Slow Cooker Lasagna

Slow Cooker Lasagna

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 pound hot or sweet Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 6 cups Slow Cooker Marinara Sauce
  • 3 teaspoons dried Italian Seasoning, divided
  • 9 uncooked lasagna noodles
  • 1 container (15 oz.) part-skim ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 large eggs, slightly beaten
  • 4 cups shredded mozzarella cheese
  • Chopped parsley

Directions

  1. In a large skillet over medium-high, cook sausage until browned and no longer pink; drain. Add onions and garlic to skillet and cook until just beginning to soften, about 3 minutes.
  2. Stir in marinara sauce and 2 teaspoons Italian seasoning.
  3. Spread ½ cup of sauce mixture in bottom of slow cooker crock. Layer 3 lasagna noodles over sauce, breaking to fit.
  4. In a medium bowl, mix ricotta cheese, Parmesan cheese, eggs and remaining Italian seasoning. Spread 1/3 of mixture over noodles in crock. Sprinkle with 1 cup mozzarella cheese. Repeat layers 2 more times, ending with sauce. Reserve remaining mozzarella cheese for top.
  5. Cover and and cook on HIGH for 2 1/2 to 3 hours or on LOW for 6 to 6 1/2 hours.
  6. Sprinkle with remaining mozzarella cheese and let stand until cheese is melted. Sprinkle with chopped parsley before serving.

Serves: 6-8

Test Kitchen Tip:

  • To arrange uncooked noodles in an oval crock, place one noodle in center of crock. Cut or break off ends of 2 more noodles to fit beside the center noodle. Use the small pieces to place in the open areas. Repeat for each layer.
  • If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning and sautéing, place cookware in slow cooker base, cover and cook as directed in recipe.

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