Crockpot Lasagna Recipe

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Crockpot-Lasgana-final

Crockpot Lasagna is a Sunday favorite for our family. I like to serve with Garlic Breadsticks and a huge tossed salad.  This is always a crowd pleaser for my boys.  I hope you enjoy this one as much as we do!

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Crockpot Lasgana
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 medium onion, chopped (1/2 cup)
  • 3 cans (15 ounces each) Italian-style tomato sauce
  • 2 teaspoons dried basil leaves
  • ½ teaspoon salt
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 15 uncooked lasagna noodles
Instructions
  1. Cook onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until onion is translucent.
  2. Stir in tomato sauce, basil and salt.
  3. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses.
  4. Refrigerate remaining mozzarella cheese while lasagna cooks.
  5. Spoon one-fourth of sauce mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit.
  6. Spread with half of the cheese mixture and one-fourth of the sauce mixture.
  7. Top with 5 noodles, remaining cheese mixture and one-fourth of the sauce mixture.
  8. Top with remaining 5 noodles and remaining sauce mixture.
  9. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  10. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.
  11. Cover and let stand about 10 minutes or until cheese is melted.
  12. Cut into pieces.

 

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