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slow cooker lasagna

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Betty Crocker says,"Home cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles!"

(1 rating)
yield 8 servings
prep time 25 Min
cook time 5 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker lasagna

  • 1 lb
    bulk italian sausage
  • 1 md
    onion, chopped
  • 3 can
    15 oz. each, italian-style tomato sauce
  • 2 tsp
    dried basil leaves
  • 1/2 tsp
    seasoned salt
  • 2 c
    shredded mozzarella cheese
  • 15 oz
    part skim ricotta cheese
  • 1 c
    grated parmesan cheese
  • 15
    uncooked lasagna noodles

How To Make slow cooker lasagna

  • 1
    Cook sausage and onion in a 10-inch skillet over medium heat 6-8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.(If you can not find bulk sausage use links like Johnsonville sausage and remove casings and proceed the same.) Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Refrigerate remaining mozzarella cheese while lasagna cooks. Spoon 1/4 of the sausage mixture into a 5 or 6 quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. Cover and cook on low heat setting 4-6 hours or until noodles are tender. 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.
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