Frank's Crock Pot Lasagna

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  • 4 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 4 hrs
  • Yield: 6 Servings

Frank's meaty lasagna is made with ground beef and sausage, along with lasagna noodles and tomato sauce. The cheese, sauce, and meat are mixed with the cooked noodles.

If you prefer a layered lasagna, combine the meat and sauce mixture and layer the mixture with the noodles and cheese. See the expert tips for layered lasagna instructions.

See Also
Ness's Crock Pot Lasagna
Crockpot Stuffed Shells with Ground Beef​​

What You'll Need

  • 1 10-ounce package broad lasagna noodles broken into small pieces
  • 1 pound lean ground round or chuck
  • 1 pound sweet Italian sausage
  • 1/2 cup chopped onion
  • 3 cloves garlic, crushed
  • 12 ounces Mozzarella cheese, shredded
  • 12 ounces ricotta or cottage cheese
  • 1 can or jar (approximately 26 to 28 ounces) spaghetti sauce
  • 1 teaspoon basil
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons dried parsley flakes

How to Make It

  1. Cook lasagna pasta noodles according to package directions until just tender; drain well.
  2. Lightly grease the bottom and sides of the slow cooker crockery insert.
  3. Place a large skillet over medium heat. Crumble the ground beef and sausage into the pan and cook until no longer pink, stirring frequently.  Add the onion and garlic and cook for 2 minutes longer. Drain well.
  4. Transfer the browned meat mixture to the prepared slow cooker. Add the cooked broken lasagna noodles and remaining ingredients. Stir to mix thoroughly.
  1. Cover, cook on LOW for 4 to 5 hours.

Expert Tips

  • Layered Lasagna: Alternatively, in a bowl, mix the browned meat mixture with the sauce, basil, pepper, and parsley. Put about one-third of the meat mixture in the greased slow cooker. Top with one-third of the noodles, then the ricotta, then the Mozzarella cheese. Repeat two more layers, ending with the cheese.

Reader Comments

"I tried this recipe for dinner last night - it was wonderful. We had a friend over for dinner and he just loved it (us too!). I will most definitely use this recipe again." Pauline

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