Slow-Cooker Italian Lasagna

Slow-Cooker Italian Lasagna


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A classic lasagna right in your crockpot, who knew? Instead of baking it in the oven, slow cook it for a few hours so your noodles are soft, your meat is tender and your cheese is extra melty. It's sure to be a family favorite.

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Time needed

25 min preparation + 4-6 hour cooking

Serving Size / Yield

8 servings


  • 1 lb. Italian sausage
  • 1 medium onion, chopped
  • 3 cans tomato sauce
  • 2 tsp. dried basil leaves
  • 1/2 tsp. salt
  • 2 C shredded mozzarella cheese
  • 1 container part-skim ricotta cheese
  • 1 C grated Parmesan cheese
  • 15 uncooked lasagna noodles

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Cook sausage and onion in skillet over medium heat for 6 to 8 minutes, stirring occasionally, until sausage is no longer pink. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella, ricotta and Parmesan cheeses.

Spoon one-fourth of the sausage mixture into slow cooker. Top with 5 noodles, spread half of the cheese mixture and one-fourth of the sausage mixture. Repeat.

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

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand for about 10 minutes or until cheese is melted. Serve warm.

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