Anyone who knows me knows that I am a crock pot queen. I love "cooking" meals and snacks in the crock pot and at times have more than one going in the kitchen.
This recipe is adapted from a Williams Sonoma recipe for lasagna. I made changes to make it even easier. The first time I made it, I really wasn't confident it would be any good, but it was absolutely delicious.
Those of you with busy lives (that's pretty much everyone) must, must have a slow cooker. Not only will it provide a hot, delicious meal with very little effort, but slow cookers can be used to keep food warm throughout the day or during a party. The clean-up couldn't be easier either.
My favorite slow cooker is about 20 years old and is a Rival.
I would suggest one with a timer and one with a "warm" setting.
Ingredients:
- 1 Tbs. olive oil
- 2 lb. Italian sausage, casings removed (we use grass fed, organic pork)
- 2 jars (each 24 oz.) tomato sauce (I used Ragu with chunky vegetables instead of tomato sauce)
- 2 cups water (I omitted this)
- 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
Directions:
In a saute 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 ( or Ragu) 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.
Let the lasagna rest for 20 minutes before serving.
Garnish with basil and serve immediately. Serves 12.
From the Williams-Sonoma
Kitchen.