Slow Cooker Lasagna Rolls

Slow Cooker Lasagna Rolls

Course Dinner
Author The Gunny Sack


  • 12-13 lasagna noodles
  • 15 oz container ricotta cheese
  • 2 cups shredded cheese
  • 1/3 cup parmesan cheese
  • 2 eggs
  • Italian seasoning grinder
  • 1 cup shredded cheese
  • 2 jars of spaghetti sauce


  • Cook 12-13 lasagna noodles (depending on what size your Crock Pot is) according to the instructions on the box.
  • Mix together ricotta cheese, eggs, shredded cheese and parmesan.
  • Pour one jar of spaghetti sauce in the slow cooker and turn on low.
  • Lay the lasagna noodles on a cutting board a couple at a time. Spread 2 ½ to 3 tablespoons of the ricotta mixture over the noodles. Sprinkle with Italian seasoning.
  • Roll up the lasagna noodles and carefully cut them in half.
  • Place the lasagna rolls in the sauce in the slow cooker. Continue until the slow cooker is full.
  • Top with 1 cup shredded cheese.
  • Cook on low for 4-6 hours.
  • Most of the sauce is soaked up while cooking so serve with more spaghetti sauce.