Sausage and Herb Slow Cooker Lasagna

A slice of the sausage and herb lasagna

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.

Minced garlic cloves

Dice your onion.

Diced onion slices

Lightly cook the garlic in the skillet, and just as they begin to brown, add the onions.

Onion and garlic cooking over stovetop

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.

Adding the meat to the onions

Add the herbs and stir well.  Cook the sausage and onions over medium heat until the meat is no longer pink.

Cooked ground sausage

Add the tomato sauce and stir everything together.  Set aside until you are ready to assemble your lasagna.

Adding the tomato sauce to the sausage mixture

Shred your mozzarella and combine 1 cup with the ricotta and Parmesan in a medium sized bowl.

Grating the cheeses

Stir the cheeses together.

Stirring the ricotta and parmesan 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.

Spooning the meat sauce into the slow cooker

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.

Placing sheets of lasagna noodle over the sauce

Add half of the cheese and spread around to cover the noodles completely.

Spreading the cheese over the noodles

Now add another ¼ of the meat and sauce, followed by another layer of noodles.

Adding additional layers of noodle and sauce

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.

Pouring the additional sauce over the lasagna

Cover and cook on the low heat setting for 3-4 hours, until the noodles are tender but not mushy.

Cooking the lasagna in the slow cooker

Sprinkle the remaining mozzarella on top and cover, letting the lasagna stand for about 10 minutes or until the cheese has melted.

Topping the lasagna with cheese

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!

A plate of lasagna

BBQ Chicken Sandwich with Jalapeno Cilantro Colesl...
White Chocolate and Cranberry Blondies

Related Posts