Slow Cooker Lasagna

Slow Cooker Lasagna


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Slow cooker lasagna is easy to make and easy to freeze for later! Just cut the cooked pasta into squares and freeze them for delicious individual meals.

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Time needed

15 min preparation + 4 hour cooking

Serving Size / Yield

8 servings


  • 1 lb. bulk Italian sausage
  • 1 onion, chopped
  • 3 cans Italian tomato sauce
  • 2 tsp. dried basil
  • 2 1/4 C. shredded mozzarella cheese
  • 1 container ricotta cheese
  • 1 C. grated Parmesan cheese
  • 15 uncooked lasagna noodles

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Brown the sausage in a skillet over medium while stirring. Stir in the tomato sauce, basil, and a bit of salt when the meat is no longer pink. Combine 1 cup of mozzarella with the ricotta and Parmesan. Spoon ¼ of the sausage mixture into the slow cooker and top with 5 noodles, broken into pieces. Spread half the cheese mixture on top and add another ¼ of the sausage. Put 5 noodles on top and add the rest of the sausage. Put the rest of the noodles on top, cover, and cook on low for 4 hours. Sprinkle the rest of the mozzarella on top and cover for another 10 minutes until it is melted. Cut the lasagna into pieces before freezing it.

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