Crockpot Lasagna – Yum!

Oooh, I’m so hungry for lasagna! This is my favorite go-to recipe when I know I’m going to have a busy afternoon. I usually am wary of crockpot recipes, but this one is a keeper, as long as you don’t overcook it! I like to start it right after lunch. Nothing better than knowing dinner is all but ready, and all I need to do is throw bread in the oven!



Crockpot Lasagna – Yum!


  • 1 lb. lean ground beef
  • 1 (26 to 28 oz.) jar tomato pasta sauce
  • 1 (8 oz.) can tomato sauce
  • 1/2 (9 oz.) pkg. (about eight) no-boil lasagna noodles
  • 1 (1-lb.) jar Alfredo pasta sauce
  • 12 oz. (3 cups) shredded mozzarella cheese
  • 1/4 c. grated Parmesan cheese


  1. Brown ground beef and drain.
  2. Spray a 4 to 5-quart crockpot with nonstick cooking spray. Spread 3/4 c. of the tomato pasta sauce in the bottom of the sprayed crockpot.
  3. Stir the remaining tomato pasta sauce and the can of tomato sauce into the ground beef.
  4. Layer 3 lasagna noodles over the sauce in the crockpot, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 c. of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
  5. Repeat the layers twice, using 2 noodles in the last layer. Sprinkle parmesan cheese over top.
  6. Cover and cook on low for 3 1/2 to 4 1/2 hours.
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