Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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With our slow cooker lasagna there’s no need to turn on your oven or precook the noodles to make a hearty lasagna meal!
Generously spray 6-quart slow cooker with no-stick cooking spray; set aside.
Combine Italian sausage, onion, green pepper and garlic in 12-inch skillet; cook over medium-high heat, stirring occasionally, 6-10 minutes or until sausage is cooked through. Drain, if necessary. Add pasta sauce; mix well.
Combine all filling ingredients in medium bowl until well mixed.
Spoon 1/4 meat mixture (about 2 cups) into prepared slow cooker; top with 3 lasagna noodles (break to fit). Spread with 1/4 cheese filling (about 3/4 cup); top with 3 cheese slices. Repeat layers 2 more times. Top all with remaining noodles; remaining filling and remaining meat mixture.
Cover; cook on Low heat setting 4-6 hours or High heat setting 2-4 hours, or until noodles are tender.
Top with remaining 3 cheese slices. Let stand until cheese is melted. Cut lasagna into pieces or wedges.
Dietary Fiber: 6g
I cook crock pot lasagna for my family often. While I do not use this exact recipe, it is similar. I know it has a lot of calories and sodium, but it is still better for them fast food, which would be the alternative on some of my busy evenings. It dips out of the crock well, not as pretty as if baked in a casserole, but my family does not complain. It is always a hit at church dinner, again more nutritious than fried chicken.
I have made this recipe 3 or times. It has become one of the go to for something that can be fixed early an eaten later. I know that it may not be the most diet friendly recipe but sometimes you just need to let loose and just enjoy something. By the way this is the ONLY way that I can get my guys to eat lasagna.
I have not made this recipe and will not -- it has too many calories as previous reviewer stated -- and to add to that, it has too much salt (almost as much in one serving as is recommended for a day!).
I have seen other recipes for crock-pot lasagna as well... but despite non-stick spray... how on earth do you serve lasagna out of a crock-pot and have it look like anything but a spooned-out mess?Does it hold together enough to cut & serve it?
Excellent!! The entire family gobbled it up with some left over for my husband's lunch. I have never made lasagna in a crockpot or with spinach!! And am making it again today!! Definitely a must!!
I did not, and would not, and could not make this recipe. Well, I COULD, but I couldn't eat it. As a diabetic who also watches her sodium, this would be death food. I look forward to a revamped version which I hope would include some of the changes I myself would make. Hope to see a more health-friendly version soon as I'd like to use my slow cooker. Thanks.
@Gail...I have made Lasagna only with ground turkey (most of the time ground turkey breast) for years! It's a wonderful substitute for beef! I also only make chili now with ground turkey!
700 calories for one serving? Yikes that's almost half a days calories in one entree!
The fat & sodium content on this is very high. Please revise this recipe to use a leaner meat (or meat substitute), low fat ricotta, & whole wheat pasta. I did & the taste was the same, but would like to know how much better the nutritional statistics are without the sausage & whole milk filling?
Anyone try it with ground turkey? Just curious how that would tast.......
I make my lasagna in a crockpot all the time. Sometimes I use cottage cheese instead of ricotta. It's a very easy meal to prep in the morning and servce at night. Enjoyed this version.
i made this recipe and it was good. it turned out basically like a lasagne casserole. its definately something i would make again.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3475
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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