25 Reviews of Crock Pot Lasagna

From: Robin W

On Jan 23, 2003

I am a big lasagna type of person and was doubtful of a crockpot lasagna but was willing to give it a try. I am so glad I did. The flavor and texture were terrific. Two changes I made: I used my own sauce and I cooked on high for 4 hours. This will be in my menu planning.

From: El Bee

On Dec 26, 2007

This was a great filling dinner on a cold busy day. I used frozen boca burger, fresh portabella mushrooms, and added thawed frozen spinach. Because of these additions, I eliminated the water and it was perfect. Cooked on low in 4.5 hours. I really enjoyed that it still had some of the crusty cheesy edge on the sides of the crock (my favorite part of lasagna). It would have been even better had I remembered the onion...

From: Peggy Lynn

On Mar 3, 2004

This is a great recipe. The only reason it got four stars instead of five is because I would give a from scratch regular lasagna recipe that I really liked a five, and this was a quick and easy crockpot type. I might use a tiny bit more sauce next time and perhaps a bit of salt in the ricotta, it needed a little salt we thought-----also please be very careful if you follow the review that said I cooked it on high for four hours because I nearly fried this great dish!! It was done in three hours in my crockpot.....Thanks for the recipe--Peggy Lynn

From: hiwayman

On Apr 5, 2007

Family really enjoyed this one. I used whole wheat lasagna noodles and fresh mushrooms. I followed to a T and the family loved it. This is a definite keeper.

From: Emjay99

On Jan 20, 2004

Excellent! I must admit I had misgivings about making lasagna in a crockpot. My substitutions were: no mushrooms, white wine instead of the water and low fat quark (not sure if you get it in the U.S.) instead of the ricotta - delicious! I also cooked it for 4 hours on low not 5 and the noodles were perfect. Thank you very much for posting!

From: ~cbw~

On Jan 16, 2004

This is an great crockpot recipe! I don't used the mushrooms, onion, or ricotta cheese. Instead of breaking the noodles, I use whole ones but place a little of the meat and sauce mixture in the bottom of the crockpot first. It works great like that! Thanks for posting, Evan's Mommy!

From: Chef #429307

On Jan 15, 2007

I was so excited to find out that you could make lasagna in a crock pot. I am new to the Crock Pot world and for that reason I love this site. The recipe was perfect and very easy to follow...I did make my own sauce. My inlaws stopped by and they loved it. Will definitely make it again and again. Never will I use an oven to make lasagna. I went out today and bought a 2nd crock pot.

From: Rose Iyer

On Jan 16, 2008

made a veggie version of this using meatless meatballs and spinach. came out great!

From: Catherine Wall

On Feb 3, 2008

Very tasty recipe and very easy! I added some diced zuchinni and carrots for a bit of added nutrition! Otherwise same as recipe. One thing, I think I overcooked a bit - 4 - 4.5 hours is plenty. Thanks for the post!

From: NJgal

On Jan 23, 2008

Wow! This was excellent and easy. My modifications were: 1. I used half ground beef and half Italian sausage. 2. While the meat was browning , I chopped and added the onion and a clove of minced garlic. 3. After adding the seasoning, I added the sauce, the mushrooms, and white wine to the pan. Since spaghetti sauce suffers fron the same shrinkage as other packaged foods, I increased the liquid to a little more than half a cup. 4. As my liquids were warm, four hours is plenty. This is a real keeper.