Take the complication out of lasagna and let your slow cooker do the work for you.
Directions for: Slow Cooker Lasagna
Ingredients
1 lb(s) (454 g) Italian-style sausage meat, mild or spicy (about 4)
1 large carrot, peeled and finely grated
1 stalk celery, finely chopped
4 oz (115 g) mushrooms, finely chopped
2 cloves garlic, finely chopped
4 cups (1 L) tomato sauce, homemade or store-bought
12 uncooked lasagna noodles
1 cup (250 mL) grated Parmigiano-Reggiano cheese
1 container (475 g) ricotta cheese
1 cups (375 mL) grated mozzarella cheese
Salt and pepper
Directions
1. In a bowl, combine the sausage, carrot, celery, mushrooms, and garlic. Season with salt and pepper. Set aside.
2. Spread 125 mL (1/2 cup) of the tomato sauce at the bottom of the slow cooker. Cover with a layer of noodles. Feel free to break them, if necessary.
3. Cover with one third of the meat mixture. Cover with 250 mL (1 cup) of tomato sauce and sprinkle with 75 mL (1/3 cup) of Parmesan cheese. Cover with a layer of noodles and add the ricotta cheese.
4. Follow with a layer of noodles. Add one third of the meat mixture. Cover with 250 mL (1 cup) of tomato sauce and sprinkle with 75 mL (1/3 cup) of Parmesan cheese.
5. Cover with noodles and repeat with the remaining meat, 250 mL (1 cup) of tomato sauce and Parmesan cheese. Finish with the remaining sauce and sprinkle with mozzarella cheese.
6. Cover and cook on low for about 4 hours.
Tips and Substitutions
Depending on the type of slow cooker, cooking time may vary. When the pasta is tender with the tip of a knife, the lasagna is ready. We do not recommend keeping the lasagna in the waiting mode (WARM) after cooking, the pasta will become too soft.
Source and Credits
Courtesy of RicardoCuisine.com
See more: Cheese, Comfort Food, Italian, Main, Pasta, Pork, Slow Cook, Vegetables