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Slow Cooker Lasagna

Easy to make and good."


1 pound bulk Italian sausage

1 medium onion, chopped (1/2 cup)

3 cans (15 ounces each) Italian-style tomato 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


1. 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 1/4 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 1/4 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.

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Nutritional Information
Per Serving

no nutrition information available

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