This Slow Cooker Lasagna recipe is a sponsored post for HemisFares™ brand, available exclusively at Kroger family of stores. All opinions are honest and 100% my own.
Weeknight life in our house rarely allows time for a leisurely, special-occasion dinner. Between both kids’ swim practices that often run at opposite times and a late Boy Scout meeting once a week, most weekday meals must be quick and hands-off. That’s where the slow cooker saves the day—especially when it can produce something as comforting and impressive as lasagna.
Traditionally, lasagna can be a labor of love: simmering sauce, careful layering, and a few hours in the kitchen. That makes it feel like a special-occasion meal rather than a weeknight staple. But this slow cooker method streamlines the process, delivering the same cozy flavors with far less active prep time.
Watch how to make Slow Cooker Lasagna:
Not all jarred sauces are created equal. The HemisFares™ Sausage and Fennel Ragu with Barolo Wine Pasta Sauce surprised me with its depth and character—sweet wine notes, rich tomatoes and savory fennel and sausage flavor. Opening the jar filled the kitchen with a scent that felt authentically Italian, and it worked beautifully as the foundation of this slow-cooker lasagna.
One of the biggest advantages of making lasagna in a slow cooker is flexibility. The dish holds well on the LOW or WARM setting, so you can serve in shifts if your family schedules are staggered. I assembled and photographed the lasagna in the afternoon, reheated it on LOW for a couple of hours and then switched to WARM. At 8:30 p.m. it was still perfect—moist but not soggy, browned without burning. If your week is packed, this method lets you treat your family to a special meal without the usual time commitment.
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HemisFares is available at Kroger family stores. This sauce stood out for its gourmet flavor and made the slow-cooker lasagna especially satisfying.
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Slow Cooker Lasagna
Ingredients
- 2 jars HemisFares™ Sausage and Fennel Ragu with Barolo Wine Pasta Sauce
- 1 9 oz box no-boil lasagna noodles
- 3 cups low-fat cottage cheese
- 3 1/2 cups mozzarella cheese shredded
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley finely chopped
- 1 clove garlic minced
- 1 tsp salt
Start Cooking
Instructions
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In a large bowl, combine the cottage cheese, three cups of shredded mozzarella, Parmesan, parsley, garlic and salt. Mix until well combined.
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Spray the insert of a 6-quart slow cooker with cooking spray.
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Pour half of the first jar of HemisFares™ Sausage and Fennel Ragu with Barolo Wine Pasta Sauce into the bottom of the slow cooker.
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Break five no-boil lasagna noodles into about eight pieces each and scatter them over the sauce.
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Top the noodles with one-third of the cheese mixture.
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Spoon the remaining half of the first jar of sauce over the cheese layer.
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Add the second set of five broken noodles on top of the sauce.
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Spread the second third of the cheese mixture over those noodles.
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Pour in the first half of the second jar of sauce.
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Top with the final five broken noodles.
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Spread the remaining cheese mixture over the top noodles.
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Cover with the rest of the pasta sauce.
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Sprinkle the reserved half cup of shredded mozzarella over the sauce.
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Place the lid on the slow cooker and cook on LOW for 4 to 5 hours, until the noodles are tender and the cheese is melted and set.