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Slow-Cooker Lasagna

Home-cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles!

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  • prep time 25 min
  • total time 6 hr 35 min
  • ingredients 9
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  • 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 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  • 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.
  • 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 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  • 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 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  • 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.

EXPERT TIPS

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Expert Tips

Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
(
Calories from Fat
270),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
1770mg
1770%;
Total Carbohydrate
65g
65%
(Dietary Fiber
5g
5%
  Sugars
14g
14%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
20%;
Calcium
60%;
Iron
20%;
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.