Slow Cooker Lasagna

By Lori

4 Person

255 Minutes

800 Calories

Williams Sonoma Slow Cooker Lasagna is the easiest and best tasting lasagna you will ever make. Tons of cheese and sausage provide plenty of flavor.

Ingredients

1/2 cup shredded or grated Parmesan Cheese
1 1/2 lbs shredded mozzarella, or however much you have in the bottom of your cheese drawer
16 lasagna noodles, NOT no-boil
salt and ground pepper to taste
2 tbsp. chopped parsley
1 15- ounce container whole-milk ricotta cheese
2 cups water
2 24-ounce jars spaghetti sauce
2 lbs Italian Sausage, casings removed
1/2 tbsp. olive oil

Method

01

In a large skillet, heat olive oil over medium heat. Cook sausage, breaking into pieces, until browned (10-12 minutes).
02

Add spaghetti sauce and water, bring to simmer and turn heat off.
03

In smallish bowl, stir together ricotta, parsley, and salt and pepper.
04

Spread a layer of sauce in bottom of slow cooker insert. Cover with a layer of noodles(about 4) breaking them to fit and overlapping somewhat. Spread 1/3 of ricotta mixture on top. (Don’t worry too much about spreading the ricotta now, it will spread better when you add sauce). Spread 2 cups of sauce on top of ricotta. Sprinkle with about 1 cup mozzarella and 1/3 of Parmesan. Repeat layers 3 more times starting with noodles and finishing with a nice amount of mozzarella.
05

Cook on low in slow cooker for 4 hours.
06

Place slow cooker insert in oven and broil until cheese is bubbly and starting to brown. Let rest for 20 minutes and serve.

Related Tags

Slow Cooker Lasagna

4.1

( By Lori )

Williams Sonoma Slow Cooker Lasagna is the easiest and best tasting lasagna you will ever make. Tons of cheese and sausage provide plenty of flavor.

01 Information

Grade easy
Serving 4 servings
Calorie 800 Kcal
Prep Time 15 Mins
Cook Time 240 Mins
Total Time 255 Mins

02 Ingredients

1/2 cup shredded or grated Parmesan Cheese

1 1/2 lbs shredded mozzarella, or however much you have in the bottom of your cheese drawer

16 lasagna noodles, NOT no-boil

salt and ground pepper to taste

2 tbsp. chopped parsley

1 15- ounce container whole-milk ricotta cheese

2 cups water

2 24-ounce jars spaghetti sauce

2 lbs Italian Sausage, casings removed

1/2 tbsp. olive oil

03 Method

Step 1

In a large skillet, heat olive oil over medium heat. Cook sausage, breaking into pieces, until browned (10-12 minutes).

Step 2

Add spaghetti sauce and water, bring to simmer and turn heat off.

Step 3

In smallish bowl, stir together ricotta, parsley, and salt and pepper.

Step 4

Spread a layer of sauce in bottom of slow cooker insert. Cover with a layer of noodles(about 4) breaking them to fit and overlapping somewhat. Spread 1/3 of ricotta mixture on top. (Don’t worry too much about spreading the ricotta now, it will spread better when you add sauce). Spread 2 cups of sauce on top of ricotta. Sprinkle with about 1 cup mozzarella and 1/3 of Parmesan. Repeat layers 3 more times starting with noodles and finishing with a nice amount of mozzarella.

Step 5

Cook on low in slow cooker for 4 hours.

Step 6

Place slow cooker insert in oven and broil until cheese is bubbly and starting to brown. Let rest for 20 minutes and serve.

04 Author