Classic Slow Cooker Lasagna
Author: 
Recipe type: Cooking for a Crowd, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 tablespoon olive oil
  • 2 pounds Italian sausage, casings removed
  • 2 jars (each 24 oz.) tomato sauce
  • 2 cups water
  • 1 pound whole-milk ricotta cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground pepper, to taste
  • 18 ruffle-edged lasagna noodles (not no-boil noodles)
  • 1½ pound mozzarella cheese, grated
  • 2 ounces Parmigiano-Reggiano cheese, finely grated
  • Thinly sliced fresh basil for garnish
Instructions
  1. In a stovetop-safe insert of slow cooker (or a regular sauté pan) 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.
  2. In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.
  3. 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 ⅓ 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 ¼ cup of the Parmigiano-Reggiano. Repeat the layering 4 more times, starting with the noodles.
  4. 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.
  5. Position a rack in the center of an oven and preheat to broil.
  6. 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.
Recipe by In Good Taste at http://ingoodtaste.kitchen/classic-slow-cooker-lasagna/