Slow Cooker Sausage Lasagna

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  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.