Crockpot Lasagna

This is such a forgiving recipe! You really can adapt any lasagna recipe you like to be made in the crockpot. I did a “white” lasagna with shredded chicken, alfredo sauce, white cheeses and spinach, once! There is no need to pre-boil the noodles.

Crockpot Lasagna

  • 2 pounds ground meat (beef, or a mixture including veal, pork, liver, etc.)
  • 1 box uncooked lasagna noodles (I like to use brown rice ones)
  • 2 (26 ounce) jars of pasta sauce
  • 1 onion, chopped
  • 1/3 cup water
  • Any herbs and spices you like (I enjoy ½ t cinnamon!!)
  • 1 cup spinach (I buy an organic brand that freezes the spinach individually, rather than in a block)
  • 15 ounces ricotta (homemade, if you can)
  • 2 ounces fresh mozzarella, cubed

Instructions:

  1. Sautee onions and browns meat, draining if needed. Add spices, spinach and one jar of the pasta sauce.
  2. Mix the water with the other jar of sauce and spread a thin layer in the bottom of the crockpot.
  3. Layer pasta (breaking as needed to make it fit), then sauce, meat mixture, ricotta and mozzarella. Repeat until all ingredients are used.
  4. Cover and cook for 5 hours on low (2 ½ hours on high). (If you will be out of the house longer than 5 hours, I’ve found that adding an extra ½ cup of water keeps it from drying out.)

*You can make a lasagna to freeze for later and cook in the oven by following the instructions in the Shepherd’s Pie recipe! 🙂

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