Slow Cooker Lasagna

This lasagna comes together super quickly in the slow cooker, and then cooks for 4 to 6 hours on low, and is ready when you are!

Photo by Linda G.
Adapted from bettycrocker.com
Lasagna is a homemade comfort food tradition that the whole family loves.

PREP TIME

25

minutes

TOTAL TIME

395

minutes

SERVINGS

8

servings

PREP TIME

25

minutes

TOTAL TIME

395

minutes

SERVINGS

8

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    pound bulk Italian sausage

  • 1

    medium onion, chopped, about 1/2 cup

  • 3

    (15-ounce) cans Italian-style tomato sauce

  • 2

    teaspoons dried basil leaves

  • 1/2

    teaspoon salt

  • 2

    cups mozzarella cheese, shredded, about 8 ounces

  • 1

    (15-ounce) container part-skim ricotta cheese

  • 1

    cup Parmesan cheese, grated

  • 15

    uncooked lasagna noodles

Directions

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.

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