Crock Pot Lasagne

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.