This recipe takes 15-20 minutes TOPS to prep & get going. You can even do it the day before, throw it all in the crock pot, refrigerate & take out/turn on the next day when you’re ready for it. Simple, Simple, Simple and so delicious!

My only issue with this recipe is that the lasagna is only as big as your crock pot. For me, that means it’s not guest friendly as my crock pot is only big enough to feed the 5 members in my family (with a few leftovers). Other than that, it’s a great, quick hot meal that takes very little time.

*Note: You can turn this into a Vegetarian Lasagna by using grilled eggplant vs. the sausage.

Slow Cooker Lasagna

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
53 ounces of your favorite tomato sauce (more or less, depending on how saucy you like your lasagna)
2 teaspoons dried basil leaves
1 teaspoon dried oregano
1 teaspoon Italian seasoning
Kosher salt & pepper to taste
2 cups shredded mozzarella cheese
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

In a large skillet, cook sausage and onion over medium heat, stirring occasionally, until onion is tender & sausage is no longer pink, 6-8 minutes; drain.

Stir in tomato sauce, basil, oregano, Italian seasoning and salt.

In a separate bowl, mix 1 cup of the mozzarella cheese, ricotta and Parmesan cheese. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Cover bottom of crock pot with sauce. Not a lot, just enough to cover.

Spoon 1/4 of the sausage mixture on top of sauce; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture.

Repeat two more times with Sauce, 1/4 of the sausage mixture, 5 noodles & cheese mixture. *Note: sauce will dry out during cooking time. Make sure you add enough to your liking.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.

Cut into pieces & serve.

*Tip: Don’t know what to do with left over Ricotta? Make a dip! Add ricotta with a little milk, garlic, onion, dried dill and salt & pepper. Mix all together to desired consistency. Serve with carrots & celery.

Recipe Source: Adapted from Betty Crocker