Slow Cooker Lasagna

Anything that can be transformed in a slow cooker is a meal in my book. We live on the rural outskirts of a small town and we rely on our slow cooker quite a bit. Whether its Summer or Winter, a slow cooker is always a plus to have. I have always made lasagna in the oven and this is my first time making this delectable meal in a slow cooker, let me tell you….this did not disappoint one bit. Served up with a great garlic bread and good movie, its definitely date night worthy. Check out this recipe and let me know what changes you made!

Slow Cooker Lasagna

Here’s What you’ll Need:

1 lb mild Italian sausage

1 large onion, chopped

1 1/2 tsp salt

1 1/2 tsp black pepper

1 tsp Italian seasoning

2 Tbsp parsley

2 tsp garlic powder

2 Tbsp Worcestershire sauce

1 (6 oz) can tomato paste

1 (29 oz) can tomato sauce

2 Tbsp granulated sugar

2 1/2 cups water

1 (8 oz) package uncooked lasagna noodles

4 cups shredded mozzarella cheese

1 (15 oz) container ricotta cheese (or 1 1/2 cups cottage cheese)

1/2 cup grated parmesan cheese


In a large skillet, brown Italian sausage and onion over medium heat. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar and water. Stir and simmer for 15-20 minutes. (I made this sauce in advance).

Spread a fourth of the meat sauce in the bottom of the slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, parmesan, and ricotta cheese; spoon a third of this mixture over the noodles. Repeat the layers twice. Top with the remaining meat sauce and sprinkle extra mozzarella cheese on the top.

Cover and cook on LOW for 4-6 hours (depends on how dark you like your cheese on the top) until noodles are tender.


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