Lasagna with Sausage and Mushrooms

A staple in Italian restaurants, lasagna is a great meal for the Crock Pot. It’s something the whole family will enjoy. Traditional oven-baked lasagna can be time-consuming, requiring you to prepare a sauce, boil noodles, and assemble layers before baking.

With a Crock Pot lasagna recipe, you can make a delicious lasagna with minimal prep and minimal labor. It’s perfect for busy weeknights or when you’re entertaining because the slow cooker does all the hard work for you.

An Easy-to-Make Classic Italian Dinner

I added a little twist to this lasagna recipe by using sausage and mushrooms. The sausage adds a savory depth of flavor, and the mushrooms bring an earthy note that complements perfectly. 

Why People Love Crock Pot Lasagna

Effortless and Convenient

One of the biggest draws of making lasagna in a slow cooker is the convenience. Traditional lasagna recipes often require a lot of time and hands-on work, but with a slow cooker there is not much work. It’s a great easy weeknight dinner. You can assemble it quickly, and let it cook while you go about your day. There’s no need to boil noodles, and no worries about overcooking. Just layer everything in the Crock Pot, and you’ll have a delicious meal with minimal fuss.

Ideal for Busy Days

Slow cooker lasagna is ideal for those busy days when you don’t have time to prepare an elaborate dinner. It’s even great for a busy college student! With everything cooking in one pot, you can come home to a warm, hearty meal that’s ready to eat. It’s also a lifesaver for families with different schedules; the lasagna stays warm in the slow cooker, so it’s just as delicious for a late dinner as it is for the first bite.

Crowd-Pleasing Comfort Food

Lasagna is a dish that’s almost universally loved. It’s perfect for potlucks, family dinners, or casual gatherings. It’s great for picky eaters. The addition of sausage and mushrooms gives this version a bit of a twist, but the classic flavors are still there. The cheese, sauce, and noodles meld together into a meal that’s familiar, comforting, and satisfying.

Perfect Leftovers

Another great thing about slow cooker lasagna is that it makes fantastic leftovers. The flavors tend to deepen as the lasagna sits, so it’s just as delicious (if not more so) the next day. You can reheat it in the microwave or oven for an easy lunch or dinner.

Notes on this Crock Pot Lasagna Recipe

• This recipe was created in a 4 quart Crock Pot. This is the perfect size for this recipe.
• This recipe will serve 4 people with hearty appetites. If you’re adding sides to this, if you have kids, or if you’re watching your diet, I recommend breaking this into 6 servings.
• You can easily double this recipe but use a larger Crock Pot. I recommend 7 quarts.
• Store leftovers in the fridge for up to 5 days.

Ingredients You’ll Need

Here’s what you’ll need to make slow cooker lasagna with sausage and mushrooms. This recipe serves about six to eight people.

For the Meat and Mushroom Sauce:

• 1/2 pound Italian sausage (mild or spicy, according to your preference) You could easily go with 1lb if you are cooking for sausage lovers!
• 1 medium onion, finely chopped
• 2 tablespoons minced garlic (about 2 garlic cloves)
• 8 oz mushrooms, sliced (baby bella cremini works best but white button is fine too)
• 2 cups (16 ounces) marinara sauce with Italian seasoning (if you have unseasoned marinara, just add 1 tsp of dried Italian seasoning or oregano while cooking)
• 1/2 cup (4 ounces) tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)

For the Cheese Mixture:

• 1/2 container (about 8 ounces) ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon black pepper
• 1/2 cup of fresh basil leaves (roughly chopped)
• 1 cup shredded Italian cheese mixture (for layering)

For Putting it All Together:

• 1/2 box (1/2 lb) regular lasagna noodles (about 8 or 9 noodles)
• 1/4 cup grated Parmesan cheese (for the top layer)
• 1 1/2 cups Italian cheese mixture (for the top layer)

How To Make Crock Pot Lasagna with Sausage and Mushrooms

This easy crockpot lasagna recipe is surprisingly easy to make, with just a few steps before letting your slow cooker take over.

1. Prepare the Sausage and Mushroom Sauce: Brown the sausage in a large skillet over medium to medium-high heat until very little pink remains. If there’s excess grease, drain it. Then add the chopped onion and garlic, cooking until the onion softens. 
   
   Next, add the mushrooms and cook for an additional 3 minutes until the mushrooms soften and start to release their moisture. Stir in the marinara & tomato sauce. Add the red pepper flakes if you’re using them. Bring the mixture to a simmer and let it cook for 5-10 minutes to allow the flavors to meld.
   
   This sauce will become the backbone of your lasagna, and while it cooks, you’ll have time to prepare the cheese filling.
   
2. Make the Ricotta Cheese Mixture: In a medium bowl, combine the ricotta cheese, egg, 1/4 cup of Parmesan, 1 cup of the Italian cheese, the chopped basil leaves, and pepper. Stir until smooth and well mixed. This mixture adds a creamy, cheesy layer that balances the richness of the sausage and mushroom sauce.
   
3. Assemble the Lasagna in the Slow Cooker: Now comes the fun part: layering! Lightly coat the inside of your slow cooker with cooking spray to prevent sticking.
   
   Start by spreading a thin layer of the sausage and mushroom sauce on the bottom of your slow cooker. Then place a layer of lasagna noodles on top of the sauce. You may need to break the noodles to fit them into the slow cooker, which is perfectly fine.
   
   After the noodles, spread a layer of the ricotta cheese mixture over them (about half of the ricotta mixture). Follow this with another layer of sauce, noodles, and the rest of the cheese mixture. You will have two layers of sauce, noodles, and cheese.
   
   Add a final layer of noodles to the top (this will be your 3rd noodle layer). Finish by adding the rest of your grated Parmesan and Italian cheese mixture to the top of the noodles.
   
4. Time to Cook! Cover and cook for 4-5 hours. The key is getting the noodles tender and the cheese melted and bubbly. Try not to remove the lid during cooking – it’ll let heat escape.
   
   One of the biggest advantages of slow cooker lasagna is that you don’t have to worry about checking or rotating pans as you would with a traditional baked lasagna. The slow, even heat of the slow cooker means your lasagna will cook perfectly with minimal attention.
   
5. Put in the Broiler (optional): This step is optional, but I like to put the lasagna in the broiler for 5 minutes just to get the look of traditional lasagna with that oven-baked appeal. The broiler will crisp the top layer of cheese just a little bit. 
   
6. Serve and Enjoy!

Tips for Perfect Slow Cooker Lasagna

1. Choose dry no-boil lasagna noodles. I prefer the Barilla brand noodles (either whole grain or regular) found in the pasta section of the grocery store. No boiling needed.
2. Don’t lift the lid during cooking! You don’t need to stir, and each time you lift the lid, heat escapes.
3. Let the Lasagna rest. Give the lasagna 10-15 minutes or so to rest (removed from heat source and cooling). This will make it easier to cut and serve.

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Slow cooker lasagna with sausage and mushrooms is the perfect way to enjoy a classic Italian dish without all the hassle. It’s comforting, packed with flavor, and incredibly easy to make. Whether you’re cooking for a crowd or just want an easy meal, this slow cooker lasagna is perfect. 

More Slow Cooker Lasagna Recipes

• Lazy Lasagna Slow Cooker Recipe – Another spin on slow cooker lasagna!
• Lasagna Soup – Yum!