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Slow Cooker Lasagna

Yield

8 Servings

Time

A rust-colored plate with a serving of slow cooker Lasagna topped with a sprig of basil, on a rustic picnic table.

Yield

Conversions

Ingredients

1

lbs Italian Sausage

1

Large Onion

Chopped

3

Garlic Cloves

Minced

1

tsp Salt

½

tsp Pepper

25

oz Pasta Sauce

1

cups Water

10

oz Frozen Spinach

Thawed and Drained

5

cups Mozzarella Cheese

Shredded

16

oz Small Curd Cottage Cheese

½

cups Parmesan Cheese

Grated

1

Egg

Beaten

1

tsp Dried Oregano

9

No Boil Lasagna Noodles

Preparation

  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.

Nutrition Information

Serving Size

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