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Slow Cooker Lasagna


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Slow Cooker Lasagna 0 Picture


  • 1 lb. Italian Sausage or ground beef
  • 1 medium onion, chopped
  • 3 cans (15 oz.) Italian style tomato sauce
  • 2 t dried basil leaves
  • 1/2 t salt
  • 2 cups shredded mozzarella cheese
  • 1 container (15 oz.) part-skim ricotta cheese
  • 1 cup grated parmesan cheese
  • 15 uncooked lasagna noodles



Step 1

Cook meat and onion in skilled over medium heat 6 - 8 minutes, stirring occasionally, until meat 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.

Spoon 1/4 meat of the mixture into slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the meat mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of meat mixture. Top with remaining 5 noodles and remaining meat 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.

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