More Great Recipes: Main Dish

Slow Cooker Lasagna


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 pound bulk Italian sausage (or seasoned ground beef or turkey)
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce (or 45 oz. jar spaghetti 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


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.


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


3. 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.


4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.


5. 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.


Pairs Well With


Notes

Home-cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles!

This was super easy and I liked it too! I tried it with ground turkey, but I'll try it with pork or turkey sausage next time.

Thanks!

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