Slow Cooker Lasagna Recipe

Ingredients

1 pound bulk Italian
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon 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

Preparation

Step 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.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

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.

Cover and cook on Low heat setting 4 to 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.

Expert Tips:

Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.
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REVIEWS: (213)

This is delicious! By far my favorite lasagna recipe and I have tried a lot! It is super easy to make I don't change anything except I add a little more mozzarella cheese just because we love it so much. I cook for about 4 1/2 hours and its perfect!

Easy recipe my whole family enjoys! The only thing I changed was instead of the tomatoes, I used 2 cans of spaghetti sauce. The sausage makes this excellent, but it is good with ground beef as well (or a mixture of the two). We also pair it with salad and bread, and it makes enough for my husband and I to have lunch for at least a couple of days.

It was so easy to make and came out just like the picture! I did not cook for the 6 hours but about 4 1/2 and then put cheese on top and kept on warm. Used the rest of large bag of cheese on top - so good. Makes enough for 4 people - add salad and garlic bread.

This recipe was excellent, I made it just as stated only using fresh herbs instead of the dried. Cooked it for 5 hours and it was perfect. Beware though, it makes enough for a small army.

LOVE, LOVE, LOVE this recipe!! So easy, and tastes like the oven baked one...so easy to throw this in the night before, put in the fridge, and cook the next morning while I am at work....with frozen garlic bread and prepackaged salad mix, an easy dinner!

This was delicious! I altered slightly: 2 lbs Italian sausage, 3 cloves chopped garlic, half bag fresh baby spinach, Kirkland marinara. Used 6 quart crock pot and cooked for 4 1/2 hours.

I made this tonight & it is perfect! My family agreed! It was so easy too! This lasagna is going to be one of our regular dinners!

Sorry, think I cooked it for four hours but would probably be done in 3 to 3.5 depending on type of pasta.

Ok, at the beach, don't want to "cook"; had put up a pound of ground beef in the freezer early in the week when we had hamburgers. Found this recipe and made a few changes in the interest of time outside of the kitchen, and now my kids are asking for this every week! mixed 1 1/4 boxes rotini pasta, 1 1/2 jars mushroom & garlic pasta sauce, 2 c. shredded Italian cheese, 1 1/4 cups shredded Parmesan, & 15 oz ricotta. Cooked on low maybe . Spooned out a bowl for my vegetarian DD and then added the thawed ground beef. Kids are in love! Prep time almost nothing if you have a meat ready, I'm doing sausage tomorrow and adding more sauce 'cause it was so cheesy and my pot is much bigger. If you have liners a 17 year old boy could clean this up (basically a serving spoon:)

The only change I made to this recipe was to add an egg to the cheese mixture. It looked a little dry to me. It was excellent. Will definitely make this again.

This is definitely a winner. For many years I spent so much time making my famous lasagna for our family of 6+. Now that it is just Mom and Dad I don't take the time to make it. This is a great way to make lasagna for the 2 of us with some leftover for tomorrow. I still use my own homemade sauce.

I make this the day before in a dutch oven and refrigerate overnight. Then just pop in a 200 degree oven on a busy day. Bake 4-6 hours. It comes out very good. I add more Italian seasoning in the sauce mixture along with some crushed garlic. Leftovers reheat well.

I've made this recipe a number of times, especially for larger groups because it makes a lot. As most of the others I made some changes. I use 1 lb. of Italian sausage and 1 lb. of hamburger (we like meat), and instead of the tomato sauce, I use 2 cans of Hunts spaghetti sauce - 1 Zesty and 1 your choice. I have substituted cottage cheese instead of the ricotta. On high, it takes only 2-3 hours and on low it takes about 4. Also, I've put it together the night before, but I think it gets a little mushy. If you mix the cheese together and make the meat mixture ahead of time, you can put this together quickly when you want it.

SO delicious and easy. I substitute ground beef for the sausage. I absolutely recommend this over and over again!!

I don't add the Italian sausage. I actually cook it with 2lbs of hamburger meat. I cook the hamburger meat before hand, followed by the other directions. I also do not add the onions. When I am preparing the cheese mixture, I add about 1/2 a cup of water to make it more like a paste. Comes out great! This is a meal I've cooked 3 times now, and it is one left over that does not last long in my household! So delicious. :)