Imagine coming home to a kitchen filled with the irresistible aroma of a perfectly cooked lasagna, without spending hours slaving over a hot stove. This Slow Cooker Sausage Lasagna is about to revolutionize your dinner game, transforming a classic Italian favorite into a hassle-free, mouthwatering masterpiece that will have your family begging for seconds. No more complicated layering or multiple pans – just pure, delicious comfort food with minimal effort!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 lb Italian sausage
- 9 lasagna noodles
- 2 cups ricotta cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tsp Italian seasoning
Instructions
- Brown the Italian sausage in a large skillet over medium-high heat, breaking it into small crumbles. Cook until no pink remains, approximately 8-10 minutes. Drain excess fat and set aside.
- In a medium mixing bowl, combine ricotta cheese, egg, and Italian seasoning. Mix thoroughly until well incorporated.
- Lightly grease the inside of the slow cooker with cooking spray to prevent sticking.
- Begin layering the lasagna by spreading 1/2 cup of marinara sauce on the bottom of the slow cooker.
- Place 3 uncooked lasagna noodles over the sauce, breaking them to fit if necessary. Overlap edges slightly.
- Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the browned sausage.
- Sprinkle 1/3 of the mozzarella and Parmesan cheeses over the sausage layer.
- Repeat layering process two more times: sauce, noodles, ricotta, sausage, and cheeses.
- Cover and cook on LOW setting for 6 hours, until noodles are tender and cheese is melted.
- After cooking, let lasagna rest for 15-20 minutes to set before serving.
- Garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Use uncooked lasagna noodles to prevent mushy texture and save time on pre-cooking.
- For extra flavor, choose a high-quality Italian sausage with robust seasonings.
- Don't skip the resting time – it allows the lasagna to set and makes serving much easier.
- Line your slow cooker with parchment paper for even easier cleanup.
- If you prefer a crispier top, briefly broil the lasagna in the oven for 2-3 minutes after cooking.
- Avoid lifting the lid during cooking, as this releases heat and extends cooking time.
- For a lighter version, use lean Italian sausage and part-skim mozzarella cheese.
- Leftovers can be stored in the refrigerator for up to 3-4 days and often taste even better the next day!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 30g
Protein: 28g
Fat: 28g
Saturated Fat: 13g
Cholesterol: 85mg
