Reviewed: Jun. 14, 2013

I was surprised how good this was. I used bulk mild store brand Italian sausage. Browned it then added the pasta sauce to the skillet. Put a little sauce in the bottom of the cooker, then layered with regular whole wheat lasagna noodles breaking them off to fit,. Ricotta on top of that, then mozzarella, then ladled the meat/sauce on top of that. Then pasta again, and so on. Cooked for about 3 1/2 hours. Was able to cut out nice layered portions and serve.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Memphis Dad

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Reviewed: Apr. 15, 2013

When I made this the noodles came out softer than we like them (I used the no-boil type of noodles). Otherwise it was good. Didn't really save any time from making it the traditional way.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sdsunnygrl

Cooking Level: Intermediate

Reviewed: Feb. 6, 2013

Family loved it

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amber

Reviewed: Feb. 5, 2013

I don't know how authentic this recipe is, but every time I have made it for a crowd the slow-cooker is empty by the end of the night. It's a cheap and tasty way to feed a big crowd.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ryan

Cooking Level: Intermediate

Home Town: Amesbury, Massachusetts, USA

Living In: Kansas City, Missouri, USA

Reviewed: Jan. 28, 2013

This is a keeper! Very easy to put together and a very good dinner. I very surprised that I was able to cut and serve a nice firm square. I will be making this again. It was a hit with all! Thanks! Love that crock-pot!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dottie

Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

Reviewed: Jan. 20, 2013

Cooked this for a church social. First time cooking lasagne in the slow cooker. Will never use oven again! I used the advice of others and used an oven bag. I used 2 lbs of Italian sausage. 1sweet and 1mild. I sautéed some onion and garlic in the sausage Drippings. I took tips from others and mixed the ricotta and mozzarella in a separate bowl I mixed some oregano and basil into cheese mixture. I also used large container of ricotta (2lbs). I layered like others suggested. Used two jars of sauce. I got about 4 or 5 layers in my large oval crock pot. I put it together the night before. I cooked on warm for 4 hrs. Used gluten free noodles that would be comparable to reg noodles in that they were the "normal cook" kind. I hoped to have left overs when I got the first serving because it was delicious! I was disappointed because i had nothing to bring home. I saw people going back for seconds....it was all gone. My family commented that they want me to cook this just for us......they wanted left overs too! I will be adding this to my list of go to dinners!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cnichols_2

Reviewed: Dec. 25, 2012

So good! I made this for a pot luck at work and the students loved it! I used sweet basil pasta sauce and medium spiced sausage. I also use Trader Joes no bake lasagna noodles and never get soggy noodles! I made the sausage the night before, refrigerated over night and assembled at work. 3.5-4 hrs worked well for me.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

caitperszyk

Cooking Level: Intermediate

Reviewed: Dec. 17, 2012

Great! I followed some advice from other reviewers. Boiled, NOT oven ready, noodles layered like a traditional lasagna. Meat sauce, noodle, cheese x 3 layers with additional meat sauce on top. Made it the night before, refrigerated, then 4 hours on low with a cup of shredded mozz added during the last 15 minutes to pretty up the top. As written it filled an oval slow cooker about 2/3 full.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

XYTHEX

Cooking Level: Intermediate

Reviewed: Dec. 12, 2012

Tasted like it came from a can of Chef Boyardee. Not saying thats a bad thing, but a little too sweet.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bernasconi

Home Town: San Diego, California, USA

Reviewed: Nov. 21, 2012

I always add italian seasoning, parsley, parmesan cheese to my Ricotta when making Lasagna. I also use sweet and italian sausage and pepperoni for my meats-it one of my hubby's favorites and lots of flavor. I used reg. lasagna noodles and layered it. Other than the meats,sauce I always mix together. Will make this again.

Was this review helpful? [ YES ]
0 users found this review helpful