Slow Cooker Italian Lasagna Recipe

This slightly spicy version of classic lasagna is slow-cooked to perfection.
  • Ready in: 6 hours
  • Prep time: 20 minutes
  • Chill/Cook time: 5 hours, 40 minutes
  • By:
  • Servings: 6 servings

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cooking methods

  • Slow Cooker
  • Bake


  1. In large skillet over medium-high heat, cook and crumble sausage and Onion Onion Seasoning, until no longer pink, about 6-8 minutes; drain. Stir in marinara sauce. Set aside.
  2. In large bowl, whisk together ricotta cheese, half & half, Artichoke & Spinach Warm Dip Mix, egg and Garlic Garlic Seasoning.
  3. In a greased 13x9-inch casserole slow cooker or 5-quart or larger oblong slow cooker, spread 1 cup meat sauce over the bottom. Layer with ⅓ noodles, ⅓ meat sauce, ½ ricotta sauce, ⅓ of the cheeses. Repeat layers ending with ⅓ noodles, ⅓ meat sauce and ⅓ cheeses.
  4. Cook on LOW 5-6 hours. Remove crock from cooker and let stand 30 minutes before serving.

Makes 8 servings.

Serve with a green salad and garlic toast.

Make Ahead & Freeze: Prepare through step 3 in a 13x9-inch disposable pan. Cover with plastic wrap and aluminum foil. Label and freeze. Thaw completely. Remove plastic wrap and continue with Alternative Baking Directions.

Alternative Baking Directions: Preheat oven to 375°F. Prepare in a greased 13x9-inch baking dish. Bake, covered 45 minutes. Remove cover and continue baking 30 minutes. Let stand 15-30 minutes before serving.

Nutrition per Serving: Calories: 690 Total Fat: 38g Sat. Fat: 20g Cholest: 155mg Sodium: 2,010mg Carbs: 48g Fiber: 2g Sugar: 20g Protein: 40g

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