Another option for preparing lasagna is in a slow cooker. You get all the flavor of Italy, but without the fuss of cooking noodles and layering the ingredients. Just put the ingredients in the slow cooker in the morning, and sit down to a tasty supper that evening.
1 roll (1 pound) Italian sausage
1 package (9 ounces) no-boil lasagna noodles, broken into 2-inch pieces
1 carton (12 ounces) ricotta cheese
3 cups (12 ounces) shredded mozzarella cheese, divided
2 jars (26 ounces each) pasta sauce
1 tablespoon dried parsley
Spray inside of slow cooker with cooking spray.
In skillet over medium heat, cook sausage, crumbling with fork, until brown. Place in slow cooker.
Add noodles, ricotta cheese, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine.
Cover and cook on Low for 4 to 6 hours.
About 5 minutes before serving, remove lid and top with remaining cheese. Cover and allow cheese to melt. Crockpot Lasagna Recipe yields 6 servings.
• To cook food safely, manufacturers and the USDA recommend filling the slow cooker between half and two-thirds full.
• Brown ground meats, poultry and sausage in a skillet before placing in slow cooker.
• Don’t remove the lid during the cooking process. Each peek adds an additional 15 to 20 minutes of cooking time.
• Dairy products tend to break down in a slow cooker, so only add them during the last 15 minutes of cooking time.
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