Slow Cooker Lasagna | |
| added 11/06/07 | |
| Recipe Directions & History | |
| Home-cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles! Prep Time:25 min Start to Finish:6 hr 35 min Makes:8 servings 1 pound bulk Italian sausage (or seasoned ground beef or turkey) 1 medium onion, chopped (1/2 cup) 3 cans (15 ounces each) Italian-style tomato sauce (or 45 oz. jar spaghetti 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. |
What? Super easy lasagna? Sounds great! So, I tried this one tonight. I used ground turkey instead of sausage, and I used Tuttorusso's Tomato, Garlic, and Onion tomato sauce. I also didn't use any salt. Finally, I forgot to add the cheese in step 5.
This was pretty tasty. My husband commented that the turkey doesn't really add any flavor and that he'd like to try it with sausage (as per the original recipe!!) or beef.
Overall, I enjoyed this one plus it was easy--score!!
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