Crockpot Lasagne

Lasagna has always been one of my favorite foods. Although the dish is generally believed to have originated in Italy the word “lasagna” comes from the Greek lasanon meaning “trivet or stand for a pot”, “chamber pot”. The Romans borrowed the word as “lasanum”, in Latin, meaning “cooking pot”. The Italians used the word to refer to the dish in which lasagna is made. It wasn’t long before the name of the food took on the name of the serving dish.

In the comic strip GARFIELD, lasagna is said to be the favorite food of Garfield an orange tabby cat who enjoys eating, but especially loves lasagna.

The greatest, food find I have made this month is Crockpot Lasagna. You really aren’t going to believe this one. I have always been a huge fan of lasagna, but truth be told, I haven’t made it very often. I’ve been looking for economical meals ever since my husband was laid off from his job 9 weeks ago. I discovered this recipe on the Internet, and couldn’t believe it would work. I decided to give it a try and my husband and I both agreed that this was some of the best lasagna either of us had ever tasted. The good thing about it is that you don’t have to pre-cook the pasta noodles. Just put everything in the crockpot and 4 hours later you have some delicious, authentic-tasting lasagna. Salad and garlic bread completes the meal. Serve some delicious cannoli from a local bakery, and you have an Italian dinner to please.

See You Next Month! Meet Me In The Kitchen!

Lisa, The Gourmet Librarian

Crockpot Lasagna


  • 2, 26 oz. jars of spaghetti sauce
  • 1/2 pound of cooked ground beef (optional)
  • 15 oz tub of ricotta cheese
  • 2 cups shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 1 egg beaten
  • 2 tsp Italian seasoning
  • Any vegetable you want to add (I used a bag of frozen spinach, thawed and drained well)
  • Uncooked lasagna noodles (regular, NOT the no-cook kind)


In a medium sized bowl combine egg, ricotta, 1-cup mozzarella, Parmesan, Italian seasoning, and vegetable.

Combine the meat and the sauce.

Cover the bottom of your slow cooker with 1/4 of the sauce mixture. Add a layer of noodles. You’ll need to break the noodles to fill in some of the spaces. Spread a layer of the cheese mixture over the noodles, and then cover with the second layer of sauce. Continue making layers, ending with the sauce. Make sure that the top layer of noodles is well covered with sauce.

Cook on low until the noodles are tender and most of the liquid has been absorbed. It took my slow cooker 4 hours. Sprinkle the top with the remaining cup of mozzarella and cover just until it melts.

This recipe makes a LOT of lasagna. It fed my family of 4 for two meals and I also got a couple of lunch portions out of it. Mangia!

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