Slow-Cooker Lasagna

Slow-Cooker Lasagna is rated 4.7 out of 5 by 22.
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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 3 out of 5 by from Surprisingly tasty but soggy noodles This was good and the liquid did absorb into the noodles, making a firm and cohesive finished product...but the noodles were way too soft and pasty. Perhaps reduce the water by a cup??
Date published: 2017-09-21
Rated 5 out of 5 by from Any suggestions on how to serve this? Delicious. I used fresh noodles and did not have to preboil them - I did 2 hours in the slowcooker followed by 1 hr in oven at 350 and did not have to add water. Any suggestions on how to serve this? It was hard to cut out of the insert and I'd love to do this for entertaining.
Date published: 2017-05-10
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
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