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Slow Cooker Lasagna Recipe

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion chopped
  • 3 cans 15 ounces each Italian-style tomato sauce (I actually needed more sauce at the end so I used a little spaghetti sauce on top)
  • 2 t dried basil leaves
  • 1/2 t salt
  • 2 cups shredded mozzarella cheese 8 ounces
  • 1 container 15 ounces part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 15 uncooked lasagna noodles

Instructions

  1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
  2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. (It only took mine 2 hours so make sure you check it.)
  5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.