If you’re looking for something simple and delicious, this Slow Cooker Four Cheese Lasagna is it! Layers of meat sauce, pasta, and four kinds of cheese make this lasagna pure perfection! Just add your layers and let time do the cooking.
If you love this recipe, check out my Cheddar, Gouda, and Pimento Cheesy Potato Bake, as well as this Green Chile Chicken Enchiladas recipe.
Slow Cooker Lasagna
One of my favorite meals growing up my Mom made was lasagna. There’s just something about it that just makes my soul happy. A few years ago, I ran across a few Slow Cooker Lasagna recipes and honestly, I was skeptical. I was hoping that it came close to my Mom’s lasagna But me being me, I wanted to give it a try anyway—so I…and I loved it!
Fast Forward Ten Years…
I know you’re thinking, lasagna…made in the slow cooker? Yes, absolutely yes! If spaghetti can be baked, lasagna can be made in the slow cooker. Lasagna is one of those meals that is the ultimate comfort food. I love it and I can’t believe I’ve waited this long to make it again. This Slow Cooker Four Cheese Lasagna is so easy to make, perfect for busy schedules, and it’s so flavorful.
Four Cheese Lasagna Ingredient dEATS!
- Turkey Sausage: I know a lot of recipes use ground beef, but I like to use sausage in my lasagna recipe from time to time. You are free to use regular pork sausage or even chicken sausage. If you’re on a meatless or plant journey, you can opt for plant-based ground “meat”.
- Lasagna Noodles (No Boil) – I love these noodles because they work perfectly for the slow cooker. No boiling is required. I found mine at Whole Foods. You can also find them here.
- Tomato, Basil, and Garlic Pasta Sauce: You honestly can use whatever sauce you would like, but I like TBG because of the herbs and flavors. I’ve also made my lasagna using Three Cheese or a Garden Sauce.
- Veggies (white onions and garlic): Even though I use tomato sauce, I still like to bulk up the sauce with vegetables. It usually depends on my mood, but for this recipe, I chose white onions and garlic.
- Basil Leaves: Adding basil leaves adds a delicious freshness to this recipe. You can also add fresh parsley before serving.
- The Four Cheeses: Mozzarella Cheese, Ricotta Cheese, Boursin Cheese (Garlic and Herb), and Parmesan Cheese: All of these cheeses make up the most delicious filling and layers.
- Salt and Pepper: of course, use this duo to taste. Remember sausage will already have flavor and seasonings.
Tips and Recommendations
- You can use ground turkey, beef, pork sausage, chicken sausage, or a meat substitute.
- Ground walnuts or mushrooms also make a great meat substitute.
- If you’re vegan/vegetarian or prefer to make this recipe plant-based, swap out dairy cheese for the vegan cheeses of your choice.
- It’s perfectly fine to break your lasagna noodles (sheets) to ensure that they fit into your slow cooker. There is more than enough sauce that will keep your noodles moist.
- Slow cookers will vary. Keep that in mind with your cooking time.
- Note: It’s approximately ¾ cup of sauce for each sauce layer in my slow cooker.
Other Recipes You Will Enjoy!
Slow Cooker Chicken and Dumplings
Green Chile Chicken Enchiladas
Maafe West African Peanut Stew
Coconut Curry Butternut Squash Soup
Slow Cooker Lasagna will become one of your absolute favorites to enjoy whether it’s a busy week or you want to enjoy a good comfort dish. If you make this recipe, be sure to leave a star rating as well as a comment. Also, tag me (@myprettybrown) and use the hashtag #myprettybrowneats. You can find me on Instagram, Facebook, PINTEREST, and TikTok.
Slow Cooker Four Cheese Lasagna
Equipment
- 5-6 Quart Slow Cooker
Ingredients
- 15 sheets no-boil (uncooked) lasagna pasta sheets
- 1 pound cooked ground turkey sausage, or sausage of choice
- 1 medium white onion finely chopped
- 4 cloves garlic, diced fine
- 48 ounces Tomato, Basil, and Garlic Pasta Sauce
- 2 teaspoons dried basil leaves
- Fresh basil leaves
- salt and pepper to taste
Cheese Filling
- 2-2½ cups shredded mozzarella cheese reserve 1 cup to sprinkle on top about 20 minutes before serving
- 15 ounces Ricotta Cheese whole milk or part skim
- 1 cup Parmesan cheese
- 5 ounces Boursin Cheese, garlic and herb
Instructions
- Cook sausage over medium heat for approximately 8 minutes, stirring occasionally until sausage is no longer pink. Drain.
- Stir in tomato sauce, garlic, and onions. Let the sauce simmer for a few minutes while you prepare your cheese filling.
- Next, add 1 cup of mozzarella, ricotta, Boursin, and Parmesan cheese to a mixing bowl and fold until well blended. Refrigerate the remaining mozzarella cheese while the lasagna slow cooks.
- Drizzle the bottom of slow cooker with olive oil and spread evenly on the bottom of the slow cooker. You can also spray the bottom with cooking spray.
- Spoon sauce onto the bottom of slow cooker to cover the bottom, then top with 5 lasagna sheets. Note: It's approximately ¾ cup of sauce for each sauce layer in my slow cooker.
- Next, spread with half of the cheese mixture.
- Top the cheese mixture with another layer of sauce to cover, then top with 5 more lasagna sheets.
- Now you will add your remaining cheese mixture, then top with another layer of sauce to cover.
- Top sauce layer with remaining 5 lasagna sheets and the remainder of sauce.
- Cover and cook on low heat setting for 4 to 6 hours or until noodles are soft and tender.
- About 20 minutes before done (or serving), sprinkle the top of lasagna with the remaining mozzarella cheese.
- Cover and let stand for about 10 minutes or until cheese is completely melted.
- Top with fresh basil for garnish.
- Serve with garlic bread and ENJOY!
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