Posted by Kyron | Posted in Recipes | Posted on 09-03-2008
As the parent of a special needs child I am frequently out and on the road at doctors appointments, IEP meetings and after school special activities. Rachael Ray may be the queen of the 30 minute meal – I’ve become the queen of the 8 hour meal! The crock pot is
my hero! I throw a bunch of ingredients in the crockpot first thing in the morning, set the time I want it to cook (typically 8-10 hours) and off I go to only open it up in time to serve dinner to the hungry hordes. Weekly on Sundays I will share some of our family’s favorites.
Originally published by Mary Hunt of Everyday Cheapskate and Debt Proof Living
Slow Cooker Lasagna
Ingredients
- 1 pound bulk Italian sausage
- 1 medium onion, chopped (1/2 cup)
- 3 15-ounce cans Italian-style tomato sauce
- 2 teaspoons dried basil leaves
- 1/2 teaspoon salt
- 8 ounces mozzarella cheese, shredded (2 cups)
- 1 15-ounce container part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- 15 uncooked lasagna noodles
Directions
- Cook sausage and onion in a skillet over medium heat stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
- Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Set remaining mozzarella cheese aside in refrigerator.
- Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with five noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with five noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with re maining five noodles and remaining sausage mixture.
- Cover and cook on Low 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining one cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
