 hours or high for 4 hours.
  • 3) When done, add package of cream cheese. Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
  • 4) Preheat oven to 400 degrees.
  • 5) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas. top off with cheese and part of can of enchilada sauce.
  • 6) Add a 1 inch layer of the meat from the crock pot.
  • 7) Repeat tortilla, cheese, and enchilada layer.
  • 8) Repeat 1 inch layer of meat
  • 9) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
  • 10) Put tin foil on dish and pop in oven for 30 minutes. Take off tin foil last 5 minutes.
  • 11) Cut into pieces and serve with a dollop of sour cream on top.
  • **Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot. I have also used fat free shredded cheddar and I only got rave responses. No one noticed it was a healthier cheese. Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken. They all come out yum.

Nutrition Facts : Calories 590.1, Fat 34, SaturatedFat 15, Cholesterol 155.3, Sodium 1106.4, Carbohydrate 32.2, Fiber 6.8, Sugar 9.9, Protein 41

Tips:

  • To ensure even cooking, use a slow cooker with a 4- to 6-quart capacity.
  • Layer the ingredients in the slow cooker in the following order: sauce, noodles, cheese, meat, sauce, noodles, cheese, and finally, sauce.
  • If you're using a slow cooker with a removable crock, brown the sausage in a skillet over medium heat before adding it to the slow cooker. This will help to enhance the flavor of the lasagna.
  • Use a variety of cheeses for the best flavor. A good combination is mozzarella, ricotta, and Parmesan.
  • If you want a crispy top on your lasagna, broil it for a few minutes before serving.
  • Let the lasagna rest for 10-15 minutes before cutting and serving. This will help the lasagna to set and make it easier to slice.

Conclusion:

Crock-Pot lasagna is a delicious and easy-to-make meal that is perfect for busy weeknights. With just a few simple ingredients, you can create a hearty and satisfying lasagna that the whole family will love. So next time you're looking for a quick and easy dinner option, give Crock-Pot lasagna a try!

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