Crockpot Lasagna
This Crockpot Lasagna is everything you love about lasagna but made in the crockpot! Made with lasagna noodles, savory Italian sausage, marinara sauce, mozzarella, and parmesan cheese.
6 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 528 kcal | Sugar | 6 g |
| Carbs | 40 g | Cholesterol | 79 mg |
| Protein | 25 g | Sodium | 1416 mg |
| Fat | 30 g | Fiber | 3 g |
| Sugar | 6 g | ||
| Cholesterol | 79 mg | ||
| Sodium | 1416 mg | ||
| Fiber | 3 g |
Prep Time: 15 min Cook Time: 190 min Total Time: 205 min
Ingredients
375 grams Italian sausage (mild or spicy, ¾ lb)
1 small onion finely diced
2½ cups marinara sauce
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
9 lasagna noodles (not oven ready)
2 cups shredded mozzarella cheese
3 tablespoons shredded Parmesan cheese
Instructions
In a medium skillet over medium high heat, cook Italian sausage and onion until completely browned.
Stir in pasta sauce, oregano, salt and pepper.
Lightly grease a 2.5-4 quart slow cooker (ideally not the deep round kind, but an oval casserole one with more surface area).
Spread a little bit of sauce on the bottom of the slow cooker to prevent sticking.
Place 3 lasagna noodles in the bottom of the slow cooker, breaking to fit (save any broken pieces to fill in gaps later). Spread with ⅓ sauce, and top with ⅓ mozzarella and ⅓ Parmesan.
Repeat layers two more times (if you have extra sauce and noodles, you can add a fourth layer if you wish!)
Put the lid on and cook on low for 2.5-3 hours, until noodles are softened.
Turn the slow cooker off and allow to sit for 10 minutes before slicing and serving.