Slow cooker lasagna

Name: Slow cooker lasagna
Prep time: 30 min
Cook time: 5 h 20 min
Total time: 5 h 50 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 large onion, chopped (2 1/2 cups); 227 g sliced mushrooms; 3 hot Italian sausages, casings removed; 1 660-mL jar passata; 1 egg, beaten; 1 450-g tub extra-smooth ricotta; 3 cups frozen chopped spinach, thawed; 1 1/2 cups grated mozzarella, divided; 1 cup grated parmesan; 1 tsp garlic powder; 1/2 tsp salt; 6 fresh lasagna sheets, about 300 g

Prep Time30 mins
Total Time5 hrs 50 mins
Makes6 to 8 servings

Photo, Roberto Caruso.

Ingredients

1 tbsp olive oil
1 large onion, chopped (2 1/2 cups)
227 g sliced mushrooms
3 hot Italian sausages, casings removed
1 660-mL jar passata
1 egg, beaten
1 450-g tub extra-smooth ricotta
3 cups frozen chopped spinach, thawed
1 1/2 cups grated mozzarella, divided
1 cup grated parmesan
1 tsp garlic powder
1/2 tsp salt
6 fresh lasagna sheets, about 300 g

Instructions

HEAT oil in a large frying pan over medium-high. Add onion and cook until softened, 3 min. Add mushrooms and cook until tender, 4 to 5 min. Crumble in sausage and cook, breaking up with a wooden spoon, until no pink remains, 2 min. Stir in passata, then remove from heat.
STIR egg, ricotta, spinach, 1 cup of the mozzarella, parmesan, garlic powder and salt in a medium bowl until combined.
SPRAY inside of a 5-qt. slow cooker insert with oil. Cover bottom with 1 cup sausage mixture. Top with a lasagna sheet, cutting to ﬁt (piece together more than 1 sheet if needed to create 1 layer). Spread 1 1/3 cups of ricotta mixture over lasagna. Repeat layering twice more, ending with 1 cup sausage mixture. Sprinkle with remaining mozzarella. Cover and cook for 5 hours on low. Open lid and let stand for 10 min before serving.

How To Make Fresh Sicilian Pasta Sauce

Nutrition (per serving)

Calories 475, Protein 26g, Carbohydrates 34g, Fat 24g, Fibre 3g, Sodium 980mg.
Excellent source of vitamin A.

FILED UNDER:

Pasta spring Slow cooker