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. The last few years, I was introduced to Crock Pot lasagna, and I was hooked. Here is recent easy crockpot lasagna recipe I made for family, and they loved it.
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.
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