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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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  • STREET8716
    5 MAR, 2009
    I took this to a pot-luck dinner
    Reply
  • NapaCindy
    5 MAR, 2009
    Adding ricotta worked fine; 2 cups mixed with 1/2 cup Parmesan 1 T. parsley. Would seem boring without it. Agree with Susie Homemaker...serves 8-9. Herbs can also be added, but spices in sausage were enough.
    Reply
  • TGRAHAM31
    4 MAR, 2009
    I make a similar recipe that I bake in the oven. But for that recipe it has to sit assembled in the refrigerator overnight. That allows the pasta to absorb the liquid. I bake at 350 for at least 1 hour.
    Reply
  • susiehomemakernumber1
    3 MAR, 2009
    I made this recipe recently using the Barella no boil lasagna noodles. I also had a little extra sausage about 1/2 lb. I used some ricotta and parmesan cheese between layers and added a little oregano. There was enough for three layers topping off with some mozzarella, ricotta and parmesan cheeses. It baked beautifully in the slow cooker being enough for nine servings. Delicious. Tasted better the next day.
    Reply
  • NapaCindy
    3 MAR, 2009
    I haven't made it yet, but am willing to give it a try tomorrow with ricotta and report back! :-))
    Reply
  • Stambaugh
    3 MAR, 2009
    Can you cook it in the oven? What temp?
    Reply
  • lisawo
    3 MAR, 2009
    Has anyone tried this with ricotta?
    Reply
  • ChillyWilly521
    26 FEB, 2009
    I just made this receipe, but I wonder how it will taste since there are no herbs in the receipe. Also if you use 2 cups of sauce you will never be able to make 3 layers.
    Reply

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