Make your nights even more perfecto! You’ll love this slow cooker lasagna recipe that pairs a touch of Italy with real down-on-the-farm flavor.
10 mins
4 hrs
Serves 6
1 lb. | Owens Italian Roll Sausage |
1 pkg. | no-boil lasagna noodles, broken into 2-inch pieces (9 oz) |
12 oz. | ricotta cheese |
2 jar | pasta sauce (26 oz. each) |
3 cups | shredded mozzarella cheese, divided (12 oz.) |
1 tablespoon | dried parsley |
1 | Spray interior of slow cooker with non-stick vegetable spray. |
2 | In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. |
3 | Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cook on low for 4 to 6 hours. |
4 | 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese. |
Calories | 755 |
Total Fat | 44 g |
Saturated Fat | 18 g |
Cholesterol | 81 mg |
Sodium | 2154 mg |
Total Carbs | 42 g |
Dietary Fiber | 5 g |
Protein | 44 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.