Slow Cooker Lasagna Recipe

PASTA! If you are anything like me you could consume pasta all day everyday! Its the epitome of comfort food for me and this dish is hands down my absolute favorite pasta recipe! Slow Cooker Lasagna or “Crock pot” Lasagna is where its at folks!!??I’ve modified this lasagna recipe ?over the years to make this lasagna slow cooker friendly because I live and DIE by my slow cooker!! When life is busy, there are few things as helpful as crock pot meals! with 4 kids under the age of 5 its hard to whip up anything that pleases the masses but this one does it every time! My 5 year old Tristan who I have long since decided has an aversion to food in general will even have second helpings and that is an occurrence that usually happens only once a year!

This crock pot lasagna dish is perfect on a cold day and will warm you right down to your toes! ( promise!)?It also makes wonderful leftovers!!! I think something about this is even better when eaten the second day!! Right before I delivered our 4th little baby this summer miss Portlynn Blake,??I made a double batch of this and froze it for when my wonderful mother left! (and let me tell you she took good care of us before heading back to Washington!!) It was so nice to pull out one late afternoon when the baby was screaming and my 3 YES 3 toddlers were all on a “lets drive mom mad kick” I’m sure you’ve had these days too eh?!

Needless to say we all survived and having a few freezer meals ready helped us ease into the land of 4 kids. I thought the transition from 2-3 was tough but 4 takes the cake! Speaking of cake this total goes well with cake, but I think just about everything goes well with cake!!! Now on to the recipe!!

Slow Cooker Lasagna Recipe

Ingredients

1 lb. Medium Italian sausage

? yellow onion chopped

1 jar your favorite marinara sauce I prefer Prego

1 ? cups 2% cottage cheese

1 box of Penne Pasta

2 ? cups 2% milk

? cup real butter

? cup white flour

? cup shredded mozzarella

Directions:

-Remove the sausage from the link pouches and brown them in a skillet with the yellow onion.

-Once browned place in your slow cooker and add the marinara sauce.

-In a small/medium sauce pan melt the butter, once melted add the flour and whisk quickly together, before it begins to burn add the milk in very slowly. Wisk on medium heat until the mixture thickens to a thick creamy consistency. Immediately pour into the slow cooker and add the cottage cheese.

-Mix all the ingredients in the slow cooker together and cook on low 4 hours.

-? 30 min before the lasagna is done add the penne pasta and watch carefully as it cooks be sure not to overcook and immediately remove the lasagna into a room temperature pan once the pasta is done so that it does not overcook. Its best to move it just before the pasta is done. ?

-Sprinkle mozzarella to the top and serve immediately! Can be frozen for up to 4 months in an air tight container and makes a great take in meal!?

Printable Recipe:

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XO Haley