Slow Cooker Lasagna is full of your favorite Italian flavors, and it basically cooks itself! If you’re in the mood for Italian comfort, this dish provides flavors like spicy Italian sausage, fresh tomato sauce, and creamy cheese. Slow Cooker Lasagna is a simple recipe that can serve a crowd, or you can save leftovers to carry its deliciousness over to the next day! Every bite is a celebration with this on your plate!
Ingredients• 1 tablespoon olive oil • 2 pounds Italian sausage, casings removed • 2 (24 ounce) jars tomato sauce • 2 cups water • 1 pound whole-milk ricotta cheese • 2 tablespoons fresh flat-leaf parsley, chopped • kosher salt, to taste • freshly ground pepper, to taste • 18 ruffle-edged lasagna noodles, not no-boil • 1 1/2 pound mozzarella cheese, grated and divided • 2 ounces Parmigiano-Reggiano cheese, finely grated and divided • fresh basil, optional, thinly sliced, for garnish
In a skillet on the stovetop, heat the olive oil over medium heat.
Add the sausage to the skillet and cook, breaking up meat into smaller chunks with a spoon, until the meat is browned, about 10-12 minutes.
Add the tomato sauce and water to the skillet and bring the mixture to a simmer.
Turn off the heat and set the mixture aside.
In a bowl, combine the ricotta cheese, parsley, salt, and pepper. Set aside.
In the insert to a slow-cooker, spread a thin layer of the meat sauce on the bottom.
Cover the sauce with a single layer of uncooked lasagna noodles, breaking the noodles as needed to fit, about 3 noodles per layer.
Spread 1/3 cup of the ricotta cheese mixture over the noodle layer.
Spread 2 cups of the meat and sauce mixture over the ricotta cheese layer.
Sprinkle 1 cup of the mozzarella and 1/4 cup of Parmigiano-Reggiano over the meat and sauce mixture.
Repeat the layering 4 more times, starting with the noodles.
Place the slow-cooker insert into the base and cover with the lid.
Cook on low until the noodles are tender and cooked through, about 4 hours.
Preheat the oven to broil and carefully transfer the slow-cooker insert into the oven.
Broil until the cheese is bubbly and golden brown, about 3 minutes.
Let the lasagna rest for about 20 minutes before serving.
Garnish with basil and serve.