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Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. Because it's so easy to assemble, it's great for workdays as well as weekends. We like it accompanied by Parmesan bread or garlic cheese toast. —Lisa Micheletti Collierville, Tennessee
This recipe is:
Contest Winning
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 slice) equals 482 calories, 20 g fat (11 g saturated fat), 84 mg cholesterol, 1,317 mg sodium, 36 g carbohydrate, 4 g fiber, 38 g protein.
Originally published as Slow Cooker Lasagna in Quick Cooking January/February 2000, p27
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Reviewed on Feb. 14, 2012 by redmonc1
Easy to assemble!! I used a jar of spaghetti sauce with the water to thin the sauce. Worked fine.
Reviewed on Feb. 02, 2012 by radioranch
I love so many of the recipes posted on Taste Of Home, but this is not one. I would give it a 3 on taste test, but the biggest problem is what the slow cooker does to the noodles. The noodles are so overcooked you cannot hardly tell what is sauce and what is noodle. I like a firmer noodle. I also cut the cooking time down an hour, but still no better. Did anyone else have this problem? I might try it again but cook in the oven..
Reviewed on Jan. 29, 2012 by jadedraven
This is delicious and I make it all the time. I use italian sausage instead of ground beef, ricotta instead of cottage cheese, and spaghetti sauce instead of tomato sauce, oh and a LOT more garlic than the recipe calls for, and I omit the parmesan. One thing that i've found is that it helps to use the crock pot liners when cooking this-when I don't use a liner the noodles get a little burnt around the edges but its perfect when using a liner...my husband raves about this too
Reviewed on Jan. 08, 2012 by blizzard6
Great tasting easy recipe. My family loved it.
Reviewed on Jan. 07, 2012 by jessescrew
This was good but next time I think I will use spaghetti sauce instead of the tomato sauce for a little more flavor and will try ricotta cheese instead of cottage cheese. It came out great, though. I thought it would fall apart when scooped out, but it didn't. Very easy. I cooked it all day and it was fine.
Reviewed on Jan. 05, 2012 by jllove
Making for the second time. It was great the first time but did add more seasonings and used cottage cheese and more italian cheese blend. Used a rectangle slow cooker that works great!
Reviewed on Dec. 07, 2011 by bitzee
this is a good starter recipe,as there is no taste as is. I did everything in the recipe but added 1 T. zesty italian seasoning,1 tsp. basil,1 tsp. thyme,2 tsp. pesto, mushroom's, less than a 1/4 c. each black and green olives. a good splash of white wine and balsamic vinegar. i would use regular lasagna noodles, run them under hot water to form to pan,don't boil them. as the no cook get's to mushy and looses their form. It would be great for a work pot luck,where you want to keep it warm. It makes a big batch and not recommended 4 two people as you have to keep it in the crock to keep it's form,in the refrigerator.
Reviewed on Nov. 22, 2011 by debo4021
My husband thought this was the best lasagna. Even better then my recipe that takes forever for me to make. I will be making this a lot!!!!
Reviewed on Nov. 16, 2011 by toxypharmgirl
Very tasty with a few tweaks. Used 1/2 c. water, added 1.5 tsp dry Italian seasoning, used regular noodles (not the no-boil kind), used 7 cups Italian 5 Cheese Blend instead of the individual mozzarella and parmesan. Was a little salty but otherwise was AWESOME!!!
Reviewed on Nov. 13, 2011 by mccrearyk
I added Italian sausage for the more meaty version, plus a teaspoon of dried basil. Also substituted ricotta for the cottage cheese at the request of my wife. Definitely the best slow cooker lasagna recipe I've found!
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