Slow is one of those words that seems to be rarely used around the holidays as people rush from store to store making sure that everybody on their shopping list gets at least one gift. Eileen Collins’ Slow-Cooker Sausage Lasagna could help ease the stress.
Once the resident of the 300 block of Wolf Street places her layered mixture in the slow cooker, she has six to eight hours to focus on running errands. When dinnertime arrives, grab a plate and scoop up a spoonful or two of this well-seasoned meal that you’ve been craving all day.
1-1/2 pounds of sausage, cooked and chopped
4 cups of marinara sauce
2 teaspoons of Italian seasoning
1/4 cup of onions, minced
15 ounces of ricotta cheese
1 cup of shredded Parmesan
3 cups of shredded mozzarella cheese
12 lasagna noodles, uncooked
Combine the sausage, sauce and seasoning in a bowl and set aside. In a separate bowl, combine the ricotta, Parmesan and two cups of the mozzarella. Cover the bottom of the slow cooker with approximately 1/4 of the sauce. Layer in four of the lasagna noodles, breaking to fit. Top with half of the cheese mixture. Continue the process by alternating the layers: Sauce, four noodles, remaining cheese mixture, sauce, four noodles and sauce.
Cover and cook on low for approximately six to eight hours (three to four hours on high) until the noodles are al dente. Sprinkle with the remaining cup of mozzarella and let melt before serving.
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