Crock Pot Lasagna Casserole

This Crock Pot Lasagna Casserole is an easier alternative to traditional lasagna with the same great taste the whole family loves!

This recipe is adapted from the Gooseberry Patch Slow-Cooker Christmas Favorites. AKA one of my favorite cookbooks and one I use all year long! The original recipe had you making your own sauce and cooking it for 6 hours in the crock pot. I’m sure it tasted great but I needed to simplify it for our lifestyle, aka busy, so I used canned spaghetti sauce.

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If you like this recipe you will also love my Slow Cooker Cheesy Ravioli Casserole.

If you are in a hurry you can skip the layering process and mix all the ingredients (except the Parmesan cheese and parsley) in a large bowl and then place it in a lightly greased crock pot and top with remaining ingredients.

Crock Pot Lasagna Casserole

Serve with a side salad and your favorite garlic bread or breadsticks!

Crock Pot Lasagna Casserole

Serves: 8

Ingredients

1 lb. ground beef, browned
1 16 oz. pkg. farfalle (bow tie) pasta, cooked
1 (25-28 oz.) jar spaghetti sauce
1 small onion, chopped
1 clove garlic, minced
½ tsp. Italian seasoning
salt and pepper to taste
15 oz. container ricotta cheese
2 Tablespoons milk
¼ cup Parmesan cheese
1 cup shredded mozzarella
Dried parsley to garnish

Instructions

In a skillet over medium heat, cook beef until no longer pink, drain.
Add onions and cook until translucent.
Add garlic and cook for 1 minute longer.
Turn off the heat and add the spaghetti sauce, salt and pepper and Italian seasoning
Cook the pasta until Al Dente about 8 minutes.
Place the ricotta in a medium bowl and add the milk until spreadable.
Layer the ingredients in a lightly greased 5 qt. slow cooker starting with half the spaghetti sauce, half the pasta, half the ricotta and half the mozzarella cheese; repeat.
Sprinkle the Parmesan cheese and parsley.
Cook on high for about 1½ hours or on low for about 3 hours.