This was pretty good. I found the recipe in a cooking magazine (I can't remember which one or I'd give them credit!! I just pulled the page out and saved it!) and thought we'd try it out tonight since I had to go to Huron today for a baby shower.
Sorry, no pictures this time. (It burnt a bit around the edges and wasn't very photogenic!)
Here's the recipe... with some thoughts at the end on how to make it even better next time!
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Slow-Cooker Sausage Lasagna
Serves 8
Prep Time: 25 Minutes
Total Time: 25 min + Slow Cooking
This meat sauce starts quickly on the stove, buy hours in the slow cooker add depth.
1 lb Italian pork sausage, casings removed
1 lb 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 oz) tomato paste
1 can (28 oz) crushed tomatoes in puree
9 lasagna noodles
2 cups shredded part-skim mozzarella cheese (8 oz)
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 ½ cup cheese; repeat with two more layers (refrigerate ½ cup cheese for topping).
3) Cover slow cooker, and cook on low, 4 to 6 hours.
Sprinkle lasagna with ½ cup cheese.
Cover until cheese has melted, about 10 minutes.
Per Serving: 376 cal
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October 4, 2009:
We omitted the carrots and used ½ Italian/½ Zesty Hot Sausage.
Changes we’d make for next time:
Less meat in each layer.
Add mushrooms.
Add ricotta? Or more cheese between layers.
Thinner layers, more noodles.
Cook on LOW – 8 hours?
Stick with just Italian sausage.
