week 1: crock pot lasagna

Crockpot Lasagna

This Christmas I decided to treat myself to some new kitchen appliances- first a crock pot, then a food processor.  Let’s just say since they joined my kitchen, it’s hard to say which one is my favorite and which one gets used more often.  The crock pot may have won this week with a delicious lasagna recipe, but that doesn’t mean the food processor is going to take the backseat just yet.



  • 1 pound Italian sausage[1]
  • 1 medium onion, chopped (1/2 cup)
  • 45 ounces canned tomato sauce
  • 2 teaspoons dried basil leaves
  • 2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 2 cups shredded mozzarella cheese
  • 15 ounces part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 15 uncooked lasagna noodles



Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce and seasonings.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses.

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit[2]. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours[3] or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Caloric info: 484 calories per serving, 8 servings in crock pot

Recipe adapted from Betty Crocker

Crock Pot Lasagna

[1] Italian seasoned ground turkey is a great substitute

[2] Double layering noodles is fine

[3] You can cook the dish on high for about 2 ½ hours


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