# Crockpot Lasagne with No-Boil Noodles Crockpot lasagne is layered right in the slow cooker and needs no boiling or standing over a hot oven. The noodles soften in the sauce, and the cheese melts into a bubbling, sliceable stack. It is the easiest lasagne you will ever make. [Print](#wpzoom-recipe-card-crockpot-lasagne-recipes) ## Crockpot Lasagne with No-Boil Noodles Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Main CourseDifficulty: Easy Servings 8 servings Prep time 30 minutes Cooking time 4 hours  Beef and Italian sausage sauce is layered with ricotta, mozzarella and no-boil noodles. It cooks until bubbly and set. ### Ingredients - 1 lb lean ground beef - 1/2 lb mild Italian sausage, casings removed - 1 small yellow onion, diced - 3 cloves garlic, minced - 1 jar (24 oz) marinara sauce - 1 can (14.5 oz) crushed tomatoes - 2 tsp Italian seasoning - 1 tsp kosher salt - 15 oz whole milk ricotta cheese - 1 large egg - 1/2 cup grated Parmesan cheese - 3 cups shredded mozzarella cheese - 9 to 12 no-boil lasagne noodles - 2 tbsp chopped fresh basil or parsley ### Directions - Brown the beef and sausage with the onion in a large skillet until no pink remains, about 8 minutes. Cook until the meat reaches 160°F, then drain the fat. - Stir in the garlic, marinara, crushed tomatoes, Italian seasoning and salt. Simmer for 5 minutes. - Mix the ricotta, egg, Parmesan and 1 cup of the mozzarella in a bowl. - Spray a 6-quart slow cooker with cooking spray. Spread a thin layer of meat sauce over the bottom. - Break the noodles to fit and lay a single layer over the sauce, overlapping a little. Spread a third of the ricotta mixture on top. - Add a layer of meat sauce. Repeat noodles, ricotta, and sauce two more times. - Finish with the last of the sauce and the remaining 2 cups mozzarella. - Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The noodles should be tender and the edges bubbling. - Turn off the heat, remove the lid and let it stand 20 minutes. This helps the layers set. - Sprinkle with basil and cut into squares. ### Notes Use cottage cheese in place of ricotta if you like. Add a handful of spinach between layers. Store leftovers for four days in the fridge. Freeze in individual portions for up to two months. Serve with garlic bread and a simple salad. ## Why no-boil noodles make crockpot lasagne easy Lasagne is really a stack of sauce, cheese and pasta that needs steady heat and time. The slow cooker supplies both. Dry no-boil noodles soften in the moisture of the meat sauce, so you skip the boiling pot, the draining and the sticky noodles that tear. The crockpot lasagne recipes people share most are the ones that cut that step. The ceramic insert heats from the sides, so the edges bubble and set while the center stays tender and moist. An oven would dry the top before the middle is hot. Here the lid traps steam, and the layers cook together for four to five hours on LOW and come out sliceable after a short rest. ## Ingredient notes Ground beef and Italian sausage: The beef gives body and the sausage gives fennel and fat. Brown both until no pink remains and the meat reads 160°F, then drain well, or the sauce turns greasy. Marinara and crushed tomatoes: A good jarred marinara saves time. The crushed tomatoes add a little extra liquid for the noodles to soak up, so do not leave them out. Ricotta: Whole milk ricotta gives a creamy layer. Part-skim works but can taste dry. Mixing in an egg helps the layer set so it slices cleanly. No-boil noodles: Buy the flat sheets made for oven lasagne, and break them to fit the round pot. Regular noodles need boiling first. Mozzarella: Shred it from a block. Pre-shredded cheese has a coating that keeps it from melting into a smooth blanket. Parmesan and basil: Parmesan inside the ricotta adds salt and depth, and fresh basil on top adds a clean, green note at the end. ## Tips for the best result Spray the pot well: Lasagne sticks to ceramic. A thorough coat of cooking spray makes cleanup and serving much easier. Start with sauce, end with sauce: A thin layer under the first noodles keeps them from scorching. A full layer on top keeps the final noodles from drying and curling. Do not overcook it: The most common mistake is leaving the lasagne for six or seven hours. The noodles turn to mush and the edges brown hard. Start checking at four hours, and stop when the noodles are tender and the edges bubble. Then turn off the heat and rest it with the lid off for 20 minutes so it can set. ## Swaps and variations Use cottage cheese in place of ricotta for a lighter layer, and add a handful of fresh spinach between layers for color, squeezed dry if it was frozen. Ground turkey works in place of the beef, and a pound of sliced mushrooms makes a meatless version. What does not work is leaving the sauce thin. The noodles need moisture, but too much turns the lasagne soupy. If your sauce looks watery after simmering, cook it a few minutes longer before layering. ## What to serve with it Garlic bread and a crisp green salad with a sharp dressing are all you need. Cut the lasagne into squares with a spatula right in the pot, working from the edge. Set out grated Parmesan and red pepper flakes and let people top their own plate. Cut it into squares while it is still hot, and lift the first piece out with a wide spatula so the layers keep their shape. ## Storing, freezing and reheating Leftovers keep four days in the fridge in a covered container. Cut the lasagne into squares before storing, so you can reheat one piece at a time. For the freezer, wrap individual portions tightly and freeze for up to two months. Thaw in the fridge overnight. Reheat in a covered dish in a 350°F oven or in the microwave at 70 percent power, so the cheese does not turn rubbery.