Posted: February 16 2022 in Recipes • Pastas

“This lasagna, cooked entirely in the slow cooker, has become a classic at our house. And don’t be afraid to use uncooked pasta. It really works, you’ll see. Beware: Do not use precooked lasagna noodles for this recipe!” – Ricardo
Recipe taken from RICARDO
Ingredients
  • 1 lb (454 g) Italian sausage meat, mild or spicy (about 4 links)
  • 1 large carrot, peeled and finely grated
  • 1 stalk celery, finely chopped
  • 4 oz (115 g) mushrooms, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 cups (1 litre) tomato sauce, homemade or store-bought
  • 12 uncooked lasagna noodles
  • 1 cup (250 ml) grated Parmigiano-Reggiano cheese
  • 1 container 475 g ricotta cheese
  • 1 1/2 cups (375 ml) grated mozzarella cheese
  • Salt and pepper
Ingredients
  1. In a bowl, combine the sausage, carrot, celery, mushrooms, and garlic. Season with salt and pepper. Set aside.
  2. Spread 125 ml (1/2 cup) of the tomato sauce at the bottom of the slow cooker. Cover with a layer of noodles. Feel free to break them, if necessary.
  3. Cover with one third of the meat mixture. Cover with 250 ml (1 cup) of tomato sauce and sprinkle with 75 ml (1/3 cup) of Parmesan cheese. Cover with a layer of noodles and add the ricotta cheese.
  4. Follow with a layer of noodles. Add one third of the meat mixture. Cover with 250 ml (1 cup) of tomato sauce and sprinkle with 75 ml (1/3 cup) of Parmesan cheese.
  5. Cover with noodles and repeat with the remaining meat, 250 ml (1 cup) of tomato sauce and Parmesan cheese. Finish with the remaining sauce and sprinkle with mozzarella cheese.
  6. Cover and cook on low for about 4 hours.