Crockpot Spaghetti Lasagna

Date posted: December 30, 2013

Crockpot Spaghetti Lasagna

Lasagna is not a dish I make often.  It takes a lot of time to boil the noodles and cool them and then assemble everything.  Then on top of that you have to bake it and keep an eye on the oven.  I’ve had “Spasagna” at restaurants before (yummy!) but I guess the idea just never occurred to me to make it at home…until now anyway!  If you’ve never had “Spasagna” it’s really just lasagna made with spaghetti noodles.  Well, I must have had a burst of energy or just a crazy idea, but I made it the old fashioned way by boiling the noodles and assembling it pretty much like you would a regular lasagna.  About half way through the thought occurred to me that I really should have been making this in the crockpot!   Alas… Crockpot Spaghetti Lasagna was born!

Crockpot Spaghetti Lasagna3

This is a meal that will truly feed a crowd!  Or at the least a few hungry teenagers.  Layers of cheese and pasta and sauce topped by yet again more cheese.  What could be better?!?  I kept this vegetarian because I have this weird thing about not liking any meat in my lasagna.  I have no idea why.  I don’t like lettuce in my tacos either but I guess that’s a whole ‘nother story.  But since I’m the cook I guess I get to have it my way!  And I didn’t not hear anyone complain.  In fact not a word was ever mentioned about the lack of meat.  But if you want meat…add it!  It’s all good!

Crockpot Spaghetti Lasagna

This was so fast to put together.  I didn’t time it but it couldn’t have taken me 10 minutes.  I’m only admitting this to you guys though..I’m hoping my family will think I worked all day on making them this wonderful meal :).  Crockpot pasta can be tricky because it can get watery (mushy), but the key here is letting it sit for a good 30 minutes at least or maybe even longer before you cut into it.  I probably let it sit closer to an hour because we got busy doing other stuff and it was easy to cut into perfect lasagna squares.  No mush!

Crockpot Spaghetti Lasagna
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 pound uncooked spaghetti noodles
  • 2-3 eggs
  • 1 tablespoon water
  • 1½ cups fresh grated Parmesan cheese
  • 15 oz container ricotta cheese
  • 24 oz jar spaghetti sauce
  • 8 oz Alfredo sauce
  • 3-4 oz pesto sauce
  • 1 cup shredded Italian cheese blend
Instructions
  1. Spray crock with nonstick spray
  2. Beat together eggs and water and set aside
  3. Spread about ⅓ of the jar of spaghetti sauce in bottom of crock
  4. Layer with one third of the uncooked spaghetti noodles, broken as needed to fit all across the bottom in a layer
  5. Pour ⅓ of the egg mixture evenly over the noodles
  6. Sprinkle with ½ cup Parmesan cheese
  7. Carefully spread ½ of the container of ricotta over this and then top with Alfredo sauce
  8. Repeat the noodle, egg, Parmesan, ricotta layers then top with pesto
  9. Repeat with just the noodle, egg, Parmesan and then top with remaining ⅔ spaghetti sauce
  10. Top it all off with the shredded Italian cheese
  11. Cover and cook on high for around 3 hours or on low for 5-6 hours
  12. Let sit for 30 minutes or more and then slice and serve

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19 thoughts on “Crockpot Spaghetti Lasagna

    1. Jennifer Post author

      Thanks! The spaghetti noodles just gives it a little different texture and sauce to noodle ratio. Kinda fun! But if you try it with lasagna noodles let me know how it turns out!

      Reply
    1. Jennifer Post author

      For real!! That’s the recipe right out of my crock!!! I let it rest as noted before I cut into it. Now, I was super careful cutting it since I knew I’d take a photo :) If I wasn’t going to take a photo I might of started eating with a fork straight from the crock..haha!!

      Reply
  1. Debbie Kos

    This looks wonderful!!! I plan to make it this weekend for my company. I fear that the bottom will burn. Did you have any problems of that sort?

    Reply
    1. Jennifer Post author

      Thanks! So excited to hear how they end up liking it!! I did not have any issues with it burning. There was quite a bit of moisture from the sauce and the cheese so I think that helped. Then I just let it sit for a bit after I turned off the heat to let it absorb any extra liquid and it was easy to cut and serve! Just keep an eye on it as it gets closer to finish time and turn down the heat a little if you need to!

      Reply
  2. Elizabeth

    This tastes amazing. Just one question though why did you comment “Alas! Spasagna was born”? Should be “Ta-Da!” or “Voila!” Spasagna was born.

    Reply

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