Back to school is starting soon, so finding an easy dinner weeknight meal for the family becomes paramount. This Crock Pot Lasagna will be a favorite in your home. This recipe uses the no-boil lasagna sheets which are preboiled. A popular brand that can easily be found at the local grocery store is Barilla no-boil lasagna sheets version. These days they also offer a Gluten-free version. We tried them recently, and they are delicious too.
Years ago, when my kids were little, I started using the no-boil lasagna, which saved a lot of time. In the last few years, I was introduced to Crock Pot lasagna, and I was hooked. Here is a recent easy crockpot lasagna recipe I made for family, and they loved it.
Update February 2020: There is Gluten Free No-Boil Lasagna Noodles now. So, if you want to try this recipe and are gluten intolerant, check out these instead.
Easy Crock Pot Lasagna ingredients:
2 - 32 oz or 3 - 24 oz Your Favorite Tomato Sauce or make your own
2 - 32 oz Ricotta
3 tbsp Parsley (dry or fresh) 2 tbsp for ricotta mix and 1 tbsp for the top layer
8 no-boil lasagna noodles (I used Delverde Ondine Spinach No-Boil Lasagne, 1.1-Pound. This brand says the noodles need to soak in warm water for a few minutes to soften. It worked best to do this to help break them. In the past, I also used Barilla Pasta, Oven-Ready Lasagne, 9 Ounce sheets. They did not need to be soaked.)
2 - 4 cups mozzarella shredded 1/2 - 1 cup per layer
1 box Baby Greens (I used Earthbound Kale Italia Deep Green Blend.)
Salt and Pepper (if needed)
Easy Crock Pot Lasagna Instructions:
First, I sprayed the crockpot with nonstick spray to make for easy clean up after.
Add ricotta to a bowl. Add parsley and mix.
The layering process is as follows:
Note: since there are many different sizes crock pots be sure to cover the bottom with each layer. Because of this, the quantity may vary. I used a large crockpot so you probably will have leftover ingredients if you use a smaller crockpot.
- Tomato sauce to cover
- Broken lasagna noodle pieces
- Ricotta mix
- A handful of veggies to cover
- 1 cup of shredded mozzarella
Repeat for at least 2 layers. The amount of the layers will depend on the height of your Crock-Pot.
And, the last layer, add noodles, then tomato sauce, then mozzarella shred to cover and Parmesan cheese with 1 tbsp of parsley on top.
Add the lid and cook on low for 4-5 hours and high on 3 hours.
NOTE: Condensation will form at the top of the Lasagna because of the lid. So, if you want it drier on top, tilt the lid for the last 1/2 hour.
Here is the final product.
I made two crockpot lasagna recipes, here is the second one. Doesn't it look delicious? I made it for parties, and everyone enjoyed it. Feel free to visit our other slow cooker recipes for a delicious family weeknight dinner.
Here is the recipe you can print if you want.
Visit these slow cooker pasta recipes.
Visit our other Slow cooker weeknight meal recipes. If you find any errors when making this recipe, please leave a comment and I will update it as soon as possible.
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