Slow cooker lasagna

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PREP TIME

30 min

TOTAL TIME

5 hrs 50 min

Serves

6 to 8

Slow cooker lasagna

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.

 

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Nutrition (per serving)

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