Tuesday, February 1, 2011

Slow Cooker Lasagna Recipe

I made this in a 6 quart crock pot and couldn't fit FIVE noodles across. I managed to place one whole noodle across and then had to break a couple into much shorter pieces. I also substituted spaghetti sauce for tomato sauce. It has more flavor than just ordinary tomato sauce. It took about 2 1/2 hours to cook compared to the four to six that recipe indicates. I was actually surprised though at how tasty this was.


1lb Jimmy Dean sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15  uncooked lasagna noodles

  1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
  2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.


    Jenny said...

    Hi I'm visiting from Moms-Diner. I like using my slow cooker, especially in the summer. I may give this one a try. Thanks!

    christine said...

    loving the crock-pot ideas. i need all the help i can get for weeknight dinners. FYI, from moms-diner too. :) http://pinkpetunias.typepad.com