Slow cooker meaty lasagna is your answer to avoiding takeout or frozen dinners on busy days.
Remember that theme song from Grease?
Summer loving had me a blast
Summer loving happened so fast
I met a girl crazy for me
Met a boy cute as can be
Summer days drifting away
To, oh, oh, the summer nights
Well, you can't have a summer blast if you're slaving away in the kitchen so grab a slow cooker if you don't already have one.
You might think lasagna is for fall or winter but you’d be wrong, especially when it comes to Slow Cooker Meaty Lasagna.
This slow cooker meal is for any time you’ve got a busy day and need dinner ready and waiting when you get home. For me, that’s often summer.
Cook and crumble into bite size pieces a pound of sausage or whatever protein you're using.
Beat egg and ricotta cheese in a medium bowl.
Fit your slow cooker with a liner for easier cleanup.
Start layering your slow cooker pasta.
Pour a cup of sauce in the slow cooker.
Place a layer of uncooked lasagna noodles over the sauce.
Fit the noodles as best you can, you'll have to break a few in half to fit into the oval of your slow cooker. It's fine to overlap the noodles.
Spoon a cup of ricotta cheese/egg mixture on top of the noodles.
Sprinkle a half cup of sausage over the ricotta.
Put another serving of sauce over the top.
Repeat until you've used all your ingredients.
Put the lid on the slow cooker and cook on low for eight hours.
The Best Way to Make Lasagna
Have you ever made lasagna in a Crock-Pot before?
I don’t make lasagna any other way.
If it ever dies, however, I'll buy one a wifi enabled slow cooker so I can adjust the settings from my phone, or heck, who am I kidding, the sofa.
I discovered how great this cooking method is for lasagna after making my recipe for Amazing Spinach Feta Crock-Pot Lasagna for the first time.
Cooking the pasta dish in a slow cooker means no more burnt or crispy edges.
No more cool, under-cooked spots in the middle of the pan. In a slow cooker, the lasagna is perfectly but gently cooked all the way through, every time.
- Half a 9-ounce package of no-boil lasagna noodles
- ¾ of a pound Italian sausage
- 1 15- ounce container ricotta cheese
- 1 large egg, well-beaten
- 2 cups shredded mozzarella
- 1 28- ounce jar of pasta sauce
- salt and pepper to taste
- foil or slow-cooker liner
- cooking spray
- Line the slow-cooker with foil or or a liner and spray with cooking spray to ease lasagna removal and cleanup.
- Cook sausage in a skillet over medium heat until no longer pink in the middle. Chop into small pieces.
- Dump ricotta cheese into a medium size bowl. Pour beaten egg over ricotta and mix with a spoon until well blended.
- Open jar of sauce, grab mozzarella and noodles to begin layering in Crock-Pot.
- It doesn't really matter in what order you layer the ingredients as long as you layer noodles first or second. I like to start with a thin layer of pasta sauce followed by the first layer of noodles. Note, I use a six-quart oval Crock-Pot. Depending on the size and shape of your slow-cooker, you may have to break up the noodles and piece them in place to fit. The noodle pieces will overlap each other a bit.
- Place meat, ricotta, mozzarella and sauce on top of the noodles working in layers until all the ingredients have been used up. I like to finish with a layer of meat, sauce then shredded mozzarella. You'll have three layers of lasagna sheets interspersed with the meat, sauce and cheese.
- Put lid on slow cooker and adjust setting to cook on low for eight hours.
- Number of servings depends on how large your chunks of lasagna are. I served 8 with a green salad.
Nutrition InformationYield 8 Serving Size 1 Servings
Amount Per Serving Calories 377Total Fat 23gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 80mgSodium 1066mgCarbohydrates 20gFiber 2gSugar 7gProtein 23g
Tell me about your easy summer recipes. What's your go-to dish?