Slow Cooker Lasagna
Slow Cooker Lasagna is a favorite meal around our house. The flavors in this crockpot lasagna are out of this world! The seasoned Italian sausage and marinara sauce, the layers of buttery lasagna noodles, the ricotta and parsley combination, and the blend of mozzarella, parmesan, and Romano cheeses is absolute PERFECTION!
Lasagna is one of my favorite dinner meals. I love the thick lasagna noodles, the texture of ricotta, and the pronounced flavor in the meat and sauce mixture. And of course, the melty cheese layers! This recipe uses a combination of mozzarella, Romano cheese, and parmesan.
This lasagna recipe is so easy and it tastes amazing!
I should point out that this slow cooker lasagna recipe uses UNCOOKED lasagna noodles (yay!) and it feeds a crowd. We’re talking at least 12 people.
Let’s get started! Brown the Italian sausage. Once it’s almost done browning, add some minced garlic and a bit of ground pepper.
Whenever I cook meat, I always drain any excess fat or grease that seeped out during the cooking process. I’ll even grab a paper towel and CAREFULLY dab the meat. Don’t go burning yourself, please!
Now that the meat is browned, add it to a LARGE bowl. Grab those marinara jars and pour those into the bowl. Add a few cups of water to the sauce. We add water to the sauce because we’re using uncooked lasagna noodles.
Next, mix the ricotta with some fresh parsley. YUM! I love ricotta.
Shred the 3 cheeses and combine those into one large bowl. Mix the cheeses up so that they’re evenly distributed.
Now it’s time to assemble the slow cooker lasagna!
Grab your crock pot and lightly coat it with nonstick cooking spray. Add enough sauce to cover the bottom of your crockpot.
Next, layer lasagna noodles atop the sauce. My crockpot is circular which made it hard to work with the lasagna noodles. I had to break most of mine to fit just right. Not a big deal, but just be aware that you may have to break and situate as you go. If you have a more oval type crockpot you’ll probably use 3-4 lasagna noodles for each layer.
After you place the uncooked lasagna noodles overtop the sauce, cover the noodles with the ricotta/parsley mixture, then generously cover the ricotta with the mozzarella cheese mixture.
Continue this layering process until you’ve filled your crockpot and you’ve run out of ingredients. Sauce, noodles, ricotta, cheeses. Sauce, noodles, ricotta, cheeses. Ending with the mozzarella cheese as the top and final layer.
This slow cooker lasagna is loved by everyone! I hope you enjoy it too!
- 2 lbs Italian sausage
- 3 garlic cloves, minced
- 1/4 teaspoon ground pepper
- 2-24 oz marinara sauce jars
- 2 cups water
- 16 oz ricotta
- 1/3 cup fresh parsley, chopped
- 1/4 teaspoon ground pepper
- 18 oz mozzarella, shredded
- 4 oz parmesan, shredded (about 1 1/2 cups)
- 2 oz romano cheese, shredded
- 15-18 lasagna noodles, UNCOOKED if you have a circular crock pot like me, you will probably only use 15 noodles. If yours is oval/rectangular you'll use 18)
In a pot over medium heat, cook the sausage until brown, breaking it into small crumbly pieces as it's cooking. Towards the last minute or two of browning add the minced garlic and pepper. Remove from heat. Drain the sausage of any liquid or grease that may have accumulated. Transfer the sausage to a large bowl.
Add the 2 jars of marinara and the 2 cups of water to the sausage bowl. This will be referred to as "the sauce." Set aside.
In a small bowl combine the ricotta, parsley, and ground pepper. Set aside.
Lightly coat the inside of a large crock pot with nonstick cooking spray. In your large crock pot**, begin layering starting with the sauce. Being sure to add about 2 cups of the sauce to the bottom of the crockpot. Then top the sauce with noodles. Breaking the noodles if they don't fit, so that it covers the surface area of the crock pot.
Layer the ricotta atop the lasagna noodles. Generously sprinkle the shredded cheeses overtop the ricotta. Repeat these layers until all ingredients are used and it fills your crock pot. (Sauce, noodles, ricotta, cheeses, sauce noodles, ricotta, cheeses etc.) Ending with the shredded cheeses at the top.
Cook on high for 4 hours. Serve warm with a sprinkling of fresh parsley.
**Use a large crockpot. Mine is circular. It's easier to make in an oval/rectangular type crockpot. I've made it in my moms oval crockpot and it works great! Also works well in circular.