johnrobe

Slow Cooker Lasagna

SERVES 8
PREP TIME: 25 MIN
TOTAL TIME: 25 MIN + SLOW COOKING

• 1 pound Italian pork sausage, casings removed
• coarse salt and ground pepper
• 1 can (6 ounces) tomato paste
• 1 pound ground beef sirloin
• 1 can (28 ounces) crushed tomatoes in purée
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 9 lasagna noodles
• 2 garlic cloves, minced
• 2 cups shredded part—skim mozzarella (8 ounces)

In a 5 quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes.

Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.

Spoon 2 cups of the meat mixture into bottom of a 5 to 6 quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).

Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with % cup cheese. Cover until cheese has melted, about 10 minutes.