Slow Cooker Lasagna
Source of Recipe
internet
Recipe Introduction
As slow cooker recipes go this is one of my favorites, but it's no substitute for the real thing. I make this adaptation when I am in the mood for lasagna, but don’t have the time to assemble and bake the oven version.
List of Ingredients
1 pound Italian sausage (or ground beef)
1 large onion, chopped
2 cloves garlic, minced
1 can (29 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 oz) no-cook lasagna noodles
4 cups (16 oz) shredded mozzarella cheese
1 (12 oz) container ricotta cheese
½ cup parmesan cheese
1 teaspoon dried basil
Recipe
In a skillet, cook beef, onion, and garlic until meat is no longer pink; drain if necessary. Add the crushed tomatoes, tomato paste, salt, and oregano; mix well.
Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over the sauce (break the noodles up to fit in the slow cooker). Combine the ricotta cheese, parmesan cheese, and basil. Spoon a third of the mixture over the noodles; top that with a third of the mozzarella. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. 6-8 servings.
Notes:
I always sprinkle the top meat sauce layer with a bit of mozzarella.
I don’t really measure the mozzarella. I like cheese so I add it to suit my taste, but I'm sure it would be more than 4 cups if I took the time to measure it. :)
The no-cook noodles work well in the slow cooker.
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