Slow Cooker Sausage Lasagna

  • Prep time: 20 minutes
  • Cook time: 4 hours
  • Servings: 10
  • Calories: 710kcal

Equipment

  • 6-quart slowcooker or roaster oven

Ingredients

Sauce

  • 2 pounds bulk italian sausage
  • 1 (28-ounce) can crushed tomatoes with bazil
  • 2 (14.5-ounce) cans petite diced tomatoes, undrained
  • 1T sugar
  • 2t dried italian seasoning
  • 1t salt
  • 1/2t pepper

Cheese Mixture

  • 2 large eggs
  • 32 ounces ricotta cheese
  • 2c shredded mozzarella cheese
  • 1c shredded parmesan cheese
  • 1/2t dried italian seasoning
  • 1/2t garlic powder
  • 1/2t black pepper

Remaining Ingredients

  • 16 oven-ready lasagna noodles
  • 1c shredded mozzarella cheese
  • 1/2c shredded parmesan cheese

Instructions

  1. Cook sausage in a large skillet over medium-high heat, breaking it apart as it cooks. Drain off excess grease.
  2. Add remaining sauce ingredients and simmer a few minutes. Remove from heat.
  3. In a medium bowl, stir together all cheese mixture ingredients.
  4. Lightly grease a 6-quart slow cooker. Spread about 1 1/2c of sauce on the bottom.
  5. Top sauce with 4 lasagna noodles, breaking them to fit. (They will overlap some.)
  6. Spread 1/3 of the cheese mixture on the noodles and then cover the cheese with about 2c of sauce.
  7. Do another layer of noodles, then cheese mixture, then sauce. (You will still do two more layers of sauce, so don't use it all.)
  8. Repeat
  9. Finish with a layer of noodles and sauce.
  10. Sprinkle the mozzarella and parmesan cheeses on top.
  11. Cover and cook on HIGH for 2 1/2 to 3 hours, or LOW for 4 to 5 hours.
  12. Remove insert and let the lasagna sit for 20 to 30 minutes before serving, to firm up and hold its shape while cutting.

Nutrition

710kcal/serving

Credits: https://spicysouthernkitchen.com/slow-cooker-sausage-lasagna/