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Slow-Cooker Sausage Lasagna

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This meat sauce starts quickly on the stove, but hours in the slow cooker add depth.

Source: Everyday Food, March 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To fit lasagna noodles into a round slow cooker, break off corners as needed. You don't have to precook the noodles. When the lasagna's done, they'll be ready, too.

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Reviews

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  • ciciyoumell
    11 DEC, 2013
    We made the sauce with a little extra meat (1.5 pounds of each) and added a dash of cinnamon and nutmeg to the sauce... it was a little "left" of what lasagna usually tastes lik but it was outstanding!
    Reply
  • MS12294940
    21 MAY, 2012
    Everyone has already mentioned this is great - so no need to restate that. Have tried with a variety of cheeses as well -all turns out great. Only one word of caution - don't overcook it. I used regular noodles from Culinary Circle not "oven ready" kind. Still when I let it cook for 6 1/2 hours, the noodles got really overdone. In all previous attempts, using regular noodles and cooking 4 hours yielded the best lasagna ever.
    Reply
  • tlp1215
    7 JAN, 2011
    I usually like cheesier lasagna, but this was yummy. I used a 4 quart slow cooker and somehow it all fit and was done in about 3 1/2 hrs.
    Reply
  • ELinteria
    28 DEC, 2010
    I also had half sweet sausage and half hot sausage for added kick that was subtle.
    Reply
  • ELinteria
    28 DEC, 2010
    I made this and it was amazing a huge hit with the whole family. I have a 6qt slow-cooker and it fit with the additions I had. Since this lasagna does not have the ricotta I incorporated it into this recipe. I combined 4 cups (32 oz) whole-milk ricotta cheese and 2 large eggs in a separate mixing bowl. I also had 1 lb fontina cheese (4 cups), shredded. I mixed the fontina and mozzarella and layered sauce, noodles, sauce ricotta, cheese ect. Ended with sauce on top added cheese 10mins b4 serving.
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  • teesa23
    19 NOV, 2010
    Turned out great. Used ground turkey instead of beef. Used jarred marinara instead of tomato paste and chopped tomatoes. Also added ricotta and parmesan cheese. Did end up with extra meat sauce even with 3 layers.
    Reply
  • epeace
    13 MAY, 2010
    This is cooking now, but I was only able to do 2 full "layers" instead of the three. Any suggestions on this?
    Reply
  • Cabeshoney
    25 MAR, 2009
    I used leftover spaghetti sauce. My husband loved it. Of course, it was his sauce. Seriously, I always thought about lasagna in the crock pot - just needed guidance.
    Reply
  • levonnept1
    21 MAR, 2009
    I added oregano and thyme to the sauce. A little too dense for my taste--I will try with ricotta or cottage cheese next time.
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  • rbrode
    17 MAR, 2009
    it was delicious! My Husband doesnt like Ricotta cheese - so finally here is a lasagna he will eat. We cant wait to make it again
    Reply

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