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5 from 1 vote

Crock Pot Lasagna

Delicious fix and forget it dinner. 
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: crock pot, pasta, slow cooker
Servings: 6
Calories: 1063kcal
Author: Cindy Hopper

Ingredients

  • 1 lb Italian sausage
  • 2 jars each 24 oz. spaghetti sauce
  • 2 cups water
  • 1 lb. whole-milk ricotta cheese
  • 2 Tbs. chopped fresh flat-leaf parsley optional
  • salt and pepper to taste
  • 18 ruffle-edged lasagna noodles not no-boil noodles, 1 box
  • 1 1/2 lb. mozzarella cheese grated
  • 1/4 cup grated Parmesan cheese

Instructions

Brown sausage breaking up any large chunks, until the meat is browned,  about 10 to 12 minutes. Add the spaghetti sauce and water and bring to a simmer.

    In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.

      Spray inside of crock pot with cooking spray.  Spread a thin layer of the sauce on the bottom of the slow-cooker. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layers 4 more times.

        Cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.

          Video

          [brid autoplay="true" video="454193" player="18814" title="SLOW COOKER LASAGNA" duration="92" uploaddate="2019-08-22 15:11:15" thumbnailurl="//cdn.brid.tv/live/partners/14570/thumb/454193_t_1566486661.png"]

          Nutrition

          Calories: 1063kcal | Carbohydrates: 68g | Protein: 57g | Fat: 61g | Saturated Fat: 30g | Cholesterol: 189mg | Sodium: 1402mg | Potassium: 551mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 3.3mg | Calcium: 811mg | Iron: 2.9mg