Slow-Cooker Lasagna
This delicious slow cooker lasagna recipe layers classic Italian flavors with a rich tomato sauce, savory sausage, and creamy cheeses. The convenience of the slow cooker makes it easy to prepare, and the end result is a comforting dish that will satisfy a crowd. With each layer of lasagna noodles, tomato sauce, and cheesy goodness, this recipe promises a taste of homemade comfort in every bite. Garnish with fresh basil for a vibrant finish before serving. Enjoy this hearty and flavorful lasagna straight from your slow cooker to the table!
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 2 lb. Italian sausage, casings removed
- 2 jars (each 24 oz.) tomato sauce
- 2 cups water
- 1 lb. whole-milk ricotta cheese
- 2 Tbs. chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper, to taste
- 18 ruffle-edged lasagna noodles (not no-boil noodles)
- 1 1/2 lb. mozzarella cheese, grated
- 2 oz. Parmigiano-Reggiano cheese, finely grated
- Thinly sliced fresh basil for garnish
Instructions
- In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil. Add the sausage and cook, breaking up any large chunks with a wooden spoon, until the meat is browned, 10 to 12 minutes. Add the tomato sauce and water and bring to a simmer. Transfer the sauce to a large bowl.
- In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.
- Spread a thin layer of the sauce on the bottom of the slow-cooker insert. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layering 4 more times, starting with the noodles.
- Transfer the insert to the slow-cooker base, cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.
- Position a rack in the center of an oven and preheat to broil.
- Transfer the slow-cooker insert to the oven and broil until the cheese is bubbly and golden brown, 6 to 8 minutes. Let the lasagna rest for 20 minutes before serving. Garnish with basil and serve immediately. Serves 12.
- Williams-Sonoma Kitchen.
Comments
No comments found.