slow-cooker lasagna... 4 hours and 25 minutes

the goods:

1 pound Italian pork sausage, casings removed
1 pound ground beef sirloin
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes in puree
lasagna noodles
2 to 3 cups shredded mozzarella



In a Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then add tomatoes; bring to a boil, and remove from heat.



Spoon 2 cups meat mixture into bottom of a 5 to 6 quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and a layer of cheese.



Repeat: noodles, meat mixture, and cheese for two more layers.




Refrigerate 1/2 cup (or whatever you have left) of the cheese for topping.



Cover slow cooker, and cook on low 4 to 6 hours. Sprinkle lasagna with remaining cheese. Cover until cheese has melted, about 10 minutes.