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Crockpot Lasagna Recipe Ideas:
Delicious Slow Cooker Lasagna

Lasagna is a classic Italian meal, but when you're challenged for time finding a crockpot lasagna recipe can be a real life saver! Slow cooker lasagna comes out just as tasty as the oven version... but you simply toss it together and leave it to cook all day. Couldn't be easier!

Lasagna is rather unique among typical Italian dishes and menus in that its title not only applies to the whole meal, but to the noodles used to make it, too. Heck, even the word is complicated! Some people feel that it comes from lasanon, which is Greek for a pot stand, or from laganon, another Greek word for flat pasta strips. What we do know is that the Romans used lasanum for cooking pot, and then the Italians began using that word to refer to the baking pan in which lasagna gets created.

But just because the name is complicated doesn't mean making the dish has to be! No matter your personal take on the origins of the word, just hearing "lasagna" on a dinner menu makes people hungry.

Easy Classic Crockpot Lasagna Recipe

Simple Lasagna in the Crockpot with Beef and SausageUsing a crockpot to make lasagna gives you more time for side dishes, and shortens clean up time... particularly if you remember to oil the inside of the pot before you begin.

This is a classic and simple crockpot lasagna recipe that comes together quickly and cooks in about four hours on low heat in your slow cooker. The combination of beef and sausage in this recipe make it rich and deeply flavorful. Use homemade marinara if you're up for it, or just buy a bottle of your favorite.

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1/2 pound 90% lean ground beef
1/2 pound ground Italians sausage meat
1 large white onion, minced
3 cloves garlic, minced
1 jar (10 oz) of Tomato-basil spaghetti sauce (your choice)
8 oz. no-boil lasagna noodles
1 lb. whole milk mozzarella cheese, shredded
1 lb. ricotta (room temperature)
1/4 C. whole milk
1/2 C. shredded parmesan cheese
1 tsp. oregano
1 tsp. parsley
1 egg
Salt & pepper (to taste)

Instructions: 1. Saute the beef, sausage, garlic, and onion together over a medium heat. Continue cooking until the onions are translucent and the meat is cooked through.

2. Drain thoroughly. Stir in spaghetti sauce and set aside.

3. In a medium bowl, take the mozzarella, ricotta, milk, parmesan, oregano, parsley and egg and blend them together. Add salt and pepper to taste (if you want a little more flavor use onion and garlic powder too).

4. Now you're ready to layer the crockpot (after oiling it). Begin by covering the bottom of the crockpot with meat and sauce. Place one layer of noodles on next, followed by 1/4 of the cheese blend.

5. Repeat until you get close to the top of the pot. Try to reserve enough sauce for the final layer as this keeps the lasagna from drying out. This takes about four hours to cook on low.

This simple crockpot lasagna recipe should easily feed about 5-6 people, particularly with a nice green salad on the side and some crusty bread dipped in olive oil.

White Sauce and Vegetable Slow Cooker Lasagna Recipe

White Vegetable Lasagna Recipe in the CrockpotThe next crockpot lasagna recipe is a little different... it uses a white sauce instead of red, and vegetables instead of meat. This makes it ideal for vegetarians or for nights when you just prefer to have a meatless dish. And just because it's a vegetarian crock pot lasagna doesn't mean it's boring! This recipe for crockpot lasagna is full of flavor and has a wonderful texture.

Use whatever mix of vegetables you like-- I like to use fresh, but you can also use well-thawed and drained frozen vegetables.

Tip: To make this recipe even easier, simply use a pre-made alfredo sauce in place of the white sauce recipe provided here. It's just as good, though perhaps a bit fattier this way.

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1 pound mixed vegetables (broccoli, carrot, cauliflower, potato, etc.), chopped
1 large red onion, sliced
5 cloves garlic
10-12 oz. white sauce (recipe follows)
1 lb. ricotta cheese
1 lb. smoked gouda cheese, shredded
1/2 C. shredded parmesan cheese
8 oz. no-boil lasagna noodles
1 large egg
1/4 cup milk
1 tsp. butter, melted
1/2 tsp. salt
Freshly ground pepper, to taste

Ingredients for White Sauce
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 1/2 C. milk
1 tsp. dry basil (or 1 tbsp. fresh)
1 tsp. dry parsley flakes
1/4 tsp. crushed red pepper

Instructions: 1. As with any crockpot lasagna recipe, remember to oil your slow cooker or it will be a dickens to get clean.

2. In a mixing bowl, blend together the ricotta, gouda, egg, milk, butter and spices until they're very well mixed.

3. Set aside about 1/3 cup of sauce for later, then in another bowl toss the vegetables, onions, and garlic with the white sauce.

4. Pour a little of the vegetable-sauce mixture over the bottom of the crockpot. Next, put down the first layer of noodles, followed by a layer of cheese mixture. Repeat until the crockpot is 1" from being full. 5. Top with the reserved sauce. Cook on low for 4-5 hours. Serve with crusty garlic bread and salad. This crockpot lasagna recipe is great with a cold glass of white wine.

Instructions for the White Sauce: 1. Melt the butter over a low flame in a sauce pan. Sprinkle the three tbsp. flour into the butter, stirring constantly. Add the salt.

2. Slowly start pouring the milk in, stirring constantly to make sure it thickens and stays smooth (whisking helps here). Stir in the basil, red pepper, and parsely.

3. Once prepared , you can set it aside and begin assembling the crockpot lasagna.

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