Slow cooker lasagna

Prep 30 min
Total 5 hours 50 min
Serves 6 to 8

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1 tbsp
1 large
onion, chopped (2 1/2 cups)
227 g
sliced mushrooms
hot Italian sausages, casings removed
1 660-mL
jar passata
egg, beaten
1 450-g
tub extra-smooth ricotta
3 cups
frozen chopped spinach, thawed
1 1/2 cups
grated mozzarella, divided
1 cup
grated parmesan
1/2 tsp
fresh lasagna sheets, about 300 g


  • HEAT oil in a large frying pan over medium-high. Add onion and cook until softened, 3 min. Add mushrooms and cook until tender, 4 to 5 min. Crumble in sausage and cook, breaking up with a wooden spoon, until no pink remains, 2 min. Stir in passata, then remove from heat.
  • STIR egg, ricotta, spinach, 1 cup of the mozzarella, parmesan, garlic powder and salt in a medium bowl until combined.
  • SPRAY inside of a 5-qt. slow cooker insert with oil. Cover bottom with 1 cup sausage mixture. Top with a lasagna sheet, cutting to fit (piece together more than 1 sheet if needed to create 1 layer). Spread 1 1/3 cups of ricotta mixture over lasagna. Repeat layering twice more, ending with 1 cup sausage mixture. Sprinkle with remaining mozzarella. Cover and cook for 5 hours on low. Open lid and let stand for 10 min before serving.



Calories 475, Protein 26 g, Carbohydrates 34 g, Fat 24 g, Fibre 3 g, Sodium 980 mg. Excellent source of vitamin A

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