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Slow Cooker Pumpkin and Sausage Lasagna
Print Recipe
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl

Ingredients
  

  • 1 pound ground Italian sausage
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 (15-ounce) can pumpkin puree
  • 1 (24-ounce) jar marinara sauce
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 9 no-boil lasagna noodles
  • 1 (15-ounce) container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Brown the sausage in a skillet over medium heat, breaking it up as it cooks. Add the diced onion and minced garlic and cook until the onion softens.
  • Stir the pumpkin puree, marinara sauce, Italian seasoning, salt, and pepper into the sausage mixture until well combined.
  • Spread a thin layer of the sauce mixture across the bottom of the slow cooker. Break 3 noodles to fit and lay them over the sauce.
  • Dollop ricotta over the noodles and sprinkle with some mozzarella and Parmesan. Repeat the layers twice more, ending with a final layer of sauce and the remaining mozzarella and Parmesan on top.
  • Cover and cook on low until the noodles are tender and the cheese has melted into the layers.

Notes

Break the noodles into smaller pieces as needed so they fit evenly without overlapping too much, which helps them cook through properly in the slow cooker. Leftovers reheat well with a splash of broth or water stirred in to loosen the layers.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Mixing Bowl