Slow Cooker Lasagna Recipe For National Lasagna Day
I am someone that has always loved lasagna, but never have the time to make one. So I have been trying to figure out a way that I could have home made lasagna. Plus I needed one that would have less cheese, as it does not agree with my husband. So I came up with this slow cooker lasagna recipe. Also did you know there was such a thing as national lasagna day? There is! It is July 29th. So if you are looking for a super easy recipe to make, you may want to check this out.
Part of making this slow cooker lasagna recipe was to figure out ways to cut time. One way I found to do that is to use a good tomato sauce and crushed tomatoes. I did not want to have to cook up my own to get that fresh garden taste. So I used Dei Fratelli tomatoes, because that taste just like you cooked fresh tomatoes from your garden. Not sure what stores you have around you, but you can get them at your local Harris Teeter if you have one.
The other easy thing did to cut time on making this recipe is to use per cooked sausage. I used the Jimmy Dean sausage crumbles. It is made for using in breakfast dishes, but I have found lots of other uses for it. I also wanted to stay on the healthy/lean side for this recipe, so I went with the turkey sausage.
Lets get started on our slow cooker lasagna recipe!
- 1/2 lb Lasagna Pasta (Un Cooked)
- 1 Cup Parmesan Cheese (Dry Bottle Kind)
- 1 9.6 oz bag Jimmy Dean Turkey Sausage Crumbles
- 1 28 oz can Crushed Dei Fratelli Tomatoes
- 1 15 oz can Dei Fratelli Tomato Sauce
- 1/4 Cup Water
Pour half of the tomato sauce in the bottom of the slow cooker. Then put a layer of un cooked pasta. You will have to break a few of the pasta noodles to fit the shape of the cooker.
Next spoon some of the crushed tomatoes over each of the noodles. Now pour half of the package of sausage crumbles evenly over the noodles and tomatoes.
Then sprinkle 1/3 of the parmesan cheese over everything. Then you will repeat all the steps starting from the un cooked noodles.
Then top off with a layer of pasta, the rest of the crushed tomatoes, sauce and cheese. Pour the water around the edges so that it goes down to the bottom layers. Place the lid on the slow cooker and cook on high for 4 hours. Then enjoy!