Easy Crock Pot Lasagna

  • 1 lb Italian sausage
  • 2 jars (each 24 oz.) spaghetti sauce  ( I made my own homemade sauce) 
  • 2 cups water
  • 1 lb. whole-milk ricotta cheese
  • 2 Tbs. chopped fresh flat-leaf parsley (optional)
  • salt and pepper to taste
  • 18 ruffle-edged lasagna noodles (not no-boil noodles)
  • 1 1/2 lb. mozzarella cheese, grated
  • 1/4 cup grated Parmesan cheese

Brown sausage breaking up any large chunks, until the meat is browned,  about 10 to 12 minutes. Add the spaghetti sauce and water and bring to a simmer.

In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.

Spray inside of crock pot with cooking spray.  Spread a thin layer of the sauce on the bottom of the slow-cooker. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layers 4 more times.

Cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.


Recipe adapted from Skip to my Lou