Slow cooker lasagna
By ChatelaineThis article has not been rated yet.
PREP TIME
30 min
TOTAL TIME
5 hrs 50 min
Serves
6 to 8
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
FILED UNDER: Pasta slow cooker spring
