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

Servings 8


  • 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


  • 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.