- Vegetable oil spray
- 8 Curly-edged lasagna noodles (7 ounces), broken in half
- Salt and pepper
- 1 3/4 cups ricotta cheese (15 ounces)
- 11/4 cups grated Parmesan cheese (21/2 ounces)
- 1/2 cup minced fresh basil
- 1 large egg
- 1 (24-ounce) jar tomato sauce
- 1 pound Italian sausage, removed from its casing
- 4 cups shredded mozzarella cheese (1 pound)
Cooking time 4mins
Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray. Bring 4 quarts water to boil in large pot. Add broken lasagna noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, rinse under cold water until cool, then spread out in single layer over clean kitchen towels and let dry. (Do not use paper towels; they will stick to noodles.)
In bowl, mix ricotta, 1 cup Parmesan, basil, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Spread 1/2 cup tomato sauce into prepared slow cooker.
Arrange 4 lasagna noodle pieces in slow cooker (they may overlap), then dollop 9 rounded tablespoons of ricotta mixture over noodles. Pinch off one-third of sausage into tablespoon-sized pieces and drop over ricotta. Sprinkle with 1 cup mozzarella, then spoon 1/2 cup sauce over top. Repeat layering of lasagna noodles, ricotta mixture, mozzarella, and sauce twice more.
For final layer, arrange remaining 4 noodles in slow cooker, then top with remaining sauce and sprinkle with remaining mozzarella and remaining Parmesan. Cover and cook until lasagna is heated through, about 4 hours on low.
Let lasagna cool for 20 minutes. Using sling, transfer lasagna to serving platter and serve.
We tried several different methods for arranging the rectangular lasagna noodle pieces in the oval-shaped slow cooker and, though they all worked fine, we preferred to arrange them lengthwise. Lay the noodles as evenly as possible in each layer, overlapping them slightly, or leaving small bare spots, as needed.
Cooking time: About 4 hours on low