There is no meal better for a crowd, a potluck, or a family dinner than lasagna. Tender sheets of noodles are layered with a savory meat sauce and gooey mozzarella for a dish that’s pure comfort. Using a slow cooker instead of a typical oven allows the flavors in the sauce to deepen over the course of a few hours. It’s well worth the wait to achieve the crunchy edges and warm center, and you’ll be sure to enjoy leftovers for nights to come.
Recipe and image from Martha Stewart's Slow Cooker by Martha Stewart
- 1 lb Italian pork sausage, casings removed
- 1 lb ground beef sirloin
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 garlic cloves, minced
- Coarse salt
- Freshly ground pepper
- 1 can (6 ounces) tomato paste
- 1 can (28 ounces) crushed tomatoes in puree
- 9 no-boil lasagna noodles
- 2 cups coarsely grated part-skim mozzarella (8 ounces)
1. Preheat a 5-6 quart slow cooker.
2. 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.
3. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, about 5 minutes.
4. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
5. Spoon 2 cups meat sauce into the slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat sauce, and ½ cup cheese; repeat with two more layers (refrigerate ½ cup cheese for topping).
6. Cover and cook on low, 4 to 6 hours (or on high for 2 to 3 hours).
7. Top lasagna with reserved cheese. Cover and cook on low until cheese has melted, about 10 minutes, before serving.
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