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Crock Pot Lasagna

Tender Lasagna noodles are layered with sauce and cheese, in the crock pot for an easy twist on a delicious classic!



Ever feel like you've put too much on your plate? That's totally how I'm feeling this week. It's only Wednesday and I'm exhausted. I am so thankful that the kids have a PA day at school this Friday and that this weekend is Thanksgiving weekend. That means the kids are off for 4 days!! With me being super busy, I've had to plan some easy meals, to make sure we were living off of fast food this week. I loved the idea of making lasagna in the crock pot, letting it cook all day, while I was busy doing everything else I put on my plate the past few days.



My version includes some of our favourite pizza add ins. The kids wanted bacon, so I added bacon. I wanted onions and fresh basil, so I added those in too. The kids aren't big on spicy foods, so I tamed it down, by using our favourite pepperoni. The result was phenomenal! The noodles were tender, but not mushy, the flavours were all melded together and fabulous. The ooey cheese on top made it feel like we were eating regular lasagna, but all it took was 5 minutes that morning, to have an amazing meal. I served it with garlic bread for the kids and topped my garlic bread with tomatoes I had tossed with garlic, olive oil, basil, salt and pepper. A sprinkle of Mozzarella and a trip under the broiler transformed my garlic bread into an amazing bruschetta bread!





Crock Pot Lasagna

printable version


1- 23.5 oz can pasta sauce

2- 8 oz can pizza sauce

10 leaves fresh basil, ripped

sliced pepperoni

1 small onion, chopped

8 slices bacon cooked and crumbled

1/2 cup shredded parmesan cheese

4 cups shredded mozzarella

1 15 oz container ricotta cheese

1 teaspoon Italian seasoning

1 tsp garlic powder

1 teaspoon dried parsley

 salt and pepper to taste

2 eggs

16 lasagna noodles, uncooked and broken in half length-wise

nonstick cooking spay


Heat the pizza sauce and pasta sauce in a pan, with the onion, and allow to simmer for a few minutes. Stir in fresh basil. Meanwhile, in a large mixing bowl, combine 3 cups of the mozzarella cheese, ricotta, Parmesan, eggs, Italian seasoning, garlic powder, parsley, salt and pepper, mix well.


Spray the slow cooker with nonstick cooking spray. Spread a thin layer of the sauce on the bottom of the slow cooker and top with one layer of lasagna noodles. Spread a layer of the cheese mixture across using a spatula or the back of a large spoon and sprinkle with half the bacon. Top with a layer of sauce mixture and slices of  pepperoni, then four more noodles. Repeat until you have 4 layers (adding the remaining bacon on the third layer), ending with pepperoni on top.


Cover and cook on LOW for 4 hours. After 4 hours, top with the remaining 1 cup mozzarella cheese, leave uncovered and allow the cheese to melt. Finally turn off the slow cooker and allow the lasagna to set for about 10 minutes. Sprinkle with additional fresh basil, cut into pieces and serve.






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