Slow-Cooker Lasagna

Slow-Cooker Lasagna is rated 4.8 out of 5 by 20.
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Prep Time: 25 minutes
Cook Time: 260 minutes
Servings: 12

Feed a crowd with this flavor-packed lasagna, which cooks to bubbling perfection in a slow cooker. If you’re lucky, you’ll have leftovers to enjoy for lunch the next day.

Ingredients:

  • 1 Tbs. olive oil 
  • 2 lb. Italian sausage, casings removed  
  • 2 jars (each 24 oz.) tomato sauce 
  • 2 cups water 
  • 1 lb. whole-milk ricotta cheese 
  • 2 Tbs. chopped fresh flat-leaf parsley 
  • Kosher salt and freshly ground pepper, to taste 
  • 18 ruffle-edged lasagna noodles (not no-boil noodles) 
  • 1 1/2 lb. mozzarella cheese, grated 
  • 2 oz. Parmigiano-Reggiano cheese, finely grated  
  • Thinly sliced fresh basil for garnish 

Directions:

In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil. Add the sausage and cook, breaking up any large chunks with a wooden spoon, until the meat is browned, 10 to 12 minutes. Add the tomato sauce and water and bring to a simmer. Transfer the sauce to a large bowl.

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

Spread a thin layer of the sauce on the bottom of the slow-cooker insert. 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 layering 4 more times, starting with the noodles.

Transfer the insert to the slow-cooker base, cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.

Position a rack in the center of an oven and preheat to broil.

Transfer the slow-cooker insert to the oven and broil until the cheese is bubbly and golden brown, 6 to 8 minutes. Let the lasagna rest for 20 minutes before serving. Garnish with basil and serve immediately. Serves 12.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Family Favorite This recipe is easy, delicious, and won't heat the house on a summer day (if you skip browning the cheese.) It makes a ton, too! My family of five eats lasagna for two days when I make this. I only make one change: I put a good solid layer of fresh baby spinach on top of each layer of ricotta. Enjoy!
Date published: 2015-09-21
Rated 5 out of 5 by from Gluten Free & Delicious! I made this recipe today because a friend recommended it. I used GF brown rice noodles and ground turkey and my 18mo. old granddaughter loved it! So easy to make and serves up nicely. I was skeptical but the directions were right on. Already shared with my two sons who love to cook. Will definitely make this again.
Date published: 2014-10-23
Rated 5 out of 5 by from Easy and Delicious Made this recipe yesterday, and I will definitely be making it again. I did make a couple of adjustments - I used chicken Italian sausage, and also added finely chopped zucchini, carrots and onions which I cooked with the sausage. The recipe actually yielded enough to add an additional layer (5 instead of 4) of noodles. It was truly effortless and delicious. For a family of 3, we have plenty of leftovers, too!
Date published: 2013-07-29
Rated 5 out of 5 by from Surprise !!!! I was not expecting the AMAZING outcome from this recipe!. Rave reviews, and no one could believe it came out of my All Clad Slow Cooker!. I did make my own tomato sauce, but the recipe is fantastic. Fantastic depth of flavors!
Date published: 2013-07-16
Rated 5 out of 5 by from Wow! Perfect! I was hesitant about using dry noodles. I thought they would come out gummy. But was I wrong. I made this in my Cuisinart Multi Cooker with ground turkey, cottage cheese, fresh basil, and frozen kale (what I had on hand) and it was fantastic. This is now my go to recipe for lasagna.
Date published: 2013-06-24
Rated 5 out of 5 by from Family loved it! I used our biggest crockpot and it was filled to the top. Due to the lack of space, I didn't use all of the noodles which I regretted since I thought it would have been better with it but it would have overflowed. Was worried about the water thinning the flavor too much so I added a small can of tomato paste. I did add an egg to the ricotta along with some parm/romano/mozzarella mixture. Next time I would probably try ground beef/sausage mixture rather than all sausage. My broiler is on the bottom of the oven so I couldn't do that step. Yes, I would have loved that but it was still delicious. And I added a bag of frozen spinach to the ricotta to include some veggie. Recommended! Made the night before with no problems.
Date published: 2013-04-22
Rated 5 out of 5 by from Wonderful surprise I will admit that lasagna cooked in a slow cooker did not sound very appetizing to me, but the lady at W&S highly recommended it... So glad that I did try it, it was very good!!! Even my picky 9 year old loved it. Love how it can be "tweeked" to work with your favorite lasagna recipe.
Date published: 2013-02-19
Rated 5 out of 5 by from Gluten Free!! This is a wonderful recipe that is easy to play with. My son is gluten free and I used Gluten free noodles and Gluten Free sausage and he LOVES it!!
Date published: 2013-02-07
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