Italian Sausage Lasagna (Teri)

This is made in a Crockpot. Very good.

Italian Sausage Lasagna    (Teri)

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    pound bulk Italian pork sausage

  • ½

    cup chopped onion

  • 2

    cans (15 ounces) Italian-style tomato sauce

  • 2

    teaspoons Italian seasoning

  • ½

    teaspoon salt

  • 1

    container (15 ounces) part-skim ricotta cheese

  • 1

    cup grated Parmesan cheese

  • 3

    cups shredded mozzarella cheese (12 ounces)

  • 12

    uncooked lasagna noodles


In 10-inch skillet, cook sausage and onion over medium heat 8-10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, Italian seasoning and salt In medium bowl, mix, ricotta cheese, Parmesan cheese and 2 cups of the mozzarella cheese. Spray 3½-to 5 quart slow cooker with cooking spray. Into cooker, spoon ¼ of the sausage mixture. Top with 4 noodles, broken up, into pieces to fit. Top with half of the cheese mixture. Top with remaining 4 noodles and remaining sausage mixture. Cover; cook on low heat setting 6-8 hours. About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover; let stand about 10 minutes or until cheese is melted. Cut lasagna into pieces.


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