Slow Cooker Lasagna

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.

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Ingredients

454 g 1 lb Italian sausage meat, mild or spicy (about 4 sausages)
1 large carrot, peeled and finely grated
1 stalk celery, finely chopped
115 g 4 oz white button mushrooms, finely chopped
2 cloves garlic, finely chopped
4 cups homemade or store-bought tomato sauce
12 uncooked lasagna noodles, approx.
1 cup grated Parmigiano-Reggiano cheese
1 container, 475 g ricotta cheese
1-1/2 cups grated mozzarella cheese
Salt and pepper

Instructions

In a bowl, combine the meat, carrot, celery, mushrooms, and garlic.
Season with salt and pepper. Set aside.
In the bottom of the slow cooker, spread 1/2 cup of tomato sauce. Cover with a layer of lasagna noodles. Break them if needed to fit.
Spread one-third of the meat mixture over the noodles. Cover with 1 cup of tomato sauce and sprinkle with 1/3 cup of Parmesan. Cover with another layer of lasagna noodles. Cover with the ricotta cheese.
Continue with a layer of lasagna noodles. Add another third of the meat mixture. Cover with another layer of noodles, the remaining meat mixture,
cup of tomato sauce, and the remaining 2/3 cup of Parmesan. Top with the remaining tomato sauce and sprinkle with the mozzarella cheese.
Cover and cook on low for 4 hours. Cooking time may vary depending on the type of slow cooker you have. If the pasta is tender when a knife is inserted, the lasagna is ready. Try not to leave the lasagna on warm after it is cooked because the pasta will get soggy. Serves 6-8.