Slow Cooker Sausage Lasagna

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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.

Sausage Lasagna in a black slow cooker.

 

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.

Slow Cooker Sausage Lasagna in black slow cooker.

 

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 Lasagna?

Slice of Sausage Lasagna on a plate.

Try These Other Slow Cooker Italian Favorites:

Sausage Lasagna in a black slow cooker.

Slow Cooker Sausage Lasagna

Course: Dinner, Main Dish
Cuisine: Italian
Keyword: sausage, slow cooker
Prep Time: 20 minutes
Cook Time: 4 hours
Servings: 10
Calories: 710kcal
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.
Print Recipe

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

Disclosure: This post contains affiliate links.

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