Crockpot Cheesy Lasagna


It is big and bulky. It takes up much needed counter space.

So why do we love our slow cookers so much?

Because it is easy and such a time saver we don’t mind the other stuff.

Only with the slow cooker, with little prep, you can have a easy meal to enjoy. That is why it is so great for beginner cooks. Perhaps that is why they love it so much. It makes a great wedding gift. I usually give them a cookbook to go with it to get them interested.

It is great for advanced cooks that don’t have a lot of time on their hands.  Especially when they want to make a big batch of something for the whole week. Perhaps divide it up into 3 smaller meals. No need to hit the drive thru when you are crushed for time.

Word of advice, make sure you clear some space on your counter. The sides of the slow cooker can get hot, hot enough to say melt a cord to the bread maker that your mother in law was kind enough to give you.  Not that that ever happened to me.  (wink, wink, nudge, nudge, cough, cough)

If you are cooking meat, you might want to sear your meat before you put it in the slow cooker. It really does add extra flavor. Honest, I wouldn’t lie about things like that.

You could even make lasagna in the slow cooker. I used jarred sauce and already shredded cheese to make it even quicker to assemble. You could make a big old batch that everyone could take leftovers with them to work almost all week. Unless of course you forget and leave yours on the counter. Not to say that I would ever do that either. (Ok, so that is a big lie.)

Well, that is exactly what I did and this is the recipe on exactly how I did it.

I will let you in on a little secret too, you could make this for Lent. No meat so why the heck not? All you need is a salad and some cheesy bread, unless you gave bread up for lent. Then you are on your own.



Crockpot Cheesy Lasagna


1 8 oz container ricotta cheese

1 tablespoon italian seasonings

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 8 oz package of shredded Mozzarella cheese

3 ounces Parmesan cheese divided

1 egg lightly beaten

1 8 oz package shredded Italian cheese blend

1 24 ounce jar pasta sauce

6 no bake noodles


Combine Ricotta, Italian seasonings, Mozzarella and Parmesan cheeses and egg into a medium bowl.
Spoon 1 1/2 cups sauce into the slow cooker. Top with three noodles broken up to fit if needed. Top with half the ricotta mixture and half the italian cheese. Cover with 2 cups sauce, three more noodles ricotta mixture and the sauce.

Cook on low 4-5 hours or high 2-3 hours. 10 minutes before you serve sprinkle the last 4 ounces of cheese over top and allow to melt.

Peace be with you,