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Crockpot Lasagna – Slow Cooker Sunday

You know how I love my crockpot?  Well I am on fire lately, that baby isn’t getting a rest in this house. I’ve already made Crockpot Chicken Tortilla Soup this past week and now Crockpot Lasagna! You are gonna love this lasagna recipe! Actually I have 2 of them and they’re both for the slow cooker. I always use my friend Stephanie’s Make it Fast, Cook it Slow Slow cooker cookbook.  I seem to add my own flair to most recipes, but not because Stephanie’s aren’t good……..no no no….I am just that kind of cook.  A little of this, a little of that.  I improvise if I’m out of something or there’s something my family (me) doesn’t like.

slow cooker Sunday

Crockpot Lasagna - slow cooker Sunday - Today's Creative Blog

Crockpot Lasagna Recipe

Making lasagna in the crockpot is perfect.  And you don’t have to boil the noodles ahead of time……….like I do that anyway. Never!  I make this when I know our evenings are going to be time crunched.  Or when we may all need to eat at different times, like tonight.  Since my son’s soccer practice runs til 8pm, we’ll eat before, and the real beauty is my husband will  have his dinner ready for him when he gets home.  THAT rarely happens. We’re all happy.

Both mine and Stephanie’s recipes below. Keep in mind……. she has a published cookbook and I have not.

Crockpot Lasagna

Crockpot Lasagna

Ingredients

  • 1/2 pound ground turkey
  • 1/2 pound Italian sausage
  • 1 tsp oregano
  • 2 garlic cloves chopped or crushed
  • 1 jar (25 oz) pasta sauce
  • 10 lasagna pasta noodles (that's what Stephanie says, I don't count. I just place a full layer covering each time)
  • 1 (15 oz) cottage cheese
  • 1 pound sliced porcini mushrooms
  • 3 cups shredded Mozzerella
  • 2 cups Italian blend shredded cheese ( I use the Quattro Formaggio blend from Trader Joes)
  • 1/4 cup water

Instructions

  1. Use a 6- quart slow cooker. Brown the ground turkey and sausage in a skillet, adding the garlic and oregano. When the meat is browned, add pasta sauce. Save the jar, you're going to need it later.
  2. Spoon some of the meat mixture into the bottom of your slow cooker. cover with a layer of uncooked lasagna noodles. Smear some of the cottage cheese on the noodles, and add some mushrooms, a handful of cheese. Starting with the meat sauce, repeat the layers until your slow cooker is full.
  3. Put the water into the empty pasta sauce jar and shake. Pour the contents over your assembled ingredients. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Check about an hour before serving, and push down the top noodles into the liquid. When the cheeses are completely melted on the top and begun to brown on the edges, your meal is ready!
http://todayscreativeblog.net/crockpot-lasagna/

 And here’s Stephanie’s version below. Much more nutritious than mine.  Stephanie has 2 Slow Cooker Cookbooks out……..and they are both VERY good!  With her permission, she said to go ahead and post her recipe!  Lucky us!

Crockpot Lasagna by Stephanie

Crockpot Lasagna by Stephanie

Ingredients

  • 1 pound ground beef or turkey browned and drained
  • 1 (25 -ounce) jar pasta sauce
  • 10 dry lasagna noodles (traditional, no the no-cook kind; I use brown rice noodles)
  • 1 (15- ounce) container ricotta cheese
  • 1 pound sliced mushrooms
  • 2 handfuls baby spinach leaves (optional)
  • 3 hard boiled eggs, sliced (optional)
  • 8 slices mozzarella cheese
  • 2 cups shredded Italian style cheese
  • 1/4 cup water

Instructions

  1. Use a 6 quart slow cooker. Brown the ground meat on the stove top, and drain well. Add the jar of pasta sauce to the meat. Save the jar, you'll need it later .
  2. Spoon some of the meat and sauce mixture into the bottom of your slow cooker. Cover with a layer of uncooked lasagna noodles,. Smear some ricotta cheese on the noodles, and add some mushrooms, a handful of spinach, and some egg slices, if using. Put a few slices of mozzarella on top, and 1/2 cup or so of the shredded cheese. Add another spoonful of the meat and sauce mixture, and repeat the layers until you run out of ingredients, or the crock is full.
  3. Put the water into the empty pasta jar and shake. Pour the contents over the assembled ingredients. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Check about an hour before serving, and push down the top noodles into the liquid, if they are getting too brown and crispy. The lasagna is done with the pasta has reached the desired tenderness and the cheese has melted completely and has begun to brown on the edges.
http://todayscreativeblog.net/crockpot-lasagna/

Meal planning just got easier for the week!

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Kim

Kim

Owner/Editor at Today's Creative Blog
Since 2007, Kim has been sharing tips and tutorials on how to live a creative life. Owner/editor of Today's Creative Blog and InspirationDIY.com where inspiration happens everyday! From the Pacific Northwest, Kim is a busy mom who adores her teen son, her middle aged husband and is constantly wiping the muddy paws of her adorable Labradoodle Maybelline. In her spare time, she teaches fitness classes and loves to decorate with thrift store bargains. You can also find Kim once a month on Portland's AMNW Morning show as their "creative expert". Life is more fun when it's creative!
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Comments

  1. Trisha says

    Love your crockpot Lasagna. Thanks for sharing. We are traveling in an RV and this would be perfect to have for something when we do not want to take out the grill. Thanks again.

  2. Kristy V. says

    We just bought an RV for our camping trips and I had not even thought about crockpot recipes for our meals! What a fabulous idea! Thanks!!!

  3. says

    Hey Kim, just saw your link over at Skip To My Lou’s link party and had to come over and check out this Slow Cooker Lasagna Recipe! It looks so delicious :)

    I’d LOVE for you to link up a few yummy recipes at my weekend link party that is going on right now..

    Hope to see you there!