This easy crockpot lasagna is sure to win your heart. Layers of meaty tomato sauce, al dente lasagna noodles, and gooey 3-cheese goodness, this easy weeknight meal is one for the books.
Prep Time15 minutesmins
Cook Time4 hourshrs20 minutesmins
Total Time4 hourshrs35 minutesmins
Course: Dinner
Cuisine: Italian
Keyword: crockpot lasagna recipe, crockpot lasagna soup, lasagna in a crockpot
Saute the onion. Heat the olive oil in a large saucepan over medium heat. Add the onion and saute until translucent.
Brown the meat. Add the ground beef and Italian sausage to the skillet. Break the meat apart with a spatula and season with salt, pepper, and garlic powder. Cook the meat until browned and cooked through, breaking it apart as you go.
Deglaze. Pour the white wine into the saucepan and cook for 2-3 minutes, stirring occasionally, knocking brown bits off of the bottom of the pan and into the sauce.
Make it sauce. Stir the tomato sauce, crushed tomatoes, and tomato paste into the meat mixture and bring everything to a boil. Reduce the heat to low, stir in the Italian seasoning, and cook for 30 minutes.
Season. Taste the sauce and season with additional salt and pepper if needed.
Make the cheesy filling. Whisk together the ricotta, 1 cup of mozzarella, 1 cup of parmesan, olive oil, and fresh basil.
Prepare the crock pot. Grease the basin of the crockpot liberally with butter or olive oil.
Assemble the lasagna. Ladle enough sauce into the crockpot to coat the bottom. Add a layer of lasagna noodles (you will need to break them up so as to fit). Spread some of the ricotta mixture over the top of the noodles. Repeat until you are out of ingredients (you want to end with a layer of sauce on top). Sprinkle the top of the lasagna with the remaining mozzarella and parmesan.
Cook. Cook on high for 3 hours and 30 minutes.
Serve. Serve warm garnished with fresh chopped parsley.