Slow Cooker Lasagna PT255M https://img5.recipesrun.com/201907/2019/1112/fa/a/293193/300x200x90.jpg Williams Sonoma Slow Cooker Lasagna is the easiest and best tasting lasagna you will ever make. Tons of cheese and sausage provide plenty of flavor. 4 servings Ingredients: 1/2 cup shredded or grated Parmesan Cheese 1 1/2 lbs shredded mozzarella, or however much you have in the bottom of your cheese drawer 16 lasagna noodles, NOT no-boil salt and ground pepper to taste 2 tbsp. chopped parsley 1 15- ounce container whole-milk ricotta cheese 2 cups water 2 24-ounce jars spaghetti sauce 2 lbs Italian Sausage, casings removed 1/2 tbsp. olive oil
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Slow Cooker Lasagna

Williams Sonoma Slow Cooker Lasagna is the easiest and best tasting lasagna you will ever make. Tons of cheese and sausage provide plenty of flavor.
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Slow Cooker Lasagna
    01 Information
    • Grade easy
    • Serving 4 servings
    • Calorie 800 Kcal
    • Prep Time 15 Mins
    • Cook Time 240 Mins
    • Total Time 255 Mins
    02 Ingredients
      • 1/2 cup shredded or grated Parmesan Cheese
      • 1 1/2 lbs shredded mozzarella, or however much you have in the bottom of your cheese drawer
      • 16 lasagna noodles, NOT no-boil
      • salt and ground pepper to taste
      • 2 tbsp. chopped parsley
      • 1 15- ounce container whole-milk ricotta cheese
      • 2 cups water
      • 2 24-ounce jars spaghetti sauce
      • 2 lbs Italian Sausage, casings removed
      • 1/2 tbsp. olive oil
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    03 Method
    • Step 1
      In a large skillet, heat olive oil over medium heat. Cook sausage, breaking into pieces, until browned (10-12 minutes).
    • Step 2
      Add spaghetti sauce and water, bring to simmer and turn heat off.
    • Step 3
      In smallish bowl, stir together ricotta, parsley, and salt and pepper.
    • Step 4
      Spread a layer of sauce in bottom of slow cooker insert. Cover with a layer of noodles(about 4) breaking them to fit and overlapping somewhat. Spread 1/3 of ricotta mixture on top. (Don’t worry too much about spreading the ricotta now, it will spread better when you add sauce). Spread 2 cups of sauce on top of ricotta. Sprinkle with about 1 cup mozzarella and 1/3 of Parmesan. Repeat layers 3 more times starting with noodles and finishing with a nice amount of mozzarella.
    • Step 5
      Cook on low in slow cooker for 4 hours.
    • Step 6
      Place slow cooker insert in oven and broil until cheese is bubbly and starting to brown. Let rest for 20 minutes and serve.
    04 Author
    Lori Lori
    647 Recipes
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