Slow Cooker Lasagna

By ltrodrigu

Ingredients

• 1 tablespoon olive oil
• 2 pounds Italian sausage, casings removed
• 2 jars (each 24 ounces) tomato sauce
• 2 cups water
• 1 pound whole-milk ricotta cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• kosher salt, to taste
• freshly ground pepper, to taste
• 18 ruffle-edged lasagna noodles (not no-boil noodles)
• 1 1/2 pounds mozzarella cheese, grated
• 2 ounces Parmigiano-Reggiano cheese, finely grated
• Thinly sliced fresh basil, for garnish

Details

Servings 12
Adapted from williams-sonoma.com

Preparation

Step 1

In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil. Add the sausage and cook, breaking up any large chunks with a wooden spoon, until the meat is browned, 10 to 12 minutes. Add the tomato sauce and water and bring to a simmer. Transfer the sauce to a large bowl.

In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.

Spread a thin layer of the sauce on the bottom of the slow-cooker insert. 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 layering 4 more times, starting with the noodles.

Transfer the insert to the slow-cooker base, cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.

Position a rack in the center of an oven and preheat to broil.

Transfer the slow-cooker insert to the oven and broil until the cheese is bubbly and golden brown, 6 to 8 minutes. Let the lasagna rest for 20 minutes before serving. Garnish with basil and serve immediately.