Tired of always using your slow cooker for the same few meals? Why not use it to make lasagna? This slow cooker lasagna is rich and tasty, filled with Italian sausage, three kinds of cheese, and a variety of classic herbs. Not only is this dish so delicious, using the slow cooker is more energy efficient than the oven, and it can be left to cook all afternoon without having to check if your cheese is burning!
This week’s dish: Sausage and Herb Slow Cooker Lasagna
Why we like it:
If you’re busy running around right before dinner, this lasagna is the perfect dish. Simply let it cook on the low heat setting and it’ll be ready right on time, even if you’re not!
Drizzle of olive oil
2 cloves garlic, minced
1 medium onion, diced
1 lb (approx. 450g) bulk Italian sausage
2 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
3 cans tomato sauce (15 oz.)
2 cups shredded mozzarella
1 container ricotta (15 oz.)
1 cup grated Parmesan
10-15 uncooked lasagna noodles
Drizzle some olive oil in a large skillet and heat on medium-low. While the oil is heating, mince your garlic.
Dice your onion.
Lightly cook the garlic in the skillet, and just as they begin to brown, add the onions.
Cook the onions for a few minutes until slightly softened and then add the ground sausage, breaking it up into small pieces as it cooks.
Add the herbs and stir well. Cook the sausage and onions over medium heat until the meat is no longer pink.
Add the tomato sauce and stir everything together. Set aside until you are ready to assemble your lasagna.
Shred your mozzarella and combine 1 cup with the ricotta and Parmesan in a medium sized bowl.
Stir the cheeses together.
Now it’s time to assemble your lasagna. Using a 6-quart slow cooker, spoon about ¼ of the meat and sauce mix onto the bottom.
Add a layer of lasagna noodles. You’ll have to break them up to make them fit in the slow cooker, unless you’ve a rectangular shaped one.
Add half of the cheese and spread around to cover the noodles completely.
Now add another ¼ of the meat and sauce, followed by another layer of noodles.
To the second layer of noodles distribute the rest of the cheese mixture and another ¼ of the sauce. Add one more layer of noodles, and then spread the remainder of the sauce on top.
Cover and cook on the low heat setting for 3-4 hours, until the noodles are tender but not mushy.
Sprinkle the remaining mozzarella on top and cover, letting the lasagna stand for about 10 minutes or until the cheese has melted.
Because the lasagna is deep, it won’t cut as neatly as one made in a pan, so if you wish to serve it in nicely cut squares, let it cool until the sauce is set a bit more. Otherwise, simply scoop it out and dig in!