Slow-Cooker Lasagna: So Easy, So TastyKelsey Banfield
There is nothing quite like flipping the switch on the slow-cooker at lunchtime and knowing that a delicious dinner is as good as done. That’s how I felt the other day when I made this lasagna. I prepared the entire thing at lunchtime while my daughter was at school, turned it to low-heat and ignored it for the rest of the day. At dinner time I lifted the lid to find a delicious lasagna all ready to go. There was no time in the oven needed, just a nice long slow cook all day long. To punch up the flavors I used some delicious spicy sausage from my organic butcher and crushed tomatoes flavored with herbs. It is just the thing for a great, easy meal on a chilly evening. Enjoy!
Spicy Sausages Slow-Cooker Lasagna
1 pound spicy sausages, casings removed
1 small yellow onion
2 tablespoons colive oil
28 ounces crushed tomatoes with juices
15 ounces part-skim ricotta
2 cups mozzarella, shredded
1 cup Parmesan cheese
12 lasagna noodles
Kosher salt & pepper to taste
1. In a large saute pan over medium heat add the olive oil, onion and sausage. Cook over medium heat until the onions are cooked through and the meat is no longer pink. About 10 minutes. Then pour in the crushed tomatoes and allow them to simmer until the mixture is slightly thickened.
2. Meanwhile, mix together the ricotta, mozzarella and Parmesan in a large bowl and add a few pinches of salt and pepper to taste.
3. When the sausage mixture is slightly thickened place one quarter of it on the bottom of the slow-cooker. Then place about 2 to 3 noodles on the bottom, breaking them as needed to fit the shape of the slow-cooker pot. Top this with one half of the cheese mixture and one quarter of the sausage mixture. Then add more noodles and another layer of cheese and sausage. Finally, top with another layer of noodles and pour the remaining one quarter of the tomato mixture on top of the noodles. Turn the slow-cooker to low heat and cook for 4 to 6 hours, or until the noodles are completely cooked.