Slow Cooker Lasagna

Pat Duran


Betty Crocker says,"Home cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles!"


★★★★★ 1 vote

8 servings
25 Min
5 Hr


Add to Grocery List

  • 1 lb
    bulk italian sausage
  • 1 medium
    onion, chopped
  • 3 can(s)
    15 oz. each, italian-style tomato sauce
  • 2 tsp
    dried basil leaves
  • 1/2 tsp
    seasoned salt
  • 2 c
    shredded mozzarella cheese
  • 15 oz
    part skim ricotta cheese
  • 1 c
    grated parmesan cheese
  • 15
    uncooked lasagna noodles

How to Make Slow Cooker Lasagna


  1. Cook sausage and onion in a 10-inch skillet over medium heat 6-8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.(If you can not find bulk sausage use links like Johnsonville sausage and remove casings and proceed the same.)
    Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Refrigerate remaining mozzarella cheese while lasagna cooks.
    Spoon 1/4 of the sausage mixture into a 5 or 6 quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
    Cover and cook on low heat setting 4-6 hours or until noodles are tender.
    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.

Printable Recipe Card

About Slow Cooker Lasagna

Course/Dish: Pasta, Pork
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy

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