My friend Kassie Voigt tipped me onto this recipe that she loves for lasagna that you make in your crock pot. I have been dying to try it ever since she told me about it, and I am so sad that I waited this long to do it. It was good! And it worked out great after we all came home starved from soccer games. And, I honestly think you could make whatever recipe you love for lasagna the same way. She got the recipe from a food blog called Try one…it’s good for you who adapted the recipe from America’s Test Kitchen Slow Cooker Revolution. And if there is one thing you should know about me by now, it is that all my favorite recipes are America’s Test kitchen finds.
SLOW COOKER LASAGNA
- 8 curly edge lasagna noodles broken in half (I usually use whole wheat)
- salt and pepper
- 1 3/4 C ricotta (15 oz)
- 1 1/4 C shredded parmesan cheese
- 1/2 C fresh minced basil
- 1 large egg
- 1 jar 24 oz tomato sauce
- 1 lb Italian sausage (I used Italian turkey sausage)
- 4 C shredded mozzarella cheese
- Make a tin foil sling for crock pot as follows. Make a tin foil ring around the upper rim of the crock pot. Then lay two long sheets of tin foil perpendicular to each other across the bottom and up the sides. Spray with cooking spray.
- Add 1 Tbsp of salt to 4 Quarts of water and boil the halved lasagna noodles to al dente according to pasta box instructions. Drain and rinse with cold water. Lay out in single layer to dry on clean kitchen towel (paper towels will stick).
- In a bowl, mix ricotta, 1 C parmesan cheese, 1 egg, 1/2 tsp pepper, 1/2 tsp salt, and basil.
- Spread 1/2 cup of jarred tomato sauce on bottom of foil lined slow cooker. Arrange 4 noodles on top of sauce, they may overlap. Place 9 rounded tablespoons of ricotta mixture on noodles, smooth out. Drop 1/3 of the raw sausage (and it cooked just fine) onto the ricotta layer. Next, sprinkle 1 cup mozzarella and then spoon 1/2 cup tomato sauce over the cheese. Repeat layers of noodles, ricotta, sausage, cheese, and sauce twice more.
- For the last layer arrange 4 noodles, then top with remaining sauce and sprinkle the last of the mozzarella and Parmesan.
- Cover and cook until lasagna is cooked through, 4 hours on low. (I cooked the first hour on high because I was just too nervous that the turkey meat wouldn’t be cooked all the way through on low).
- Let cool for 20 minutes then transfer using sling to serving dish.