Fall Slow Cooking: Make it Lasagna!
- Maryam Marne Zafar
- Nov 7
- 2 min read
Lasagna is one of those favorites that just about everyone loves. Whether made with meat or with vegetables, this slow cooker meal is easy to make and satisfies in all ways with rich ricotta, melted mozzarella, Italian sausage and chunky tomato sauce. In a word – YUM!
Pasta. Meat. Cheese. Tomato. Lasagna is the Italian comfort food and now an American favorite. Slow cooking this favorite is perfect for busy days when you want to get dinner on the table within minutes of walking in the door of your home, making you look like a hero to your family (and taking a big load of you thinking, "What should I cook for dinner?")
INGREDIENTS:
10 lasagna noodles - UNCOOKED (and not No-Boil)
1 lb. Jar of chunky tomato sauce (I love Rao's Tomato-Basil)
2/3 cup water
15 oz. tub of ricotta cheese (BelGioiso whole milk)
2 cups shredded mozzarella cheese (again, BelGioiso :)
1 lb. ground Italian sausage (either sweet or spicy ... or mixed)
Spritzes of Pam olive oil spray (for crockpot)
1/8 cup torn fresh basil leaves
1 cup sliced and sauteed mushrooms (optional)
DIRECTIONS:
Break in half lasagna noodles (should be 20 pieces)
Spritz Pam Olive Oil Spray lightly throughout your crockpot. Then layer 1/2 of the noodles at the bottom, covering well.
Brown Italian sausage. Drain excess oil off. Spread 1/2 over lasagna noodles
Layer 1/2 of the jar tomato sauce over sausage. Follow with 1/3 cup of water.
If using, layer 1/2 cup sauteed mushrooms over sausage.
Spread 1/2 of the ricotta cheese evenly over sausage.
Sprinkle 1/2 of the shredded mozzarella evenly.
REPEAT!
Cover. Cook on LOW for 5 hours.
Serve with a "dusting" of fresh basil. ENJOY!
Usually this recipe serves 6 (and sometimes, 8 when having a side salad or vegetables.) Needless to say, if there are any leftovers, these servings are gone the next day.
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