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Slow Cooker Lasagna

Slow Cooker Lasagna

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Bob Evans(R)

Lasagna noodles are layered with sausage and mozzarella cheese in this easy slow cooker dinner.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 827 kcal
  • 41%
  • Fat:
  • 45.4 g
  • 70%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 45.1 g
  • 90%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 2236 mg
  • 89%

Based on a 2,000 calorie diet

Directions

  1. Spray interior of slow cooker with non-stick vegetable spray.
  2. In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine.
  3. Cover and cook on low for 4 to 6 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.
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Reviews

KARLA10
191
9/26/2006

This recipe was a winner, thanks to many of the previous reviewers recommendations. 1. 4 hours on low was enough cooking time. 2. Top the final noodle layer with sauce to prevent drying out. Also I layered: sauce, noodles, 1/2 the cheese mixture,1/2 remaining meat sauce, noodles, remaining cheese mixture, remaining meat sauce, noodles, extra tomato sauce (I just used 1 more can), parmesean cheese.

Jenski
97
2/19/2011

We really loved this recipe. It was the great meal of lasagne, but without the work! The description of the recipe states that it's layered, but the directions says to just mix it all in. I mixed it, and that is what I loved MOST about this recipe. I threw it all together, doctored the sauce just a tad, becuase it's jarred sauce, and presto...it's done. The family loved it and it was so simple. It doesn't need to cook as long as the recipe states, so prepare for it to be done and ready early. Will definily make again.

LUSCIOUSLEMONADE
74
3/30/2007

I must admit I’m always looking for a decent slow cooker recipe. We don’t have Bob Evans products here in Canada, so I used some fantastic local Galloping Goose garlic sausage that I removed from the casings. I also couldn’t deal with the lack of veggies. I sautéed some onions, peppers, mushrooms, garlic and spinach to add to the mix. Also, a dash of Vermouth, because it makes jarred spaghetti sauce taste much better. This is a stew, more than a lasagne. You need to break the noodles up smaller than half to mix them in properly. I would even suggest, cooking noodles or pasta separately and then adding them to the crock pot when you add the last of the cheese. The no-bake noodles were a bit gummy. Not the prettiest stuff to look at, but still tasty.