Friday, April 15, 2022

Slow Cooker Lasagna From Vicki Delany


As you know, I love to use my slow cooker and am always looking for ways to use it.  This recipe is mind-blowing! It’s easy and quick and tastes amazing.  The recipe called for 4 hours on low, but I found it was almost done at about 2.5 hours. You don’t want to overcook it or the noodles will get soggy, so a bit of testing (and tasting) might be necessary.



Slow Cooker Lasagna

INGREDIENTS

1 lb (454 g) Italian-style sausage meat, mild or spicy

4 oz (115 g) mushrooms, finely chopped

2 cloves garlic, finely chopped

4 cups (1 litre) 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 1/2 cups (375 ml) grated mozzarella cheese

Salt and pepper

PREPARATION

In a bowl, combine the sausage, mushrooms, and garlic. Season with salt and pepper.

Spread 125 ml (1/2 cup) of the tomato sauce at the bottom of the slow cooker. Cover with a layer of noodles. Break them, if necessary.

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.

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.

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.

Cover and cook on low for about 4 hours.







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3 comments:

  1. Never had a slow cooker, but love lasagna. I have a good friend that is going to love this recipe. Thanks!
    2clowns at arkansas dot net

    ReplyDelete
  2. Good for you to check early and save your creation from over-cooking.

    ReplyDelete
  3. Lasagna is my husband's favorite. Looks delicious, Vicki! I've never tried this in a slow cooker before.

    ReplyDelete