Crock Pot Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 1 TBS Olive Oil
  • 1 onion, chopped
  • 1 pound italian sausage
  • 12 oz mushrooms, sliced
  • 1 15-oz jar marinara sauce
  • 1 14 oz can diced fire-roasted tomatoes, drained.
  • 1 cup ricotta cheese
  • 1 egg
  • ½ cup shredded mozzarella + 1 cup mozzarella for top of lasagna
  • 1 tsp oregano
  • ½ tsp garlic powder
  • 8 lasagna noodles, uncooked
  1. Heat olive oil in saucepan on the stove. Once hot, saute the onion until its translucent.
  2. Stir in sausage and cook for 4-6 minutes until mostly cooked.
  3. Add mushrooms and saute until cooked (4-5 minutes)
  4. In a bowl, combine marinara sauce and diced fire-roasted tomatoes. Set aside.
  5. In another bowl, mix ricotta, egg, ½ cup shredded mozzarella, oregano and garlic powder. Stir until well combined.
  6. Pour 1 cup of tomato sauce on the bottom of the crock pot along with a half-cup of water. Make sure liquid covers the entire bottom.1. Break up three lasagna noodles and lay them on top of the sauce mixture.
  7. Dollop half of the ricotta mixture on top and spread it so all the noodles are covered.
  8. Next cover with half of the meat mixture.
  9. Spoon over half of the remaining sauce.
  10. Break apart 3 more noodles and cover.
  11. Layer with remaining ricotta.
  12. Spoon over remaining meat.
  13. Break about 2 lasagna noodles and cover.
  14. Spoon over remaining sauce
  15. Press down lightly to compact the lasagna. Make sure that every noodle is submerged. Now, cook on low for 3-4 hours.
  16. When you have a half hour left in your cooking time, sprinkle on 1 cup of mozzarella cheese on top and replace the lid.
Recipe by No Guilt Mom at