Back to Slow-Cooker Sausage Lasagna All Reviews for Slow-Cooker Sausage Lasagna - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 8 med10437_0309_0pas008.jpg
Ingredients Ingredient Checklist 1 pound Italian pork sausage, casings removed 1 pound ground beef sirloin 1 medium onion, finely chopped 2 medium carrots, finely chopped 2 garlic cloves, minced Coarse salt and ground pepper 1 can (6 ounces) tomato paste 1 can (28 ounces) crushed tomatoes in puree 9 lasagna noodles 2 cups shredded part-skim mozzarella (8 ounces)
Cook’s Notes To fit lasagna noodles into a round slow cooker, break off corners as needed. You don’t have to precook the noodles. When the lasagna’s done, they’ll be ready, too.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 8 med10437_0309_0pas008.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 8
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 8
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 8
8
med10437_0309_0pas008.jpg
med10437_0309_0pas008.jpg
Ingredients
Ingredients
- 1 pound Italian pork sausage, casings removed 1 pound ground beef sirloin 1 medium onion, finely chopped 2 medium carrots, finely chopped 2 garlic cloves, minced Coarse salt and ground pepper 1 can (6 ounces) tomato paste 1 can (28 ounces) crushed tomatoes in puree 9 lasagna noodles 2 cups shredded part-skim mozzarella (8 ounces)
Directions
In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.
Cook’s Notes To fit lasagna noodles into a round slow cooker, break off corners as needed. You don’t have to precook the noodles. When the lasagna’s done, they’ll be ready, too.
Cook’s Notes
To fit lasagna noodles into a round slow cooker, break off corners as needed. You don’t have to precook the noodles. When the lasagna’s done, they’ll be ready, too.
Reviews (18)
Add Rating & Review 180 Ratings 5 star values: 30 4 star values: 60 3 star values: 59 2 star values: 24 1 star values: 7
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Reviews (18)
Add Rating & Review 180 Ratings 5 star values: 30 4 star values: 60 3 star values: 59 2 star values: 24 1 star values: 7
Add Rating & Review
180 Ratings 5 star values: 30 4 star values: 60 3 star values: 59 2 star values: 24 1 star values: 7
180 Ratings 5 star values: 30 4 star values: 60 3 star values: 59 2 star values: 24 1 star values: 7
180 Ratings 5 star values: 30 4 star values: 60 3 star values: 59 2 star values: 24 1 star values: 7
5 star values: 30 4 star values: 60 3 star values: 59 2 star values: 24 1 star values: 7
Martha Stewart Member Rating: Unrated 12/11/2013 We made the sauce with a little extra meat (1.5 pounds of each) and added a dash of cinnamon and nutmeg to the sauce... it was a little "left" of what lasagna usually tastes lik but it was outstanding! Martha Stewart Member Rating: 5 stars 05/21/2012 Everyone has already mentioned this is great - so no need to restate that. Have tried with a variety of cheeses as well -all turns out great. Only one word of caution - don't overcook it. I used regular noodles from Culinary Circle not "oven ready" kind. Still when I let it cook for 6 1/2 hours, the noodles got really overdone. In all previous attempts, using regular noodles and cooking 4 hours yielded the best lasagna ever. Martha Stewart Member Rating: Unrated 01/07/2011 I usually like cheesier lasagna, but this was yummy. I used a 4 quart slow cooker and somehow it all fit and was done in about 3 1/2 hrs. Martha Stewart Member Rating: Unrated 12/28/2010 I also had half sweet sausage and half hot sausage for added kick that was subtle. Martha Stewart Member Rating: Unrated 12/28/2010 I made this and it was amazing a huge hit with the whole family. I have a 6qt slow-cooker and it fit with the additions I had. Since this lasagna does not have the ricotta I incorporated it into this recipe. I combined 4 cups (32 oz) whole-milk ricotta cheese and 2 large eggs in a separate mixing bowl. I also had 1 lb fontina cheese (4 cups), shredded. I mixed the fontina and mozzarella and layered sauce, noodles, sauce ricotta, cheese ect. Ended with sauce on top added cheese 10mins b4 serving. Martha Stewart Member Rating: Unrated 11/19/2010 Turned out great. Used ground turkey instead of beef. Used jarred marinara instead of tomato paste and chopped tomatoes. Also added ricotta and parmesan cheese. Did end up with extra meat sauce even with 3 layers. Martha Stewart Member Rating: Unrated 05/13/2010 This is cooking now, but I was only able to do 2 full "layers" instead of the three. Any suggestions on this? Martha Stewart Member Rating: Unrated 03/25/2009 I used leftover spaghetti sauce. My husband loved it. Of course, it was his sauce. Seriously, I always thought about lasagna in the crock pot - just needed guidance. Martha Stewart Member Rating: Unrated 03/21/2009 I added oregano and thyme to the sauce. A little too dense for my taste--I will try with ricotta or cottage cheese next time. Martha Stewart Member Rating: Unrated 03/17/2009 it was delicious! My Husband doesnt like Ricotta cheese - so finally here is a lasagna he will eat. We cant wait to make it again Martha Stewart Member Rating: Unrated 03/05/2009 I took this to a pot-luck dinner Martha Stewart Member Rating: Unrated 03/05/2009 Adding ricotta worked fine; 2 cups mixed with 1/2 cup Parmesan 1 T. parsley. Would seem boring without it. Agree with Susie Homemaker...serves 8-9. Herbs can also be added, but spices in sausage were enough. Martha Stewart Member Rating: Unrated 03/04/2009 I make a similar recipe that I bake in the oven. But for that recipe it has to sit assembled in the refrigerator overnight. That allows the pasta to absorb the liquid. I bake at 350 for at least 1 hour. Martha Stewart Member Rating: Unrated 03/03/2009 I made this recipe recently using the Barella no boil lasagna noodles. I also had a little extra sausage about 1/2 lb. I used some ricotta and parmesan cheese between layers and added a little oregano. There was enough for three layers topping off with some mozzarella, ricotta and parmesan cheeses. It baked beautifully in the slow cooker being enough for nine servings. Delicious. Tasted better the next day. Martha Stewart Member Rating: Unrated 03/03/2009 I haven't made it yet, but am willing to give it a try tomorrow with ricotta and report back! :-)) Martha Stewart Member Rating: Unrated 03/03/2009 Can you cook it in the oven? What temp? Martha Stewart Member Rating: Unrated 03/03/2009 Has anyone tried this with ricotta? Martha Stewart Member Rating: Unrated 02/26/2009 I just made this receipe, but I wonder how it will taste since there are no herbs in the receipe. Also if you use 2 cups of sauce you will never be able to make 3 layers.Martha Stewart Member
Rating: Unrated 12/11/2013
We made the sauce with a little extra meat (1.5 pounds of each) and added a dash of cinnamon and nutmeg to the sauce… it was a little “left” of what lasagna usually tastes lik but it was outstanding!
Rating: Unrated
Rating: 5 stars 05/21/2012
Everyone has already mentioned this is great - so no need to restate that. Have tried with a variety of cheeses as well -all turns out great. Only one word of caution - don’t overcook it. I used regular noodles from Culinary Circle not “oven ready” kind. Still when I let it cook for 6 1/2 hours, the noodles got really overdone. In all previous attempts, using regular noodles and cooking 4 hours yielded the best lasagna ever.
Rating: 5 stars
Rating: Unrated 01/07/2011
I usually like cheesier lasagna, but this was yummy. I used a 4 quart slow cooker and somehow it all fit and was done in about 3 1/2 hrs.
Rating: Unrated 12/28/2010
I also had half sweet sausage and half hot sausage for added kick that was subtle.
I made this and it was amazing a huge hit with the whole family. I have a 6qt slow-cooker and it fit with the additions I had. Since this lasagna does not have the ricotta I incorporated it into this recipe. I combined 4 cups (32 oz) whole-milk ricotta cheese and 2 large eggs in a separate mixing bowl. I also had 1 lb fontina cheese (4 cups), shredded. I mixed the fontina and mozzarella and layered sauce, noodles, sauce ricotta, cheese ect. Ended with sauce on top added cheese 10mins b4 serving.
Rating: Unrated 11/19/2010
Turned out great. Used ground turkey instead of beef. Used jarred marinara instead of tomato paste and chopped tomatoes. Also added ricotta and parmesan cheese. Did end up with extra meat sauce even with 3 layers.
Rating: Unrated 05/13/2010
This is cooking now, but I was only able to do 2 full “layers” instead of the three. Any suggestions on this?
Rating: Unrated 03/25/2009
I used leftover spaghetti sauce. My husband loved it. Of course, it was his sauce. Seriously, I always thought about lasagna in the crock pot - just needed guidance.
Rating: Unrated 03/21/2009
I added oregano and thyme to the sauce. A little too dense for my taste–I will try with ricotta or cottage cheese next time.
Rating: Unrated 03/17/2009
it was delicious! My Husband doesnt like Ricotta cheese - so finally here is a lasagna he will eat. We cant wait to make it again
Rating: Unrated 03/05/2009
I took this to a pot-luck dinner
Adding ricotta worked fine; 2 cups mixed with 1/2 cup Parmesan 1 T. parsley. Would seem boring without it. Agree with Susie Homemaker…serves 8-9. Herbs can also be added, but spices in sausage were enough.
Rating: Unrated 03/04/2009
I make a similar recipe that I bake in the oven. But for that recipe it has to sit assembled in the refrigerator overnight. That allows the pasta to absorb the liquid. I bake at 350 for at least 1 hour.
Rating: Unrated 03/03/2009
I made this recipe recently using the Barella no boil lasagna noodles. I also had a little extra sausage about 1/2 lb. I used some ricotta and parmesan cheese between layers and added a little oregano. There was enough for three layers topping off with some mozzarella, ricotta and parmesan cheeses. It baked beautifully in the slow cooker being enough for nine servings. Delicious. Tasted better the next day.
I haven’t made it yet, but am willing to give it a try tomorrow with ricotta and report back! :-))
Can you cook it in the oven? What temp?
Has anyone tried this with ricotta?
Rating: Unrated 02/26/2009
I just made this receipe, but I wonder how it will taste since there are no herbs in the receipe. Also if you use 2 cups of sauce you will never be able to make 3 layers.
All Reviews for Slow-Cooker Sausage Lasagna
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All Reviews for Slow-Cooker Sausage Lasagna
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
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