Slow-Cooker Lasagna

(257)
  62 reviews
  • 25 min prep time
  • 6 hr 35 min total time
  • 9 ingredients
  • 8 servings

Ingredients

1
pound bulk Italian sausage
1
medium onion, chopped (1/2 cup)
3
cans (15 ounces each) Italian-style tomato sauce
2
teaspoons dried basil leaves
1/2
teaspoon salt
2
cups shredded mozzarella cheese (8 ounces)
1
container (15 ounces) part-skim ricotta cheese
1
cup grated Parmesan cheese
15
uncooked lasagna noodles

Directions

  1. 1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
  2. 2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  3. 3 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  4. 4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  5. 5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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