Slow Cooker Sausage Lasagna

Slow Cooker Sausage Lasagna- this mile high lasagna has layer after layer of noodles, meat sauce, and cheese. So easy to make in a crock pot. You don’t even have to pre-cook the noodles.

This lasagna is super meaty and spicy. There’s a full 2 pounds of Italian sausage in it. In addition to having lots of meat, there’s also oodles of cheese. Mozzarella, ricotta, and Parmesan combine to make a magical cheese heaven in every bite.

How To Make Slow Cooker Sausage Lasagna

1. Make the sauce. This can be done 24 hours in advance if you wish.
2. Layer the sauce followed by noodles and cheese mixture. You’ll have 4 layers of noodles.
3. Cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 hours.
4. Let rest for 20 to 30 minutes before slicing. This will help the lasagna keep it’s shape.

Recipe Tips

• The noodles obviously don’t fit well in an oval slow cooker. You will need to break them and overlap them some.
• If you don’t want this lasagna to be spicy, use regular Italian sausage.
• Two pounds of ground beef can be used instead of sausage.
• To make this lasagna spicier, add 1/2 teaspoon of crushed red pepper flakes.

What To Serve With Slow Cooker Sausage Lasagna?

• Green salad with Creamy Italian Dressing
• Pepperoncini Garlic Bread

Try These other Slow Cooker Italian Favorites

• Crock Pot Baked Ziti
• Slow Cooker Spaghetti Casserole
• Slow Cooker Deep Dish Pizza
• Crock Pot Chicken Parmesan

Slow Cooker Sausage Lasagna

Prep: 20 minutes mins

Cook: 4 hours hrs

Servings: 10

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Slow Cooker Sausage Lasagna- this mile high lasagna has layer after layer of noodles, meat sauce, and cheese. So easy to make in a crock pot. You don't even have to pre-cook the noodles.

Equipment

• 6-quart slow cooker

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Ingredients

Sauce

• ▢ 2 pounds hot Italian sausage
• ▢ 1 (28-ounce) can crushed tomatoes with basil
• ▢ 2 (14.5-ounce) cans petite diced tomatoes,, undrained
• ▢ 1 tablespoon sugar
• ▢ 2 teaspoons dried Italian seasoning
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon pepper

Cheese Mixture

• ▢ 2 large eggs
• ▢ 32 ounces ricotta cheese
• ▢ 2 cups shredded mozzarella cheese
• ▢ 1 cup Freshly shredded Parmesan cheese
• ▢ 1/2 teaspoon dried Italian seasoning
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon black pepper

Remaining Ingredients

• ▢ 16 oven-ready lasagna noodles
• ▢ 1 cup shredded mozzarella cheese
• ▢ 1/2 cup shredded Parmesan cheese

Instructions 

• Cook sausage in a large nonstick skillet over medium-high heat, breaking it apart as it cooks.

  Drain off excess grease.
• Add remaining sauce ingredients and simmer a few minutes. Remove from heat.
• In a medium bowl, stir togther all cheese mixture ingredients.
• Lightly grease a 6-quart slow cooker. Spread about 1 1/2 cups of sauce in the bottom.
• Top sauce with 4 lasagna noodles, breaking them to fit. (They will overlap some.)
• Spread 1/3 of the cheese mixture on the noodles and then cover the cheese with about 2 cups of sauce.
• Do another layer of noodles, then cheese mixture, then sauce. (you will still do two more layer sof sauce so don't use it all.)

  Repeat.

  Finish with a layer of noodles and sauce.
• Sprinkle the mozzarella and Parmesan on top.
• Cover and cook on HIGH for 2 1/2 to 3 hours or LOW for 4 to 5 hours.
• Remove crock pot insert and let the lasagna sit for 20 to 30 minutes before serving.

Nutrition

Calories: 710kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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