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A sliced serving of crockpot lasagna topped with fresh basile, on a plate

Crockpot Lasagna

Scrumptious crockpot lasagna is savory, saucy, cheesy and everything a good Italian dish should be combined with the convenience of a crockpot meal.
Course Main Course
Cuisine American
Keyword Crockpot Lasagna, Crockpot Lasagna Recipe, How Do I Make Crockpot Lasagna Recipe, How To Make Crockpot Lasagna Recipe
Prep Time 30 minutes
Cook Time 4 hours
Resting time 20 minutes
Total Time 4 hours 50 minutes
Servings 6 -8 servings
Calories 1287kcal
Author Kathleen


  • 1 pound sweet Italian sausage casing removed
  • 1 yellow onion finely chopped
  • 4-6 garlic cloves minced
  • 2 (24-ounce) jar marinara sauce
  • 16 ounces no-boil noodles uncooked
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 32 ounces ricotta cheese
  • 2 cups grated parmesan cheese divided
  • 4 cups (1 lb) mozzarella shredded and divided
  • 1 cup fresh basil chopped
  • salt
  • black pepper
  • 1 large egg


  •  Spray a 6 quart Crock-Pot with nonstick cooking spray. Set aside.
  • Cook the sausage in a large skillet, over medium heat, breaking it up into small pieces with a spoon, until sausage is cooked through. Remove cooked sausage to a paper towel-lined plate and set aside. Remove all but 2 Tablespoons of the fat from the sausage and discard. Over medium heat, add onion and chopped garlic to the remaining fat in the skillet. Cook until veggies are softened, about 5-8 minutes. Remove from heat and stir in cooked sausage. Set aside.
  • In a mixing bowl, mix together ricotta, 1 cup of Parmesan, 2 cups mozzarella, fresh basil, 1 teaspoon salt, 1 teaspoon black pepper,  and egg.
  • Spread 1 cup of prepared marinara sauce in the bottom of the crockpot. Layer 4 uncooked pasta noodles, breaking them up as needed to fit, evenly over bottom of the crockpot on top of the sauce. Spread 1/3 of the ricotta mixture, 1/3 of the sausage and onion mixture, 1 cup of sauce. Repeat layers 2 more times.
  • For the final top layer, arrange 4 more noodles, 1 cup of sauce and the remaining 1 cup Parmesan and 2 cups mozzarella cheese. Cover and cook until on low until lasagna is heated through, about 4 hours.
  • Turn off heat and let the lasagna cool for 20-30 minutes and serve.


Serving: 1/6 of the recipe | Calories: 1287kcal | Carbohydrates: 84g | Protein: 72g | Fat: 74g | Saturated Fat: 37g | Cholesterol: 250mg | Sodium: 2636mg | Potassium: 682mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1730IU | Vitamin C: 4.2mg | Calcium: 1123mg | Iron: 3.8mg