Go Back
Print

Crock-Pot Lasagna

Servings 2 lasagnas
Author Sonja

Ingredients

  • 2-26 oz. cans of tomato sauce if you use a cheaper sauce, add 2 T oregano and 3 T minced garlic for more flavor, or make your own here!
  • 1-2 lbs. choice pre-cooked meat ground beef, sausage, or turkey, I usually use chicken
  • 1 bell pepper color of choice chopped
  • handful of spinach diced
  • broccoli carrots, cauliflower, or any other veggies you want to sneak in, chopped
  • 30 oz. container ricotta cheese
  • 2 cups grated mozzarella
  • approx. 15 whole wheat lasagna noodles can use gluten-free if needed but I don't know how they will hold up in the crock-pot so let me know if you try it, please

Instructions

  1. Put a thin layer of the tomato sauce on the bottom of the crock pot and the bottom of the baking pan.
  2. Mix the remaining tomato sauce with oregano, garlic, meat, and all chopped veggies.
  3. Place a layer of noodles in the crock and pan. Break the noodles if needed for even distribution in the crock-pot.
  4. Place 1/6 of the ricotta in the crock-pot.
  5. Place 1/6 of the ricotta in the pan.
  6. Sprinkle 1/6 of the mozzarella in the crock-pot, and another 1/6 of the mozzarella in the pan.
  7. Layer 1/6 of the tomato sauce in the crock-pot, and another 1/6 of the tomato sauce in the pan.
  8. Repeat the layering at least 2 more times, or until you run out of ingredients. Just save some cheese for the topping.
  9. Cook on high in the crock-pot for 4 hours or low 5-6 hours; bake the lasagna for 35-45 minutes at 350 (sometimes I'll bake it a few days later and/or freeze it).
  10. Serve with a green salad and enjoy!