Crockpot Lasagna Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 3 hours 25 minutes

Ingredients

375 grams Italian sausage (mild or spicy, ¾ lb)

1 small onion (finely diced)

2½ cups marinara sauce

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

9 lasagna noodles (not oven ready)

2 cups shredded mozzarella cheese

3 tablespoons shredded Parmesan cheese

Directions

In a medium skillet over medium high heat, cook Italian sausage and onion until completely browned.

Stir in pasta sauce, oregano, salt and pepper.

Lightly grease a 2.5-4 quart slow cooker (ideally not the deep round kind, but an oval casserole one with more surface area).

Spread a little bit of sauce on the bottom of the slow cooker to prevent sticking.

Place 3 lasagna noodles in the bottom of the slow cooker, breaking to fit (save any broken pieces to fill in gaps later). Spread with 1/3 sauce, and top with 1/3 mozzarella and 1/3 Parmesan.

Repeat layers two more times (if you have extra sauce and noodles, you can add a fourth layer if you wish!)

Put the lid on and cook on low for 2.5-3 hours, until noodles are softened.

Turn the slow cooker off and allow to sit for 10 minutes before slicing and serving.

Nutrition

• Calories: 528 kcal
• Total Fat: 30 g
• Saturated Fat: 13 g
• Unsaturated Fat: 15 g
• Cholesterol: 79 mg
• Sodium: 1416 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 25 g