CROCKPOT LASAGNA WITH ITALIAN SAUSAGE RECIPES

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SLOW COOKER ITALIAN SAUSAGE LASAGNA RECIPE - FOOD.COM



Slow Cooker Italian Sausage Lasagna Recipe - Food.com image

This came to me in a 'round about way from the Betty Crocker website. It doesn't appear to be on Food.com. We really enjoyed it. I used pound ground sausage with Sage as I had on hand and added 2 tsp ground up Fennel Seed to give it the "Italian" touch. Who knew you could make lasagna in a crock pot? Mine tapers in toward the bottom, so the shape isn't "traditional but it cooked nicely. The flavor was great. Hope you like it!

Total Time 4 hours 25 minutes

Prep Time 25 minutes

Cook Time 4 hours

Yield 8 serving(s)

Number Of Ingredients 9

1 lb bulk Italian sausage
1 medium onion, 1/2 cup chopped
3 (15 ounce) cans Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups mozzarella cheese, shredded (divided)
1 (15 ounce) container part-skim ricotta cheese
1 cup parmesan cheese, grated
15 lasagna noodles, regular, uncooked

Steps:

  • Cook sausage and onion in 10-inch skillet over medium heat 6-8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in undrained tomato sauce, basil and salt.
  • Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Refrigerate remaining mozzarella cheese while lasagna cooks.
  • Spoon 1/4 of the sausage mixture into 6-quart slow cooker; top with 5 about noodles, broken to fit the pot. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  • Cover and cook on Low heat setting 4-6 hours or until noodles are tender.
  • Sprinkle top of lasagna with remaining mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut straight down and enjoy!
  • Tips: Sprinkle some chopped fresh parsley on top before serving for added appeal. Italian sausage can be interchanged with the hot or spicy varieties for more zing. Links can be substituted by cutting the casings and squeezing the meat out and cooking as directed.

Nutrition Facts : Calories 618, FatContent 33.1, SaturatedFatContent 15.2, CholesterolContent 93.8, SodiumContent 1903.3, CarbohydrateContent 47, FiberContent 4.2, SugarContent 9.6, ProteinContent 33.6

SLOW-COOKER SAUSAGE LASAGNA RECIPE: HOW TO MAKE IT



Slow-Cooker Sausage Lasagna Recipe: How to Make It image

On especially cold winter days, my family loves this with mild Italian sausage. I agree about the cold days, but I prefer a spicy sausage blend, which gives it a bit of a zing. —Cindi DeClue, Anchorage, Alaska

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 40 minutes

Prep Time 40 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 pound ground mild Italian sausage
1 medium onion, finely chopped
1 garlic clove, minced
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 carton (15 ounces) whole-milk ricotta cheese
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
9 uncooked lasagna noodles
4 cups shredded part-skim mozzarella cheese
Minced fresh basil, optional

Steps:

  • Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through., In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.

Nutrition Facts : Calories 667 calories, FatContent 37g fat (17g saturated fat), CholesterolContent 164mg cholesterol, SodiumContent 1310mg sodium, CarbohydrateContent 41g carbohydrate (14g sugars, FiberContent 4g fiber), ProteinContent 42g protein.

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