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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Never had a slow cooker, but love lasagna. I have a good friend that is going to love this recipe. Thanks!
ReplyDelete2clowns at arkansas dot net
Good for you to check early and save your creation from over-cooking.
ReplyDeleteLasagna is my husband's favorite. Looks delicious, Vicki! I've never tried this in a slow cooker before.
ReplyDelete