1. In a skillet over medium heat, cook the Italian sausage until browned. Drain excess fat.
2. In a bowl, mix ricotta cheese, egg, Italian seasoning, garlic powder, salt, and pepper.
3. Spread a thin layer of marinara sauce on the bottom of the slow cooker.
4. Place three uncooked lasagna noodles over the sauce, breaking to fit as needed.
5. Spread a third of the ricotta mixture over the noodles, followed by a third of the cooked sausage, a third of the remaining marinara sauce, and a third of the mozzarella cheese.
6. Repeat the layers two more times, ending with mozzarella cheese on top.
7. Sprinkle Parmesan cheese over the top layer.
8. Cover and cook on low for 4-5 hours or until the noodles are tender.
9. Let the lasagna sit for about 15 minutes before serving. Garnish with fresh basil if desired.
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Variations & Tips
For a lighter version, use ground turkey or chicken sausage instead of Italian sausage. You can also add a layer of sautéed spinach or mushrooms for extra veggies. If you have picky eaters, consider using a mild sausage and a marinara sauce without chunks. For a gluten-free option, use gluten-free lasagna noodles. Feel free to customize the cheese blend by adding some provolone or asiago for a different flavor profile.
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