Sausage Lasagna
From Martha Stewart's Slow Cooker [1] by the editors of Martha Stewart [2] Living
Notes
Don’t be tempted to use fresh mozzarella; supermarket varieties work better for this recipe.
Ingredients
- 1 pound Italian pork sausage, casings removed
1 pound ground beef sirloin
1 onion, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
Coarse salt and freshly ground pepper
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes in puree
9 no-boil lasagna noodles
2 cups coarsely grated part-skim mozzarella (8 ounces)
Directions
- Preheat a 5-to 6-quart slow cooker.
- 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, about 5 minutes.
- Stir in tomato paste, then tomatoes. Bring to a boil, and remove from heat.
- Spoon 2 cups meat sauce into the slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat sauce, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping). Cover and cook on low, 4 to 6 hours (or on high for 2 to 3 hours).
- Top lasagna with reserved cheese. Cover and cook on low until cheese has melted, about 10 minutes, before serving.
Reprinted from Martha Stewart [3]'s Slow Cooker. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- Italian
- Yield
- 8 servings