Slow Cooker Lasagna

Get ready to revolutionize your lasagna game! This slow cooker version delivers all the classic Italian flavors you love, but with a fraction of the effort. No more hovering over a hot stove or juggling multiple pans – your trusty crockpot does all the heavy lifting.

The magic happens as layers of spicy Italian sausage, tender noodles, and three decadent cheeses meld together over hours of gentle cooking. Fresh spinach and basil add bright notes to this rich, soul-warming comfort food that’s guaranteed to have everyone coming back for seconds.

Ingredients

For the Base:

• 1 pound ground Italian sausage (spicy) or ground beef
• 2 (24-ounce) jars good-quality Italian pasta sauce
• 16 uncooked no-boil lasagna noodles

For the Cheese Layers:

• 32 ounces part-skim ricotta cheese
• 2 cups shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese

Fresh Elements:

• 2 cups chopped fresh baby spinach
• 1/4 cup finely-chopped fresh basil

Steps

1. Brown the meat in a large sauté pan over medium-high heat (375°F/190°C) for 8-10 minutes until no pink remains. Break into small crumbles with a wooden spoon – smaller pieces distribute better throughout the layers. Drain excess grease thoroughly to prevent a greasy final dish.
2. Prepare your 6-quart slow cooker by coating with non-stick spray. This step is crucial to prevent sticking and make cleanup easier.
3. Create the first layer:
   • Spread 1 1/2 cups sauce evenly on bottom
   • Arrange 4 noodles, breaking as needed to fit (overlap slightly for no gaps)
   • Dollop 1 cup ricotta in small spoonfuls, then spread gently
   • Sprinkle 1/2 cup Mozzarella and 2 tablespoons Parmesan
   • Add 1/3 of the meat and spinach
   • Top with 1 cup sauce
4. Repeat layering process twice more, following the same order. Watch for even distribution of ingredients – uneven layers can lead to spots that cook differently.
5. Final layer: Add remaining noodles, sauce, and Mozzarella. Press down gently to ensure noodles are covered with sauce to prevent drying.
6. Cook on HIGH for 3-4 hours or LOW for 6-8 hours. Test noodle tenderness with a fork – they should offer no resistance when pierced. Internal temperature should reach 165°F (74°C).
7. Let rest for 30 minutes before serving – this allows the layers to set for cleaner slices. Top with remaining Parmesan and fresh basil just before serving.