Crock Pot Lasagna
Delicious fix and forget it dinner.
- 1 lb Italian sausage
- 2 jars each 24 oz. spaghetti sauce
- 2 cups water
- 1 lb. whole-milk ricotta cheese
- 2 Tbs. chopped fresh flat-leaf parsley optional
- salt and pepper to taste
- 18 ruffle-edged lasagna noodles not no-boil noodles, 1 box
- 1 1/2 lb. mozzarella cheese grated
- 1/4 cup grated Parmesan cheese
Brown sausage breaking up any large chunks, until the meat is browned, about 10 to 12 minutes. Add the spaghetti sauce and water and bring to a simmer.
In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.
Spray inside of crock pot with cooking spray. Spread a thin layer of the sauce on the bottom of the slow-cooker. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layers 4 more times.
Cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.
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Calories: 1063kcal | Carbohydrates: 68g | Protein: 57g | Fat: 61g | Saturated Fat: 30g | Cholesterol: 189mg | Sodium: 1402mg | Potassium: 551mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 3.3mg | Calcium: 811mg | Iron: 2.9mg