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Slow-Cooker Lasagna: So Easy, So Tasty

By Kelsey Banfield |

beef lasagnaThere is nothing quite like flipping the switch on the slow-cooker at lunchtime and knowing that a delicious dinner is as good as done. That’s how I felt the other day when I made this lasagna. I prepared the entire thing at lunchtime while my daughter was at school, turned it to low-heat and ignored it for the rest of the day. At dinner time I lifted the lid to find a delicious lasagna all ready to go. There was no time in the oven needed, just a nice long slow cook all day long. To punch up the flavors I used some delicious spicy sausage from my organic butcher and crushed tomatoes flavored with herbs. It is just the thing for a great, easy meal on a chilly evening. Enjoy!

Spicy Sausages Slow-Cooker Lasagna

1 pound spicy sausages, casings removed

1 small yellow onion

2 tablespoons colive oil

28 ounces crushed tomatoes with juices

15 ounces part-skim ricotta

2 cups mozzarella, shredded

1 cup Parmesan cheese

12 lasagna noodles

Kosher salt & pepper to taste

1. In a large saute pan over medium heat add the olive oil, onion and sausage. Cook over medium heat until the onions are cooked through and the meat is no longer pink. About 10 minutes. Then pour in the crushed tomatoes and allow them to simmer until the mixture is slightly thickened.

2. Meanwhile, mix together the ricotta, mozzarella and Parmesan in a large bowl and add a few pinches of salt and pepper to taste.

3. When the sausage mixture is slightly thickened place one quarter of it on the bottom of the slow-cooker. Then place about 2 to 3 noodles on the bottom, breaking them as needed to fit the shape of the slow-cooker pot. Top this with one half of the cheese mixture and one quarter of the sausage mixture. Then add more noodles and another layer of cheese and sausage. Finally, top with another layer of noodles and pour the remaining one quarter of the tomato mixture on top of the noodles. Turn the slow-cooker to low heat and cook for 4 to 6 hours, or until the noodles are completely cooked.

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About Kelsey Banfield


Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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0 thoughts on “Slow-Cooker Lasagna: So Easy, So Tasty

  1. Sarah says:

    I have been dreaming of lasagne all weekend and this is exactly what I need! Thank you. I am going to make it next weekend. You make dreams come true :)

  2. Sharon says:

    Could I use no-cook lasagna noodles in this recipe?

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