Slow Cooker Sausage Lasagna

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  • 12 pork sausages, casing removed
  • 1 small onion, diced
  • 1 fat clove garlic
  • 2 tbsp olive oil
  • 2 tbsp tomato puree
  • 2 cups marinara sauce
  • 2 cups mozzarella, grated
  • basil leaves, a handful torn
  • 1 tsp fennel seed, ground
  • 1 tsp chilli flakes
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp black pepper
  • 10 dried lasagna sheets, split in two
  • parmesan, to serve
  • 1 tub ricotta


  1. Fry off your pork sausages, breaking up into little pieces as you go, until nicely browned. Add your onion, garlic, fennel, chilli, salt, pepper and sugar. Fry for a further 5 minutes until your onions are nicely translucent and your garlic and spices have cooked off (to remove raw flavour). Remove from heat.
  2. Place a quarter of your meat mix into your slow cooker. Add 1/2 cup marinara sauce, some mozzarella, basil leaves and ricotta. Lay on a layer of lasagna sheets. Repeat until you have used all of your ingredients (apart from parmesan).
  3. Close the lid and cook on high for 3 hours.
  4. Dig in.