Slow Cooker Lasagna
20 minutes
Prep Time
6 hours
Cook Time
12
Servings
This is the perfect recipe when you’re trying to get out the door, but still need a filling meal, ready to go at the end of the day. With olive oil, garlic, tomatoes, three cheeses and lasagna noodles, it’s the perfect tasting solution.
Ingredients
- 1 pound ground Italian sausage, or Turkey Italian sausage, browned and drained
- 1/2 cup water
1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz
1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Kosher salt to taste
- 1 (16 ounce) box lasagna noodles, uncooked
- 1 (15 ounce) carton low fat ricotta cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
Step one
In large mixing bowl combine cooked sausage, water, hand crushed tomatoes, diced tomatoes, garlic, Italian seasoning and salt.
Step two
Place 1 cup of sauce mixture on bottom of the slow cooker. Arrange 1/3 of noodles, that have been broken to fit, on top of sauce. Top with ½ of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce.Sprinkle with remaining mozzarella and Parmesan cheeses.
Step three
Cover and turn on high until it begins to bubble. Reduce heat to low and cook 4 to 6 hours, or until noodles are done. Allow to cool for 10 minutes before serving. Spoon onto plate and serve with salad and bread. Refrigerate leftovers and enjoy again in a couple days.
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