Slow cooker lasagna
Prep 30 min
Total 5 hours 50 min
Serves 6 to 8
Feb 28, 2018
Chatelaine
Ingredients
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.
Nutrition
Calories 475, Protein 26 g, Carbohydrates 34 g, Fat 24 g, Fibre 3 g, Sodium 980 mg. Excellent source of vitamin AHow To Make Fresh Sicilian Pasta Sauce
Recipe Collections
