Thursday, March 24, 2016

slow cooker lasagna... 4 hours and 35 minutes

the goods:

1/2 tablespoon olive oil
1 pound Italian sausage (casings removed if necessary)
2 jars (24 ounces each) spaghetti sauce
2 cups water
1 container (15 ounces) whole milk ricotta cheese
2 tablespoons chopped parsley
16 lasagna noodles (NOT no-boil)
1 and 1/2 pounds mozzarella, shredded
1/2 cup grated parmesan

In a large skillet over medium heat, combine olive oil and Italian sausage. Cook, for 10-12 minutes, breaking it into small pieces with a wooden spoon as it cooks. Add spaghetti sauce and water, bring to a simmer and turn off heat. In a small bowl, stir together ricotta and parsley and season with salt and pepper. In the bottom of a slow cooker, spread a layer of sauce. Cover with a layer of noodles (breaking them up to fit when needed), spread a layer of the ricotta mixture on top. Pour 2 cups sauce on top of ricotta, sprinkle with 1 cup mozzarella and sprinkle with parmesan. Repeat layers 3 more times: noodles, ricotta, sauce, cheeses. Finishing with a nice layer of cheese. Cook on low for 4 hours. Place slow cooker (inside only) in oven and broil until cheese is bubbly and starting to brown. Let rest 20 minutes before serving.

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