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.

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

Crock Pot Lasagna 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.

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

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3.72 from 7 votes

Crock Pot Lasagna Casserole

Servings

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 1 1/2 hours or on low for about 3 hours.

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