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Overhead view of the slow cooker lasagna recipe, with a garnish of parsley.
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5 from 1 vote

Slow Cooker Lasagna

This slow cooker lasagna is so delicious! You don't even have to cook the noodles before you place them in the crockpot!
prep time 30 mins
cook time 4 hrs
total time 4 hrs 30 mins
servings: 14 servings
calories: 527kcal
author: Salt & Baker

INGREDIENTS

  • 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)

INSTRUCTIONS

  • 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. 

RECIPE NOTES

**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. 
Calories: 527kcal
Course: Main Course
Cuisine: Italian
Did you make this recipe?Leave a comment or share a photo on Instagram and tag @saltandbaker and hashtag it #saltandbaker.