lasagna, slow cooker, dinner, noodles, cheese, sauce

Slow Cooker Lasagna

lasagna, slow cooker, dinner, noodles, cheese, sauce
Yields8 Servings
 1 lb Italian Sausage
 1 Large Onion, Chopped
 3 Cloves Garlic, Minced
 1 tsp Salt
 ½ tsp Pepper
 25 oz Pasta Sauce
 1 cup Water
 10 oz Frozen Spinach, Thawed and Drained
 5 cups Mozzarella Cheese, Shredded
 16 oz Small Curd Cottage Cheese
 ½ cup Parmesan Cheese, Grated
 1 Egg beaten
 1 tsp Dried Oregano
 9 No Boil Lasagna Noodles
1

In a large skillet or pot, brown the sausage with the onion over medium
heat. Drain.

2

Add the garlic, salt and pepper, and cook for another minute over
medium heat. Add the pasta sauce and water. Stir.

3

Squeeze the remaining moisture from the chopped spinach with a paper
towel. Add the spinach to the sauce and stir until heated through. Remove
the sauce from heat.

4

In a large bowl, mix 4 cups of mozzarella, cottage cheese, Parmesan, egg
and oregano. Stir with a spoon until well blended.

5

Layer into your slow cooker pot: sauce, noodles and cheese mixture.
Repeat. End with a layer of the sauce on top and finish with the remaining
cup of mozzarella.

6

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.

7

Set the lid ajar for the last 30 minutes (or longer if needed) to allow
remaining moisture to escape.

Ingredients

 1 lb Italian Sausage
 1 Large Onion, Chopped
 3 Cloves Garlic, Minced
 1 tsp Salt
 ½ tsp Pepper
 25 oz Pasta Sauce
 1 cup Water
 10 oz Frozen Spinach, Thawed and Drained
 5 cups Mozzarella Cheese, Shredded
 16 oz Small Curd Cottage Cheese
 ½ cup Parmesan Cheese, Grated
 1 Egg beaten
 1 tsp Dried Oregano
 9 No Boil Lasagna Noodles

Directions

1

In a large skillet or pot, brown the sausage with the onion over medium
heat. Drain.

2

Add the garlic, salt and pepper, and cook for another minute over
medium heat. Add the pasta sauce and water. Stir.

3

Squeeze the remaining moisture from the chopped spinach with a paper
towel. Add the spinach to the sauce and stir until heated through. Remove
the sauce from heat.

4

In a large bowl, mix 4 cups of mozzarella, cottage cheese, Parmesan, egg
and oregano. Stir with a spoon until well blended.

5

Layer into your slow cooker pot: sauce, noodles and cheese mixture.
Repeat. End with a layer of the sauce on top and finish with the remaining
cup of mozzarella.

6

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.

7

Set the lid ajar for the last 30 minutes (or longer if needed) to allow
remaining moisture to escape.

Slow Cooker Lasagna

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