This slow cooker lasagna recipe is perfect for large family gatherings or Super Bowl viewing parties. Recently I killed my Cuisinart slow cooker when I mistakenly turned on the HIGH setting with no food in it. Just as I was prepared to cook, I heard a big crack and the removable ceramic container split in half. I researched replacement containers but realized that my slow cooker (purchased in 1999 or 2000) was so old that you couldn’t get parts any more. So I upgraded to a digital Cuisinart slow cooker with built-in steamer and brown/saute functions.
I rarely make lasagna because it seems like a huge amount of work for one person – and then I have it for leftovers for weeks and get bored. But this slow cooker lasagna recipe intrigued me because it appeared to really simplify the cooking process. Overall, I was pleased with how it turned out – though I still had tons of leftovers. But this time, I put most of them in labeled freezer containers and stored in the deep freeze for the next time I get a craving.
Update December 2013: This recipe was recognized as runner up in the 2013 Dei Fratelli Ripened Recipe Contest.
Slow Cooker Lasagna
Lightly coat the inside of a 4-quart (or larger) slow cooker with non-stick cooking spray. [I am also a fan of the new slow cooker liners, because they really save on clean up time.]
In a large skillet, cook the sausage over medium-high heat until brown. Break up the meat as it cooks. Stir in the marinara sauce and diced tomatoes. Remove from heat.
Place about 1/2 cup of the meat / marinara mixture in the bottom of the slow cooker (this will allow the bottom layer of noodles to properly cook). Layer 4 of the noodles on top of the meat mixture. Top with 1/3 of the ricotta cheese, then 1/3 of the remaining meat / marinara mixture, and about 1/3 of the shredded cheese. That’s NOODLES – RICOTTA – MEAT/MARINARA – SHREDDED CHEESE. Repeat the layers two more times starting with the noodles.
Cover and cook on high-heat setting for up to 3 hours. Let stand, uncovered, for about 15 minutes before serving.
Serve individual portions sprinkled with fresh Parmesan or shredded Italian cheese bend. Freeze any slow cooker lasagna leftovers for up to 3 months in an airtight container.
Ingredients
Instructions
Lightly coat the inside of a 4-quart (or larger) slow cooker with
non-stick cooking spray.
In a large skillet, cook the sausage over medium-high heat until brown. Break up the meat as it cooks. Stir in the marinara sauce and chopped Italian tomatoes. Remove from heat.
Place about 1/2 cup of the meat / marinara mixture in the bottom of the slow cooker (this will allow the bottom layer of noodles to properly cook).
Layer 4 of the noodles on top of the meat mixture. Top with 1/3 of the ricotta cheese, then 1/3 of the remaining meat / marinara mixture, and about 1/3 of the shredded cheese. That's noodles, ricotta, meat/marinara/shredded cheese.
Repeat the layers two more times starting with the noodles.
Cover and cook on high-heat setting for up to 3 hours.
Let stand, uncovered, for about 15 minutes before serving.
Serve individual portions sprinkled with fresh Parmesan or shredded Italian cheese blend. Freeze any slow cooker lasagna leftovers for up to 3 months in an airtight container.
https://bakedchicago.com/slow-cooker-lasagna/