Slow Cooker Lasagna

4.91 from 11 votes

Williams Sonoma Slow Cooker Lasagna is the easiest and best tasting lasagna you will ever make. Tons of cheese and sausage provide plenty of flavor.

Prep Time15

Cook Time4

Total Time4 15

Course: Dinner, Main Dish

Cuisine: Italian

Keyword: crock pot

Servings:

Author: Christin Mahrlig

1/2 Tablespoon olive oil
2 lbs Italian Sausage, casings removed
2 24-ounce jars spaghetti sauce
2 cups water
1 15- ounce container whole-milk ricotta cheese
2 tablespoons chopped parsley
salt and ground pepper to taste
16 lasagna noodles, NOT no-boil
1 1/2 lbs shredded mozzarella, or however much you have in the bottom of your cheese drawer
1/2 cup shredded or grated Parmesan Cheese

In a large skillet, heat olive oil over medium heat. Cook sausage, breaking into pieces, until browned (10-12 minutes).
Add spaghetti sauce and water, bring to simmer and turn heat off.
In smallish bowl, stir together ricotta, parsley, and salt and pepper.
Spread a layer of sauce in bottom of slow cooker insert. Cover with a layer of noodles (about 4) breaking them to fit and overlapping somewhat. Spread 1/3 of ricotta mixture on top. (Don’t worry too much about spreading the ricotta now, it will spread better when you add sauce). Spread 2 cups of sauce on top of ricotta. Sprinkle with about 1 cup mozzarella and 1/3 of Parmesan. Repeat layers 3 more times starting with noodles and finishing with a nice amount of mozzarella.
Cook on low in slow cooker for 4 hours.
Place slow cooker insert in oven and broil until cheese is bubbly and starting to brown. Let rest for 20 minutes and serve.

Ground beef can be used instead of Italian sausage.

Calories: 800kcal