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Slow Cooker Lasagna Recipe

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This recipe for Slow Cooker Lasagna is from The Winter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
454 g (1lb) Italian sausage meat, mild or spicy
1 large carrot, peeled and finely grated
1 stalk celery, finely chopped
115 g (4 oz) white button mushrooms, finely chopped
2 cloves garlic, finely chopped
1 L (4 cups) homemade or store-bought tomato sauce
12 uncooked lasagna noodles (approximately)
250 mL (1 cup) grated Parmigiano-Reggiano cheese
1 container (475 g) ricotta cheese
375 mL (1 1/2 cups) grated mozzarella

Directions:
Directions:
In a bowl, combine the meat, carrot, celery, mushrooms, and garlic. Season with salt and pepper. Set aside.

In the bottom of the slow cooker, spread 1/2 cup of tomato sauce. Cover with a layer of lasagna noodles. Break them if needed so they fit.

Spread one-third of the meat mixture over the noodles. Cover with 1 cup of tomato sauce and sprinkle with 1/3 cup of Parmesan. Cover with another layer of lasagna noodles. Cover with the ricotta cheese.

Continue with a layer of lasagna noodles. Add another third of the meat mixture.

Cover with another layer of noodles, the remaining meat mixture, 1 cup of tomato sauce, and the remaining 2/3 cup of Parmesan. Top with the remaining tomato sauce and sprinkle with the mozzarella cheese.

Cover and cook on low for 4 hours. If the pasta is tender when a knife is inserted, the lasagna is ready.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Instead of sausage meat, you can use ground beef or ground turkey as well. I was surpassed at how very tasty this lasagna was and it's even better the next day.

(Courtesy of Ricardo Slow Cooker Favourites)

 

 

 

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