Slow-Cooker Lasagna

  • Prep Time 25 min
  • Total Time 6 hr 35 min
  • Servings 8

Ingredients

Ingredients

1
pound bulk Italian sausage
1
medium onion, chopped (1/2 cup)
3
cans (15 ounces each) Italian-style tomato sauce
2
teaspoons dried basil leaves
1/2
teaspoon salt
2
cups shredded mozzarella cheese (8 ounces)
1
container (15 ounces) part-skim ricotta cheese
1
cup grated Parmesan cheese
15
uncooked lasagna noodles

Directions

Directions

  • 1 Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
  • 2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  • 3 Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  • 4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  • 5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Notes










Tips

Expert Tips

Use dried basil leaves (not ground) to provide the best taste. Dried herb leaves cook much better in a slow-cooker than ground herbs.

Want to take your slow-cooker meal to an outing? Simply wrap the slow-cooker in a towel or newspaper to keep it warm. Attach rubber bands around the handles to secure it for travel.

Using a slow-cooker at high altitude can be tricky. At high altitudes, longer cooking times are necessary for most foods, especially meats. To shorten meat cooking time, try the High setting instead of the Low setting.

Purchasing the best pasta for cooking isn’t always easy! Here are a few tips for purchasing and storing pasta: • Dried pasta: Avoid broken pasta or pasta that looks cracked. It may fall apart during cooking. Label, date and store tightly covered in a cool, dry location up to one year. • Fresh pasta: Avoid packages with moisture droplets or liquid; the pasta may be moldy or mushy. The pasta should be smooth and evenly colored without broken or crumbly pieces. Freeze unopened fresh pasta in its original package up to 9 months. Leftover uncooked pasta can be frozen in an airtight container up to 3 months and homemade fresh pasta up to 1 month.

Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
Calories from Fat
270
% Daily Value
Total Fat
31g
47%
Saturated Fat
13g
66%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
1770mg
74%
Total Carbohydrate
65g
22%
Dietary Fiber
5g
19%
Sugars
14g
Protein
34g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
20%
20%
Calcium
60%
60%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.