Huffpost Taste

Lasagna with Chicken Sausage

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Lasagna with Chicken Sausage

Provided by:
total prep 523 calories/serving


  • 1 jar (26 oz) marinara sauce
  • 1 pkg (2 oz) fully cooked Italian-style chicken sausage links, diced
  • 1 tub (32 oz) part-skim ricotta cheese
  • 1 pkg (8 oz) shredded part-skim mozzarella cheese (2 cups)
  • 3/4 cup grated Parmesan cheese
  • 2 tsp minced garlic
  • 1 tsp dried Italian seasoning
  • 1 box (8 oz) no-cook (oven-ready) lasagna noodles


  • Have ready a 5-qt or larger slow-cooker. Mix marinara sauce, sausage and 1⁄2 cup water in a medium bowl. In another medium bowl, mix ricotta, 11⁄2 cups mozzarella, 1⁄2 cup Parmesan, the garlic and Italian seasoning.
  • Spread 1⁄4 the sauce mixture over bottom of cooker. Top with 1⁄3 the noodles, breaking noodles and overlapping as needed. Spread with 1⁄3 the cheese mixture, covering noodles completely. Repeat sauce, noodle and cheese layers twice. Spread remaining sauce mixture on top.
  • Cover and cook on low 5 hours, or until noodles are tender.
  • Sprinkle with remaining 1⁄2 cup mozzarella and 1⁄4 cup Parmesan. Cover and let stand 10 minutes to melt cheese.
  • Serve with extra marinara sauce, if desired.