Slow Cooker Lasagna
Make the perfect Slow Cooker Lasagna with no-boil noodles, Italian sausage, and layers of cheese. This easy crockpot lasagna recipe feeds the whole family with minimal prep and delicious results!
Servings: 6
Ingredients
- 1 jar Italian-style tomato pasta sauce 24-ounce
- 1 can diced tomatoes (with juice) 14.5-ounce can
- 1 pound ground Italian sausage
- 24 ounces part-skim ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 1 tablespoon dried basil
- 12 no-boil lasagna noodles
- 2 cups shredded mozzarella
Instructions
- In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease.
- Stir the pasta sauce and diced tomatoes (with their juice) into the cooked sausage. Set aside.
- In a separate bowl, mix together the ricotta, egg, Parmesan, and dried basil until well combined.
- To assemble the lasagna: Spread a small amount of meat sauce on the bottom of a greased slow cooker.
- Add a layer of 3 no-boil noodles (break them as needed to fit).
- Spread ⅓ of the ricotta mixture over the noodles.
- Add ¼ of the meat sauce.
- Repeat the layers two more times (noodles, ricotta, meat sauce), for a total of three layers.
- Finish with a final layer of noodles, the last of the meat sauce, and sprinkle the mozzarella on top.
- Cover and cook on Low for 5–6 hours or High for 3–3½ hours, until the noodles are tender and everything is heated through.
- Turn off the heat and let the lasagna sit uncovered in the slow cooker for 5-10 minutes. This allows it to firm up and slices cleanly.
Notes
Slow Cooker Size: 6-quart
Recipe Variations & Substitutions:
- This is a great recipe to sneak in extra veggies! You can add just about anything you like when you are are cooking the meat. Cook the veggies until tender. I really like to add zucchini and/or spinach to this recipe.
- You can use whatever kind of sausage you like or have on had. It's great with a spicy sausage if you like spice.
- I have had no issues using traditional lasagna noodles if you don't have no-boil. They seem to work just the same in my experience.
- Use a favorite pasta sauce. I like to find one with lots of garlic. You can always add a teaspoon of minced garlic to the sauce if you'd like, too.
- This lasagna recipe freezes beautifully for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before reheating. You can also freeze individual portions for quick future meals.
- For best results, reheat individual portions in the microwave with a damp paper towel over the plate, or reheat larger portions in a 350°F oven covered with foil. The microwave is quicker, but the oven gives you that just-cooked texture.
Nutrition
Serving: 1 of 6 servings | Calories: 790kcal | Carbohydrates: 48g | Protein: 45g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 180mg | Sodium: 1859mg | Potassium: 1044mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1515IU | Vitamin C: 16mg | Calcium: 716mg | Iron: 4mg
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