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Slow-Cooker Sausage Lasagna

Slow-Cooker Sausage Lasagna

This meat sauce starts quickly on the stove, but hours in the slow cooker adds depth.

Everyday Food, March 2009 http://www.marthastewart.com/314995/slow-cooker-sausage-lasagna
3.625
Rated
72.5100(41)41
  • Prep Time 25 minutes
  • Total Time 25 minutes plus slow cooking
  • Yield Serves 8

Ingredients

    • 1 pound Italian pork sausage, casings removed
    • 1 pound ground beef sirloin
    • 1 medium onion, finely chopped
    • 2 medium carrots, finely chopped
    • 2 garlic cloves, minced
    • Coarse salt and ground pepper
    • 1 can (6 ounces) tomato paste
    • 1 can (28 ounces) crushed tomatoes in puree
    • 9 lasagna noodles
    • 2 cups shredded part-skim mozzarella (8 ounces)

Directions

  1. In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
  2. Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
  3. Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.

Cook's Note

To fit lasagna noodles into a round slow cooker, break off corners as needed. You don't have to precook the noodles. When the lasagna's done, they'll be ready, too.

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