Festival Featured Recipe: Slow Cooker Lasagna

Courtesy of Festival Foods.
MARSHFIELD, WI (OnFocus) – With all the rich, cheesy, saucy goodness of traditional lasagna, but with the convenience of a slow cooker and the nutritional boost of whole grain noodles and baby spinach, this slow cooker lasagna packs layers of deliciousness – literally!


8 servings


  • 1 lb. ground Italian sausage
  • Cooking spray
  • 2 (24 oz.) jars of pasta sauce
  • 16 whole grain lasagna noodles
  • 16 oz. part skim ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese, plus more for garnish
  • 2 cups chopped fresh baby spinach
  • ¼ cup finely chopped fresh basil, for garnish


  1. Add the ground Italian sausage to a large sauté pan and cook over medium-high heat until sausage is browned. Remove from heat and drain off any excess grease. Set aside.
  2. Meanwhile, as the meat is cooking, begin to assemble the lasagna. Spray the insert of a large 6-quart slow cooker with cooking spray. Layer ¼ of the pasta sauce, four lasagna noodles (breaking them into smaller pieces as needed to fit evenly to cover the bottom of the slow cooker), ⅓ of the ricotta cheese, ¼ of the mozzarella, ¼ of the parmesan, ⅓ of the cooked ground meat and ⅓ of the chopped spinach. Repeat this process two more times. Then repeat with one more layer of noodles, sauce, mozzarella and parmesan.
  3. Place the lid on the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the noodles are tender.
  4. Turn off the heat, and sprinkle the top of the lasagna evenly with additional parmesan and fresh basil. Serve immediately.


Per Serving: Calories 570, Total Fat 24g (Saturated 10g, Trans 0g), Cholesterol 90mg, Sodium 780mg, Total Carbohydrate 49g (Dietary Fiber 8g, Sugars 7g), Protein 40g, Vitamin A 40%, Vitamin C 15%, Calcium 60%, Iron 25%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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Author: News Desk